Unpopular Opinions Society
- Thread starter Spang
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Coconut water vs coconut milk vs cream of coconut. I used be confused by the three. And now I'm hearing coconut cream which I thought was cream of coconut. 
When you hear the phrase "coconut milk," the image that might stick in your mind is the juice that is found inside the center of a coconut. At least, that is what most people assume that it is. Actually, the liquid endosperm inside a young coconut is known as coconut water. It is fat free and low in calories, but is a good source of potassium and other nutrients.
Coconut milk is made by pureeing a mixture of coconut meat and water, then straining it to remove some of the fat. A second straining will yield a lower fat coconut milk. Coconut cream is made in the same way as coconut milk, but it is made with a higher ratio of coconut to water. Sometimes, coconut cream will form on the top of canned coconut milk. The two are pretty much interchangeable in recipes, though they have slightly different consistencies. For the curious, some other drinks, such as almond milk, are made in the same way.
Cream of coconut is not the same as coconut cream. It is the creamy liquid often added to pina coladas (and various other drinks and dishes). Though it starts out as coconut cream, sugars and stabilizers are added to give it an especially creamy consistency and to make it more palate-pleasing in drinks and desserts.
Read more: http://www.slashfood.com/2006/05/06/coconut-milk-vs-coconut-cream-vs-coconut-water/#ixzz2IXnqqMOY
When you hear the phrase "coconut milk," the image that might stick in your mind is the juice that is found inside the center of a coconut. At least, that is what most people assume that it is. Actually, the liquid endosperm inside a young coconut is known as coconut water. It is fat free and low in calories, but is a good source of potassium and other nutrients.
Coconut milk is made by pureeing a mixture of coconut meat and water, then straining it to remove some of the fat. A second straining will yield a lower fat coconut milk. Coconut cream is made in the same way as coconut milk, but it is made with a higher ratio of coconut to water. Sometimes, coconut cream will form on the top of canned coconut milk. The two are pretty much interchangeable in recipes, though they have slightly different consistencies. For the curious, some other drinks, such as almond milk, are made in the same way.
Cream of coconut is not the same as coconut cream. It is the creamy liquid often added to pina coladas (and various other drinks and dishes). Though it starts out as coconut cream, sugars and stabilizers are added to give it an especially creamy consistency and to make it more palate-pleasing in drinks and desserts.
Read more: http://www.slashfood.com/2006/05/06/coconut-milk-vs-coconut-cream-vs-coconut-water/#ixzz2IXnqqMOY
Freesia
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I have never seen that product which comes for drinking. I use the canned stuff for cooking, baking etc (and sometimes other things like smoothies or Pina Coladas)
I like Pina Coladas. And getting caught in the rain.
SuicideBlonde
Adorkable rockstar!
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Renee1
Rawry
Depends on the olive oil - and never ever at really high temperatures. Some olive oils have really delicate flavours that are better suited for enjoying without heating.
Blobbenstein
.......
doesn't olive oil have a strong taste?
I can't understand why all these cooks use it...anna olson made a cake with it on TV yesterday.....that has got to taste not quite how a cake should taste.
I prefer sunflower or rapeseed oil. They actually have nice taste.
I can't understand why all these cooks use it...anna olson made a cake with it on TV yesterday.....that has got to taste not quite how a cake should taste.
I prefer sunflower or rapeseed oil. They actually have nice taste.
Renee1
Rawry
Olive oil can be strong, but it isn't always. It can work quite nicely in desserts because some olive oils are wonderfully fruity.
I've never used it for baking...mostly for stir frying and sautéing. I'm going to start paying more attention to the different kinds.
I bought one variety at Trader Joes that is infused with truffle. I thought it would be good for dipping bread but I didn't like it. I almost gave it away but decided to try it when I cooked my veggies and it worked fine...I didn't notice the strong taste using it in that way.
I bought one variety at Trader Joes that is infused with truffle. I thought it would be good for dipping bread but I didn't like it. I almost gave it away but decided to try it when I cooked my veggies and it worked fine...I didn't notice the strong taste using it in that way.
yakherder
老外
<-- Coconut addict. Raw coconut, toasted coconut, coconut water, coconut milk, coconut oil, coconut flakes with coconut milk poured over it like it was cereal.. Don't make me go all Bubba on the coconut, you get the point.
It has a lower smoke point as well as a quite distinct flavor, so I don't really like it outside of cold foods.
I always use Olive oil to cook and my food is ace.
I wasnt aware you ate food Envy
Yeah, I might have a knack for cooking, but I rarely feel motivated to cook anything that is worth mentioning.
Cooking food for other people is what really gets me fired up though!
As this is a vegan forum I suppose any food talk is good talk. You never know you may inspire someone to try something they havent before.
Even if you dont think what YOU eat is interesting, perhaps your recipes for other people might be worth mentioning now and again
I mean isnt that why we all joined a Vegan forum...
Even if you dont think what YOU eat is interesting, perhaps your recipes for other people might be worth mentioning now and again
I mean isnt that why we all joined a Vegan forum...
Lord Snot
Parsley Provider
Food is my favourite thing to talk about, sometimes I read menus for fun.
ledboots
Peace
Me too, and cookbooks, recipe blogs, all that. Obsessed!
