Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Spices => Topic started by: RubyDoo on December 17, 2012, 02:29 PM
-
Simple question.
When cloves are required is it best to use the ones with the little round heads in or does it not matter? Is the 'cloviness' in the stem , the head or in both?
-
I don't think it really matters which part you use, RD.
However, I've long ago stopped using cloves (apart from in making Garam Masala). I don't think they are a "typical BIR" ingredient.
I think they are largely a Pat Chapman (and a traditional Indian cooking) ingredient.....and that is not meant to be a criticism of Pat Chapman (I have great admiration for his contributions to BIR cooking).
-
It depends on the recipe RD, if you are required to remove the hard spice once used then use it whole, stem and head unless the head has come away ;) ), otherwise use ground.
-
It depends on the recipe RD, if you are required to remove the hard spice once used then use it whole, stem and head unless the head has come away ;) ), otherwise use ground.
Thanks Axe but it is not a whole or ground issue.. I find myself fishing through the pot and digging out those that appear whole with the round head intact. Just wondered if this paranoid android was wasting his time. ::)
-
I remember a long while back TA samosas (meat and veg) always used to come with a clove stuck in them. I buy the frozen ready-mades now, and always pop one or two in after frying. Like!
Rob :)
-
Thanks Axe but it is not a whole or ground issue.. I find myself fishing through the pot and digging out those that appear whole with the round head intact. Just wondered if this paranoid android was wasting his time. ::)
Hehe, I do the same thing but it really doesn't mater. ;)
-
Thanks Axe but it is not a whole or ground issue.. I find myself fishing through the pot and digging out those that appear whole with the round head intact. Just wondered if this paranoid android was wasting his time. ::)
Hehe, I do the same thing but it really doesn't mater. ;)
Glad I am not the only OCD curry cook around. :o
-
I don't think it really matters which part you use, RD.
However, I've long ago stopped using cloves (apart from in making Garam Masala). I don't think they are a "typical BIR" ingredient.
I think they are largely a Pat Chapman (and a traditional Indian cooking) ingredient.....and that is not meant to be a criticism of Pat Chapman (I have great admiration for his contributions to BIR cooking).
I remember making a Garam masala from PCs Balti curry cookbook that is really heavy on the cloves. The recipes are also really heavy on the GM. I don't know if this is 'authentic' Balti but I found it really overpowering. At least my teeth didn't ache!