Whats the best way to process tamarind pods?!
I have whole tamarind pods and i need to seperate the flesh from seed for a recipie but, its so sticky! im not sure which is the easiet way to do it!.!.!. any sugestions!?!? THANKS!! :)Www@FoodAQ@Com
Answers:
I am a former chef and the first fellows idea is the normal way, I buy them here in Toronto Canada from the Asian and Indian markets we have here whole and do this, I bring 1 cup of cider vinegar, 1 cup of water and I sweeten it with a bit of brown sugar and palm sugar (Jaggery), bring this to a boil and add the tamarind seed and simmer for 20 minute, then strain and press the pulp threw a sieve or wire mesh strainer!.
Now you can use this slightly sweet pulp for chutneys, curry's, in soups and in a lassi to, I make this and keep it in the frig for weeks, I do when there is no fresh around do the same with the blocks of pulp, and have recently found a tamarind paste that is nice, add some to a spice cake with a bit of flaked coconut and a bit of candied or crystallized ginger, it is a similar cake to those serve in India and Pakistan as teacake!.Www@FoodAQ@Com
Now you can use this slightly sweet pulp for chutneys, curry's, in soups and in a lassi to, I make this and keep it in the frig for weeks, I do when there is no fresh around do the same with the blocks of pulp, and have recently found a tamarind paste that is nice, add some to a spice cake with a bit of flaked coconut and a bit of candied or crystallized ginger, it is a similar cake to those serve in India and Pakistan as teacake!.Www@FoodAQ@Com
Add some hot water to soak for a while & then scrape off the flesh & seeds!. Most recipes only call for tamarind juice, so just strain the mixture to remove the seeds!. You can add some of the pulp for more flavor & texture!.Www@FoodAQ@Com