[Sca-cooks] Emergency question about tamarind paste

[ranvaig at columbus.rr.com]

>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.

Tamarind is very sour, and the concentrate is stronger, because the 
fruit solids are removed.  One reference says 1 teaspoon per six 
people, which seems a little low.  Another says 2 T of concentrate is 
the same as 2 oz of lump tamarind.

I'd try 2 tablespoons and add more if it doesnt seem sour enough.

Ranvaig