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Author Topic: Shaheen Masala Pastes - singed!  (read 6,477 times)

AI Summary
The discussion revolves around the use of high heat when cooking with Shaheen Balti Masala Paste, with the original poster noting that the instructions suggest cooking at full heat, which led to singeing. Various participants share their experiences, with some advocating for high heat to enhance flavor while others suggest that medium heat can also achieve good results if given enough time. The consensus appears to be that while high heat can produce desirable flavors, medium heat is also effective if the cooking time is adjusted accordingly.

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Offline gary

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Shaheen Masala Pastes - singed!
« on: February 28, 2012, 03:44 PM »
Wanted a quick (i.e. none of that browning onions for half an hour malarky), easy homestyle curry tonight (Mrs prefers homestyle curries), so I picked one of these up:

Shaheen Balti Masala Paste

It's turned out really quite nice.

What got my attention and made me post though was the instructions on using the paste.

Heat 2-4 Tablespoons of oil on full heat for 30 seconds

Add paste and cook, stirring continuously for 2 minutes


No mention of gently frying the spices, no instruction to turn the heat down, so it got fried for 2 minutes at full power.

After about 1 and 3/4 minutes it was browning and on the cusp of burning - it was getting singed :)

Just struck me that this method is on a product that is aimed at an asian market.

I think that spices can definately be taken quite a bit further than I tought previously, even in homestyle cooking.

I'm more convinced than ever now about the effect of properly cooking the spices has on flavour.

I've not been brave enough in the past.

Gary

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Offline curryhell

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Re: Shaheen Masala Pastes - singed!
« Reply #1 on: February 28, 2012, 05:56 PM »
It's quite amazing when you look around what you find, isn't it?  This phenomenon isn't new at all.  It's been there all the time, it's just been passed over, under emphasised or simply discounted or ignored for whatever the reason.  I can hear the chuckles in the background already ;D ::).  I'm debating whether to go for a singe myself or not.  Or maybe let the experts do it for a change ;D
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Offline ELW

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Re: Shaheen Masala Pastes - singed!
« Reply #2 on: February 28, 2012, 07:08 PM »
cooking jarred pastes on high heat i think is recommended to kill any spores, but there's no doubt that cooking the spices & tomato paste on high produces results, I only wish I could get more heat! In fact I think it's crucial to strif fry cooking full stop

Agreed, I think even in 'The Takeaway Secret' ,recipes it called for high heat

ELW
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Offline Micky Tikka

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Re: Shaheen Masala Pastes - singed!
« Reply #3 on: February 28, 2012, 09:04 PM »
Not sure on the high heat.  Ive been cooking curries this weekend and yesterday was home early with some curry base left over.So I thought I would do some singeing .On my stove I have a wok burner so the flames can lap up sides of my pan . I made four Madras sauces ( chewwy recipe the one with with a dash of worcester sauce please correct me if wrong and compliments to the chef)  anyway my aim was to singe at different times and from low to high heat the last 2, I put on high heat both had flames coming out of the pan as soon as the ginger garlic paste hit the pan . one of them the garlic turn very brown then  I carried on  with tom paste and spices.  Heat still on high then maybe 30 secounds before first ladle of gravey .(no joke I had to rush of to tun the smoke alarm off) . The first two low heat TRYED to singe for 2 min.  Not saying I did it right, but either way I did it they all came out the same a very tasty curry.                                 
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Offline ELW

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Re: Shaheen Masala Pastes - singed!
« Reply #4 on: February 29, 2012, 06:31 PM »
Quote from: michael.t on February 28, 2012, 09:04 PM
Not sure on the high heat.  Ive been cooking curries this weekend and yesterday was home early with some curry base left over.So I thought I would do some singeing .On my stove I have a wok burner so the flames can lap up sides of my pan . I made four Madras sauces ( chewwy recipe the one with with a dash of worcester sauce please correct me if wrong and compliments to the chef)  anyway my aim was to singe at different times and from low to high heat the last 2, I put on high heat both had flames coming out of the pan as soon as the ginger garlic paste hit the pan . one of them the garlic turn very brown then  I carried on  with tom paste and spices.  Heat still on high then maybe 30 secounds before first ladle of gravey .(no joke I had to rush of to tun the smoke alarm off) . The first two low heat TRYED to singe for 2 min.  Not saying I did it right, but either way I did it they all came out the same a very tasty curry.                                 

Hi michael.t, the reason I say that is after cooking dozens upon dozens of curries on low to medium, not a single one gave me a taste like any bir I've been in...occasional bir aroma....tasty yes...bir no.
4 attempts on high, 1 x was decent & 1 was superb. These two efforts tasted nothing like anything which went before it. It would be great for everyone if it could be done on a low heat, cooked for longer......but I haven't managed it yet

Regards
ELW
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Offline Micky Tikka

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Re: Shaheen Masala Pastes - singed!
« Reply #5 on: February 29, 2012, 07:26 PM »
Frustrating I know. Has anybody been to Julian's curry2go if you watch his videos he seems to cook on on a lowish heat (and singe) proof would be in the pudding.
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Offline ELW

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Re: Shaheen Masala Pastes - singed!
« Reply #6 on: February 29, 2012, 07:30 PM »
Quote from: michael.t on February 29, 2012, 07:26 PM
Frustrating I know. Has anybody been to Julian's curry2go if you watch his videos he seems to cook on on a lowish heat (and singe) proof would be in the pudding.

No taste report from c2g as yet, it's long overdue & would answer a few more questions. I suspect some of the bir videos tuts are done on low heat to fit an explanation in & not cough

ELW
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Offline loveitspicy

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Re: Shaheen Masala Pastes - singed!
« Reply #7 on: February 29, 2012, 10:33 PM »
Guys - i cook on high heat - HOWEVER - you dont need to cook on high heat - MEDIUM will singe the spices just leave the pan on the heat a little longer before you start - the heat builds up in the pan - especially if you are using an aluminum pan

best, Rich
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