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Author Topic: (Almost) instant chicken <whatever>  (Read 425 times)

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Online london

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Re: (Almost) instant chicken <whatever>
« Reply #10 on: January 16, 2019, 12:34 PM »
I use frozen garlic and ginger 4oogms for £1, nothing added and it's in matchbox size blocks.

London.
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Online Peripatetic Phil

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Re: (Almost) instant chicken <whatever>
« Reply #11 on: January 16, 2019, 12:35 PM »
Sounds good to me; from Tesco (Cofresh brand) ?
** Phil.
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Online london

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Re: (Almost) instant chicken <whatever>
« Reply #12 on: January 16, 2019, 12:41 PM »
most supermarket sell one brand or another, all the ones I've used seem to be about the same. Also available as just garlic or ginger if you don't want it already mixed.

London.
If you can't say something nice, don't say anything at all.

Online Peripatetic Phil

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Re: (Almost) instant chicken <whatever>
« Reply #13 on: January 16, 2019, 07:26 PM »
New question for Martinvic.  Why do (or did) you add water as well as oil, Martin ?
** Phil.
Ogham's law :  The intellectual content of any message is inversely proportional to the number of emoticons that it contains..

Online livo

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Re: (Almost) instant chicken <whatever>
« Reply #14 on: January 16, 2019, 09:29 PM »
Both fresh bulb garlic and root ginger are currently priced at $25 / kg in Woolies. A 1kg jar of paste is $6.99 at the Indian grocer.

I just watched a video on www.madhurasrecipe.com in which she pan roasts rock salt until it changes to a golden colour and allows it to cool before adding to the blended paste.  Apparently this prevents it from drawing water from the garlic and ginger while still acting as a preservative. She is also adamant about the mixture contains zero water but uses 1 TBSP of oil to assist the blending process. She packages in small batches to avoid contamination and says it will keep for up to 3 months in the coldest part of the fridge.

Acidifying the paste would restrict the growth of harmful bacteria as with many forms of preserves.  I use white vinegar for my Balti paste and the current batch is approaching 18 months in the fridge.
Whiskey is the answer, but what was the question?

Online martinvic

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Re: (Almost) instant chicken <whatever>
« Reply #15 on: January 16, 2019, 10:51 PM »
New question for Martinvic.  Why do (or did) you add water as well as oil, Martin ?
** Phil.
To be honest, not sure why Phil, think it was what a recipe for it said a long way back.
So always knocked some up using both.
« Last Edit: January 16, 2019, 11:26 PM by martinvic »

Offline chewytikka

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Re: (Almost) instant chicken <whatever>
« Reply #16 on: January 16, 2019, 10:56 PM »
I use frozen garlic and ginger 4oogms for £1, nothing added and it's in matchbox size blocks.

London.

No brainer London
Used this product for many years and it is 100% pure, no additives, spot on
and cheap as chips, One Pound a packet 400gm.


Not sure about getting any in The Hot Land Downunder

More info here when I first posted about it in 2011
http://www.curry-recipes.co.uk/curry/index.php?topic=6141.msg61136#msg61136

Jarred ready mixed stuff is inferior. Bought some, used it, then chucked the Jar.
Fresh is best for most stuff in cooking, but especially young Garlic and Ginger.

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline mickdabass

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Re: (Almost) instant chicken <whatever>
« Reply #17 on: January 17, 2019, 01:54 PM »
I would second that CT: Fresh is Best. Freshly ground spices also make an amazing difference.
The thing is though, if we are truly trying to replicate bir, then we need to use g&g paste just like the birs do.
I doubt many of them make their own. Im sure some probably do but I would imagine its more economical/easier to buy the ready prepared stuff

Regards

Mick


 


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