Whats the difference between the Passatta & tinned tomatoes ?

Funny you should say that, as sometimes i get a slightly bitter aftertaste to my curries & Ive been trying to source it so i can remove the offending ingredient from my recipes ( although most of it is the amount of hot chili powder i think ).
Is Passatta more like Tomato Puree then ?

I'm off to Sainsbury`s then !! ;D ;D ;D ;D ;D ;D

Quote from: Mark J on May 20, 2005, 09:54 PM
The big question to my mind is that of scale, can you really just half all of the ingredients and try this kind of recipe? I don't know, is it just a case of halving all the spices & salt etc or should the spicing be kept the same??

I suggest you must reduce the spices and salt pro-rata with everything else. I simply cannot comprehend how any other approach would make sense.

Celery, carrots and chicken stock are very common ingredients in western soups, sauces and other dishes.

Does everyone agree that this latest 30 onion base has overtaken KD and Pete's 600ml oil version, amongst others as the very best version of a base sauce? I say 30 onions, but I would never make such a large quantity. I am confident that we could scale it down to, say, 5 onions, and still produce the very same flavour, texture and end result.

I couldn't wait for the end of the new curry base recipe so I guessed the coriander and tomato paste quantities.
I made it with ten onions.
I thought it was very important to keep the depth of oil mentioned (3/4 inch).
This actually meant using a frightening amount of oil.
Probably nearly a litre.
The recipe tied in very well with my ideas that we have been using too many spices.
The base seems good but no sign of the "taste"
Maybe you have got to have the thirty onions
I haven't added any chicken stock to it yet.
I am sure that it is in the finished base.
Where are people buying this Knorr liquid chicken stock from?
Asda (my local supermarket) hasn't got it.
I hate boiling up chicken bones and Knorr sounds a far better option.
Chicken Oxo doesn't work