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.