Which Tamirand Form To Use In BBQ Sauces?

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DawnT
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2011/07/14 13:10:41 (permalink)

Which Tamirand Form To Use In BBQ Sauces?

I see that a lot of sauces use tamirand as one of the ingredients. Looking over recipes on the net, the form used is a bit confusing. There's several kinds of pastes,juices,concentrates, pulp,extract, puree, frozen pulp that apparently is seedless and much like a puree, and some kind of brick form that needs to be soaked. For incorporation into a BBQ sauce, is there a standard that's used when it's called for in a recipe? Even in the paste form that I understand is like molasses, there are different types sold in asian markets.
 
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