110,618
edits
Coconut: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title=Coconut: Wiki | |title=Coconut: Cooking Wiki | ||
|titlemode=replace | |titlemode=replace | ||
|keywords=Coconut: Wiki facts for this cookery ingredient | |keywords=Coconut: Wiki facts for this cookery ingredient | ||
|description= The white, fleshy part of the seed is edible and used fresh or dried in cooking | |description= The white, fleshy part of the seed is edible and used fresh or dried in cooking | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
| Line 21: | Line 22: | ||
The coconut is one of many [[Edible nuts|edible nuts]]. | The coconut is one of many [[Edible nuts|edible nuts]]. | ||
[[Image:Coconut products.jpg|250px|thumb|right|Canned coconut milk, powdered coconut milk & coconut block]] | [[Image:Coconut products.jpg|250px|thumb|right|Canned coconut milk, powdered coconut milk & coconut block]] | ||
[[Image:Action coconut scraper with vacuum suction base.jpg|300px|thumb|right|[http://www.amazon.co.uk/gp/product/B00B7JDDL6?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00 Action coconut scraper with vacuum suction base - £8.98 Amazon UK]]] | |||
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 as a filler. | 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 as a filler. | ||
| Line 46: | Line 49: | ||
===How to prepare a fresh coconut=== | ===How to prepare a fresh coconut=== | ||
*'''Step by step instructions for [[Preparing a coconut|preparing a fresh coconut]]'''. | *'''Step by step instructions for [[Preparing a coconut|preparing a fresh coconut]]'''. | ||
* [[Action coconut scraper with vacuum suction base|Action coconut scraper with vacuum suction base - my latest kitchen gadget!]] | |||
===How much grated coconut do you get from 1 coconut?=== | ===How much grated coconut do you get from 1 coconut?=== | ||