I had a Jalfrezi takaway from Saffron last Saturday which is always excellent. The head chef (Anam) explained that he always uses fresh garlic and red onions in his Jalfrezi.
Last night I cooked a Jalfrezi using my June 2008 base. Instead of the usual garlic puree out of a tube, I used 2 x fresh garlic cloves, crushed through a garlic press. The difference in taste was really noticeable. I will not be using commercial garlic puree again!
Has anyone else noticed this difference?
Who uses fresh home made garlic puree - who uses commercial?
SnS