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Old 10-11-2014, 20:47
postit
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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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Old 10-11-2014, 20:54
rufusrain
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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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Old 10-11-2014, 21:36
Toby LaRhone
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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?
I've used it in a beef rendang curry because the recipe called for it.
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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Old 11-11-2014, 19:49
postit
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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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Old 11-11-2014, 23:04
Toby LaRhone
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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.
Creamed coconut is 100% pure coconut.
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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