It was my understudying way back when that the cans were processes at a high temp , thus the tubs had a more vibrant flavor.
and how cool having several tubs in the back your your refrigerator ! remember Im an Oriental Jar PacRat ! I discard the
two to more than two tubs in the back of my refrigerator when I got interested in this project. I didn't look at the sell-by date , because ....
here are the two Maaman curry pastes :
and the bag opened a bit and re-sealed in a VacBag and now in the freezer :
the plan being to open the secondary bag , and take out some of the paste to use from the primary bag , reseal the secondary bag and pop it back in the freezer.
Im no expert , but both pastes were 1 ) delicious and 2 ) identical to my palate , both in salt and flavor.
as Im not going to Run a large Thai Restaurant , it looking like it makes more sense to use the little cans , and come up w a freezing / vac plan for the smaller quantity
Ill taste the two Panang's at a later date.
50 years from now , their may be some of the flat-bagged curry paste still in the freezer !. I just wont be here to gloat at the tremendous savings I incurred !
Ill go back to Ranch 88 or Formosa Market * near by and see what canned flavors they have.
I wonder who I can dump some paste on , Vac's and frozen of course .
