Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: spicysarsy on November 19, 2006, 08:26 AM
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Hi Gang, I was wondering if anyone could point me in the right direction of where to purchase good sized quantity Tomato Puri . The wholesalers which I use {bless them } only supply either the tubes of condenced puri, or very small tins. I find this very fustrating as I have to buy quantities every 2 weeks. Due to the amount of meals I cook. How long can puri be kept once opened is another question if large amounts can be bought. Many Thanks Paul
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Tomato paste (puree) does not keep for long if stored in its opened tin unless it is plastic coated inside, if you keep it in a fridge it will last about a week. It is better to transfer it to a sterilised jar, it will then keep for a few weeks providing you use clean utensils to remove it. It is the wild yeast and bacteria that is all around which kicks it off.
There are two ways to get bulk orders. First I would suggest you approach your local Tesco, Sainsburys et al, as most of them will get you catering sizes or standard sizes in bulk, you normally have to buy a case/pack at a time. I buy my Besan flour from Tescos and sometimes other stuff in bulk, I just ring in an order with the code and I collect it from the store 2 or 3 days later. Another option is Bookers they are a national chain of wholsale stores, but you will need to get hold of a trade card/account.
Hope this helps
CP
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;) ;) Many thanks Chili my man, great advice. Funny you should say, but my son in law works for Tesco's so I'll ask him to place an order in for me A.S.A.P. Cheer's Paul
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I've never heard of anyone else doing this, but once opened, I freeze it in a takeaway carton.
When required, I get the whole amount onto a chopping board, and cut off a slice.
I've had no ill effects.
I do this because the tomato puree, I buy, comes in large cans.
It's much cheaper this way too!
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Haldi that sounds a great idea for preserving puri and I'll certainly try this method. Buy the way is the puri quite easy to cut once frozen. Cheer's Paul
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I am sure there is a bug in the system ??? This is the third time (lucky?) I have tried to reply. If you freeze pastes, including curry, the process of freezing and defrosting breaks up the structure to a greater or lesser degree depending on the substance, and separates the water molecules from the product. (this is a way to distill & refine vodka :o). So if you want to retain the tomato paste's original properties you should emulsify it again in a blender.
CP
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I think the server is playing up Chili because I'm experiencing similar problems, but all the same thanks very much for your advice.
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::) ::)I reckon It's Darth trying to recharge his lightsaber ;) ;) that's causing the drain on power.
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Yeh, I thought i could hear some wheezing around ;D
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"By the way, is the puri quite easy to cut once frozen?"
You need a heavy kitchen knife and a wooden chopping board.
You are cutting through 4cm of puree!
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Haldi,
i'm wanting to go along the same lines - ie buy big tin, measure out curry portions (3 tbsp for me at mo) and then freeze on clingfilm in bulk and perhaps bag afterwards.
i'm also thinking along the same lines for panpots cooked garlic/ginger paste and probably the onion paste.
question is does the freezing still work for u - ie is the taste the same
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If you want to freeze puree, use ice cube trays. That way you only hve to get out what you need (about a tablespoon for every cube) ;D
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According to my local Asian supermarket guy, White Tower is a GREEK make, doesn't matter where it comes from of course provided it gives the BIR flavour. He does not stock it but he does carry 'KYKNOS' tomarto puree. I buy this in big tins and freeze it all in ice cube trays, 'pop' them out and store in a bag in the freezer.
It tastes a little different to the supermarket 'double concentrate' stuff, but not a great deal different.
Brill for bhunas and CTMs!
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i dont think there's any point in buying white tower. It's no different to average stuff. They just buy it because it's big and cheap.
Freezing puree sounds like a less than ideal method considering the availability and cost of it. Surely using as few frozen ingredients as possible is what you want for a curry
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hi guys had to reply to this. i bought a tin of white tower tomato paste in a gurkha shop in ashford the weight on the side says 10lbs and it cost 4.29gbps. haven't opened it but may do soon as keeping fresh has been playing on my mind. recently have been using passata in place of tom puree from tin or tube has made a difference!
regards
gary
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Hi everyone, ive been using just normal italian tom puree out of a tin, is there a certain type i should look out for?
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Hi everyone, ive been using just normal italian tom puree out of a tin, is there a certain type i should look out for?
NO. any will do. the white tower for example is clearly a premium brand and tastes spot on. it's very hard to distinguish if at all any difference in the final dish though. i just use asda or sainsbury own brand.
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Hi everyone, ive been using just normal italian tom puree out of a tin, is there a certain type i should look out for?
NO. any will do. the white tower for example is clearly a premium brand and tastes spot on. it's very hard to distinguish if at all any difference in the final dish though. i just use asda or sainsbury own brand.
I find sainsburys as good/the same as white tower as are other supermarket brands i imagine. I avoid tomato products from poland and ones in convenience shops as the quality is disastrous.
A small tin from sainsburys makes about 10 curries and costs 24p.
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A small tin from sainsburys makes about 10 curries and costs 24p.
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Really, 10 curries from one of those small tins, I must be using way too much...
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White Tower seems to be popular in BIRs and I found medium sized catering tins of it in a Chinese supermarket in the Posil/Hamiltonhill area of Glasgow on my last visit but had too much other stuff to bring back. but will humph it next visit.
I have had real success freezing the G/G Paste and Bunjarra from The Ashoka Kit and would do the same with the White Tower Tomato Puree in cling film or to be honest small freezer bags as I tend to want to cook three curries each time so an appropriate portions would be frosen for use.
Currently I use typical tubes of the Italian stuff double concentrated. With regards to my experience at The Ashoka he used White Tower and separately used blended tins of Plum Tomatoes presumably to do what those of you who are using Passata do,making Madras. Cheers Panpot