Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: RubyDoo on February 13, 2013, 05:52 PM
-
Asafoetida etc etc.
Trying to get my head around this one. The only times a recipe ( or base recipe ) asks for this it only needs a pinch. I had a small jar that had been sitting in the back of the cupboard for around 6 years. So I did the sensible thing and replaced it but could only get Top op 500g tub. Not expensive but even if I use in base I can see this tub being around for 16 not 6 years.
The thing is I am struggling to appreciate what contribution this stuff makes to any recipe. In or out I am not noticing any appreciable difference.
Thoughts?
-
Take a portion of gravy, divide into 2 pans. Add
-
Take a portion of gravy, divide into 2 pans. Add
-
Take a portion of gravy, divide into 2 pans. Add
-
If you've got a 500g tub it's going to be almost all turmeric and other unwanted fillers. You really need to use the resin to get the real taste of hing. The best powdered hing I've used is from Bart's spices. It comes in a small jar which contains three little tubs of hing powder. It's about the purest form I've found outside of the resin.
-
DP You have lost me on this one. What will happen if I do as you suggest? Or do you really want me to waste a couple of portions to find out ? ;)
SS , Have read this somewhere before re different grades / types. Almost like an over cut opium based product. ( professional experience not personal ).
-
It's doubtful that the 500g tub is the full-on, concentrated, pure form of hing, RD (that comes in much, much smaller quantities, as it's so intense that just a pinch is most definitely all you need).
I'm guessing that it's more akin to the Natco hing I've got sitting alongside the wee jar of pungent stuff. If so, then it has other ingredients added (Gum Arabic, Ground Rice, Turmeric) and isn't anywhere near as strong.
When a recipe calls for a pinch of hing, I use half to one teaspoon of the Natco.
The contribution it makes is that as it cooks its pungency diminishes and it takes on an onion/garlic flavour hit. It's aslo supposed to be extremely good for the digestion, and makes you impossibly attractive to women.
(I may have made the bit about women up... ;) )
-
It's doubtful that the 500g tub is the full-on, concentrated, pure form of hing, RD (that comes in much, much smaller quantities, as it's so intense that just a pinch is most definitely all you need).
I'm guessing that it's more akin to the Natco hing I've got sitting alongside the wee jar of pungent stuff. If so, then it has other ingredients added (Gum Arabic, Ground Rice, Turmeric) and isn't anywhere near as strong.
When a recipe calls for a pinch of hing, I use half to one teaspoon of the Natco.
The contribution it makes is that as it cooks its pungency diminishes and it takes on an onion/garlic flavour hit. It's aslo supposed to be extremely good for the digestion, and makes you impossibly attractive to women.
(I may have made the bit about women up... ;) )
Ingredients
Rice flour
Gum edible
Asafoetida
Turmeric
Sums it up
Do I still become irresistible to women?
-
DP You have lost me on this one. What will happen if I do as you suggest? Or do you really want me to waste a couple of portions to find out ? ;)
I thought you was asking me to do the experiment! :P
It was just a suggestion to see what you think it adds, which is a onion/garlic flavour.
Doing side by sides on a small scale is the best way to go.
I use the small yellow tubs when cooking trad dishes.
Sometimes you have to sacrifice a little gravy for the cause. 8)
-
DP You have lost me on this one. What will happen if I do as you suggest? Or do you really want me to waste a couple of portions to find out ? ;)
I thought you was asking me to do the experiment! :P
It was just a suggestion to see what you think it adds, which is a onion/garlic flavour.
Doing side by sides on a small scale is the best way to go.
I use the small yellow tubs when cooking trad dishes.
Sometimes you have to sacrifice a little gravy for the cause. 8)
Apologies, I thought the result may have been a thickening of base or an attack by the goddess of spice and her lovely daughters. ;)
-
DP You have lost me on this one. What will happen if I do as you suggest? Or do you really want me to waste a couple of portions to find out ? ;)
I thought you was asking me to do the experiment! :P
It was just a suggestion to see what you think it adds, which is a onion/garlic flavour.
Doing side by sides on a small scale is the best way to go.
I use the small yellow tubs when cooking trad dishes.
Sometimes you have to sacrifice a little gravy for the cause. 8)
Apologies, I thought the result may have been a thickening of base or an attack by the goddess of spice and her lovely daughters. ;)
Nahh, some casts cant eat onions or garlic so its used to replace that flavour, and like already mentioned, to stop you Todd Martin. :o ;D
-
Before I got into curry cooking I used to eat occasionally at a Hare Krishna restaurant in Brisbane - I loved the garlic and onion after burp that I would get all afternoon. I was talking to one of the counter guys and remarked on the subtle flavours in the food including the onion/garlic fragrance. Guy explained that they dont use either, they cook to Vedic principles and the only use of garlic is to ward of vampires. That's when I discovered Hing.
I read up on Vedic and discovered that they don't use onions and garlic as it raises the Kundilini - which could be alarming, imagine a mob of Krishnas running amok with their Kundilini well and truly up. ???
-
I love the stuff, but use far more in vegetable dishes than in those containing meat. Also nice in dosa recipes.
** Phil.
-
The thing is I am struggling to appreciate what contribution this stuff makes to any recipe. In or out I am not noticing any appreciable difference.
Not forgetting that it is also used as an antiflatulent. ;)
-
Not forgetting that it is also used as an antiflatulent. ;)
Is that a ' wind ' up? ;)
-
Not forgetting that it is also used as an antiflatulent. ;)
D@mn, is /that/ why I f@rt less than I used to ? I really miss those wonderful aromas that used to fill the bedclothes after a good curry !
** Phil.
-
Not forgetting that it is also used as an antiflatulent. ;)
Is that a ' wind ' up? ;)
No I think he's just trumpeting his knowledge.
-
Hi, RubyDoo!
Like pointed out earlier, Hing is an essential part of the Hare Krishna cuisine, and is also used extensively by the Kashmiri Pandits. It goes well with pulses and dals, and the taste could be described as garlicky, and close to onions, too. Personally, I like it (: If used with garlic and onions all along, I never thought that all too much of its own flavour gets distinguished or stands out. But: I only use powder myself (try to get a hold of the resin next month), so it surely depends on its potency, too. But used in traditional recipes, often with fennel, aniseed or joghurt, it adds some nice touch, and I honestly never missed the garlic and/or onions in them ,)
Greetings!
-
What are some relevant recipes using hing? and just to be clear, hing is the same as asafoetida right?
-
What are some relevant recipes using hing? and just to be clear, hing is the same as asafoetida right?
Right. Can't help with the recipes, though : I add it to mushroom bhaji and masala dosa, if that is of any help.
** Phil.
-
What are some relevant recipes using hing? and just to be clear, hing is the same as asafoetida right?
http://www.youtube.com/user/vahchef/videos (http://www.youtube.com/user/vahchef/videos)
Check out some of this guys recipes. Mostly traditional but should give you a good idea.
I would say that with the majority of Traditional Asian cookery, a lot of the spices added are for medicinal benefit rather than for flavour.
Frank. :)
-
thanks Phil & DalPuri!
-
Hey, gagamon!
What are some relevant recipes using hing? and just to be clear, hing is the same as asafoetida right?
For example, any traditional kashmiri pandit dish, like "Dum Aloo" or "Rogan josh".
Greetings!