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tipstools tips 2010 06 how to work with tamarind paste
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Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.
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(3.38)
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This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise.
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Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.
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Tamer Hindi is a refreshing sweet and sour beverage—made with tamarind, water, and sugar—that’s popular during the month of Ramadan.
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Tangy tamarind is a key ingredient in pad thai but works in lots of other applications
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Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)
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Tamarind is a large seed pod grown and used in the cuisine of almost every equatorial country. Its pulp is processed into a dark brown paste, which is used as you might tomato paste, concentrated stock, or, for that matter, ketchup—as a simple flavor enhancer that completely changes the nature of the sauce into which it is stirred. You can make your own paste (page 585) or buy the paste now sold in bottles at many Asian stores. (There is also a kind of instant tamarind powder, which is not very good.) The bottled paste is concentrated to increase its strength, so if you use homemade tamarind paste, double the quantity (or add to taste). As for this recipe, you can use the same process to make almost anything in a tamarind sauce, but shrimp, because it requires minimal cooking time, is by far the easiest. I like to brown the shrimp first for a little more flavor, but you could actually start this recipe with the second step and add the shrimp after the onion. The dish is best when quite sour and not—as happens at too many restaurants—a sticky combination of sweet and sour.
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The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.
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This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce.
Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.
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Tamarind provides acidity with a delicious fruity tartness. It is mainly used in Indian, Thai, and Mexican cooking, although it grows in many tropical climates, including Florida. Look for the caramel-colored tamarind concentrate or paste in markets, as extracting the fruit from the pods is labor-intensive. Use the ketchup on the Indonesian Corn Fritters (page 155), Indian Spiced Scrambled Eggs (page 75), and burgers or grilled shrimp. For all of the preserving recipes, including this one, use kosher salt; unlike table salt, it is free of additives that can discolor ingredients.
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While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking.
This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They’re more convenient because they don’t have seeds, but they don’t taste nearly as fresh.
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Like coconut milk, this is nearly universal, seen from Mexico to Thailand to India. For information about tamarind, see the sidebar on page 587.
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Cooking
Cooking
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Cooking
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test-kitchen
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Culture
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techniques
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Videos
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Bon Appétit asked 8 of NYC’s top chefs to share their best kitchen tips to help you cook smarter at home. From mastering mise en place to sharpening knives with a whetstone, and using tools like a microplane, thermometer, and food processor–these are the essential chef secrets every home cook should know.
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
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Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.
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Parts and Labor's Matty Matheson runs through the alphabet of food from A to Z, with tips and ideas on how to best use each ingredient.
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Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!
Follow Brad on Instagram: @bradleone