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Author Topic: Curry Pastes ( Pataks style )  (read 55,266 times)

AI Summary
The discussion centers around the use of Pataks curry pastes as a standard for making curry, with varying opinions on their quality and appropriateness. Some members argue that while Pataks pastes are widely used in restaurant kitchens and can yield good results, others criticize them for having an undesirable aftertaste and prefer to make their own pastes from scratch. The community acknowledges a divide, with some embracing commercial pastes for convenience and others advocating for homemade alternatives to achieve authentic flavors. Overall, there is no clear consensus, as opinions on the use of Pataks pastes remain mixed.

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Offline Davegrc

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Curry Pastes ( Pataks style )
« on: August 17, 2014, 03:02 PM »
I have attached a PDF file that covers my current methodology to produce curry pastes !

these are fermented pastes so the Lactic acid you see on  the label of the commercial curry paste jars is a byproduct of the fermentation process !

I have many different spice blends but the process is the same as described in the attached in producing spice pastes !

The object is to get as close as possible to that perfect curry as you can from a paste and I have set Pataks pastes  as my standard !  given I can not buy these where I live

Please I am open to any comments suggestions and questions !   least it be about my spelling or grammar

:) :)

Cheers 



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Offline Onions

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Re: Curry Pastes ( Pataks style )
« Reply #1 on: August 17, 2014, 03:49 PM »
Great stuff mate very scientific. Not sure about your Hadron Collider though ;)


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Offline Garp

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Re: Curry Pastes ( Pataks style )
« Reply #2 on: August 17, 2014, 04:07 PM »
No offence mate, but if you are using Pataks pastes as your standard for the perfect curry, I'm out....
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Offline commis

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Re: Curry Pastes ( Pataks style )
« Reply #3 on: August 17, 2014, 04:40 PM »
Hi
Pataks pastes, BIR curry standard.
Regards
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Offline Onions

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Re: Curry Pastes ( Pataks style )
« Reply #4 on: August 17, 2014, 04:49 PM »
Wel, I've never been in a BIR kitchen, but some who have say that commercial paste is standard in small quantities- if that's the case then in order to emulate the BIRs, we would have to use the paste too.
HOWEVER- of course it might depend on which era of BIR cooking we want to aspire to- and if it's from before commercial pastes were being used, then it would indeed be wrong to use it.

Not that there's any real right or wrong in this game, surely?!?! ;)
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Offline Donald Brasco

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Re: Curry Pastes ( Pataks style )
« Reply #5 on: August 17, 2014, 04:58 PM »
Very impressive Dave. Do you have a background in food science? Not many people would start playing with fermented spice pastes with no prior experience or knowledge of whether the results might be safe to eat. I'm quite impressed though and thanks for sharing.
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Offline Madrasandy

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Re: Curry Pastes ( Pataks style )
« Reply #6 on: August 17, 2014, 05:03 PM »
How very dare you! Pataks pastes in a curry? not in my kitchen  :o
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Offline George

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Re: Curry Pastes ( Pataks style )
« Reply #7 on: August 18, 2014, 11:06 PM »
Quote from: Double Onionist on August 17, 2014, 04:49 PM
Wel, I've never been in a BIR kitchen, but some who have say that commercial paste is standard in small quantities- if that's the case then in order to emulate the BIRs, we would have to use the paste too.

I agree. There are too many people too ready to dismiss certain ingredients and methods.

Blade's excellent tikka recipe uses some Pataks paste, for a start.
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littlechilie

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Re: Curry Pastes ( Pataks style )
« Reply #8 on: August 19, 2014, 12:52 AM »
Yep have to say I also use Paste in my BIR marinades . :-X
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Offline commis

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Re: Curry Pastes ( Pataks style )
« Reply #9 on: August 19, 2014, 01:36 AM »
Hi
Pataks did not invent curry paste, they saw an existing market they could supply. It's not there fault they became the brand leader.
Regards
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