Topic: Cloves

[RubyDoo]

Simple question.
When cloves are required is it best to use the ones with the little round heads in or does it not matter? Is the 'cloviness' in the stem , the head or in both?

[Cory Ander]

I don't think it really matters which part you use, RD.

However, I've long ago stopped using cloves (apart from in making Garam Masala).  I don't think they are a "typical BIR" ingredient. 

I think they are largely a Pat Chapman (and a traditional Indian cooking) ingredient.....and that is not meant to be a criticism of Pat Chapman (I have great admiration for his contributions to BIR cooking).

[Malc.]

It depends on the recipe RD, if you are required to remove the hard spice once used then use it whole, stem and head unless the head has come away ), otherwise use ground.

[RubyDoo]

It depends on the recipe RD, if you are required to remove the hard spice once used then use it whole, stem and head unless the head has come away ), otherwise use ground.

Thanks Axe but it is not a whole or ground issue..  I find myself fishing through the pot and digging out those that appear whole with the round head intact. Just wondered if this paranoid android was wasting his time.   :

[Kashmiri Bob]

I remember a long while back TA samosas (meat and veg) always used to come with a clove stuck in them.  I buy the frozen ready-mades now, and always pop one or two in after frying.  Like!

Rob   

[Malc.]

Thanks Axe but it is not a whole or ground issue..  I find myself fishing through the pot and digging out those that appear whole with the round head intact. Just wondered if this paranoid android was wasting his time.  :

Hehe, I do the same thing but it really doesn't mater.

[RubyDoo]

Thanks Axe but it is not a whole or ground issue..  I find myself fishing through the pot and digging out those that appear whole with the round head intact. Just wondered if this paranoid android was wasting his time.  :

Hehe, I do the same thing but it really doesn't mater.

Glad I am not the only OCD curry cook around.   

[fried]

I don't think it really matters which part you use, RD.

However, I've long ago stopped using cloves (apart from in making Garam Masala).  I don't think they are a "typical BIR" ingredient. 

I think they are largely a Pat Chapman (and a traditional Indian cooking) ingredient.....and that is not meant to be a criticism of Pat Chapman (I have great admiration for his contributions to BIR cooking).

I remember making a Garam masala from PCs Balti curry cookbook that is really heavy on the cloves. The recipes are also really heavy on the GM. I don't know if this is 'authentic' Balti but I found it really overpowering. At least my teeth didn't ache!