New answers tagged restaurant-mimicry
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I save time on homemade risotto by actually putting the rice in the rice cooker and cooking it until done. It's never disintegrated on me while finishing the risotto because it doesn't cook any longer, it's just reheated from the stock which isn't boiling and is in the pan no longer than a few minutes on low to medium heat. I use this method so I don't have ...
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This, I confess, is just a guess—I'd suggest adding some pectin.
Pectin is a thickener that occurs naturally in fruit, but its likely absent entirely in the fruit juice you've been using. However, it's probably present in the fruit purée used in the commercial products.
Pectin is, for example, the primary (if not only) jelling agent in jam, jelly, and ...
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Are you talking about canned coconut milk, or the newfangled coconut "milk" beverage in cartons, meant as a non-dairy replacement for milk, like So Delicious and Coconut Dream? The latter is formulated specifically to taste and behave as close to dairy milk as possible. The (tri)calcium phosphate not only fortifies the milk, but also buffers it and makes it ...
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Are you removing all of the shell remnant from the meat of the coconut? If not perhaps a quick blanch could make for easy removal so that only the white portion of the coconut makes it into the milk.
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Thomas Keller recommends cooking lobster in Court Bouillon first. See the steps here http://effingdericious.wordpress.com/2010/12/27/thomas-kellers-lobster-rolls-christmas-lunch-2010-part-1/
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