![]() When solid, dump into a freezer bag, squeeze the air out and freeze for up to a year. Pour into ice cube trays and freeze until solid. This is simple and you probably do this already with tomato paste or fresh herbs. add some to a whiskey cocktail, shoot.make a dessert glaze when added to powdered sugar and milk in a classic sugar glaze.Explore and go wild with these amazing suggestions. It’s molasses like flavor makes this versatile ingredient a big winner in my book. ![]() It is almost never the star of a recipe but very well could be. Just remember that it give a sweetish, sourness to any dish as an add-in ingredient. Since tamarind is used in Africa, the Middle East, India, Southeast Asia and Mexico, it goes surprisingly well with the cuisines of those areas. Tips for using tamarind paste How to use tamarind paste in recipes Once solid, place the tamarind cubes in a freezer bag and store in the freezer for up to a year. Pour the sieved pulp into ice cube trays and freeze. You want to press the pulp through the sieve and leave the seeds and fibers behind. Place this fruity mess in a sieve over a bowl and press. The more you massage the pods, the higher the yield. Keep working the fruit away from the seeds. Next, after washing your hands, massage this bowl of tamarind and work the fruit away from the seeds and fibers with your hands. Barely cover these pods with water for 20-30 minutes. Place the fruity pods without the shell in a large bowl. This could be fun! Plus, you will have enough tamarind paste for a year!įirst you crush the hard shell and peel with your fingers. In fact, when you do this, take a pic of your group and post on Instagram #TamarindFika. Organize your own tamarind Fika, and make enough tamarind paste to last a year. Have you ever seen a group of women sit together and assemble tamales? It’s like a coffee klatch or Scandinavian Fika where a group of women congregate and kvetch or share dreams. It is somewhat a laborious task but don’t fret, it’s great to do with others. Spalted tamarind is one of my favorite woods that Mr. ![]() It is a tropical shrub so, sorry my fellow Utahn’s.Īs far as the wood of the shrub goes, it is beautiful when infected with a mold. Later, in the 16th century, settlers brought tamarind to Mexico where the population quickly incorporated the fruit into their cuisine. Tamarind originates in Africa but has spread effectively throughout Arabia and India. Tamarind is high in iron, magnesium and phosphorous. These pods have a hard shell covering a fibrous and seedy pod. Tamarind is a shrub that grows very tall and produces fruity pods. We are going to de-construct tamarind paste together. I know, I know…įear not my intrepid community, there is no big mystery here. I eventually tossed it out since I had no idea what I could do with it. It never seemed to go bad, there wasn’t any furry mold on it. I had no idea what to do with it or how to prepare it so it stayed in the bottom of my refrigerator for a very long time. It wasn’t until somebody who thought I knew how to cook Indian food gifted me a block of tamarind. The first time I saw tamarind in any form was along the Mexican Border.
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