Five Two Silicone Straws
Dansk Vandvid Ceramics by Niels Refsgaard
Staub Perfect Pan with Glass Lid, 4.5QT
Stainless Steel Mandoline & Slicing Attachment
Our Greatest Hits
What to Cook
How to Cook
New & Now
Home & Design
Burnt Toast Podcast
You're Good! Little Joys for Well-Being
My Family Recipe
Add a Recipe
Big Little Recipes
Caroline's Carrot Cake
Skillet Bibimbap Recipe
Lemony Spaghetti with Parmesan Popcorn Chicken
Pasta With Creamy Cherry Tomato Sauce
Would pomegranate molasses (which I have on hand) make a reasonable substitute for tamarind (which I was unable to purchase)?
December 28, 2013
Recipe question for:
Dan Barber's Braised Short Ribs
December 29, 2013
i agree w/ bigpan. my only focus was the other ingredients and especially the red wine and madeora. i think the molasses should do fine w/ those. Really, both the tamarind paste and the pomegr. molasses are very thick and very pucker-inducing citrus punch- packing so i think it's actually a good sub. As bigpan says, just go easy and add more if needed as you taste it cooking.....
BTW if and when you do seek out tamarind paste, the best product, imo, is a very thick (tar-like) paste usually found in a red and yellow printed plastic jar , in Indian stores. If you can only find the block or the jam-consistency tamarind, don't bother getting those. Indians tend to use it as a citrus sub that doesn't have to be refrigerated and which adds a flavor kick to food. If you have been served a sweet and sour brown syrupy mixture w/ pakoras, that is a tamarind (and date) mixture.
December 28, 2013
The pom. molasses will give an entirely different flavor - but one that will surprise you. Start with a little bit, then add to the taste you want. Then, instead of calling them "Dan Barber's Ribs", call them "Randi's Ribs". !
Recommended by Food52
Popular on Food52