Cooking with coconut oil

PEPTgirl · 27-Jul-05, 01:19 PM

I was just wondering... for those who cook with coconut oil (I'm talking cold pressed, organic, virgin stuff, not the hydrogenated crap) how much do you use? I'm looking to try something different. I sometimes use light organic coconut milk in my sauces, but thought I'd give the oil a try.

rbuchman · 28-Jul-05, 09:22 AM

I'm not sure, doesn't coconut oil have a lot of saturated fat. Now let's debate natural saturated fat that's an interesting topic.

But unless you're using a lot I wouldn't worry too much about it.

**threenorns** · 28-Jul-05, 11:45 AM

the idea that coconut oil was bad for you is apparently (and this is news to me) very wrong:

http://www.westonaprice.org/knowyour...conut_oil.html

btw: ALL coconut oil is hydrogenated, cold pressed or not.

CF-OC_gal · 28-Jul-05, 12:26 PM

Quote:

Originally Posted by PEPTgirl

I was just wondering... for those who cook with coconut oil (I'm talking cold pressed, organic, virgin stuff, not the hydrogenated crap) how much do you use? I'm looking to try something different. I sometimes use light organic coconut milk in my sauces, but thought I'd give the oil a try.

I've been cooking with this stuff for my family for over 12 years now.

It is NOT hydrogenated . This is the brand I like the best, expensive like most oils, but it lasts all year. Despite the name it is solid at room temperature. I keep it in the fridge anyway.

I treat it like butter, just enough so that stuff doesn't stick to the pan. For baking dishes that means rubbing it on with a piece of waxed paper and for omlettes and stuff usually 1/2 a teaspoon or more depending on how long it will take to cook or how absorbant the food is. For stirfrys I start with coconut oil then add a vegetable oil or water later if more is needed.

Coconut milk and coconut oil are not interchangable in cooking.

The nice thing is that it adds no taste at all to the food and it can throughly cook things without reaching its smoke point.

**threenorns** · 28-Jul-05, 12:41 PM

damn- you're right - i fell into the "saturated = hydrogenated" trap again and i'd just read the damn article, lol.

Gearloose · 28-Jul-05, 06:21 PM

Has anyone heard of this oil? http://www.enovaoil.com/

Our local Wal Mart had it for a while, then moved it in to clearance. I never bought any as I thought their claim was a bit dubious. I've not seen it discussed on this forum since I've been here.

The claims for coconut oil surprise me as I've not heard anything in the mainstream media about it. Is it as cheap as Canola or Olive oil?

jallen · 28-Jul-05, 08:21 PM

enova oil reminds me of when olestra came out, i think we all remember what happens on it's way out lol. Sounds like something created for the fad market

CF-OC_gal · 28-Jul-05, 10:12 PM

Quote:

Originally Posted by Gearloose

Is it as cheap as Canola or Olive oil?

I think that depends how you use oil. It is $15 Cnd for 0.5 kg. That's the size I buy and it lasts me about a year give or take.

Spectrum (hexane free) canola is @ $7-8 for 750 ml and the extra virgin cold pressed olive oil I buy is @ $8-$12 per litre. I also buy only sweet butter (unsalted), for $3.59 /lb. Wish I could afford organic, but it's about 2-3x the price.

You still wont get a mainstream doctor or health professional to recommend coconut oil. It's purely out of the natural health crowd.

**Lady C** · 28-Jul-05, 10:50 PM

Quote:

Originally Posted by Gearloose

I've not seen it discussed on this forum since I've been here.

Actually it has about half a dozen threads on it. Do a search for 'enova' and you will find them all.

PEPTgirl · 03-Aug-05, 09:44 AM

Thanks for the tips everyone.

I'm definitely going to try this out.

On a different note, what ever happened with Olean/Olestra? I know I haven't seen it here in Canada, but when I was shopping across the border, I noticed products such as fat free pringles made with the stuff. *shudder* Is it still allowed out there, but just not popular anymore?

CF-OC_gal · 03-Aug-05, 09:50 AM

I don't think its been approved here but I may be wrong.

I never found the idea of it very appealling because it doesn't change the way we think about choosing types of food. It just allows the same bad choices with different consequences.

The problem was never the fat but rather the potato chips.

rbuchman · 03-Aug-05, 11:46 AM

Olestera is still available in the US. I personlly don't see the huge problem with it, some people say it depletes fat soluable vitamins but there's not enough data yet.

I think most of the concern arises from the other (besides P&G) food manufactures realizing if Olestra took hold they'd be out of business and the subsequent propoganda against it. Personally I've never had a problem (my mom used to buy the chips). Except in a few people you only get the "anal leakage" that's so feared if you eat a economy sized bag in one sitting.

I don't eat much olestra containing products (or the baked versions of chips for that matter) but don't condem it either. I'm also not one of those nature=good everything man makes=evil people.

CF-OC_gal · 03-Aug-05, 07:26 PM

Quote:

I'm also not one of those nature=good everything man makes=evil people.

LOL (at least 15 characters)

**threenorns** · 03-Aug-05, 08:21 PM

meh - if i can't identify it by eye, i dont' eat it.

except for black licorice.

PEPTgirl · 04-Aug-05, 09:50 PM

Quote:

Originally Posted by threenorns

except for black licorice.

AMEN!!!!!!!!