Coconut milk braising
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Origin
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Description
Coconut milk is not a liquid — it's an emulsion of fat and water, and braising with it follows fundamentally different rules than braising with stock or wine. Too high a heat and the emulsion breaks, splitting into greasy oil floating on thin, watery sauce. Some dishes — rendang being the defining example — deliberately reduce the coconut milk over hours until the emulsion breaks completely and the separated oil fries the meat in its own coconut fat. That transformation from wet braise to dry fry is one of the most extraordinary techniques in all of cooking. But it must be deliberate, not accidental.
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The Thread
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Flavour Context
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Pillars V — VII
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