mame11 Posted September 9, 2010 Share Posted September 9, 2010 I just made the world's worst dinner. I know there's not a lot of competition on this board for that title so I'll take it... I was trying to make Pad Thai from How To Cook Everything. It took me time to find the Fish Sauce required and longer to find the Tamarind Paste. I was so excited to make this dish as it has become a comfort food for me. Though M. Bittman says you can substitute ketchup for tamarind, I was determined to make it with tamarind. I followed the instructions per the recipe but did not fully do my mise en place but did lay out all the ingredients. When I went to open the tamarind paste I was like "huh? are those almonds in the paste? How do i get the paste off those little almonds?" I tried to pull it off but to no avail. I resorted to ketchup. wow was that a plate of gross and bland. For the first time ever I dumped my meal. I don't want to dump the tamarind paste if y'all can tell me what to do with it in the future. Did I even buy tamarind paste? (for the record I found tamarind paste at the Japanese market on U St.) thanks in advance for your opinions and advice.... Link to comment Share on other sites More sharing options...
porcupine Posted September 9, 2010 Share Posted September 9, 2010 You got me curious. It's been a long time since I worked with the stuff, so I consulted an old Thai cookbook, which explains that it's pulp from a seedpod. You soak a lump of it in warm water for 5 minutes, then work it until everything is dissolved that can be dissolved, then strain out and discard what's left. The author also suggests substituting lemon, lime, grapefruit, or rice vinegar. Hope that helps. Link to comment Share on other sites More sharing options...
lperry Posted September 9, 2010 Share Posted September 9, 2010 It sounds like you bought the paste that still has seeds in it. Did it look sort of like a weird flat slice of cake? For this type of paste you have to soak it in hot/boiling water, then pull it apart and get the mushy brown yummy tamarind out. Oops! Too slow! Link to comment Share on other sites More sharing options...
mame11 Posted September 9, 2010 Author Share Posted September 9, 2010 You got me curious. It's been a long time since I worked with the stuff, so I consulted an old Thai cookbook, which explains that it's pulp from a seedpod. You soak a lump of it in warm water for 5 minutes, then work it until everything is dissolved that can be dissolved, then strain out and discard what's left. The author also suggests substituting lemon, lime, grapefruit, or rice vinegar. Hope that helps. Wow! Um... speechless. Thank you so much for looking it up for me. Humbling... I guess I was expecting something like tomato paste. Thanks! Link to comment Share on other sites More sharing options...
porcupine Posted September 9, 2010 Share Posted September 9, 2010 Now I'm craving Thai food. Maybe I should leave the book out for my grocery planning tomorrow... I really used to enjoy cooking Thai. Not sure why I stopped. Link to comment Share on other sites More sharing options...
LauraB Posted September 9, 2010 Share Posted September 9, 2010 I just made the world's worst dinner. I know there's not a lot of competition on this board for that title so I'll take it... I was trying to make Pad Thai from How To Cook Everything. It took me time to find the Fish Sauce required and longer to find the Tamarind Paste. I was so excited to make this dish as it has become a comfort food for me. Though M. Bittman says you can substitute ketchup for tamarind, I was determined to make it with tamarind. I followed the instructions per the recipe but did not fully do my mise en place but did lay out all the ingredients. When I went to open the tamarind paste I was like "huh? are those almonds in the paste? How do i get the paste off those little almonds?" I tried to pull it off but to no avail. I resorted to ketchup. wow was that a plate of gross and bland. For the first time ever I dumped my meal. I don't want to dump the tamarind paste if y'all can tell me what to do with it in the future. Did I even buy tamarind paste? (for the record I found tamarind paste at the Japanese market on U St.) thanks in advance for your opinions and advice.... It sounds to me that what you bought was actually a solid block of tamarind pulp and those 'almonds' are actually the tamarind seeds. Commercial tamarind paste or concentrate comes in a jar and looks something like apple butter, but the taste is nothing like that -- it's more like prunes with lime juice. You can make use of the tamarind block to make tamarind liquid which you can use for your pad thai. What I do is take about 1/2 of a 14-oz block of tamarind and add 2.5 cups of hot water and allow it to sit for 10 minutes or so. Then I use my fingers to squeeze the block like a sponge until the pulp separates from the seeds and dissolves in the water. I then strain the liquid into a bowl and discard the undissolved pulp and seeds. The liquid can be stored in the refrigerator for up to a week or frozen for up to 3 months. If you prefer to buy tamarind concentrate, I find that Asian Best's Concentrated Cooking Tamarind that I buy at Maxim's in Rockville is the best of the 4 brands I've tried. One thing I'm certain of: Ketchup is NO substitute for tamarind! I'm stunned that Bittman would suggest that. Link to comment Share on other sites More sharing options...
mame11 Posted September 10, 2010 Author Share Posted September 10, 2010 It sounds to me that what you bought was actually a solid block of tamarind pulp and those 'almonds' are actually the tamarind seeds. Commercial tamarind paste or concentrate comes in a jar and looks something like apple butter, but the taste is nothing like that -- it's more like prunes with lime juice. You can make use of the tamarind block to make tamarind liquid which you can use for your pad thai. What I do is take about 1/2 of a 14-oz block of tamarind and add 2.5 cups of hot water and allow it to sit for 10 minutes or so. Then I use my fingers to squeeze the block like a sponge until the pulp separates from the seeds and dissolves in the water. I then strain the liquid into a bowl and discard the undissolved pulp and seeds. The liquid can be stored in the refrigerator for up to a week or frozen for up to 3 months. If you prefer to buy tamarind concentrate, I find that Asian Best's Concentrated Cooking Tamarind that I buy at Maxim's in Rockville is the best of the 4 brands I've tried. One thing I'm certain of: Ketchup is NO substitute for tamarind! I'm stunned that Bittman would suggest that. Okay so I didn't get Tamarind Paste/Concentrate. You are correctly identifying what the brick I bought looks like. I don't know whether or not I have the stomach to try this dish again. I'm very sad. I was surprised to see ketchup as a substitution too but it's what he said in the recipe. First of his recipes to let me down. Oddly its the only cookbook I use. Thank you soooo much for this information. p.s. where is Maxim's in Rockville? Near a metro? Link to comment Share on other sites More sharing options...
LauraB Posted September 10, 2010 Share Posted September 10, 2010 p.s. where is Maxim's in Rockville? Near a metro? It's on Rockville Pike just north of the Town Center -- the closest metro station would be Rockville, and it should be a moderate walk from there, but I'm not entirely sure, since I've never walked it. However, you may very well be able to find this at other Asian groceries. Also, my second favorite is the Tamicon brand which I have found at Whole Foods. Link to comment Share on other sites More sharing options...
JPW Posted September 10, 2010 Share Posted September 10, 2010 It sounds to me that what you bought was actually a solid block of tamarind pulp and those 'almonds' are actually the tamarind seeds. Commercial tamarind paste or concentrate comes in a jar and looks something like apple butter, but the taste is nothing like that -- it's more like prunes with lime juice. You can make use of the tamarind block to make tamarind liquid which you can use for your pad thai. What I do is take about 1/2 of a 14-oz block of tamarind and add 2.5 cups of hot water and allow it to sit for 10 minutes or so. Then I use my fingers to squeeze the block like a sponge until the pulp separates from the seeds and dissolves in the water. I then strain the liquid into a bowl and discard the undissolved pulp and seeds. The liquid can be stored in the refrigerator for up to a week or frozen for up to 3 months. If you prefer to buy tamarind concentrate, I find that Asian Best's Concentrated Cooking Tamarind that I buy at Maxim's in Rockville is the best of the 4 brands I've tried. One thing I'm certain of: Ketchup is NO substitute for tamarind! I'm stunned that Bittman would suggest that. The only thing that I would disagree with is EVER buying the concentrate in a jar. I've never found one that tastes acceptable. FWIW, I buy my blocks 'o tamarind at the Thai Market in downtown silver spring across from the Safeway on Thayer (?) <shill alert>It's a great little store for all Thai food related things and their little take out counter is pretty solid</shill alert> Link to comment Share on other sites More sharing options...
porcupine Posted September 10, 2010 Share Posted September 10, 2010 FWIW, I buy my blocks 'o tamarind at the Thai Market in downtown silver spring across from the Safeway on Thayer (?) <shill alert>It's a great little store for all Thai food related things and their little take out counter is pretty solid</shill alert> I'm glad to know they're still there - thanks. Link to comment Share on other sites More sharing options...
Tweaked Posted September 10, 2010 Share Posted September 10, 2010 You can also buy blocks of tamarind that claim to be seedless...I bought some at the hung phat grocery store (next to Mi La Cay) by Georgia Ave...although I have yet to use it. Please do try to make the pad thai again...it will be totally different with real tamarind compared to ketchup! Link to comment Share on other sites More sharing options...
Fishinnards Posted September 10, 2010 Share Posted September 10, 2010 No offense to Mark Bittman, but you may want to try this recipe, from Kasma Loha-unchit. It's worked well for me. Also, I have found that blocks of "seedless" tamarind usually have seeds and need to be soaked and strained, but I prefer the block kind to the concentrate. Link to comment Share on other sites More sharing options...
PollyG Posted September 10, 2010 Share Posted September 10, 2010 Has anyone seen tamarind paste in a tube form, like the European tomato pastes? My mother-in-law has me looking for it and says she found it superior to other forms of tamarind paste, but of course she didn't make any notes about the origins of the tube. A quick google search has not yielded helpful information. We struck out at the Sterling Grand Mart. Link to comment Share on other sites More sharing options...
thistle Posted September 27, 2010 Share Posted September 27, 2010 When I cleared out my pantry recently (prior to ripping out the kitchen floor) I found 3! blocks of tamarind paste-not quite sure what I was thinking. I love sour, but usually, lime takes care of that for me. I want to use the tamarind, but realizing I buy & forget it, I wonder if I could mix w/ hot water, mush & strain it, then freeze icecubes of it? Link to comment Share on other sites More sharing options...
LauraB Posted September 27, 2010 Share Posted September 27, 2010 When I cleared out my pantry recently (prior to ripping out the kitchen floor) I found 3! blocks of tamarind paste-not quite sure what I was thinking. I love sour, but usually, lime takes care of that for me. I want to use the tamarind, but realizing I buy & forget it, I wonder if I could mix w/ hot water, mush & strain it, then freeze icecubes of it? Yes, you could do that. It should store well in the freezer for up to 3 months. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 27, 2010 Share Posted September 27, 2010 When I cleared out my pantry recently (prior to ripping out the kitchen floor) I found 3! blocks of tamarind paste-not quite sure what I was thinking. I love sour, but usually, lime takes care of that for me. I want to use the tamarind, but realizing I buy & forget it, I wonder if I could mix w/ hot water, mush & strain it, then freeze icecubes of it? Sure. Then you can forget that you have it in your freezer Link to comment Share on other sites More sharing options...
thistle Posted September 27, 2010 Share Posted September 27, 2010 true, but I've put in a little more work before forgetting it.... Link to comment Share on other sites More sharing options...
Anna Phor Posted September 29, 2010 Share Posted September 29, 2010 I just bought a jar of concentrated cooking tamarind. Do I have to refrigerate the jar after I open it? How long will it keep for after it is opened? Link to comment Share on other sites More sharing options...
ema Posted September 30, 2010 Share Posted September 30, 2010 I used http://chezpim.typepad.com/blogs/2007/01/pad_thai_for_be.html for pad thai. I happened to use the tamarind concentrate which turned out great. Link to comment Share on other sites More sharing options...
mame11 Posted November 2, 2010 Author Share Posted November 2, 2010 So, while I was in New York I picked up something the Thai store said was Tamarind Paste but on the can it said Tamarind Concentrate. Regardless I powered through the recipe. It does not taste the same or nearly as good as what I get at Thai restaurants. I think Pad Thai will have to remain a comfort dish I get at a restaurant. Sigh. ETA: I wish I had read the Chez Pim posting before I tried again tonight. Maybe I'll try again another day... ETA Again: Um, it seems one of the ingredients I used was not safe as I didn't realize Fish Sauce has to be refrigerated. Live and learn and realize I need to take a food safety class. Link to comment Share on other sites More sharing options...
mame11 Posted November 2, 2010 Author Share Posted November 2, 2010 I just bought a jar of concentrated cooking tamarind. Do I have to refrigerate the jar after I open it? How long will it keep for after it is opened? yes! It has to be refrigerated. I don't know how long it will keep but I just read the can... :-) Link to comment Share on other sites More sharing options...
JPW Posted November 2, 2010 Share Posted November 2, 2010 ETA Again: Um, it seems one of the ingredients I used was not safe as I didn't realize Fish Sauce has to be refrigerated. Live and learn and realize I need to take a food safety class. ? No, it doesn't. It's already fermented. Link to comment Share on other sites More sharing options...
mame11 Posted November 2, 2010 Author Share Posted November 2, 2010 ? No, it doesn't. It's already fermented. Oh. The bottle said to refrigerate after opening. I think I need to take an Asian cooking class to just learn how to deal with the basic ingredients that are common across borders. Link to comment Share on other sites More sharing options...
LauraB Posted March 22, 2014 Share Posted March 22, 2014 Does anyone know if there is anywhere in DC proper where I could find tamarind blocks? Link to comment Share on other sites More sharing options...
Rieux Posted March 22, 2014 Share Posted March 22, 2014 I got tamarind paste at the bestworld in Mt. P some time ago. Not sure if they still have it. Link to comment Share on other sites More sharing options...
LauraB Posted March 23, 2014 Share Posted March 23, 2014 I got tamarind paste at the bestworld in Mt. P some time ago. Not sure if they still have it. Thanks for this! I stopped by this morning and they had 2 blocks--I bought them both--never know when I'll see it again. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted March 23, 2014 Share Posted March 23, 2014 It sounds to me that what you bought was actually a solid block of tamarind pulp and those 'almonds' are actually the tamarind seeds. Commercial tamarind paste or concentrate comes in a jar and looks something like apple butter, but the taste is nothing like that -- it's more like prunes with lime juice. You can make use of the tamarind block to make tamarind liquid which you can use for your pad thai. What I do is take about 1/2 of a 14-oz block of tamarind and add 2.5 cups of hot water and allow it to sit for 10 minutes or so. Then I use my fingers to squeeze the block like a sponge until the pulp separates from the seeds and dissolves in the water. I then strain the liquid into a bowl and discard the undissolved pulp and seeds. The liquid can be stored in the refrigerator for up to a week or frozen for up to 3 months. If you prefer to buy tamarind concentrate, I find that Asian Best's Concentrated Cooking Tamarind that I buy at Maxim's in Rockville is the best of the 4 brands I've tried. One thing I'm certain of: Ketchup is NO substitute for tamarind! I'm stunned that Bittman would suggest that. Bittman's audience generally consists of people who don't know how to cook. So in that context, it makes perfect sense. Link to comment Share on other sites More sharing options...
Ilaine Posted April 5, 2014 Share Posted April 5, 2014 Re: refrigerating fish sauce. Probably prolongs the taste, like refrigerating soy sauce. A friend of mine threw out an almost full bottle of Red Boat fish sauce when he lost power, for the same reason, the label said to refrigerate it. I advised him to rescue it from the trash but it was too late. Link to comment Share on other sites More sharing options...
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