What you end up with after the squashing and squeezing is a thick purée of tamarind pulp along with the veins, seeds, and membranes. Some people run the tamarind pulp purée through a sieve to separate out the pulp. When you deal with large amounts of tamarind purée, this makes more sense. However, I prefer to grab a handful of the tamarind purée and squeeze it really hard. The tamarind pulp purée will seep through your fingers as you tighten your fist while the veins, seeds, and membranes stay inside. Then you keep the purée and throw away the junk in your fist.*
1More
Healthy Food Menu with Cooking Courses Online - 0 views
1More
Heart Healthy Foods with Cooking Courses Online - 1 views
Sautéed Baby Bok Choy Recipe - NYT Cooking - 0 views
How To Cook Fennel Fronds | LIVESTRONG.COM - 0 views
Oil Well - every cooking oil compared | Information Is Beautiful - 0 views
Cooks.com - Recipe - Roasted Beet Salad - 0 views
Cook the Books - Swiss Chard with Tahini, Yoghurt and Buttered Pine Nuts | Selma's Table - 0 views
Lentil Tomato Soup Recipe - NYT Cooking - 0 views
Everyday Pancakes Recipe - NYT Cooking - 0 views
How To Roast Beets in the Oven - Cooking Lessons from The Kitchn | The Kitchn - 0 views
Kohlrabi Home Fries Recipe - NYT Cooking - 0 views
Wild Salmon with Basil Aioli and Quinoa Recipe: Healthy Lean Diet Food - Family Fresh C... - 0 views
Pickle Mania: Basil Pickles - Honest Cooking - 0 views
What is the difference between French and British cuts of beef? - Seasoned Advice - 0 views
Cooking Mumu Les doubitchous (non roulés sous les aisselles) *Le père noël es... - 0 views
Cook to Enjoy: Oven roasted Chana Dal - 0 views
1More