Random item of the week = tamarind

I bought tamarind paste this weekend. I’ve never needed it before (I don’t do much Thai cooking), but figured I’d take it home and figure out what to do with it.

I think I will make candy with it. Tamarind fruit jellies, perhaps?

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, HomemadeTags4 Comments

4 thoughts on “Random item of the week = tamarind”

  1. You should do “Agua de Tamarindo” which is a very refreshing drink you can do with just plain water, a bit of suger and tamarind paste, you should drink it with a glass full of ice for a ver refreshing mexican drink… yum!

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