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Cocoanut oil |
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#1 |
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Forum Member
Join Date: Mar 2013
Posts: 10,699
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Cocoanut oil
I'm thinking of using this instead of olive oil, it has a high smoking point so I read. Has anyone used it? Does it affect the taste of foods?
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#2 |
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Inactive Member
Join Date: Mar 2014
Posts: 893
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I have used it quite a bit and taste I find quite subtle. It's not like it makes everything taste of coconut. I would say it's not the best for making things crisp but fine for like stir frys etc..
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#3 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
I'm thinking of using this instead of olive oil, it has a high smoking point so I read. Has anyone used it? Does it affect the taste of foods?
It's used instead of oil to gently fry an onion, chilli, garlic, ginger and lemongrass mix I can't say its detectable because later in the recipe a can of coconut milk is added The recipe states: "In a wide pan or cast-iron wok, heat the block of coconut cream until it melts, keeping the heat low so that it does not burn." Here's a link to smoking points of oils used in cooking which suggests it's slightly lower (scroll down a little) http://whatscookingamerica.net/Infor...ngOilTypes.htm Why are you thinking of using it? Edit: it's solid creamed coconut I actually used - it melts to an oil. |
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#4 |
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Forum Member
Join Date: Mar 2013
Posts: 10,699
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I think the block cream is simply cocoanut milk. The oil is - how can I describe it - well it's set, kind of like lard.
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#5 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
I think the block cream is simply cocoanut milk. The oil is - how can I describe it - well it's set, kind of like lard.
http://www.bluedragon.co.uk/products...-coconut-block Coconut cream is the solid that forms in the milk. Confusing ![]() Why are you thinking of changing to coconut oil? If you check the link I provided you'll see that coconut oil is classed as saturated fats. |
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