Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: h4ppy-chris on February 03, 2013, 04:11 PM
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Is this video better?
http://www.youtube.com/watch?v=59pUdDUmRHI (http://www.youtube.com/watch?v=59pUdDUmRHI)
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Is this video better?
The top of the tub looked as near as dammit a perfect circle on the YouTube version (I didn't look at the embedded one), so I think you have cracked it. But you do use a lot of oil, don't you ?! I make mine in a goblet blender, and I use just enough oil to ensure that it settles back, then top up if necessary once it is in the jar.
** Phil.
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Is this video better?
The top of the tub looked as near as dammit a perfect circle on the YouTube version (I didn't look at the embedded one), so I think you have cracked it. But you do use a lot of oil, don't you ?! I make mine in a goblet blender, and I use just enough oil to ensure that it settles back, then top up if necessary once it is in the jar.
** Phil.
It's the way i have been shown Phil, the oil settles on top, you pull the G&G up though it.
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How long would you rely on the oil to preserve it? Or would you freeze it? I am currently freezing in 1TBS portions but if is would last few months then maybe that is worth considering. If I am going to faff about I would rather do it in one go so I do tend to make a significant batch at a time. Smaller quantities I suppose I need not worry about preserving so much.
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How long would you rely on the oil to preserve it? Or would you freeze it? I am currently freezing in 1TBS portions but if is would last few months then maybe that is worth considering. If I am going to faff about I would rather do it in one go so I do tend to make a significant batch at a time. Smaller quantities I suppose I need not worry about preserving so much.
It just sits in the fridge with a lid on. I am happy using up to 5 weeks, it stays white.
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Still also like the tuff I had to prepare for the Jaipuri. That had something special about it. More faff though.
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Still also like the tuff I had to prepare for the Jaipuri. That had something special about it. More faff though.
What was that?
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Still also like the tuff I had to prepare for the Jaipuri. That had something special about it. More faff though.
What was that?
As in the test thread thing. Panpots ashoka jaipuri set for me to do. 60 40 split garlic / ginger blended with some oil z( from memory ) but then fried off before using.
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Sorry , being lazy, here it is
http://www.curry-recipes.co.uk/curry/index.php/topic,3915.msg35417/topicseen.html#msg35417 (http://www.curry-recipes.co.uk/curry/index.php/topic,3915.msg35417/topicseen.html#msg35417)
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I only prepare as much G/G as I am going to use at the time,storing g/g puree doesn't seem a good idea if you read this section taken from a link posted by DalPuri.
Takeaways would get through a massive amount of g/g so storage probably wouldn't be an issue.
Garlic Botulism
The title of this section could be
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I only prepare as much G/G as I am going to use at the time,storing g/g puree doesn't seem a good idea if you read this section taken from a link posted by DalPuri.
Takeaways would get through a massive amount of g/g so storage probably wouldn't be an issue.
Garlic Botulism
http://www.motherearthnews.com/real-food/cooking-with-garlic-ze0z1211zgar.aspx?page=9#ixzz2Js5gCwSj (http://www.motherearthnews.com/real-food/cooking-with-garlic-ze0z1211zgar.aspx?page=9#ixzz2Js5gCwSj)
You may well be wise to err on the side of caution, EJ, but thankfully botulism is extremely rare.
Despite all those tubs of g/g paste festering in the kitchens and fridges of the UK's 12,000 BIRs, "between 1980 and 2010 there were 33 recorded cases of food-borne botulism in England and Wales.
Twenty-six of these were linked to a single outbreak in 1989 that was caused by contaminated hazelnut yoghurt." http://www.nhs.uk/conditions/Botulism/Pages/Introduction.aspx (http://www.nhs.uk/conditions/Botulism/Pages/Introduction.aspx)
That's an incredibly small number over a 20-year period in a country with a population of 60 million plus.
As with any food-based health risk, we need to be aware and, of course, we need to take all the precautions we think are necessary.
But this is one I'm not worried about personally.
Let's face it. If there are any killer bacteria out there that can survive being chucked into smoking hot oil and then cooked on high heat in a curry sauce for 8-10 minutes, then we're all in serious trouble!
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Think for the most part then I will continue to freeze. ;)
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I only prepare as much G/G as I am going to use at the time,storing g/g puree doesn't seem a good idea if you read this section taken from a link posted by DalPuri.
Takeaways would get through a massive amount of g/g so storage probably wouldn't be an issue.
Garlic Botulism
http://www.motherearthnews.com/real-food/cooking-with-garlic-ze0z1211zgar.aspx?page=9#ixzz2Js5gCwSj (http://www.motherearthnews.com/real-food/cooking-with-garlic-ze0z1211zgar.aspx?page=9#ixzz2Js5gCwSj)
You may well be wise to err on the side of caution, EJ, but thankfully botulism is extremely rare.
Despite all those tubs of g/g paste festering in the kitchens and fridges of the UK's 12,000 BIRs, "between 1980 and 2010 there were 33 recorded cases of food-borne botulism in England and Wales.
Twenty-six of these were linked to a single outbreak in 1989 that was caused by contaminated hazelnut yoghurt." http://www.nhs.uk/conditions/Botulism/Pages/Introduction.aspx (http://www.nhs.uk/conditions/Botulism/Pages/Introduction.aspx)
That's an incredibly small number over a 20-year period in a country with a population of 60 million plus.
As with any food-based health risk, we need to be aware and, of course, we need to take all the precautions we think are necessary.
But this is one I'm not worried about personally.
Let's face it. If there are any killer bacteria out there that can survive being chucked into smoking hot oil and then cooked on high heat in a curry sauce for 8-10 minutes, then we're all in serious trouble!
Your choice Sir ;) Just keep up your stock of toilet rolls :) ;)
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Your choice Sir ;) Just keep up your stock of toilet rolls :) ;)
Roger that! ;D
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I asked Ali from the Shanaz about how they store their garlic & ginger mix to which he replied "in the fridge'" and when I asked "in oil?", he replied "oh no, we just use water".
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I asked Ali from the Shanaz about how they store their garlic & ginger mix to which he replied "in the fridge'" and when I asked "in oil?", he replied "oh no, we just use water".
Can't beat it on price! ;D