Olive oil is NOT great for cooking, but can be used safely raw. Coconut oil is much better to use for cooking...
Unfortunately I don't like food cooked in coconut oil . I don't like the flavour it gives.
My wife has the same problem. For her we use refined instead of virgin.
Originally Posted by Iron Fireling
I believe that coconut oil can withstand higher temperatures than olive oil, so it is better to use coconut oil when cooking, and olive oil as a garnish (drizzle, or dressing). I personally like the expeller pressed coconut oil because the flavor is not as strong. I'm not a big fan of coconut flavor in my food. Although the thought of chicken cooked with a bit of coconut oil sounds good.
Last edited by PBNewby; 04-10-2013 at 07:44 PM.
I like to munch solidified coconut oil as a snack.
I buy coconut oil (refined) in a tub - I think it's called Pacific Coconut from Samoa - and use it for all of my savoury asian-style cooking as it has such a high smoke point, browns things really nicely and carries other flavours well without adding it's own flavour.
A favourite recipe (which I'm doing tonight) is chop up a load of semi root vegetables - I use pumpkin, swede, carrot, onions, cauliflower - into 1.5 inch cubes roughly, add fennel seeds, cumin seeds, salt, pepper, a good shake of turmeric and and good shake of chilli pepper. Heat your oven to about 180 C and put a roasting tray in with a couple of tablespoons of coconut oil (more or less according to how much veg you have). Once the cocnut oil has melted toss in your veggies and roast until tender - about 30 - 40 mins depending on your oven. delicious hot but also wonderful cold the next day, tossed with mixed greens pumpkin seeds, a bit of feta, olive oil and balsamic vinegar as a scrummy salad.
I use coconut oil for all my heavy-duty stir-frying, or anything I need to cook longer than 10 min for. At the moment, this is only for my potatoes.
Otherwise, I use EVOO for light frying from low to medium-low heat and for fewer than 10 minutes.