Quote from: chowie on August 29, 2008, 08:41 PM
I'm debating if to had more when I re-heat after it's all blended but thats probably not a good idea.

It's too late buddy, just get it next time. I give you my word that the difference between adding it coarsely chopped vs adding it blended with water is astonishing. I was shocked!

Bruce says there's a chemistry type reason for this but I'm not a big chemistry fan (first exam I ever failed - so so dull...) We should get SnS on the job, he loves his curry ingredient chemistry run downs! ;D

Quote from: joshallen2k on August 30, 2008, 06:04 AM
what exactly did you notice the difference being with the g/g pureed?
-- Josh

Sorry to barge in on your conversation, but BB is so right.
One thing that is immediately obvious, is the aroma when you are making the base.
The garlic ginger puree makes it smell really yummy, instead of the rank smell of boiling onions.
It gives the whole base a totally different result.
I also cook rice with garlic ginger puree and that's a lovely aroma too
Make your own puree too, because "bought in a jar" has an extra unwanted smell.
I don't know what that is, it must be some preservative.

There must be something in the processing of canned/tubed ginger & garlic puree's (other than garlic and ginger) that reduces both the flavour and aroma. I personally hate frying with either as it tends to spit like hell in hot oil. This I think is due to the additives and other impurities (vinegar?). Some brands are worse than others.

When I make a curry with processed purees, I now mix the puree into a the oil before adding to the hot pan which reduces the spitting (mess). If I use freshly made garlic or ginger paste this doesn't happen and I can add it directly to the hot oil .. so there must be a difference between the fresh and canned/tinned. It also smells different when cooking.

Many garlic pastes and purees use reconstituted garlic. I guess both taste and aroma is affected during the manufacturing process.

SnS

I use 50/50 weight of ginger and garlic finely pureed on a microplane( any fine grater should do), then mix with enough oil just to bind it, it keeps in a jar in the fridge for ages too.

Quoteit keeps in a jar in the fridge for ages too.

Really? I've found the fresh garlic/ginger goes off pretty quickly whenever I've tried to make my own and store it in the past. Perhaps the oil you mention (I only have ever used a water mix) makes a difference in the longevity.

To be honest that's why I switched to jarred (in the final curry only, never the base).

Maybe I should try an oil mix.

-- Josh