Sunset+201810

Sunset Test Kitchen tip:

Leftover ginger, simmered with

water, makes an energizing

hot drink you can sip like tea;

add honey and lime if you

prefer.

Learn

SEASONING

SKILLS

GRINDING breaks down the

structure of a spice and releases

the flavor. I use a sturdy mortar

and pestle to grind most dry and

wet ingredients. To get a fine

powder, add a small quantity of

an abrasive, such as salt or

sugar.

BRUISING AND CHOPPING

herbs and spices before using

helps release their flavor. For

garlic or cardamom pods, I rub

the outside with the flat of a knife,

just enough to open them up.

TOASTING reduces the bitter-

ness or magnifies the flavor of a

whole spice like cumin seed (it’s

a good way to revive dried spices

that have been sitting in your pan-

try for a while). Heat a dry skillet

over medium-high heat, add the

spice, and toast, swirling. Be

vigilant: The darker the spice, the

faster it absorbs heat, which is

why black peppercorns burn fast-

er than coriander seeds. As soon

as you start to smell the spice,

transfer it to a plate to cool. You

can then grind it or use it whole.

TEMPERING (tadka in Hindi) is

another form of toasting in which

a spice or other seasoning is

crisped in hot fat, such as coconut

oil. The flavored oil and seasoning

are then drizzled over the dish.

GINGER and TAMARIND

REFRESHER

MAKES 5 DRINKS / ABOUT 30 MINUTES, PLUS TIME TO STEEP AND COOL
While it is not uncommon in India to find fresh ginger blended
into limeades, lemonades, and fresh sugarcane juice, it also pairs
nicely with tamarind.

21 ⁄ 2 oz. sour tamarind pulp
with seeds
8 oz. fresh ginger, preferably
young and thin-skinned
1 cup sugar
Chilled club soda, seltzer, or
water

1. Bring 1^1 ⁄ 2 cups water to a
   boil. Put tamarind pulp in a
   small heatproof bowl and
   cover with the boiling water.
   Let sit until pulp is soft and
   mushy, 1 to 3 hours. Using a
   small potato masher or clean
   hands, massage and squeeze
   pulp to break it up. Strain
   through a fine-mesh strainer
   set over a medium bowl,
   pressing with a spoon to ex-
   tract as much pulp as possi-
   ble. Chill extract (discard
   seeds and fibers).


2. While tamarind is softening,
   rinse ginger. If it’s young,
   leave skin on and gently
   scrub; otherwise, peel. Cut
   into thin slices, then combine
   with sugar and 1 cup water in
   a small saucepan. Bring to a

boil over medium-high heat,

then immediately remove

from burner. Cover and steep

10 minutes. Strain through

a fine-mesh strainer and dis-

card ginger (see tip, below).

Let cool.

3. In a small pitcher, mix tama-
   rind extract and ginger sim-
   ple syrup. Fill 5 tall glasses
   with ice. Pour about^1 ⁄ 2 cup
   tamarind-ginger syrup into
   each glass, top with equal
   amount (or more) of club
   soda, and stir.
   MAKE AHEAD Tamarind
   extract, up to 4 days, chilled.
   Tamarind-ginger syrup, up
   to 1 week, chilled.

PER DRINK 180 Cal., 0% from fat; 0.3 g

protein; 0.1 g fat (0 g sat.); 47 g carbo

(0.5 g fiber); 8.2 mg sodium; 0 mg chol.

LS/VG

SUNSET ❖ OCTOBER 2018 49