Hi SS,
I agree, a light bash, does help with the peeling. I can't remember who it was that suggested giving them a bit of a soak in boiling water but I tried it, and it's even better than the 'lightly bash' method. The skin almost slips off in one, once the root end has been cut away.
Still, would the restaurants do it though? I just wonder that's all. I'm thinking, how long does it take to knock up a nights service worth, half an hour - an hour. Even if the guy doing it, is on minimum wage, it still works out cheaper to buy jarred than to make fresh!
Remember, I'm not asking which is best, only which is more likely to be used.
Ray
P.S, I also agree with Stephen SS, pastes are bad, way too tart and shouldn't have a place in BIR or TA cooking, but unfortunately, this way of commercial cooking seems to be the way.