Label
All
0
Clear all filters

To Prepare Tamarind Paste

Appears in
The Flavor Equation

By Nik Sharma

Published 2020

  • About
This makes about 1¼ cups [360 g]. Mix 1 cup [200 g] seedless tamarind fruit pulp in a large, heatproof, nonreactive bowl with 2 cups [480 ml] boiling water. Cover and let sit to soften, about 1 hour. Mash the softened pulp with a fork or potato masher. Set a fine-mesh sieve over a large bowl. Strain the thick, pulpy liquid through the sieve, pressing to collect as much liquid as possible. Discard the fibrous material. The paste in the bowl can be used immediately or stored, refrigerated in an airtight container, for up to 1 month, or frozen for up to 3 months.

Part of

The licensor does not allow printing of this title