Text 15627, 95 rader
Skriven 2014-08-08 12:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: far afield 767
======================
 NB> Tastings of the flesh (before he made the milk) were rather on the
 NB> mild side, which might have helped account for the thin side of the
 NB> milk...

There were several mylk versions made, all interesting.

(There were also several mealy byproducts, which could have
become a fiber source and a filler for baked goods and the
like.) What did you end up doing with them?

 ML> It was a lowfat coconut, wasn't it.
 SH> For comparison, I purchased a standard, dark-brown coconut here and
 SH> made coconut milk. I did not use the same method, but used a new
 SH> vertical juicer we just got to extract it after blending instead of
 SH> hand-squeezing it. I did not do a second extraction.
 SH> The light colored coconut was indeed milder tasting. If at all
 SH> possible, that is the type I will be looking for when I want to use a
 SH> coconut in the future as the dark coconut was of a lesser quality. That
 SH> may explain why the light coconut was a dollar more than the dark
 SH> coconut. 

That's good to know. I don't travel around with a hammer or a
blender/juicer, so even though I sometimes see many sorts of
coconuts, there's little chance for me to do the appropriate
experiments.

 SH> The tasting done right after the coconut milk was made was from the
 SH> second extraction. I had chilled the first extraction to try to make
 SH> "whipped cream" from the coconut milk. Unfortunately, that failed.

With dairy cream, the fat content has to exceed 30% for a
proper whip, unless one does shenanigans (thickeners, for
example). Maybe that's true for coconut as well.

 ML> Someday I'll get it figured out and maybe post more
 ML> about the picnic. Speaking of which, I remember Argentine,
 ML> Salvadoran, Mexican chorizos, but what was the fourth -
 ML> Colombian?
 SH> Ruth said there were five. Columbian sounds right. Was one of them
 SH> Peruvian?

Thanks. I didn't think so, but I provided only four of
them. What's to note is that the main difference was
that the Central American ones were loose, while the
South Americans were firmer and more sausagelike. All
had substantial salt and paprika. Interestingly I
liked the Mexican least, though the flavor was the most
familiar to me. I think it was the Argentine that had
garlic, which made it more appealing to me - the firmness
probably related to its intended use, as well: cooking
on the parilla grill. The looser sausages are often used
as ingredients in other dishes so are made deliberately
to facilitate removal from the casings as needed.

This is pretty much the method I have used and described
to you -

How to Extract Milk from a Coconut
cat: ingredient, how to
yield: 1 batch

1 coconut
3 c hot water

Pierce the three black eyes at the top of the
coconut with a sharp instrument.

Drain the watery juice out of the eyes - this
is not the coconut milk.

Tap around the middle of the coconut with a
sharp instrument to crack it open.

Remove the white meat from inside the two halves
of the coconut. Test a small piece of the meat.
If it tastes bad, don't proceed any further.

Chop up any pieces of coconut meat that are
noticeably larger than others.

Place half the coconut meat in the blender with
about 1 1/2 c hot water (Vary the amount of water
to produce thicker or thinner milk). Process for
30 sec. Repeat with the other half of the meat.

Place a few layers of cheesecloth over a bowl and
strain the milk through the cloth.

Lift up the cheesecloth and squeeze the milk out.

Rhonda Parkinson, chinesefood.about.com

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