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Jane Doe
So for the 2nd time in my life I got a fresh coconut, hoping to make a coconut cake for my hubby. I had an easy enough time getting it open and the milk out, but the milk tasted like nail polish remover, and the coconut flesh wasn't much better. I grated the flesh and rinsed it, then sprinkled with sugar, and toasted it but it was still kind of nasty. The 1st coconut I ever bought was exactly like this as well. There obviously is no way that coconuts are supposed to taste like this, so does anyone have tips on how it should taste, or how I should go about picking out a coconut that doesn't taste like ass? I hate buying the gross packaged coconut, and would love to have an alternative.
Answer
Hi !!!
HERE YOU GO...I LOVE fresh coconut, too!!!
Buying a Fresh Coconut
Three eyes of the coconut.
The coconut user who has access only to dehusked nuts at the market needs to be alert to indicators of freshness of the nuts on offer. Choosing a nut requires care, because the edible portion is completely concealed within the shell. The first thing is to feel the weight of the nut - if it seems "light" compared to others there will be little water left inside. Select only a nut which has, on being shaken, a robust splashing sound indicative of plenty of water. Next examine the soft eye, seeking advice on how to distinguish it from the two "blind" eyes. Remember that the shell is usually slightly raised around one side of blind eye. Note also that there are three "stripes" on the nut, which come together between the three eyes. The angle between the two stripes closest to the soft eye is much wider than the other two angles. If the embryo is exposed or protruding in any way through the soft eye, reject the nut as infection and spoilage of the kernel is likely. Infection which enters through the soft eye spreads very quickly inside the cavity of the nut. The nut water and the inner surface of the kernel make this a very favourable place for "bugs".
Look carefully for any discolouration on the soft eye when choosing a nut -it is normally covered by a circular dry brown disc. Look at the whole nut for signs of patchy staining which might have come about if there is a fracture in the shell allowing moisture to seep out. "Old" nuts have a greyish look instead of brown. Fresh mature nuts have a shelf life of perhaps two months at moderate or low temperature. The delay between collection from a farm and presentation in an urban market can sometimes be longer than two months, and a proportion of nuts is generally unsuitable for consumption. The vendor faces the same problems as the buyer and may have difficulty screening out bad nuts. So buyer beware! Nuts from the Caribbean are marketed in USA, Canada and Europe in a plastic shrink-wrap package with an opening above the eyes. This has the purpose of extending the shelf life by slowing down evaporation of the nut water. Wrapping might also reduce the access of decomposing organisms to the kernel via the minute channels through the shell that fibres connected to the palm were attached to during development. Arguably a nut with a "coat" of fibre is less prone to bacterial invasion than a nut that has been scraped clean. In the future a processor may devise a means of sealing the shell and soft eye so well that the nut has a greatly-prolonged shelf-life.
Cool storage suppresses the activity of micro-organisms, keeping the nut fresh for longer, and freezing has been shown to work on a small scale. The value of the nut is probably not high enough, however, to justify freezing by the marketer. Defrosted kernel is softer, having lost some of the crispness of the fresh kernel. This makes shredding in a blender or juicer
easier.
************************
SAVE YOUR COCONUT SHELLS & MAKE THESE, THEY'RE GREAT!!!
************************
Pineapple & Coconut Shake
Ingredients
11/2 cups Pineapple juice
1/3 cup Coconut milk
51/2-oz Vanilla ice cream
5-oz Pineapple chunks
2 Scooped out coconut shells- optional
2 tbsp Grated fresh coconut
Preparation
1. Pour the pineapple juice and coconut milk into a food processor. Add the ice cream and process until smooth.
2. Add the pineapple chunks and process until smooth.
3. Pour the mixture into scooped out coconut shells, or tall glasses and decorate with grated fresh coconut. Add straws and serve.
*******HERE IS HOW TO CUT THE SHELL NEATLY SO THAT YOU CAN SERVE DRINKS IN THEM...
*******
Hereâs how to open them, and itâs quite simple:
First, you need to have a nice big heavy cleaver. Not the thin-as-a-razor kind you can get in so many shops, but a big meat cleaver meant for hacking through bones - one with plenty of heft. Henckels has a fantastic one that I use, and Iâll show it to you in a bit.
Now, put that coconut on a cutting board, on itâs side, and give it a really good whack with the cleaver, straight down into one of the slopes which leads to the point at the top of the coconut.
Hopefully that whack broke through into the inner shell enough so that you can now turn the coconut upside down over a bowl, and let it rest and drain out all the wonderful coconut water. (If it didnât, give it another good whack, and another if necessary, until you can drain out the water.)
A small young coconut can contain as much as 1 1/2 cups or more of coconut water.
Once all of the coconut water is drained out, if you have the right cleaver for the job, like my Henckels, you can turn the coconut back on its side, insert the cleaver back into the slit you made, and actually just work the cleaver down, straight across the top of the coconut, neatly slicing off the tip, and opening up the coconut straight across - it will now look like a cup (in fact many Asian restaurants do exactly this, serving a coconut-based drink in this âcupâ).
Hi !!!
HERE YOU GO...I LOVE fresh coconut, too!!!
Buying a Fresh Coconut
Three eyes of the coconut.
The coconut user who has access only to dehusked nuts at the market needs to be alert to indicators of freshness of the nuts on offer. Choosing a nut requires care, because the edible portion is completely concealed within the shell. The first thing is to feel the weight of the nut - if it seems "light" compared to others there will be little water left inside. Select only a nut which has, on being shaken, a robust splashing sound indicative of plenty of water. Next examine the soft eye, seeking advice on how to distinguish it from the two "blind" eyes. Remember that the shell is usually slightly raised around one side of blind eye. Note also that there are three "stripes" on the nut, which come together between the three eyes. The angle between the two stripes closest to the soft eye is much wider than the other two angles. If the embryo is exposed or protruding in any way through the soft eye, reject the nut as infection and spoilage of the kernel is likely. Infection which enters through the soft eye spreads very quickly inside the cavity of the nut. The nut water and the inner surface of the kernel make this a very favourable place for "bugs".
Look carefully for any discolouration on the soft eye when choosing a nut -it is normally covered by a circular dry brown disc. Look at the whole nut for signs of patchy staining which might have come about if there is a fracture in the shell allowing moisture to seep out. "Old" nuts have a greyish look instead of brown. Fresh mature nuts have a shelf life of perhaps two months at moderate or low temperature. The delay between collection from a farm and presentation in an urban market can sometimes be longer than two months, and a proportion of nuts is generally unsuitable for consumption. The vendor faces the same problems as the buyer and may have difficulty screening out bad nuts. So buyer beware! Nuts from the Caribbean are marketed in USA, Canada and Europe in a plastic shrink-wrap package with an opening above the eyes. This has the purpose of extending the shelf life by slowing down evaporation of the nut water. Wrapping might also reduce the access of decomposing organisms to the kernel via the minute channels through the shell that fibres connected to the palm were attached to during development. Arguably a nut with a "coat" of fibre is less prone to bacterial invasion than a nut that has been scraped clean. In the future a processor may devise a means of sealing the shell and soft eye so well that the nut has a greatly-prolonged shelf-life.
Cool storage suppresses the activity of micro-organisms, keeping the nut fresh for longer, and freezing has been shown to work on a small scale. The value of the nut is probably not high enough, however, to justify freezing by the marketer. Defrosted kernel is softer, having lost some of the crispness of the fresh kernel. This makes shredding in a blender or juicer
easier.
************************
SAVE YOUR COCONUT SHELLS & MAKE THESE, THEY'RE GREAT!!!
************************
Pineapple & Coconut Shake
Ingredients
11/2 cups Pineapple juice
1/3 cup Coconut milk
51/2-oz Vanilla ice cream
5-oz Pineapple chunks
2 Scooped out coconut shells- optional
2 tbsp Grated fresh coconut
Preparation
1. Pour the pineapple juice and coconut milk into a food processor. Add the ice cream and process until smooth.
2. Add the pineapple chunks and process until smooth.
3. Pour the mixture into scooped out coconut shells, or tall glasses and decorate with grated fresh coconut. Add straws and serve.
*******HERE IS HOW TO CUT THE SHELL NEATLY SO THAT YOU CAN SERVE DRINKS IN THEM...
*******
Hereâs how to open them, and itâs quite simple:
First, you need to have a nice big heavy cleaver. Not the thin-as-a-razor kind you can get in so many shops, but a big meat cleaver meant for hacking through bones - one with plenty of heft. Henckels has a fantastic one that I use, and Iâll show it to you in a bit.
Now, put that coconut on a cutting board, on itâs side, and give it a really good whack with the cleaver, straight down into one of the slopes which leads to the point at the top of the coconut.
Hopefully that whack broke through into the inner shell enough so that you can now turn the coconut upside down over a bowl, and let it rest and drain out all the wonderful coconut water. (If it didnât, give it another good whack, and another if necessary, until you can drain out the water.)
A small young coconut can contain as much as 1 1/2 cups or more of coconut water.
Once all of the coconut water is drained out, if you have the right cleaver for the job, like my Henckels, you can turn the coconut back on its side, insert the cleaver back into the slit you made, and actually just work the cleaver down, straight across the top of the coconut, neatly slicing off the tip, and opening up the coconut straight across - it will now look like a cup (in fact many Asian restaurants do exactly this, serving a coconut-based drink in this âcupâ).
is it possible to make a necklace waterproof?
Q. So I bought a necklace from one of those random vendors in the middle of the mall corridors.
It was a pretty chain and so I bought it [impulsive buyer I am]. She told me to keep it away from water.
I was wondering it it was possible for me to make it water resistant in any way.
It was a pretty chain and so I bought it [impulsive buyer I am]. She told me to keep it away from water.
I was wondering it it was possible for me to make it water resistant in any way.
Answer
This dosent work for all metals, but sometimes applying a clear coat of nail polish keeps it from water and rust damage. I hope it works out ;)
This dosent work for all metals, but sometimes applying a clear coat of nail polish keeps it from water and rust damage. I hope it works out ;)
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