June/July 2009

Ask the Chefs

Ask The Chefs - Allergy-Friendly Baking

Subscribers Only — Coconut milk (full fat, not the lite variety) works nicely in recipes that call for whipping cream. It can also be whipped like the real thing. Here’s how: Refrigerate the can of coconut milk overnight. Then pour the liquid into a chilled bowl and beat with a mixer on high speed until it thickens. It won’t be as firm as regular whipped cream. For stiffer peaks, place it in the freezer for an hour and beat again. Sweeten to taste with a little maple syrup or agave and vanilla.   More...