Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: shootacross on August 11, 2010, 06:57:56 am
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Hi everyone,
I've just come here from the Introduce Yourself pages. Could someone give me a fail-safe way of using Evaporated Milk in the curry recipes (substitute for coconut milk) without it separating please? Jan suggested lower temp and MC off, but added it didn't work every time. Any suggestions would be appreciated, and thank you in advance you lovely group of people :)
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Shootacross I hope you get some helpful answers.
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I read somewhere once that if you add some cornflour to the evaporated milk before adding it to the dish, it will prevent it from curdling but can't vouch for it as I usually add the cornflour at the end of cooking, not beforehand. I often use low fat evaporated milk/coconut flavoured evaporated milk myself in dishes to reduce the fat content (instead of cream or high fat coconut cream/milk) and don't have too many disasters. Lower temperature for sure and of course the taste is not compromised when it does separates - it just doesn't look good, especially for visitors.
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You are right JD - it should help. The same applies to yoghurt being added to curries etc. Add some cornflour first and it is less likely to split.