Topic: Knorr Vegetable Bouillon catering paste

[After8]

I was able to get a Makro card pretty easily for my mother, who has nothing to do with my business. She spends much more there than I do. If you know someone with a card, you may be able to use them to get one yourself. They sell a lot of Knorr stuff there (and Barts).

Remember, Shy bairns get nowt!

A8

[spicysarsy]

 ;D ;D Too true After8 mate, too true.

[Yellow Fingers]

In reply to Cory Ander.

I have to admit on my first batch I just used knorr stock cubes as I didn't really think it would make a difference. I was reticent to use any stock cube/paste at all as I know from experience that it hinders the oil removal process later, but to try to keep to the recipe I used what I could get hold of at the time.

However, I've since made another batch because I managed to get the knorr paste and there's a good tip here. I asked my mates to ask at their works' canteens to see if any of them used it and it turns out that two of them did and so I managed - or rather my mate managed - to scrounge a small cup full for me. The only thing is that I didn't realise that there were several varieties of the paste and so I'm still not sure if I used the exact same one as CP recommends. However, I think it's academic because, as I expected,  it made no perceptible difference to the flavour of the base as compared to the plain stock cubes.

If you want to buy some just Google "Knorr vegetable paste". I found five different catering suppliers within a minute. It's expensive though, cheapest was about ?12 per 1kg tin.

YF

P.S. If this really is a common ingredient of high street curries it will be available in quantity at any asian grocer/spice merchant.

[Chilli Prawn]

In reply to Cory Ander.


P.S. If this really is a common ingredient of high street curries it will be available in quantity at any asian grocer/spice merchant.

Hi YF, thanks for that response.  This is what research is all about, and input from everyone here is very valuable and can only contribute to the final solution.  On your point about catering Bouillion, I can't recall seeing it in any of the many Asian grocers I have visited, but I have seen it in the large Asian supermarkets that do Wholesale and retail.  However, I regularly see the Indian chefs shopping in the Makros and Bookers that I have used (the local ones chefs here are a bit more wary now they know I am a potential competitor, but very friendly nevertheless ;D ;D

CP

[Yellow Fingers]

...I can't recall seeing it in any of the many Asian grocers I have visited...

My point exactly. You know as well as I do how savvy these Asian grocers are. If there's a market for a product you can be sure their shelves will be well stocked with it. My contention is that although you may use this particular stock paste, I think that 99% of high street BIRs aren't using it or any other shop bought stock for that matter.

Also, as I posted earlier, all of the cubes, granules and pastes promote the emulsification of the oils in the base, making it bloody difficult to achieve separation later. We know that the separation of the oil from the curry is a standard curry house technique, so anything that makes it more difficult is unlikely to be used.

YF

[Chilli Prawn]

Yes YF I agree on that point too. 

CP