The Simply Recipes Guide to Coconut Oil
https://ift.tt/32TLaAB I use coconut oil a lot. I like that it’s less refined than many other cooking oils, and I like how it tastes. But I don’t always understand coconut oil. Why are there so many kinds? Are some healthier than others? Why is it solid one day and liquid the next? How do I measure it when it’s solid? What’s the best way to melt it? Here’s everything you need to know about coconut oil! WHAT IS COCONUT OIL? IS IT HEALTHY?Coconut oil is extracted from the flesh of coconuts. It’s a saturated fat, and it’s solid at room temperature. A few decades ago, saturated fats were considered evil incarnate and all kinds of bad for you. Now, health experts celebrate coconut oil and say it’s good for you! What gives? In short, not all saturated fats are created equal. Coconut oil has mostly medium-chain fatty acids, which the body metabolizes and converts to energy more easily than other types of fat. Because of this, some studies (and millions of fans) now cast coconut oil as heart-healthy. TYPES OF COCONUT OILThe health benefits, flavor, and functionality of coconut oil vary depending on what form you get. Here are the kinds you’ll see on store shelves:
Let’s take a look at each one. Virgin (or Unrefined) Coconut OilThis is the least processed coconut oil. It’s extracted from the fresh meat of mature coconuts. Of all coconut oils, it smells and tastes the most like coconut. Producers use multiple mechanical methods to extract virgin coconut oil; sometimes heat is used, sometimes not. There’s no industry-wide standard, as “virgin” is only a marketing term. What’s important to know is that virgin coconut oil is not extracted using chemicals or high heat. Thus, it has more antioxidants than refined coconut oil. Virgin coconut oil has a moderate smoke point (350°F) and is best suited for sautéing over medium heat. Any higher and you risk destroying the fatty acids that make it healthy in the first place. Melted or solid, it’s terrific for baking, particularly if you love that fresh coconut flavor. Refined Coconut OilLike most refined oils, refined coconut oil is extracted with heat and chemical solvents. Its flavor is not as coconut-y, and it’s less expensive. It’s not only refined, but bleached and deodorized. Why? Refined coconut oil is made from dried coconut meat (copra), and the process for drying the copra isn’t always sanitary. Refining, bleaching, and deodorizing (RBD, in industry terms) isn’t unique to refined coconut oil—nearly every refined cooking oil is RBD. Refined coconut oil has its advantages, though, including a higher smoke point (400°F), which makes it suitable for sautéing over medium-high heat, and its lack of character, which is great for recipes where you don’t want a lot of coconut flavor. Like virgin coconut oil, you can bake with it. Fractionated Coconut OilFractionated coconut oil is altered to stay liquid at lower temperatures. Manufacturers do this by melting the oil and removing its main fatty acid through a process called fractionating. It sounds freaky, but it’s a much less intense process than you’d guess. Fractionated coconut oil has the least aroma and flavor of coconut oils. It does not have the same health benefits as regular coconut oil, because the good-for-you fatty acids are the ones removed during the fractionating process. Though its liquid form makes is easier to use in cooking, fractionated coconut oil is best used for medium-heat applications. The smoke point is 320°F. WHY IS COCONUT OIL SOMETIMES LIQUID AND SOMETIMES SOLID?Have you ever noticed that coconut oil is sometimes a liquid and sometimes a solid? Coconut oil melts at 76°F. In the summer, when I’m not running the air conditioner, I can pour coconut oil right out of the jar. In the winter, though, I have to dig it out with a spoon. When coconut oil is right in between melting and solid, you may notice white clumps floating in the liquid. No need to freak – those clumps are merely bits of oil that haven’t melted yet. Is solid coconut oil or melted coconut oil better? It depends what you’re doing.
THE BEST WAY TO MELT COCONUT OILWhen it comes to melting coconut oil, you have a few options:
TIPS FOR BAKING WITH COCONUT OIL
HOW TO STORE COCONUT OILCoconut oil is very stable. It has a long shelf life, so no need to refrigerate! Store coconut oil at room temperature unless you need it solid for specific recipes. Keep it tightly covered and out of direct light. Refined coconut oil should be good for up to 18 months. Virgin coconut oil lasts longer because it still has antioxidants to prevent rancidity. It will keep for a few years. READY TO BAKE WITH COCONUT OIL? TRY THESE RECIPES!This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA October 24, 2019 at 09:01AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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