From putting a whole uncooked chicken in the oven of my 1 bedroom apartment and then leaving for a long weekend with each day over 28 degrees to having company over for dinner and serving them seafood linguine with the tails still on the jumbo shrimp I have learned from my mistakes. Over and over again. I know for a fact though that these lessons learned were better than any cooking classes I could have taken because once you ruin $35 worth of shrimp, you never make that mistake again! This week there have been 2 lessons learned. #1 fresh dill in balsamic vinaigrette – not a good match and #2? using a fresh coconut to make my most favorite coconut butter. After all the work of cracking a fresh coconut…
After the coconut is cracked you then have to use a sharp knife (one that bends) and get the outer shell away from the meat. As you can see from above there is still a brown skin left which I peeled off with a pairing knife.
And finally, the cleaned coconut meat! That was a LOT of work! Fresh coconut is delicious as is but I wanted to try making coconut butter with it and compare it to store-bought desiccated coconut. This was a mistake and I should have known better.
|Dessication – Desiccation is the state of extreme dryness, or the process of extreme drying. A desiccant is a hygroscopic substance that induces …|
I of course ended up with a wet pile of mush.
Oh well I’m not worried. I have an idea for this mush and I learned something today !