Texture and Consistency of Tahini?!
I've only made it once before but since I've never actually seen Tahini paste you could by at a local store state-side of on the economy, so I didn't and still don't excatly know what kind of texure and/or consistency I should be looking for.
Pointers?
And how long can I keep it stored in a tightly sealed jar for?
Answers: Since my local DeCA Commissary does not sell Tahini paste, I have to make it myself.
I've only made it once before but since I've never actually seen Tahini paste you could by at a local store state-side of on the economy, so I didn't and still don't excatly know what kind of texure and/or consistency I should be looking for.
Pointers?
And how long can I keep it stored in a tightly sealed jar for?
Should be like smooth peanut butter; thick and gloopy. It's usually added to crushed chickpeas (Garbanzos is the Spanish word for chickpeas), garlic, lemon and salt to make hummus. Try Arabic/Persian/Lebanese stores. It should keep for a few days outside of the fridge and a couple of weeks in the fridge.
It is usually the consistency of peanut butter. Some brands are more runny, some are so thick they are hard to scoop out of the jar. I think the raw stuff is thicker because the oils aren't released by heat, whereas roasted tahini is more oily.
It should keep fresh in the fridge for as long as any nut or seed butter. I wouldn't keep it on a shelf.
- like peanut butter; little thinner than cream cheese...
it should keep for a year or so
well, it is basically sesame seeds, and garbanzo beans... but it can be any consistency, from thin to thick, I have had both. I lived in Israel for a few years, and it can be very thin, or very thick, it depends on what you are using it on.
on the use by date... it should be used within a month, I would say, safely... it has oil in it, which does deteriorate