Text 15721, 80 rader
Skriven 2014-08-11 00:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: far afield 778
======================
 SH> I found out more about the coconut varieties available. There is the
 SH> very young water coconut, which is the one with the most water and
 SH> little or only jell for pulp as you thought the one I got was. They
 SH> are usually plastic wrapped and are pointed on one end.

Yes. I have seen these in their husk at markets in Asia
and thought that maybe that one had just had the outside
hacked off.

 SH> Young coconut is the one I got that is light in color. It is in
 SH> between the very young and the older mature coconut. It has more water
 SH> than the dark brown coconuts and has a milder flavor. That accounts for
 SH> what we experienced.

Ah.

 SH> Mature coconut is the dark brown version. It has the least water, but
 SH> should have some. It also has the most flesh with the strongest
 SH> flavor. I got one of those here and realized that I prefer the milder
 SH> taste of the young coconut. Coconut milk/mylk made from the mature
 SH> coconut had a very strong flavor. Part of that was probably due to me
 SH> using the coconut water for the liquid instead of using tap water.

I've found considerable variation in the interiors of
brown coconuts - sometimes it seems that fermentation
and/or oxidation have begun to take place. In the former
case I can tolerate the taste up to a point; in the
latter the effect approaches rancidity. Certainly it has
to do with the history of the particular coconut - how
long it's been in transit, whether it's been breached and
dried out, the temperature(s) at which it has been kept,
and so on.

 ML> (There were also several mealy byproducts, which could have
 ML> become a fiber source and a filler for baked goods and the
 ML> like.) What did you end up doing with them?
 SH> I used them in cooking up some waffles. It does give them a lighter
 SH> texture than using flour alone. I have not tried them in other baked
 SH> goods yet.

Sounds also like a good diluter of the carbs, not that
it sounds like Ruth has to be as vigilant as she once was.

 ML> It was a lowfat coconut, wasn't it.
 SH> I suspect that the fully mature coconut does have a higher fat
 SH> content. 

It's interesting to muse about the ripening of fruits -
I can understand sugar building up but can't figure an
explanation for why fat should do so. But then of course
it has built up in me, so why not in a coconut.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nasi Lemak / Coconut Rice
 Categories: Asia-se, Indonesian, Side dish, Rice
      Yield: 4 Servings

    500 g  Rice
    1/4 ts Salt
      1    Spice- pandan leaf
    125 g  Coconut milk

  In a large pan, bring 2 small cups of water to the boil with the salt
  and pandan leaf.

  When it is boiling, add the rice and stir once.

  Then add the coconut milk, stir agin and bring back to the boil.
  Cover the pan tightly, lower the heat to a very gentle simmer and
  cook for 10 min undisturbed.

  From: NANCY LAM STIRS IT UP ISBN 1 85702 796 5 By: NANCY LAM [ENAK
  ENAK restaurant in London & Channel 5] Typed by: KEVIN JCJD SYMONS

MMMMM

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