Do you mean this stuff ?
http://www.pataksusa.com/product-detail?id=10
Can you post a picture of the tin you're referring to?
http://www.pataksusa.com/product-detail?id=10
Can you post a picture of the tin you're referring to?
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#261
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: pataks condensed curry sauce
September 06, 2012, 10:00 AM #263
Pictures of Your Curries / Re: Blades Chicken tikka
September 04, 2012, 01:21 PM
Hhhm, so far I was under the impression that the Yoghurt was actually key to the marinade as the yoghurt tenderizes the meat. Yoghurt tenderizes Tikka in about 4-6 hours. Too long and it will actually be "cooked" too far.
#264
Supplementary Recipes Chat / Re: Geeta's Dhansak Spice Mix
September 04, 2012, 10:02 AM
Thanks. Interesting spice mix, lots of spices.
#265
Supplementary Recipes Chat / Re: Geeta's Dhansak Spice Mix
September 04, 2012, 08:57 AM
Can you list the ingredients on the pack in the order they are printed, please ?
#266
Ripped out of context from another site:
"Glutamate and Glutamic acid are naturally occurring amino acids present in a large range of foods. It is free Glutamate that provides the unami taste.
They are most concentrated in sharp cheeses (like Parmesan), yeast and yeast extracts, anchovies, fermented fish sauce (and hence Worcestershire sauce), fermented bean products (hence soy sauce), sea-weed/vegetables and savory mushrooms (like Shiitaki). Tomatoes also contain reasonable amounts, which in the quantities of a tomato sauce, have a strong unami taste."
"Glutamate and Glutamic acid are naturally occurring amino acids present in a large range of foods. It is free Glutamate that provides the unami taste.
They are most concentrated in sharp cheeses (like Parmesan), yeast and yeast extracts, anchovies, fermented fish sauce (and hence Worcestershire sauce), fermented bean products (hence soy sauce), sea-weed/vegetables and savory mushrooms (like Shiitaki). Tomatoes also contain reasonable amounts, which in the quantities of a tomato sauce, have a strong unami taste."
#267
Lets Talk Curry / Re: "Old School" Taste, Alive and Kicking
September 03, 2012, 12:42 PM
Nice report, very interesting. Thanks!
#268
As others have pointed out: MSG is actually in many instant stocks and other sauce mixes. So, you might be using MSG without knowing it.
Also, mono-sodium glutamate comes naturally in tons of food (such as Bovril and Marmite, for example). Since MSG is closely connected to the "Umami" taste I was always under the impression that you actually NEED msg (be it naturally obtained or via explicitly adding it) in Chinese cuisine in order for things to taste "authentic".
Now, whether MSG gets deliberately used in BIR curries I have no idea - I suspect other (indirect) sources of MSG, for sure, even though I can't find classic MSG sources (such as Worcestershire sauce) in any of the recipes.
Also, mono-sodium glutamate comes naturally in tons of food (such as Bovril and Marmite, for example). Since MSG is closely connected to the "Umami" taste I was always under the impression that you actually NEED msg (be it naturally obtained or via explicitly adding it) in Chinese cuisine in order for things to taste "authentic".
Now, whether MSG gets deliberately used in BIR curries I have no idea - I suspect other (indirect) sources of MSG, for sure, even though I can't find classic MSG sources (such as Worcestershire sauce) in any of the recipes.
#269
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: panch poran
August 29, 2012, 11:49 AMQuote from: Cory Ander on August 29, 2012, 04:31 AM
Panch Phoran ("Bengali Five Spice")
Equal parts of:
- Nigella (kalonji/wild onion) seeds
- Fenugreek (methi) seeds
- Cumin (jeera) seeds
- Black mustard seeds
- Fennel seeds
Really fennel - or aniseed ?
#270
Curry Videos / Re: Chapati / Roti making 101 video
August 28, 2012, 07:00 PM
Many thanks for the great video!