On food and cooking the science and lore of the kitchen ( PDFDrive ) 967

liquid in which to cook all kinds of foods, from meats and fish to vegetables and rice Since the coconut meat can’t be roasted intact, its flavor is developed by carefully toasting small flakes or shreds Unlike other nuts, which provide crunchiness or smooth richness depending on how finely they’re broken, coconut has a persistent, chewy texture unless toasted and kept very dry The distinctive sweet, rich aroma of coconut is created by derivatives of saturated fatty acids called lactones (octa-, deca-, dodeca-, tetradecalactones) — peaches are also flavored by lactones — while roasting generates more generic nutty notes (from pyrazines, pyrroles, furans) Coconut Development Coconut fruits are borne and mature year-round At around four months, the nut fills with liquid; at five, it reaches its full size and begins to develop a jelly-like meat; at seven its shell begins to harden, and it’s mature at a year Immature coconuts, around five to seven months old, offer their own pleasures: a sweet liquid called coconut water (about 2% sugars); and a moist, delicate, gelatinous meat that’s mainly water, sugars and other carbohydrates In the mature coconut of 11–12 months, the liquid has become less sweet and less abundant, and the meat has become firm, fatty, and white The meat is about 45% water, 35% fat, 10% carbohydrate, 5% protein The coconut This massive seed is borne in a thick, dry husk and contains both solid and liquid endosperm to feed the small embryo, which emerges from one of the three “eyes” at the end of the shell Coconut Meat and Milk A good fresh coconut ... water, sugars and other carbohydrates In the mature coconut of 11–12 months, the liquid has become less sweet and less abundant, and the meat has become firm, fatty, and white The meat is about... carbohydrate, 5% protein The coconut This massive seed is borne in a thick, dry husk and contains both solid and liquid endosperm to feed the small embryo, which emerges from one of the three “eyes” at the end of the shell...harden, and it’s mature at a year Immature coconuts, around five to seven months old, offer their own pleasures: a sweet liquid called coconut water (about 2% sugars); and a moist, delicate, gelatinous meat that’s mainly