The Epicurean Digest

Coconut - Plasma to Wine

Volume 1, #4

Page 2

cont. from P 1    Metric Simplicity

I am aware that in the US metric has been introduced more than 23 years ago on a voluntary basis and really only recently taught in school, but very tongue in cheek.  And it is no wonder. 

To an American, looking at a can of soup that weighs 453.6 g. (grams), along with 16 ounces on the label is a joking matter.  Or another that weighs 226.8 g. (8 oz.)  No wonder. 

In Europe, such cans are standardised just as it is in England or America.  Such cans would most likely be 450 g. and 225 g. unless they were imported from American or England.  Then we would see those odd conversions. (450 g. = 15.87 oz., 225 g. = 7.93 oz.)

The British and the American/Canadians have resisted the most to the metric system. 

This is entirely due to both government's aversion to change and adaptation to outside influences as well as a strong food industry lobby that doesn't want to change their equipment over.  Those global giants, however, sell their products in Europe in metric measurements

If they didn't, no sale.  It is all about industry money.

Click here to link to "Close Enough Equivalents" charts.  Rather than bother with conversions, just use metric.  It is far easier than trying to remember conversion formulas!

 

©Patricia Conant - All worldwide rights reserved. 

Contact author for permission to use these articles in part or whole.

 

1 tblsp. fresh equals about 1 tsp. ground spices.

+ - 12 whole cloves equals 1/4 tsp. ground cloves.

The coconut tree belongs to the family Arecaceae and is classified as Cocos nucifera, a rapid growing tropical tree with many uses from the practical to the vital. 

For the western world, it is an exotic fruit, encountered usually grated and sold in plastic bags or whole in the exotic  section of better fruit and vegetable shops.  Consumers wonder what to do with the whole, very hard nut or how to open it. 

In America, the grated white meat is sweetened usually with glucose and hence is moister.  In Europe, grated coconut is grated finer and is sold desiccated and unsweetened.  We in the west commonly use it for baking, desserts and beverages.

In all tropical regions, the coconut is a plant without any practical waste.  The natural milk ferments within hours, producing a kind of wine, or distilled, the liquor Arrak. The meat and milk is used in cooking as well as for sweets.

The root has a narcotic effect when chewed, the core and central part is edible and the terminal buds are considered a delicacy.  Woven objects are made from the fronds and rope from the fibre of the bark and trees.  Walls and floor coverings are still common today, something I recall from a trip to Indonesia and Bali.  The list is long.

But by far, the most astounding information I discovered was its use as a plasma replacement

It was the desperation of World War II and the acute need for plasma that lead to the discovery that the liquid inside young coconuts can be used as a substitute for blood plasma.

The Indonesian Navy still uses the precious liquid, harvesting from nearby islands when needed. The young coconut juice is sterile and contains the minerals and glucose necessary for intravenous purposes.


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In all tropical regions, the coconut is a plant without any practical waste.

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The young coconut juice is sterile and contains the minerals and glucose necessary for intravenous purposes.

"Wouldst thou but my love be, underneath the coconut tree?" 

"Nay, I shan't for soon you'll be, far at sea... sailing  by the light of the stars!"

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Coconut Milk - Here is something I learned from Indian cooking and indispensable in some dishes, besides tasting just  wonderful.  A delicate chicken broth with a little lemon juice and coconut milk, or used in desserts  such as mousse - however you use it your dish will have a delectable hint of coconut finesse!

How:  A quick method uses 100 g. of grated coconut to 400 ml. hot water.  Place both in a sauce pan, stir well and allow to simmer for 10 minutes.  Use a deep bowl, a large fine sieve and a double layer of cheesecloth.  Strain the coconut, using the back of a wooden spoon to press as much as possible out.  Then when cool enough to handle, squeeze the cheesecloth for the last precious drops.  Another method is to chop fresh coconut in pieces and use the blender with the very hot water to make a fine puree.  Blend for several minutes. 

Tip:  The less water used, the thicker and more cream-like it will be.  The whole process can be repeated, however the second blending will be less aromatic and weaker.  Do not mix with the first pressing, but use as a liquid for a drink for simmering chicken, vegetables or for cooking rice.  Discard finished puree.

(excerpt from "Welcome to My Kitchen" © 2000 - Patricia Conant) Page 1