Hi all,
On a whim I purchased a jar of ultra pureed Ginger paste stuff instead of the real thing. Nothing too esoteric, just ginger and water I think.
After an admittedly dodgy UK ounces to US liquid ounces conversion I went ahead and used it tonight for a big base cook-up and a meal.
The curry definitely had a bit more zing tonight! I don't think it was the chillies because my dear lady asked for three in the pot instead of the required five for tonight's Jalfrezi.
I'm posting to see if anyone has any thoughts on this? Is puree okay generally, because it tasted great, fuller somehow.
:-)
DeeDee