Curry Recipes Online
Curry Website Links => Curry Web Links => Topic started by: DalPuri on February 01, 2013, 06:14 PM
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http://www.motherearthnews.com/real-food/cooking-with-garlic-ze0z1211zgar.aspx#axzz2JbVETka6 (http://www.motherearthnews.com/real-food/cooking-with-garlic-ze0z1211zgar.aspx#axzz2JbVETka6)
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Good reading DP ;)
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Yes, i thought so too. Tails of a bit but the early pages are very interesting. ;)
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Good find DP, certainly alot to read but worth it.
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i've pdf'd the 9 pages for a quite read later and will summarize learning
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found the 9 pages hard going.
the one thing that jumped out for me was that garlic should be fried to "straw" color to get optimum taste. quite surprising since the garlic slithers i know from the local TA (which produce spot on taste in curry) are much darker than straw - a hint of black.
i do think the straw rule holds good for most cooking though.
the rest is on health of raw garlic, need for crushing/chopping and botulism. good stuff if you not already upto speed.
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When i do a garlic tarka i would say the colour is similar to peanut butter.
The thing that stuck out most for me was on crushing vs chopping. And the 10 second rule.
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DalPuri,
forgot that part "crushing and 10 sec rule" - you're very right.
i good while ago i adopted BE's method of blending garlic for base but lately becoming lazy had been chucking them in whole - on last batch guess what - i crushed them.
i will need to try out the peanut/straw color (the zaal garlic) to see if it yields benefit in curry - my gut feeling is that it will produce a different taste (which may have a role in garlic curry).
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For the first time ever I've made some 65/35 garlic and ginger paste and blended it super smooth with some oil. Previously I've always hand chopped the g/g.
Can anyone comment on what works best for say a BIR madras, chopped g/g or pureed g/g? And do most of you cook until golden or brown?
I have burnt garlic a few times and it ruins the dish with an intense bitterness.
Paul
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I've never bothered that much with crushing garlic over the years because it takes a long time and especially when doing 1kg at a time!
But after reading that article, in future i'm going to pound the cloves in my largest pestle and mortar. ;)
Frank. :)
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PaulP,
the replies will be interesting.
i use blended (i rarely make it now, getting mine from home bargains as separate garlic and ginger paste) - quite a shock to me and my beliefs. the fresh is best though.
for madras i feel you have to add some fine chopped as an extra ingredient.
i don't hardly fry the paste or fine chopped - i actually add it while the oil heats up and then cook for 15 secs tops - just till i get that whiff. i feel it cooks enough through the rest of the frying.
the "zaal" garlic is a completely different entity which is needed for "garlic" dishes.
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crushing garlic over the years because it takes a long time
the "palm of hand pressing down on the flat of a knife" stated in the doc works a treat. it even makes the skin removal much easier.
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The other garlic trick I'm missing is for tarka dhal. My local's TD is to die for, well for me anyway. It is very garlicky and tastes almost, but not quite burnt. They are consistent every time I order it.
My theory was that the garlic is in reasonably sized chunks and is fried in very hot oil but not for long. That could give the almost burnt flavour on the outside of the garlic but the interior remains slightly raw and hence very garlicky.
Just a theory I need to try I suppose!
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crushing garlic over the years because it takes a long time
the "palm of hand pressing down on the flat of a knife" stated in the doc works a treat. it even makes the skin removal much easier.
This is how i've always done it, but then i proceed to chop or blend (still chopping) instead of crushing to a paste like you would with salt.