[Sca-cooks] Emergency question about tamarind paste

[Tara Sersen Boroson]

It's for a marinade/coating for turkey legs.  The title of the dish is 
"Tamarind and seedcoated turkey legs," so I assume it's supposed to be 
reasonably thick - not a thin liquid marinade.

-Magdalena

Sue Clemenger wrote:

>I've never worked with tamarind--what are you making? Is it possible for
>you to do two batches, one thinner and one thicker? My first thought
>would be to make sure you have the same amount of liquid as called for
>in the recipe, but adding different amounts of water or liquid would
>probably affect the strength of the tamarind flavor.  Hmmm....maybe you
>could taste your concentrate straight out of the jar, and then thinned a
>bit, and then thinned a bit more, and see how the taste changes.
>A paste sounds thicker to my mind than a concentrate.  I'd imagine that
>if you were doing a soup or stew thing with this, taste might be more
>important than relative amounts of liquid, but if you were doing, oh,
>bread or a pastry or something, the liquid levels would be of more
>consequence....
>I'm rambling, so I'll shut up now! <g>
>--maire, off to do more dishes....
>