[/quote]
They tend to do that light trick with tomatoes here, not so much with bananas though. Definitely not a conspiracy...well, other than to con us into buying unripe fruits!
I bought 2 anyway and when I came home I put them in a bag with some apples, hopefully that myth is true that that helps ripen them up.
No, not a myth. All fruits produce ethylene gas and that makes other fruit ripen. Usually though it's avocados you use as they produce a greater quantity per fruit. Personally I just leave the bananas in the fruit bowl for anything from 3 - 6 days and they ripen somewhere in that time. You definitely want the ripe fruit though because the sweetness makes all the difference and, of course, they have a better overall flavour. Just be careful not to overcook as they'll go to mush quite quickly. Add near the end depending on how ripe they are.
[/quote]
That's relieving to hear.
I'm just concentrating on the sauce right now, so I add pureed banana because the malaya had banana flavour in the sauce itself. At the moment I'm not adding any meat, or sliced banana.
I don't want too much distracting my tastebuds since the first and last time I had that malaya was in early january.
I've also got a small stomach, so I use half the recipe when test-cooking. The one person portion has me stuffed to the gills, queasy as hell, in pain and not able to bend over or sleep for the next 5 hours or so.
I learned that the hard way
I wish that I'd taken a more analytical approach when tasting that first and last malaya, but I had no idea I'd want to really replicate it.
Topic: Adding depth to a korma recipe? (Read 15471 times)
