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11-11-2014 10:25 PM
11-11-2014 10:36 PM
Tamarind comes in pods ( it's natural form), a paste which is very thick and generally comes in square packages and then there is the jars of concentrate which sometimes says paste but it's diluted with water and pourable nothing like the blocks of paste. I think the easiest to work with is the jars of concentrate. You don't want the tamarind drinks, those are all sweetened. Worcestershire sauce and Pickapeppa both have tamarind in them and I use them in a pinch if I'm out of concentrate or if the flavor profile is compatible with the dish I'm making.
11-11-2014 11:58 PM
Hi Poodlepet, I agree with Jaxmom, go with the concentrate or paste, but just look at the ingredients, because you want it free of additional unnecessary ingredients. Tamarind is very different from soy sauce in pretty much every way. It's found mostly as a staple ingredient in Indian food. Very rich and a little sour, with a hint of natural sweetness. It's got, how they say...."umami". Nice to meet you, by the way
11-12-2014 12:00 AM
jaxs, I have the paste but no clue how to use it. I don't remember why I bought it.
Any suggestions?
Poodle, I got the paste from an online Thai grocer. I see the pods that jaxs is referring to at the market.
11-12-2014 02:23 AM
On 11/11/2014 HonnyBrown said:jaxs, I have the paste but no clue how to use it. I don't remember why I bought it.
Any suggestions?
Poodle, I got the paste from an online Thai grocer. I see the pods that jaxs is referring to at the market.
It makes an excellent addition to any marinade! Also, you can use a teaspoon when making a beef roast for added flavor in the juices of the roast. Even a tiny amount in a home vinaigrette would be divine.
Here is a discussion on tamarind paste uses on chowhownd for some inspiration http://chowhound.chow.com/topics/308569
11-12-2014 05:44 PM
On 11/11/2014 HonnyBrown said:jaxs, I have the paste but no clue how to use it. I don't remember why I bought it.
Any suggestions?
Poodle, I got the paste from an online Thai grocer. I see the pods that jaxs is referring to at the market.
You mean the paste in the block form? You can cut some off and then dilute it with water in the blender. Say about 6 oz of paste to about 12oz of water. I personally like it pourable. I just find it mixes into a dish easier that way. I usually use it in curries, in chana masala, it's great in chutney, as a dipping sauce and it's also used in some Mexican cooking. You can sweeten it and dilute with water and make an agua fresca drink. It's also used in some Caribbean recipes.
11-12-2014 05:55 PM
Thanks jaxs and LaLa!
I used to frequent Chowhound, but stopped for some reason. I need to subscribe again! I loved their "Recipe of the Day."
11-13-2014 11:22 AM
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