Topic: Powdered Onion, Garlic & Ginger (from BrianW)

[Cory Ander]

Hello. Finally found somewhere to type into!
If it's of interest to anyone, I did an experiment recently based upon the fact that a takeaway has to minimise time and labour, so I used powdered onion, garlic, ginger - in fact powdered everything. Just added boiling water to the onion, stirred it around a bit, then added chilli, ginger, garlic, coriander, cumin and turmeric, with some salt. Then added it to the bits of sliced chicken cooked in hot oil, and the result was gratifyingly close to the typical takeaway flavour - in the 12 mins it took to cook the rice!
Tom puree would probably help too.
Anyone else tried this?
BrianW

[chipfryer]

Hi Cory Ander.

Yes me. This is exactly how I used to try my dishes out. Like you I thought is was a very easy way to accomplish getting a meal together in a short amount of time and the results were not half bad either as you say.

It was when I started getting all technical and of course not knowing about 'base sauce' that things started getting all hairy. 

For me anyway Onions and tomato's need time to bleach out each others bitterness. Stock and tom paste always seemed to work best for me before.

BrianW

Hello. Finally found somewhere to type into!
If it's of interest to anyone, I did an experiment recently based upon the fact that a takeaway has to minimise time and labour, so I used powdered onion, garlic, ginger - in fact powdered everything. Just added boiling water to the onion, stirred it around a bit, then added chilli, ginger, garlic, coriander, cumin and turmeric, with some salt. Then added it to the bits of sliced chicken cooked in hot oil, and the result was gratifyingly close to the typical takeaway flavour - in the 12 mins it took to cook the rice!
Tom puree would probably help too.
Anyone else tried this?
BrianW

[Cory Ander]

Yeah, sorry CF, I just moved this post on behalf of BrianW...so they are Brian's comments and not mine 

[Graeme]

Oh dear, Oh dear, Oh dear. :-X

[Secret Santa]

Hi cory ander

I did experiment with powders only a while back...about 20 years ago, and i wasn't achieving the BIR flavour etc. But 20 years ago i didn't know what I know now. I think i'm going to have to revisit this.

[Secret Santa]

Cory and admin.

This moving of posts is all very well but it needs a way of keeping the original author when you do it. i hadn't realised just how annoying this is until now.

[Cory Ander]

Cory and admin.

This moving of posts is all very well but it needs a way of keeping the original author when you do it. i hadn't realised just how annoying this is until now.

I agree Santa, perhaps Stew is able to implement a way of doing it....but maybe he can't? 

It's only a problem when moving a post rather than an entire thread.

That's why I include the name of the original author in the title.  But that obviously doesn't work very well!  In the meantime, can anyone suggest a better way of doing it?

[chipfryer]

I think CA is right. Moving one post will do just that and only altering the post to indicate who initiated it will suffice both needs.

There is an option to 'SPLIT' the topic in SMF which might help though I'm not sure? This means you can literally split whichever posts you need then clarify it. Once this is done the clone can be moved without upsetting the original thread.

Perhaps moving the entire thread? Dunno  :