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msclavel
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| Posted: Jan 15 2008 at 5:53pm | IP Logged
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I'm interested in using it for cooking and making some homemade lotions and balms.
Questions:
Refined or Unrefined?
Will everything have a slight coconut taste?
Is it actually solid at room temp?
Do you like it?
Examples for cooking?
Thanks.
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SusanJ
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| Posted: Jan 15 2008 at 7:04pm | IP Logged
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1. Unrefined
2. Probably but it's not overwhelming.
3. Only in winter unless you AC--it melts at 70 degrees
4. Yes, but in moderation (unlike butter which I can eat in huge quantity)
5. Stir-fry veggies and later I will try to post the best fudge in the universe.
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CrunchyMom
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| Posted: Jan 15 2008 at 11:37pm | IP Logged
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What Susan said. I also use it in place of vegetable oil in recipes (namely baked oatmeal), for pan-frying, and my favorite, popcorn!
The best price I've been able to find it (and I always try to share because I find people paying an arm and a leg for it) is www.mountainroseherbs.com
They sell it for cosmetic makers, but it is food-grade organic. I love it!
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Lindsay
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msclavel
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| Posted: Jan 16 2008 at 7:59am | IP Logged
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Lindsay, that is where I was going to order from! I love them! Now my mouth is watering thinking of popcorn popped with coconut oil. Mmmmm. I love popcorn. I imagine its probably good for baking in general.
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Mackfam
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| Posted: Jan 16 2008 at 8:05am | IP Logged
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SusanJ wrote:
1. Unrefined
2. Probably but it's not overwhelming.
3. Only in winter unless you AC--it melts at 70 degrees
4. Yes, but in moderation (unlike butter which I can eat in huge quantity)
5. Stir-fry veggies and later I will try to post the best fudge in the universe. |
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DITTO!
Of course you already mentioned the popcorn - the best!  I love coconut oil, but I do use amish butter more than coconut oil in baking.
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Jen Mackintosh
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SusanJ
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| Posted: Jan 16 2008 at 10:48am | IP Logged
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Coconut Fudge
1.5 c. coconut oil
1.5 c. Rapadura (ETA: Sucanat is the same thing)
1 c. cocoa powder
1/2 t. salt
1 t. vanilla
Gently melt coconut oil by placing it in a bowl set in a larger bowl of hot water. Powder sugar in blender. Add remaining ingredients including liquefied coconut oil and blend until smooth. Pour into pan and allow to harden. Keeps in fridge for 12 months.
That's the recipe I got from a friend. A few notes: I heat the coconut oil on the lowest setting in a saucepan and it works fine. I don't think you can buy Rapadura anymore (it was unrefined evaporated cane juice). Any other sugar will work (including honey) but it gets less healthy the more refined you get. This melts on contact with your skin, so it's messy for kids to eat. The consistency is quite different from real fudge but the taste is incredible. We have never had a batch last 12 months so I can't confirm that last point.
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aiereis
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Some of my relatives have raved to me about coconut oil, but every time I have eaten something that they cooked with it I have gotten a stomach ache. This has happened at different people's homes, so I know it is not just a method of cooking or a brand of oil. Has this happened to any one else?
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SusanJ
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I have heard (anecdotally) that sudden coconut oil consumption can cause "digestive" issues but that this would not be a long-term problem. Our family did not experience this. You do want to make sure you get good coconut oil--extra virgin, unrefined. There are lots out there and not all are suitable for cooking.
Susan
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CrunchyMom
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SusanJ wrote:
| A few notes: I heat the coconut oil on the lowest setting in a saucepan and it works fine. I don't think you can buy Rapadura anymore (it was unrefined evaporated cane juice). |
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Wouldn't succanat be almost the same thing (if not the same thing)?
I've heard conflicting things, but I think the makers of succanat how change "back" to the less refining process of making succanat. I get confused, but I'm pretty sure I heard somewhere that WAPF put it back on their list.
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folklaur
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| Posted: Jan 16 2008 at 12:29pm | IP Logged
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I only ever used it for making soaps and sundries. I bought it at a health food store. I never used it for food....that fudge looks interesting!
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SusanJ
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I would be really, really happy to hear that Sucanat was the same as Rapadura. I'm only going off of NT where it gets a big NO . . . guess I should just look it up myself.
Yay! You are right! There was some big lawsuit against the company that makes Rapadura and you can't get it anymore, but I do have a good source of Sucanat, so this is good news! I'll edit my coconut fudge recipe for future reference.
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cathochick
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| Posted: Jan 18 2008 at 12:38pm | IP Logged
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Questions:
Refined or Unrefined? -- unrefined
Will everything have a slight coconut taste? -- only with the unrefined oil
Is it actually solid at room temp? -- yes, when it's not summer
Do you like it? -- I love it!
Examples for cooking? -- frying eggs, baking, sauteing, just about everything that calls for oil or shortening
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Betsy
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In Sally Fallon's Book Eat Fat, Loose Fat she really focus on Coconut Oil.
From this book I started making "Mary's Oil Blend" and I use it for any type of oil that I need.
Betsy
exerpt from the book....
Mary's Oil Blend
Makes 3 cups
119 calories per tablespoon
This wonderful blend of three oils can be used in salad dressings or as a cooking oil. When used for cooking, flavors come through beautifully, and the blend does not burn as easily as pure coconut oil. In salads, it provides all the benefits of coconut oil and does not have the strong taste of olive oil. In mayonnaise, it provides firmness when chilled. Be sure that the sesame oil you purchase is truly expeller expressed or cold-pressed, since the very high temperatures used during processing destroy the unique protective antioxidants in sesame oil. Since we use this blend in many recipes, we suggest you make enough to have on hand whenever you need it.
1 cup coconut oil, gently melted
1 cup expeller-expressed or cold-pressed sesame oil
1 cup extra virgin olive oil
Mix ingredients together in an airtight glass jar and store at room temperature.
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Heliodora
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Thank you for the recipe for Mary's Oil. I am definitely going to try that. Sesame oil usually has a strong flavor too, doesn't it? I have recently started using coconut oil in cooking, but I do find that it's flavor can overwhelm some foods. In those cases I just use olive oil or butter.
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Betsy
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I am rather sensitive to coconut oil and I am getting use to the taste after a few years of using it...but I like Mary's BLend.
Betsy
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Tell me about coconut oil
