I tried making and eating both the whitest 'white curry' and the blackest 'black curry' in House Foods history.
House Foods' White Curry , which can make the whitest curry in the history of its home curry roux, and Black Curry, which can make the blackest curry, were released on August 12, 2024. There are many things to be curious about, such as 'How is white curry different from stew?' and 'How is black curry different from regular curry?', so I actually tried making and eating both.
White curry/Black curry | Brand site | House Foods
The white curry package looks like this.
Ingredients include curry paste, spices, fresh cream, onion powder, creaming powder, etc.
The color of the roux is light brown.
If you check the recipe on the back of the box, it says to add milk during the final simmering process.
The black curry package looks like this.
Ingredients include curry powder, onion powder, spices, sesame paste, tomato powder, roasted chili pepper, and powdered soy sauce.
The roux is dark brown.
The recipe on the back of the box is no different from that of a regular curry.
So I gathered the ingredients to make both the white curry and the black curry according to the recipe on the back of the box. I decided to use chicken for both.
In a pot of white curry, fry chicken, onion, potato, and carrot.
In a pot of black curry, fry the chicken and onion.
Once cooked, add water and bring to a simmer.
After simmering for 15 minutes, turn off the heat and add the roux.
Simmer over low heat for 10 minutes. For the white curry, add milk after 5 minutes.
After simmering for a total of 10 minutes, it's done. This is what the white curry looks like. The roux was light brown, but the finished product turned whitish in color.
Black curry looks like this.
I tried serving it on a plate.
White curry has a strong aroma of cardamom and pepper, and when you put it in your mouth, the creamy taste and the spiciness of the pepper stimulate your tongue with a tingling sensation. The aroma of cardamom remains even after you swallow it. The taste of spices such as pepper and cardamom is clearly felt, so you can be convinced that 'it is definitely a curry, not a stew'. However, on the other hand, it can also be said to be a 'creamy stew with added spiciness', so an editorial staff member who does not like the combination of stew and rice tweeted, 'It doesn't go well with rice. This is a food that falls into the category of stew.'
Black curry has a unique rich flavor that comes from frying onions until they are almost burnt, as well as roasted chili peppers and grilled garlic. I used chicken this time, but it would also go well with beef or game. The curry roux alone is not a complete flavor, but rather a basic taste, so I would like to try combining it with various ingredients such as pickles and natto.
When we tried alternating between white and black curry, we found that there were synergistic effects: 'Eating white curry after black curry gives a richer cardamom flavor' and 'Eating black curry after white curry gives a stronger umami flavor.' Therefore, we recommend making both at the same time to create a mixed curry.
The suggested retail price for white curry and black curry is 298 yen excluding tax, and on Amazon.co.jp, a set of five white curries is sold for 1,609 yen including tax (322 yen per piece), and a set of five black curries is sold for 1,565 yen including tax (313 yen per piece).
House Foods White Curry, Medium Spicy, 140g x 5
House Foods Black Curry, Medium Spicy, 174g x 5
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