Be ready for the next heat wave: Freeze coconut water into ice cubes. Use those cubes to add nuance to summer cocktails, coolers and ades. Frozen coconut water also makes refreshing, low-cal ice pops. Coconut water is much subtler than coconut milk. The differences, pg. 226 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.