Crispy chicken thighs with Pineapple\coconut demi glaze

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Joined Jun 9, 2021
Anybody know the correct technique to incorporate the coconut?I think there's a certain brand that separates inside the can and you just use part of it otherwise it breaks and looks weird.
 

kuan

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Joined Jun 11, 2001
Most canned brands will have the fat cap on the top. Use it in place of butter when you monte au beurre to finish the sauce.
 
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Joined Nov 27, 2012
how about replacing the butter in the roux for the sauce spagnole with coconut oil? also you could make some fresh coconut milk and reducing that(to whatever consistency works for you) instead of canned coconut cream. Good stuff.
 
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