I bought two cans of coconut milk, but accidentally grabbed one regular and one low fat. When I compared the ingredients it was:
Regular - 75% coconut extract, 25% water
Low fat - 40% coconut extract, 60% water
They were the same price to but one swapped out half the core ingredient for water. If I'd used the original recipe but with the low-fat jars, I'd have ended up with a sloppy mess. Just using less of the proper ingredient is a much better way to reduce the fat content of a dish.
I've now gone down a rabbit hole reading the weird ways they create low-fat versions of other items like yoghurt.
I'm a dumb American, and buy chicken breasts almost exclusively. I'm a pretty decent cook, or at any rate, I like what I make and dream about the leftovers all day at work. So I dont think it's me being a shitty cook.
I realized the other day... chicken breasts kind of taste like shit compared to the rest of the bird.
Oh sure, I've made some amazing chicken breasts, but they were really only good because I covered up the flavor.
Other parts are much more tasty.
Soooo, she was so moved by my due diligence, she agreed to try to expand her palate. We've moved on to eggs PLUS cheese and ham. Thanks to all of you. I took all your advice and worked out a plan with the help of an in-home nutritionist (Medicare, woot!). As of lately, I've learned she likes red pepper flakes, but we're working on onion and garlic powder. You all were phenomenal. Go, society.
Edit: here is my original post, for context: https://www.reddit.com/r/Cooking/comments/dwqzz3/elderly_mom_eats_bland_i_eat_spicy_what_to_do/?utm_medium=android_app&utm_source=share
The girlfriend and I are having our own Thanksgiving for the first time (we’ve gone back and forth between our families for years). She’s been working more and more toward becoming a vegetarian this year, and I’d like to make her something to replace the usual roasted poultry centerpiece.
Do any of you have a star vegetarian dish that would complement the usual Thanksgiving sides?
EDIT: I see you, you downvoting turkeys. Let me do a nice thing for my lady and save the bitterness for your cranberry sauce (which, incidentally, can be easily cut with a little salt).
He said something along the lines of "Most people say to make the water taste like the ocean. My mother said to make it taste like a broth, so that's what I do."
So, how? Just add stock or broth? And what type - does it depend on the protein? Chicken, beef, seafood? And how much to get any significant flavor? I'm intrigued.
One of the challenges with coconut cream is that sometimes we want that bright pop up coconut flavor without being able to add all that liquid, and reducing it has the chance to change the flavor in ways you don't really want. So what do you do?
Powdered Coconut Cream. This stuff is delicious, and you can add until you have the intensity in flavor that you want without the risk of watering down a dish, or having to go through long reductions.
In baking, it's a huge benefit as it doesn't work as a wet ingredient, so it doesn't have to be figured into hydration level, and because of this it has become a key component in cinnamon rolls at my house. I've also recently made a fantastic coquito creme anglaise, where I made the creme anglaise, and took it to nappe, then off heat I whisked in the coconut cream powder until it had the perfect intensity, all without causing a thinning of the creme anglaise.
This stuff has become a staple in my kitchen.