Topic: A8's burnt curry & Garlic Puree

[Chilli Prawn]

Had you been on the sauce mate?  I always found I made the best when slaughtered and could never replicate it again.  Good one, and you rescued it too!!!!

I thought I had posted this before. but has anyone tried the catering Garlic Puree?  I have been using various manufacturers for about 5 years now with success, Sharwoods, Schwarz, Noels, and some Spanish stuff (forgot name).  They all come in large plastic jars about 500cc.  They don't need refrigeration (but I would recommend it) and they keep for ages.

On the good/bad side - It is better than frozen puree but not as good as fresh.  It can burn quickly like frozen stuff, and it does have a distinct smell to it.

If you are cooking up with this puree from the start you don't need much heat and you have to keep stirring.  You add your other stuff as normal when the smell starts to subside.  Alternatively you can just lob it in later and cook it through.

I can't get the Sharwoods or Spanish stuff now, but the Schwarz (who took over Noels)stuff is equally as good.  It is the the Schwarz Chef range, and available from Bookers and I guess Makro.

CP

[After8]

No I wasn't pi**ed, just in too much of a hurry and hadn't done my preparation work properly.

I did think it was hugely significant though, that the curry had that taste, and smell, in spite of all the things I'd done wrong. Technique must be the key.

I'll try again, but with the right consistency of garlic. It does highlight the importance of how you cut things up, how this is directly linked to when and how you use the ingredient in the recipe.

One thing I'm keen to do is to follow a 'suite' of recipes, that go together as a collection from the same source - ie, base and subsequent dishes from the same source (ideally curry house) as I guess the flavouring of the dishes will depend on the base. 

A8