Sauce – Tamarind Pulp Gritty

Could be an unfinished roux (the butter, flour mixture). But most likely it's because the cheese was heated too quickly or too much, causing the protein to clump up.

Suggestions:

• Melt with less heat
• Use a double boiler (to reduce hot spots within the pan)
• Toss the shredded cheddar with cornstarch first (starch helps reduce clumping)
• Add cheese in smaller batches (easier to maintain correct heat level and stir cheese in)

It's essential to get all the debris(seeds, large fibrous bits, skins etc) out of the pulp. I normally add a little hot water in a bowl with the block of pulp, be careful not to add too much or it'll end up watery - better to add more as you go, wash your hands thoroughly and break the pulp up by hand. Then strain out the seeds etc and it's ready to use.

You can buy ready to use Tamarind puree in shops but it's normally not a good.

There's more info on working with Tamarind pulp in the footnotes here(as well as a good Pad Thai recipe) http://chezpim.com/cook/pad_thai_for_beginners