Mar 25, 2004, 2:42 AM
Post #1 of 9
Thanks for the answers to the tamarindo question, now here's another one! I also brought back some achiote paste last time we were down. I was told I could use it as a beef marinade. And I would, if I knew how to render some of this achiote down. I've tried to dissolve it in water and or vinegar, I've tried frying it in oil like making a curry paste and I'm almost to the point of setting a tiger torch to it to render it down.
Is this the way it's supposed to be? ( hard as a rock?) or has it dried out on me? How do I use it even if I manage to break a piece off?