SC - ovens and tamarind

[david friedman]

At 1:42 PM +0000 6/28/98, Ian van Tets wrote:


>Forgive (and ignore) me if this has already been done (I'm a bit
>behind) but Cariadoc, did you ever post that tamarind drink recipe
>you teased us with?  I have a weakness for tamarind and would love to
>see this.

I don't think that was me--maybe my apprentice. But since you want a
tamarind drink recipe, here is the one from the Andalusian cookbook. A ratl
is about a pound, an Uqiya an ounce--but as in the Troy system, there are
12 uqiyas to a ratl.


Syrup of Tamarind

Take a ratl of tamarind and steep in five ratls of water, throw away the
dregs immediately and add the clarified water to a ratl of sugar. Cook all
this until it takes the form of a syrup. Drink two ûqiyas of it in three of
cold water. It is beneficial in jaundice, and takes it away easily; it cuts
bilious vomit and thirst, awakens the appetite to eat, and takes the
bitterness of food out of the mouth.

we don't have a final worked out version, but our notes on it are:


Take 1
Tamarind 6 oz pods	sugar 3/4 c
water quart

Chopped up pods, husks, et. al. Steeped in hot, but not boiling, water for
15 minutes. Strained through cheesecloth. Added sugar. Simmered for 25
minutes.

Take 2
Tamarind 8 oz, packaged, compressed	sugar 1c
water 5 c

Steeped in hot water 15  minutes, strained through cheesecloth. Add sugar.
Simmered for 30 minutes, cooled.

Diluted both versions 2 parts syrup to 3 parts cold water.

Comments: Version 2 was darker, purply, stronger flavor, more tart. Version
1 was tan color. Both tasted tart, sweet sour, fruity, smoky.

Could simmer longer to get a thicker syrup.



David/Cariadoc
http://www.best.com/~ddfr/


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