Join Date: Nov 2008
Location: San Francisco Bay Area
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does anyone know how long tamarind paste keeps? or how to store it? I have exactly 1 recipe that uses it, which I don't make all that often, but it is a million times better with the tamarind paste. Still, I usually do without because well, even if I have some in the cupboard, or fridge, I never know if its good. How about some other ideas for using it? I'd be delighted to incorporate it in more things, since I love the taste, but this one marinade is wonderful.
btw, the reason I don't do it often, is that its an expensive meal. I use it in a marinade for strips of buffalo (I like a london broil or similar cut) (or occasionally chicken or beef), marinated, then sauted? pan-fried? I put in a few tablespoons of oil, heat it really hot in the cast iron skillet, and cook a few pieces of meat on one side then the other at a time then put it on a plate, and serve with a big hunk of great bread, eaten sandwich style. Of course the meat is best directly from pan to mouth, slightly burnt tongue and all, but I do try to ensure that at least half of it gets to my plate, with plenty for whoever else I'm cooking for too lol. but get it to the table fast. its ok cold, great hot. Its delicious, but obviously, since most of the meal is meat, expensive. An adult with moderate appetite can easily eat 1/2-3/4 lb of meat in one meal. so its a special treat. (this is usually my special "I must have lots of red meat immediately or I'm turning vampire on a cow" meal. lol.)
I marinade the meat in soy sauce, tamarind paste, a few whole black peppercorns, some ginger or ginger powder, and lots of whole cumin and coriander crushed in a mortar and pestle. Ground spices work too but its not quite as flavorfull and you need more of them.
Caroline, partner to J, post partum doula, kitchen manager, aspiring midwife, soon to be nursing student, mama to my furbaby, someday a mama to not so furry munchkins, G-d willing