[Sca-cooks] Emergency question about tamarind paste

[Sue Clemenger]

Yeah, me too.  It sounds yummy!
--maire

"Pixel, Goddess and Queen" wrote:
> 
> 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....
> 
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