Cracking the Cream with Homogenized Coconut Milk in Cans
Posted 28 March 2011 - 07:53 AM
Posted 28 March 2011 - 10:03 AM
Posted 19 July 2011 - 08:43 PM
So I bought a can to give it a try.
The cream wasn't super-clearly separated from the milk, but that could have been because it had been in my shopping bag while I was walking around - or who knows how long it had to sit on the shelf and rest at the store.
I was able to crack the cream however by frying it at moderately high heat. It took 8-10 minutes, but it definitely separated. I've worked at separating Chaokoh for 20-25 minutes before giving up in frustration!
So maybe it's the stabilizer issue. Give Aroy D a try - and it would be great to hear if others have success.
Posted 20 July 2011 - 05:39 AM
I don't think you can ever properly "crack" canned coconut cream. I've tried.
Really, this is your best bet...:
Man... You're going to make me do this, aren't you?
Posted 20 July 2011 - 04:41 PM
Posted 20 July 2011 - 09:12 PM
Posted 23 July 2011 - 02:13 PM
However in Chinatown, I found and continue to find frozen coconut milk, mostly from Thailand, that to my taste tastes and behaves much more like the real thing than the can.
Ah interesting. I will give this a try.
Posted 06 September 2011 - 06:59 PM
Add a few frops of oil to the wok and start to very gently fry the curry paste. When it starts ti get "going", add one tablespoon of coconut cream and gradually turn up the heat till the oil separates. Do this another 3 or 4 times, then add the remining coconut cream and continue with the recipe.
My experience is that I can get the separation reliably within a minute with any number of canned coconut creams or milks.
Posted 21 August 2012 - 08:28 PM
Naturally, my expectations were high so I had a bottle of wine to meet that expectation: 1976 Lafitte Rothschild. Mmmmmmm.....
Really Nice Aug 10 2003, 11:22 PM
Posted 22 August 2012 - 02:42 AM
Posted 26 September 2012 - 02:44 PM
I think the whole thing with the David Thompson book is rather silly and way over imagined. Most thai people use canned versions here, as the coconuts available are expensive and usually stale or even rotten. They fry the curry pastes in a little vegetable oil first, then add the canned coconut milk later. They taste wonderful!
Look for canned coconut milk that doe not contain anything but coconuts and water.
Posted 12 October 2012 - 10:20 PM
I've tried to crack Chaokoh, Mae Ploy and Aroy D coconut milk and never had any success. Yes, the thicker cream is always there, at the top of the can. I boil the hell out of it, and it splatters and scorches, but doesn't separate. Curries made this way don't look or taste right. There is no layer of liquid fat on top, and the taste isn't right, probably because the paste is boiled and not fried.
Homemade coconut milk cracks wonderfully though, and curries made from it taste fantastic.
Posted 12 October 2012 - 10:27 PM
Posted 13 October 2012 - 10:04 AM
I now buy frozen blocks of grated coconut. Not as good as fresh, but better than canned. You don't get that powdery texture with the frozen stuff.
Posted 13 October 2012 - 11:31 AM
I've only used Aroy D in tetra brick packs. Packaged this way, there is pretty much no separation between the milk and the cream, like I have seen in Chaokoh and Mae Ploy cans. The milk is a lot thinner than the one in cans, and in my opinion it tastes great. When I don't make homemade coconut milk, I fry the curry paste in oil, and then use Aroy D coconut milk to complete the curry. I like the results of this method better than using Chaokoh or Mae Ploy canned coconut milk, which, because I cannot crack, lead to an overly thick curry.
Kasma recommends using Chaokoh or Mae Ploy cans. In her curry recipes, she says to crack the thicker part on top of the cans. Leela also says that she fries the curry paste in the cracked cream, and she uses Chaokoh canned coconut milk. The green curry photo in the link shows that she has indeed been able to crack the cream. So if they are doing it, it can be done. I'm just not sure what the trick is...