[Sca-cooks] Emergency question about tamarind paste

[Pixel, Goddess and Queen]

I'd go for something like a medium-thick BBQ sauce, a bit thicker than 
cream.

Margaret

> 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....