Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: mickyp on June 09, 2020, 08:34 AM
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We know that when we add base to the pan it should be hot to maintain the cooking process, what about tomato paste, if its like 6 tbl spoons full should it be hot rather than cold?
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Yes, Syed mentions that somewhere.
** Phil.
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I'm going to say no because every BIR I've seen in action adds paste from a cold container and rarely more than a chef's spoon, so it would heat up quickly. Of course it does no harm to add it hot if that is convenient for you. Also what on earth are you doing adding "6 tbl", by which I assume you mean 6 tablespoons, of tomato paste to any dish? I shudder at the thought.
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Don't want to hijack this thread but I'm curious: BIRs don't exclusively use tomato paste, do they? There are dishes like butterchicken or tikka masala, where you basically have to use something like passata or maybe even some tomato-onion-gravy? But I'm aware that this mostly concerns punjabi dishes.
I've seen places that keep a pot of their own passata on the stove, previously cooked up with some ginger and garlic, but I'm not convinced that adding it warm will make much difference.
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To be honest, I doubt that BIRs exclusively use anything, but given the space efficiency of triple-concentrate pur
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Yes, space efficiency is surely to be considered, but bit perplexed about the thought of substituting, in the sense of pure equivalency. In my experience, this works only to some extent. I mixed up sauces out of paste plus water but taste and texture are different.
Heard about the Heinz story. Sounds like a myth to me but somehow I want to believe it!
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Agreed, one cannot substitute for the other, but in many recipes both will be drowned by the blended peeled plum tomatoes (plus canning juice) content, so it may not make a great deal of difference in terms of taste, or even of mouth texture. Certainly for Syed's recipes he uses either undilute or dilute tomato pur
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I tried a CTM recipe with Heinz Tomato Soup a few years ago. Don't unless you like to eat Heinz Tomato Soup.
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Yes, space efficiency is surely to be considered, but bit perplexed about the thought of substituting, in the sense of pure equivalency. In my experience, this works only to some extent. I mixed up sauces out of paste plus water but taste and texture are different.
Heard about the Heinz story. Sounds like a myth to me but somehow I want to believe it!
I tried CTM using Heinz Tomato Soup and my other half liked it, not a CTM fan myself but it was quite enjoyable, sorry peeps.
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I don't know what Livo's got against the idea, Micky. For a man who stirs his mango lassi into his main course and then eats them out off the same bowl, I would have thought that a Heinz-based CTM would have been right up his street ...
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I don't know what Livo's got against the idea, Micky. For a man who stirs his mango lassi into his main course and then eats them out off the same bowl, I would have thought that a Heinz-based CTM would have been right up his street ...
What on earth has your rude-sounding comment got to do with this thread? I suspect you regard it as a misguided opportunity to pour scorn and ridicule on a mild curry. Kormas are the normal focus but I guess mango chicken has now become a target. So sad, especially given these mild curries are far, far more popular than curries like Madras or Vindaloo.
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I don't know what Livo's got against the idea, Micky. For a man who stirs his mango lassi into his main course and then eats them out off the same bowl, I would have thought that a Heinz-based CTM would have been right up his street ...
I never said I didnt like it. I said "Don't unless you like to eat Heinz Tomato Soup". The distinctive flavour of the soup is dominant. If you like Heinz Tomato Soup you'll probably enjoy a CTM made using it. There may be a good recipe using it but I just tried it, without a specific recipe, after having read the usual rumoured claims about it here somewhere.
I used to enjoy the hot soup with buttered toast as a kid, when it was a rainy day treat, but for the record, I don't like it much anymore and didn't enjoy the dish very much. I mentally noted it as 'dont' do again'. From memory, It wasn't bad but it just tasted like the soup.
I find the same thing with using Carnation Evaporated Milk. It also has a distinctive taste which transfers to the dish. I did notice a recently posted base gravy video had it added so I wonder if the smaller amount adds that same, instantly recognisable flavour to every dish.
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What on earth has your rude-sounding comment got to do with this thread? I suspect you regard it as a misguided opportunity to pour scorn and ridicule on a mild curry. Kormas are the normal focus but I guess mango chicken has now become a target. So sad, especially given these mild curries are far, far more popular than curries like Madras or Vindaloo.
I just thought Phil was having a bit of fun and I'm not offended George. Each to their own but we Korma munchers need to stick together and start poking fun at the chilli heads. :clown2:
I actually made a packet Masala based Chicken 65 last night using the Priya brand. I ended up making it at only 1/4 recommended Masala to chicken ratio and it still had too much chilli for Mrs Livo. I enjoyed it, as did my son. The sauce was a simple heated blend of tomato ketchup, Thai chilli sauce and yogurt.