Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: adamavfc on June 12, 2013, 11:06 PM
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How do I get
fresh garlic (pureed)
fresh ginger (pureed)
Do I make myself or can you buy them?
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fresh garlic (pureed); fresh ginger (pureed). Do I make myself or can you buy them?
You have really answered your own question, in that you write of /fresh/ xxx, pureed. Only you can make fresh xxx puree, but if you are happy to use puree that has been made for a while, then it can be purchased both in jars (with preservatives) and frozen (without). I have never manged to source the latter myself, but many others have. I used to make my own, now I use the jar versions for simplicity/speed. In BIR cuisine, I doubt very much the difference can be detected; in Chinese stir-fry, there is definitely a loss of taste incurred by using the jar versions. If you elect to make your own, you will need a blender and suitable vegetable oil; ensure that the final product is covered by a layer of oil (by adding more if necessary) before storing in a jar in the 'fridge. How long you store it for is entirely your decision : I use mine up to at least a month old, others freeze theirs in ice-cube trays, in which case it will probably last for at least two years.
** Phil.
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I would recommend making your own, as I feel it does impact the final product. The smell released from homemade ginger/garlic puree hitting a hot pan is delightful. It's been a while since I used pre-made, but when I did, the jars from Rajah were by far the best - others may be able to offer opinions on other brands.