Garlic-Ginger Press

• 1 cup minced garlic
• 1 cup minced fresh ginger root
• 1/4 cup sesame oil

1. Preheat oven to 300 degrees.
2. Combine the garlic, fresh ginger and sesame oil in a heavy-bottomed skillet and place, uncovered, in the oven for 20 minutes, stirring often until softened and lightly cooked.
3. Remove the pan from the oven, cool and store the mixture in a tightly sealed container for up to one week.
4. To use the press, spread half the mixture in a layer on the bottom of a roasting pan and cover with a single sheet of cheesecloth.
5. Place chicken breasts, veal or beef paillards on the mixture and cover with a second layer of cheesecloth.
6. Layer the second half of the ginger-garlic mixture over the meat and press gently.
7. Refrigerate for six to eight hours.
8. Remove the press from the meat before cooking.
9. The ginger-garlic mixture can be re-used.

garlic, fresh ginger root, sesame oil

Taken from cooking.nytimes.com/recipes/7873 (may not work)