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dried methi V fresh methi
dried methi V fresh methi
Hi folks
I spotted a shop that was selling fresh methi leaves at the weekend. I've not seen a recipe with fresh leaves included, just the dried version.
has anyone used the fresh version? is it worth it?
also, I got some fresh curry leaves and used them in the weekend curry. i put the rest of them in the freezer - will they be ok to use again?
regards
euan
I spotted a shop that was selling fresh methi leaves at the weekend. I've not seen a recipe with fresh leaves included, just the dried version.
has anyone used the fresh version? is it worth it?
also, I got some fresh curry leaves and used them in the weekend curry. i put the rest of them in the freezer - will they be ok to use again?
regards
euan
used to be emcf
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: dried methi V fresh methi
I've tried fresh methi once, and was very happy with the end result. But then again, dried methi also produces great curries, so not ever felt the urge to stick with the fresh.
Re: dried methi V fresh methi
I've done methi aloo gosht using fresh and loved it, but what I find is that every time I buy it I never use enough of it (eventhough you must use more fresh methi than you do using dried) before it goes to mush. I also found the stems are normally a bit harder, I normally whizz them with a bit of oil.
I am the unbearable scorcher of tikkas!
- haldi
- SERRANO
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- Location: Nottingham
Re: dried methi V fresh methi
I cooked a couple of "traditional" recipes with fresh methi
They were ok, but the most notable thing was that my perspiration stunk of curry
Really strong
I had a similar experience when we sprouted fenugreek seeds
We used them in a salad
The next day I had a curry aura
They were ok, but the most notable thing was that my perspiration stunk of curry
Really strong
I had a similar experience when we sprouted fenugreek seeds
We used them in a salad
The next day I had a curry aura
- Cory Ander
- SENIOR MODERATOR
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Re: dried methi V fresh methi
Interesting observation, haldi. The subsequent stink of curry, emanating from one's skin pores, is a "trademark" I've always associated with decent BIR curries of old. It's not something I've really found when using dried fenugreek leaves. Do you think fresh fenugreek was maybe more commonly used in the "good ol' days"?
CA (aka Admin)
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- JALAPENO
- Posts: 142
- Joined: Wed Apr 30, 2014 10:00 am
Re: dried methi V fresh methi
Hi All
Not a when to use them (for any alert mods) just about them
Fenugreek or Methi ...........Very important for the Bir taste and aroma
Asians often use fresh for some recipes but we home cooks use dried from packets.This is where distasters begin.
The commercial stuff unless your very lucky is aged and full of bitter stalks and stems dust and useless fillers.Fit for the compost heap
So what do good Bir chefs do ? They buy fresh which most good Asian shops sell (for those of you who have never seen it google for a picture) or ask, often found near fresh coriander etc
Take home fresh remove the leaves wash then dry then place some paper in microwave leaves on top another sheet of paper heat for 20 secs then inspect if not dry heat again
They should crumble between fingers when ready
You will now have the best Methi ever Bir aromas try it and let me know the outcome
Not a when to use them (for any alert mods) just about them
Fenugreek or Methi ...........Very important for the Bir taste and aroma
Asians often use fresh for some recipes but we home cooks use dried from packets.This is where distasters begin.
The commercial stuff unless your very lucky is aged and full of bitter stalks and stems dust and useless fillers.Fit for the compost heap
So what do good Bir chefs do ? They buy fresh which most good Asian shops sell (for those of you who have never seen it google for a picture) or ask, often found near fresh coriander etc
Take home fresh remove the leaves wash then dry then place some paper in microwave leaves on top another sheet of paper heat for 20 secs then inspect if not dry heat again
They should crumble between fingers when ready
You will now have the best Methi ever Bir aromas try it and let me know the outcome
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- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: dried methi V fresh methi
Will be visiting a local asian grocery today and see if they have any fresh fenugreek to try this on hoof.. Interested to see the difference in quality using your technique.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: dried methi V fresh methi
This surprises me (i.e. that BIR chefs would take the time, trouble and cost to dry fresh fenugreek leaves). On what do you base your assertion, please?hoofhearted wrote:So what do good Bir chefs do ? They buy fresh...
CA (aka Admin)
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- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: dried methi V fresh methi
That microwave method didn't work for me at all (I washed them and then dried them out quite a bit in the oven. Will finish the drying process in the oven.
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- BHUT JOLOKIA
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- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: dried methi V fresh methi
Hoof, I've tried drying out fresh fenugreek leaves in the oven, with success. Crumbly and dry. However, I can't tell much of difference in smell between them and the kasoori methi brand I buy in a box (East End).
Could it be that where you live in the world, the quality of bought kasoori methi is a poorer than what we get in the uk ?
Could it be that where you live in the world, the quality of bought kasoori methi is a poorer than what we get in the uk ?
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- JALAPENO
- Posts: 142
- Joined: Wed Apr 30, 2014 10:00 am
Re: dried methi V fresh methi
Hi CA
I know some good Bir chefs who use this method ,of course they don't go out shopping trips for them, they order on a regular basis.
There are a lot of poor chefs as well,..........either way it works for them and me and others
.Have you noticed any as you stated you never ever seen them,which surprises me
I know some good Bir chefs who use this method ,of course they don't go out shopping trips for them, they order on a regular basis.
There are a lot of poor chefs as well,..........either way it works for them and me and others
.Have you noticed any as you stated you never ever seen them,which surprises me
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- JALAPENO
- Posts: 142
- Joined: Wed Apr 30, 2014 10:00 am
Re: dried methi V fresh methi
rshome123
Try and google "how to dry fenugreek leaves"plenty of demos
I don't know what your doing wrong
Try and google "how to dry fenugreek leaves"plenty of demos
I don't know what your doing wrong
- MonsieurBadgerCheese
- BIRD'S EYE
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- Location: Lyon, France.
Re: dried methi V fresh methi
Here's a YouTube clip. It's not in English, but has English sub-titles"
MBC
MBC
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- BHUT JOLOKIA
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- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: dried methi V fresh methi
Thanks. All good in the end.
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- SERRANO
- Posts: 327
- Joined: Sat Mar 01, 2014 9:22 pm
- Location: Off Shore.
Re: dried methi V fresh methi
Hi all , What do we think of frozen fresh Methi leaf and has anyone used this? As my local store sell this.
If ya Can't Stand The Heat Get Out Da Kitchen !
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- CAYENNE
- Posts: 1090
- Joined: Thu May 01, 2014 10:45 am
Re: dried methi V fresh methi
Out here in the tropics we are able to grow methi at least 8 months of the year.
The leaves are harvested approx. 2 weeks after sowing the seed, similar to mustard and cress.
We dry ours by spreading on newspaper out of the sun. Very easy to build up a store for freezing throughout the months that we cannot grow it.
We have no problem with loss of flavour etc. when using the frozen store.
Dried methi from Asian wholesalers in the UK make up the bulk of what we use.
Both types are satisfactory.
Chukit
The leaves are harvested approx. 2 weeks after sowing the seed, similar to mustard and cress.
We dry ours by spreading on newspaper out of the sun. Very easy to build up a store for freezing throughout the months that we cannot grow it.
We have no problem with loss of flavour etc. when using the frozen store.
Dried methi from Asian wholesalers in the UK make up the bulk of what we use.
Both types are satisfactory.
Chukit
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- PIMENTO
- Posts: 10
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Re: dried methi V fresh methi
Never tried fresh funegreek leaves and have often found the bought dried ones to be lacking in flavour and can produce a gravely texture. Will buy some fresh tomorrow. Thanks for the info.
Re: dried methi V fresh methi
If you can't get either, are seeds a reasonable alternative or should you not even bother with them?
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- CAYENNE
- Posts: 1090
- Joined: Thu May 01, 2014 10:45 am
Re: dried methi V fresh methi
Seeds cannot be substituted for leaves.
Same plant, but 2 different things altogether.
Same plant, but 2 different things altogether.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: dried methi V fresh methi
Please refer to my previous post here:
Dried fenugreek leaves and fenugreek seeds are quite dissimilar. It's a little like comparing coriander seeds to fresh coriander leaves.
You might wish to try our Swap Shop, someone might be willing to supply you dried fenugreek leaves for free or at a minimal cost...
CA (aka Admin)
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