Cracking coconut cream
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 produces reasonable results, but on reading the recipes again I realized that I was not making it correctly.
My more recent attempts at starting with coconut milk have resulted in it being more poached than fried, still nice but I feel that I am missing something.
As far as I can tell if you simmer the cream for long enough the oil should separate out and you are able to fry in it. But I can't seem to get this to happen. Am I being impatient or am I doing something fundamentally wrong?
Best Answer
Two things I know can make this difficult: using low-fat coconut milk, or using coconut milk that has had an emulsifier added to it (check the ingredients). Also, you may just not be cooking it long enough or at high enough of a temperature. I think you will really like the results when you get this to work, the curry comes out less gelatinous and more flavourful.
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Quick Answer about "Cracking coconut cream"
To make cracked coconut cream, simmer coconut cream over low heat for around ten minutes until the liquid begins to separate into a curdled mass. You will see visible droplets of oil. This is the point at which curry paste is added and fried.What does it mean to crack coconut cream?
Traditional Thai curry recipes call for frying the spice paste in coconut cream that's been \u201ccracked\u201d\u2014that is, simmered until its oil separates out. Besides drawing out the oil, simmering the coconut cream also forces water to evaporate, making for a slightly more concentrated curry.Is it normal for coconut cream to separate?
Because coconut oil solidifies into coconut cream at room temperature, canned coconut milk generally separates into two distinct layers: liquid water at the bottom and solid white cream at the top. The cream in some cans was as heavy and dense as Crisco, while in others it had a looser consistency.How do you keep coconut cream from cracking in curry?
Stirring the milk frequently breaks up bonds between the protein molecules even as they form, helping minimize the risk of curdling. A more potent option is to mix a small amount of cornstarch into the cold coconut milk before heating it. As the coconut milk comes to a simmer, the cornstarch thickens and stabilizes it.Is it OK if coconut milk splits?
De-Curdling a Coconut Curdle Reduce the heat, or turn it off altogether. Slowly and gently stir the mixture. After some time, depending on how badly curdled the milk is, the clumps will separate and blend back into the liquid. Though this may not be as smooth as cold coconut milk, it should be fine for most uses.How To Open Coconuts Without Any Tools! TKOR's Easy Way Of Cracking Coconuts!
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Answer 2
It's possible that your recipes mean creamed coconut, which is different to coconut cream. It's the dehydrated meat of the coconut and is extremely oily. It comes in a crumbly block and it melts like butter over heat.
Answer 3
Cracking coconut cream does indeed refer to the technique of separating the oil from the solids contained in the cream.
I have posted an authentic curry method that uses the cracking technique in another post. It is based on the technique of David Thompson.
Answer 4
Andy Rickers Pok Pok cookbook has some advice: he says boxed coconut cream (UHT) is best, bring cream to boil the. Simmer for 3-10 minutes. So I tried this and faced the same issue you did the first time I tried to crack coconut cream. I was staring at it for like 15 minutes waiting for something to happen.. Short answer, I wasn’t cooking it hot enough. You don’t want “high heat” but you I needed to go well into medium-high (7 out of 9 on my crappy electric stove). Make sure it really simmers. You want bubbles. You will need to stir often (I stirred almost continuously but I think this was nerves). You’ll know it when it starts to work.
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