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Thread: Cooking with Coconut oil page

  1. #1
    Kaminokamen's Avatar
    Kaminokamen is offline Junior Member
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    Cooking with Coconut oil

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    So, every time I use coconut oil it always either evaporates or soaks into the food and is not good for frying. Is there something I am doing or is this just how it is??

  2. #2
    jakey's Avatar
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    if you're frying in any oil and it's all being absorbed by the food, you're not using enough oil.

  3. #3
    Neckhammer's Avatar
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    Quote Originally Posted by jakey View Post
    if you're frying in any oil and it's all being absorbed by the food, you're not using enough oil.
    I thought this indicated you should be frying at a higher heat....

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    I agree with Neckhammer, higher temp.

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    Agree. Higher temp = less absorption = crispy deliciousness

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    GiGiEats's Avatar
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    BE LIBERAL WITH THE OIL!!! A huge glob will work wonders! And it will be TASTY!!

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    morphing into primal's Avatar
    morphing into primal is offline Junior Member
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    Low temp, longer time is what works for me. I've also found that the type of pan I am cooking in makes a big difference. If I cook in a nonstick skillet, the oil has a tendency to evaporate faster when I turn up the temp vs when I cook in a cast iron skillet. Mixing a bit of bacon grease with my coconut oil seems to help too, but maybe that is because it makes everything taste like bacon.

  8. #8
    jakey's Avatar
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    Quote Originally Posted by Neckhammer View Post
    I thought this indicated you should be frying at a higher heat....
    i'll be honest, i'd never heard that! i guess i usually fry or saute on a pretty high heat setting anyway, i was picturing a scenario with eggplant or mushrooms, where there just wasn't enough oil in the pan...

  9. #9
    Taralphiel's Avatar
    Taralphiel is offline Junior Member
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    Sorry if dragging up this thread is the wrong thing to do, but it seems to be the closest place to ask questions...

    Is there a certain type of coconut oil I should be aiming for? I have bought a couple brands, some from the supermarket and some from the local Indian grocer. But all of them have an unpleasant taste, either raw or when cooking. A sour-ish after-taste. I made a power bar recipe that was blogged on MDA recently and I had to throw the whole thing out!

    Or, is it possible that maybe I just don't like coconut oil? I do notice the coconut flavour faintly, but it's overpowered by the 'sourness'. That's the only way I know how to describe it...

  10. #10
    Skylark's Avatar
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    PrimalCon New York
    I'm in the UK and find that coconut oil from the supermarket has this sour taste, so I order online. The two virgin varieties I have tried have a sweet and creamy taste (Tiana and Barlean's).

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