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| − | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Coconut milk Recipes|Browse All Coconut milk Recipes]]''' |
+ | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Coconut milk Recipes|Browse All Coconut milk Recipes]]''' </p></div> |
| − | ==About Coconut milk== |
+ | == About Coconut milk == |
[[Image:Cononut milk.JPG|250px|right]] |
[[Image:Cononut milk.JPG|250px|right]] |
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Wikipedia Article [http://en.wikipedia.org/wiki/Coconut_milk About Coconut milk on Wikipedia] |
Wikipedia Article [http://en.wikipedia.org/wiki/Coconut_milk About Coconut milk on Wikipedia] |
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Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The colour and rich taste of the milk can be attributed to the high coconut oil content and coconut sugars. The term "coconut milk" does not refer to the watery liquid found inside the nut; this is called "coconut water" or "coconut juice." |
Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The colour and rich taste of the milk can be attributed to the high coconut oil content and coconut sugars. The term "coconut milk" does not refer to the watery liquid found inside the nut; this is called "coconut water" or "coconut juice." |
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| − | Two grades of coconut milk exist: thick and thin. Thick coconut milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is used mainly to make desserts and rich, dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in western nations since fresh coconut milk is usually not produced, and most consumers buy coconut milk in cans. Manufacturers of canned coconut milk typically combine the thin and thick squeezes, with the addition of water to maintain a consistent product between batches. |
+ | Two grades of coconut milk exist: thick and thin (or light). Thick coconut milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is used mainly to make desserts and rich, dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in western nations since fresh coconut milk is usually not produced, and most consumers buy coconut milk in cans. Manufacturers of canned coconut milk typically combine the thin and thick squeezes, with the addition of water to maintain a consistent product between batches. |
Coconut milk is a common ingredient in many tropical cuisines, most notably that of Southeast Asia (especially Thai, Singaporean. Malaysian, and Sri Lankan), West African, West Indian, and Polynesian cuisines. Coconut milk can usually be found in the Asian food sections of supermarkets either frozen or canned. Frozen coconut milk tends to stay fresh longer, which is important in dishes where the coconut flavor is not competing with curries and other spicy dishes. |
Coconut milk is a common ingredient in many tropical cuisines, most notably that of Southeast Asia (especially Thai, Singaporean. Malaysian, and Sri Lankan), West African, West Indian, and Polynesian cuisines. Coconut milk can usually be found in the Asian food sections of supermarkets either frozen or canned. Frozen coconut milk tends to stay fresh longer, which is important in dishes where the coconut flavor is not competing with curries and other spicy dishes. |
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Open cans of coconut milk must be refrigerated, and are usually good for a few days. Never leave an open can at room temperature, as the milk can sour and spoil easily. |
Open cans of coconut milk must be refrigerated, and are usually good for a few days. Never leave an open can at room temperature, as the milk can sour and spoil easily. |
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| − | ==[[:Category:Production of Coconut milk|Production of Coconut milk]]== |
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+ | == [[:Category:Coconut milk Recipes|Coconut milk Recipes]] == |
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| + | [[Category:Coconut]] |
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| − | ===[[:Category:Coconut milk Variations|Coconut milk Variations]]=== |
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| − | ==[[:Category:Preparing Coconut milk|Preparing Coconut milk]]== |
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| − | ==[[:Category:Cooking Coconut milk|Cooking Coconut milk]]== |
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| − | ==[[:Category:Storing Coconut milk|Storing Coconut milk]]== |
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| − | ==[[:Category:Coconut milk Nutrition|Coconut milk Nutrition]]== |
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| − | *[[:Category:Coconut milk Nutrient Charts|Coconut milk Nutrient Charts]] |
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| − | ===[[:Category:Coconut milk Nutritional Research|Coconut milk Nutritional Research]]=== |
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| − | ==[[:Category:Coconut milk Recipes|Coconut milk Recipes]]== |
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| − | '''Add a Coconut milk Recipe to Recipes Wiki:''' |
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| − | <verbatim>createpageform-Coconutmilk</verbatim> |
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| − | *[[:Category:Coconut milk Recipes by Preparation Time|Coconut milk Recipes by Preparation Time]] |
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| − | *[[:Category:Coconut milk Recipes by Cost|Coconut milk Recipes by Cost]] |
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| − | *[[:Category:Coconut milk Recipes by Dish Type|Coconut milk Recipes by Dish Type]] |
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| − | ====Coconut milk Related Recipes==== |
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| − | * [[:Category:Coconut milk|Category Coconut milk]] |
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| − | [[Category:Non-dairy Milks and Creams]] |
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Latest revision as of 08:58, 25 June 2010
About Coconut milk
Wikipedia Article About Coconut milk on Wikipedia
Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The colour and rich taste of the milk can be attributed to the high coconut oil content and coconut sugars. The term "coconut milk" does not refer to the watery liquid found inside the nut; this is called "coconut water" or "coconut juice."
Two grades of coconut milk exist: thick and thin (or light). Thick coconut milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is used mainly to make desserts and rich, dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in western nations since fresh coconut milk is usually not produced, and most consumers buy coconut milk in cans. Manufacturers of canned coconut milk typically combine the thin and thick squeezes, with the addition of water to maintain a consistent product between batches.
Coconut milk is a common ingredient in many tropical cuisines, most notably that of Southeast Asia (especially Thai, Singaporean. Malaysian, and Sri Lankan), West African, West Indian, and Polynesian cuisines. Coconut milk can usually be found in the Asian food sections of supermarkets either frozen or canned. Frozen coconut milk tends to stay fresh longer, which is important in dishes where the coconut flavor is not competing with curries and other spicy dishes.
Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness.
Coconut milk is the base of most Thai curries. To make the curry sauce, the coconut milk is first cooked over fairly high heat to break down the milk and cream and allow the oil to separate. The curry paste is then added, as well as any other seasonings, meats, vegetables and garnishes.
Open cans of coconut milk must be refrigerated, and are usually good for a few days. Never leave an open can at room temperature, as the milk can sour and spoil easily.