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  • Coconut Oil



    I finally bought some of this since a lot of primal recipes call for it.

    Since the label doesn't say, how is this supposed to be stored? It was all solid when I bought it but sitting in the pantry now it's all liquid (warm in my house).

    Should I refrigerate this?


  • #2
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    Nah. It's supposed to be like that.

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    • #3
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      Supposed to be solid, or liquid?


      Do I refrigerate after opening?

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      • #4
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        The Spectrum website says this about storing their organic coconut oil:


        "Store in a cool dry place (50 to 68 degrees F optimum) away from direct sources of sunlight, heat and other oxidizers. Properly stored unopened containers have an expected shelf life of 24 months from the date of manufacture."


        Sorry, I'm no expert but fwiw, I very much doubt you could damage the oil by refrigerating it if you think it may be getting too hot.


        As far as what coconut oil "should" look like, in my own experience so far, under mild climatic conditions (room temps up to the low 20s Celsius, i.e. up to about 80 degrees F), it's a solid.


        Personally, after reading the above info from the Spectrum site just now, I think I'll be keeping mine in the fridge from here till the cool weather sets in again ...

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        • #5
          1



          It has a very low m.p. Mine bounces btwn solid and liquid all the time. You dont need to fridge it. Its a very stable oil (thats why we use it in the first place) so it wont go rancid.


          Tip: I got a big jar so I split it btwn 4 pint jars and sealed those. I only have one open at a time, so it lessens the chance that anything happens (ie air) while it takes me a while to work through so much coco oil.


          More tips: great in coconut flour pancakes and awesome as a butter sub!

          Life on Earth may be punishing, but it includes an annual free trip around the sun!

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          • #6
            1



            there are two kinds of coconut oil out there actually

            one is not oil in a jar, which could be stored in room temprature,

            the other is "coconut butter", which looks just like butter and it's packaged in solid squares, and those should go in fridge.

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            • #7
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              I only just found out today, prompted by Roger's comment to improve the state of my own coconut oil knowledge, that the coconut shortening known by the brand name Copha in Australia - the one of childhood staple "chocolate crackle" fame - is a decidely unnatural and unhealthy form of coconut fat - it's RBD (refined, bleached, and deodorized) and hydrogenated. I never did like chocolate crackles much (gaggingly sweet little lumps of a sugar, cocoa, rice cereal and copha slurry you solidify in the fridge while hopping on one leg in anticipation of a hyperglycemia induced coma), but still probably managed to down enough over the course of my childhood to do some horrible things to my health ...

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              • #8
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                RogerDeRok, your coconut oil will be ok solid or liquid, probably easier for cooking having it in a liquid format (mine is currently solid as it is cooler where I am and I have to use a sturdy spoon to dig it out). I have never refrigerated mine and it has never gone rancid (though it doesn’t last long as I cook with it a lot, also good for a body moisturizer if you run out).


                Whitecap, ah the good old chocolate crackle, your comments made me laugh and brought back memories, they were at every party I ever attended as a child along with the fairy bread and Cottees cordial...

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                • #9
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                  I was shopping for coconut oil. Spectrum makes organic oils. They have both refined and unrefined coconut oil. Refined is better for higher cooking temperatures. It' says it's "naturally refined." So is this good to use or not?


                  http://www.spectrumorganics.com/?id=87

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                  • #10
                    1



                    I think the recommendation from Sisson is that you go with unrefined coconut oil. From my experience, coconut oil holds up pretty well on high/med-high heat on my stove.


                    If you search for coconut (or maybe it was coconut oil) on MDA there's a post that talks about what to look for in coconut oils.

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                    • #11
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                      I purchase all my coconut oil (and lots of other tasty things from:


                      http://www.tropicaltraditions.com


                      I have tried other brands but their coconut product seem superior...they also sell clean meats and coconut flour....

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                      • #12
                        1



                        @whitecap and miriam, lol, remember too well the chocolate crackles, fairy bread, cottees cordial and eating so much I puked at one party, but I think it was those frog cupcakes.......


                        re cooking......I believe that coconut oil is best for heating as it doesnt change its composition, apparently even other safe oils do, according to the reading I have done on it.

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                        • #13
                          1



                          @miriam and shelby, this bilious trip down memory lane is making me positively homesick (I've lived in Japan for a long, long time ...). But the thought of crackles with a good thick cordial chaser is also making me green. In fact, this may be good aversion therapy next time I get a craving.

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                          • #14
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                            @whitecap, speaking of aversion therapy then how about white christmas? copha laden disgustingness. I started making a version of that with white chocolate but it tastes too good so had to stop. I miss vegemite on toasted turkish flat bread with tonnes of butter. vegemite on anything else but white bread, its just not the same. I miss Daryl Lee just about anything but the bullets and rocky road the most! Making myself homesick now!

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                            • #15
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                              @shelby, as far as the copha version of white christmas goes, all I can say is ick, ick and more ick. But please don't mention vegemite on any kind of white toast. Although the awful digestive after-effects of eating bread keep me on the straight and narrow pretty much, that little black and yellow jar at the back of the cupboard still exerts a siren call every now and then...


                              Had almost forgotten about Daryl Lee rocky road - it was lovely wasn't it. You don't hail from Adelaide originally do you by any chance - that earlier frog cupcake reference couldn't be to those sweet and deadly little Balfours frogs could it? I'm kinda glad I don't live any where near a source of those or Balfours custard tarts either. You know, I think my self-righteous pride at giving up cake has more to do with the fact that I don't find Japanese cakes and pastry all that tempting actually - too light and subtle for a hardened carb addict like myself I'm afraid.


                              ... And back to the topic of coconut oil (ahem), I was wondering if anyone has tried taking it between meals, a la the Shangri-la diet, as an appetite suppressant?

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