Is it safe to prepare ginger garlic paste without peeling garlic skin ?? I always peel garlic which is a labourious and time taking process. I would like to know whether if it is ok to make paste without peeling skin of the garlic.
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1Peeling garlic shouldn't be a difficult process. See http://cooking.stackexchange.com/q/895/67 . If you're peeling lots of garlic, see the second answer. I think there's another answer somewhere (as I remember doing some experiments on see how much crowding the bowls affected the peeling last year) – Joe Apr 28 '15 at 02:54
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Found it : http://cooking.stackexchange.com/q/45470/67 – Joe Apr 28 '15 at 02:59
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Buy "garlic paste" have you considered doing roasted garlic? http://www.epicurious.com/recipes/food/views/roasted-garlic-102291 – grumpasaurus Apr 30 '15 at 02:49
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I don't think that this would be unsafe, as you do see unpeeled garlic used in some applications, but it wouldn't be particularly pleasant and you probably wouldn't end up with a great paste. Garlic skins can be pretty tough and woody depending on the particular bulb; you'd probably end up with hard, fibrous bits in your paste.
If you're willing to accept this negative impact to the final texture, then I suppose you could try it. But as @Joe points out, you're better off working on an improved method of peeling your garlic, which will serve you well no matter what you're cooking.
