Tips for Working with Tahini
Hi - I love the taste of tahini, but every time I try to use it I end up tossing the idea. The layer of oil on top is so hard to mix in and I find it so hard to work with. Does anyone have any tips for me? Thanks in advance!!
I use the dough hook from my stand mixer to stir tahini (by hand, obviously, not with the mixer running). It's not a perfect method, but it's the best one I've come up with so far.
Try using a table knife instead of a spoon or fork to mix in the oil--the knife literally cuts through much easier. Or, I've also scooped out a chunk of the soilids + some oil and zapped in the microwave just to soften enough to mix thoroughly. Don't give up, the stuff is wonderful.
I've kept some tahini in the fridge for several years. I took it out of the fridge well in advance to reach room temperature each time I used some of it. I stirred it with a stainless steel lab spatula that has a wooden handle like some knives do before using it. It takes a little effort but is not impossible. Recently made roasted red bell pepper hummus with the remainder of the hummus in its original container and no one got sick.