Without killing yourself or others?
Is it ok to use a chef knife to chop through bones (not too big, like chicken or pork ribs) or a coconut or will it ruin the knife permanently? I've done that
I had a recipe that called for unsweetened shredded coconut and the only package I could find brought a TON of it. I ended up not caring for t
I have never seen or tried coconut cream (nor milk) personally, so I have no idea what should be it, but since I need it as a ingredient in my cocktails, I deci
Does anyone know of a tabletop device that can grate coconut electrically? I love coconut products but most recipes call for grating the kernel which I do not l
I have several recepies which call for cracking coconut cream (Thai curries). I used to just fry the curry paste and add coconut cream (or coconut milk) which
I rarely use coconut milk, so it's not something I like to keep around the house. On the rare occasion I do use it, most of it goes to waste because I only need
Once the coconut is opened , it is attracting fruit flies and other flies. Also, the white color changes to brownish, rendering it unusable. Is there any way
It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes go
I've been enjoying my cookbook Fish Indian Style which I won in the Question-of-the-Week contest here on Seasoned Advice. However, I'm having difficulty with o
I want to make a béchamel sauce with coconut cream instead of milk. Does anybody have a guess whether this will work?
In my pantry, I have a bag of dried & shredded coconut. I want to use it, but all recipes I come across ask for sweetened coconut. That coconut also looks a
Can coconut cream be transformed into coconut milk, or the other way around? For example, will adding water or cow milk to coconut cream make a usable coconut m
I've made ice cream with full-fat coconut milk twice in my KitchenAid ice cream maker with OK results. I've followed the instructions and have run the machin
I want to convert my grandmothers pie crust recipe. The whole recipe is: 3 cups flour 1/2 tsp salt 3/2 cups Crisco (butter flavor) 1 egg 1 tsp vinegar 5 Tbsp c
Curries or baking, I use coconut milk/cream often with my share of failures. I put it down to the variations in fat content between brands or when measuring out
Specifically, if I work from a started paste that require adding coconut milk, what would be a good substitute?
My friend wants to make coconut milk separate so that she can use the cream for whipping. Can anyone suggest a way of accomplishing this? Edited to add: I aske
Coconut milk in the local grocery store costs around $1.50 for a small can. Cans of coconut milk that cost less are full of fillers such as extra water and gums
Quite a lot of the time I'm able to get large parts of seeds by hitting the shell against the ground. This causes bigger cracks in the shell than the seed, I ca