[Sca-cooks] Emergency question about tamarind paste

[Olwen the Odd]

>>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

I am very suprised to read that you think tamarind is sour.  I often have 
the fresh long pods in the fruit bowl and we snack on them.  They are not 
super sweet by any means, but they are not sour.  The paste fruit inside is 
rather thick like cold jam and the seeds are big lumps which you don't eat.  
The paste you described sounds about the right consistency.  Sort of 
applesaucey/jammy.  When you cook the tamarind it gets thicker.
Olwen

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