Never store tamarind paste in plastic containers always use glass jars, and if using glass jars with plastic lids, make sure the paste doesn’t touch the lid.Įven plastic ware that is made from virgin plastic or BPA free are not 100% safe to use since chemical plasticizers are used during the manufacturing. How much tamarind concentrate is equivalent to tamarind puree Ready made Regular Tamarind Paste (labelled concentrate) You can use it in roughly equal parts to the paste you would create from a tamarind block as described above. Do not use utensils made of reactive materials like aluminum or copper to cook tamarind.It is harmful to health. Use your hand to squeeze and scrunch the tamarind pulp so that the flesh is released from the fibers and mixes into the water. Depending on the brand and its quality, the paste may contain sweeteners or preservatives. It is packed in glass jars, or occasionally placed in plastic squeeze tubes like toothpaste. Cover the tamarind pulp with hot off-the-boil water and let it sit until the water is cool enough to handle, at least 20 minutes. by Wallace Thomas NovemTamarind paste is tamarind pulp with the seeds and fibers removed, just as you would at home. Refrigerate and use up with in the next 2 days for sambar or pulusu.ģ. Pull apart tamarind pulp into small chunks and place into a heatproof bowl. You do not want to waste even little bit of the tamarind, you can extract further, by adding 1 cup of water and squeeze and then filter the thin tamarind water. Rather discard the last portion to keep the paste clean. Do not filter the tamarind till the last bits, you end up getting dirt and stones. Soak it well to extract as much as possible.Ģ. Add red chili powder,turmeric, salt and blend all together. However, if you're not familiar with the ingredients, shopping may be a little more difficult than you expect. Squeeze off the tamarind pulp through a filter to remove stones and debris. Written by Romana Levko Updated on OctoWhether you're cooking authentic Pad Thai or a traditional Indian curry, tamarind is one ingredient you can't do without. Do not overcook tamarind, the flavor and taste is lost. Blend it in a blender jar till smooth without adding water. Notes and Tips to make a good tamarind pasteġ.
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