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Tamarind Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Tamarind and sugar work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 362 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Tamarind Sauce

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Pack the tamarinds compactly in a fire-proof jar, sprinkling each layer lightly with sugar.

  2. Cover the jar closely and cook in a cool oven at 300°F (150°C) until tender, about 2 to 3 hours.

  3. Rub the mixture through a fine sieve and transfer it into jars.

  4. Seal the jars securely to exclude air and store for use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tamarind + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together362 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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