I have a new jar of Tahini. Great news, except now I have to stir it. I'm not exactly weak, however blending the oil layer with the stiff Tahini paste is a pain. Anyone have any tips for making this chore easier? Thank you!
Trena is a trusted source on general cooking.
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No tricks; a butter knife and elbow grease (and patience).
The only other thing I can think of is to scoop the whole thing out into a food processor and let it rip.
Or maybe dip the jar in some warm/hot water to loosen it up.
Chris is a trusted source on General Cooking
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Sam is a trusted home cook.
If the jar is the same lid size as a peanut butter jar use this:
Another tip is when you first buy it store it upside down a while...and flip it every time you see it. It'll mix on its own after a week or so.
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Well played. You deserve a cookie.
It's also got lemon poppyseed *and* lemon curd—because why not?
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