Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: CarolineW on November 28, 2009, 04:10:03 pm
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I finally went to have a proper look at the German site Vivacity posted about, rezeptwelt.de.
There is a recipe there that I want to try for some chocolate lollys. But one of the ingredients is Kokosfett, which I would translate as coconut oil. But I'm not familiar with this as an ingredient. Is there another name for it? Or is it readily available in the baking section of the supermarket, and I've just never noticed?
Hoping someone can advise me.
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That is what Google says it is!
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here in australia it's a health food shop item, or i just noticed it yesterday for the first time in the health food aisle in coles
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Yes, I've seen coconut oil in most health food shops I've visited. Don't keep it in the fridge, as it will set like a rock. It has a slight coconut flavour. Delicious in Quirky Jo's hazelnut chocolate spread. That's all I've used it in so far.
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May need to try Asian grocers or http://www.coconut-oil-uk.com/ (http://www.coconut-oil-uk.com/)
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Yes, I've seen coconut oil in most health food shops I've visited. Don't keep it in the fridge, as it will set like a rock. It has a slight coconut flavour. Delicious in Quirky Jo's hazelnut chocolate spread. That's all I've used it in so far.
I had to have a giggle reading this Cathy. Yesterday I spent ages studying the different coconut oils in my local health food stores trying to find one that wasn't solidified. Turns out that if you live in Tassie they are all solidified (even out of the fridge)!!! ;)
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Thanks for the tips. I'll check it out.
Does anyone use coconut oil, and if so - what for? (other than the chocolate spread ;D )
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I've been using coconut oil for both baking and cooking for several years. I substitute it for butter in many quick breads as I often cook for friends who are vegan and have found that it works better than the oils I had been using prior to the availability of coconut oil.
I have never bothered to refrigerate it and it remains solid except during the hottest part of the summer when I forget to turn the A/C on in the pantry and the temp gets over 100° F. (37.7 C.).
I have a recipe book somewhere in my office, dedicated to using coconut oil and coconut milk, which I purchased at a local health food store that caters to vegans. It has some interesting suggestions, including one for twice-baked potatoes that I have prepared many times.
It also has a recipe for mayonnaise made with coconut oil and I also made garlic mayonnaise using a similar formula (silken(very soft) tofu, liquid soy lecithen, mustard, garlic and the coconut oil.)
http://www.coconut-connections.com/recipes.htm is the cookbook I have - I paid $27.95 for it.
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Thanks for that info - I like the potato idea.
We use it for frying spices for Malay style curries and some Indian dishes.
Once you have it you will think of lots to do - especially with andiesenji's link :-* :-*
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Hi Caroline,
the german Kokosfett / "Palmin" from the supermarket is the copha, which is refined, bleached, deodorized = made from hydrogenated coconut oil. I would use Virgin Coconut Oil instead from the health food store or Thermomixers link
I use virgin coconut oil like andiesenji instead butter. and for skin & body care
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Danke :-* :-* :-*
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Bitte. Gern geschehen :-*
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Brilliant info everyone - thanks. I'll definitely get some. I've asked DH to look out for the virgin stuff at the health food shop when he's in town on Wednesday. So hopefully I'll then be able to put it into action.
It all depends on the Bimbette, who is huge for her (at least, probably her) age, and is making some threats to come early. I've told her that she has another 9 weeks yet, but I'm not sure she (?) is going to listen to me. However, sitting helps her to be quiet, and it's amazing how much TMX cooking you can actually do while sitting on a stool.
I did a brussel sprouts stir fry thingie tonight in the Bimby, which I can imagine would be very nice with coconut oil. Oder sollte ich 'Lecker' sagen? :D
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Yummy :D ;D
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I didn't think of something when typing my prior post.
I prepare various sambals and I have found that the combination of coconut oil and palm sugar (the wet kind) produces a much better result than other fats and sweeteners. I steam the dried chiles, which both softens them and makes it easier to remove the skins and gently saute them over fairly low heat so as to avoid any bitterness.
I caramelize onions and garlic with the spices, prior to adding to the other ingredients, also using coconut oil.
As I had such great success with the caramelized onions in the TMX, I am going to use it when I am ready to make my next batch of sambal.
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Good to hear someone else having success with the caramelised onions in the TMX :-* :-* :-*
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Keep sitting on that stool with your legs together CarolineW - don't let her come out just yet ;) ;) ;) You seem convinced bubby is a she :-* :-* :-*
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Thanks for the tips. I'll check it out.
Does anyone use coconut oil, and if so - what for? (other than the chocolate spread ;D )
Here is an interesting link about coconut oil.
http://products.mercola.com/coconut-oil/
And the short version of the article.....
The light, non-greasy taste of Fresh Shores Extra Virgin Coconut Oil is so delicious, you'll want to use it nearly every time you cook. Just to get you started, here are a few things you can do with your coconut oil:
Whenever you fry, stir-fry or sauté veggies, eggs, poultry, fish or whatever, use coconut oil for a health-conscious light flavor
Toss some coconut oil into your smoothies or juiced drinks for a burst of lauric acid
Make your own mayonnaise with coconut oil
Use it on your salads for a tropical flair
Try it on popcorn instead of butter
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Yummo - more great ideas - thanks CB79 :-* :-* :-*
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Here's a hint that may be helpful when using coconut oil in baking - particularly where the recipe insists the fat much be chilled.
I put the coconut oil container under running hot water tap until it is liquid and then portion it into molds that are similar to ice cube trays so that I can easily measure the exact amount I need and the cubes can easily be cut into segments for cutting into the dry ingredients.
Just chilling it in the fridge makes it very firm and a perfect consistency for baking.
For US recipes I portioned it 2-tablespoons per cube. For TMX recipes I scaled each to 25 gm - .
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Good to see another ice cube fanatic !!
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I freeze cubes of fresh herbs, juices, and other ingredients that I want to use frozen and in the case of fats, chilled and this portion control is easy and efficient.
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DH managed to get the coconut oil for me at the weekend, and we used it for the first time last night. Very nice. Although the price isn't :o
Just need to get around to making the recipe which originally called for it, now.
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When coconut oil was first being touted here for its healthy properties and to reverse the bad publicity put out by the corn oil folks, it was very expensive.
However, as demand grew and therefore there were more suppliers, the price dropped significantly.
I originally bought it at a health food store but after seeing an article in a magazine, searched out an ethnic (Asian) market where the price was much, much less.
I found the same thing with grapeseed oil, which is much more expensive (and in smaller bottles) in the regular market but at the local middle eastern market I can get a gallon for the same price as a pint in the supermarket!
I use a lot of Asian ingredients and always make it a point to shop at these small markets because I think the products are fresher and the prices are much more reasonable.
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When coconut oil was first being touted here for its healthy properties and to reverse the bad publicity put out by the corn oil folks, it was very expensive.
However, as demand grew and therefore there were more suppliers, the price dropped significantly.
I originally bought it at a health food store but after seeing an article in a magazine, searched out an ethnic (Asian) market where the price was much, much less.
I found the same thing with grapeseed oil, which is much more expensive (and in smaller bottles) in the regular market but at the local middle eastern market I can get a gallon for the same price as a pint in the supermarket!
I use a lot of Asian ingredients and always make it a point to shop at these small markets because I think the products are fresher and the prices are much more reasonable.
Good to know, thanks. I'll keep an eye open. We have a Turkish supermarket reasonably close to us where I get great big tins of olive oil, olives, etc, for a fraction of what they'd cost at the supermarket, so I know what you mean! I know we don't have any oriental shops near us, but perhaps the Turkish or an Indian shop might stock it? Worth a look.
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My town, Lancaster, is considered a "small city" in California but has a population of 140,000+ and much ethnic diversity. We have several Mexican or Hispanic supermarkets, huge stores that carry many exotic fruits and vegetables much less costly than at regular supermarkets.
I shop regularly at a Philippine market, a Korean market, a Thai/Chinese market and a middle eastern market - that I will be heading to in a few minutes to buy some pistachios which are fresher and lots cheaper than at the regular market.
I'm going to make fruit and nut confections and my grandkids love the apricot/pistachio/coconut combo.
I'll also buy some figs if their shipment arrived. I was there last week and they were sold out of the beautiful golden figs that are perfect for candying.
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Try the Chicken and Corn soup from the Gluten free, Wheat free Australian cookbook, it has coconut oil in ingredient list! I have made it, but not tasted it as I am a vego - my family and friends loved it however! ;)
Shaz
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Thanks, I'll give it a go sometime.
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I love coconut oil and use it a lot, instead of butter in most things - cakes, cookies, raw slices & treat balls, frying, rice milk, all sorts of things. I buy it through a co-op and it's half the price of the health food shop. My favourite brand is Spiral (organic) extra virgin - it's not strong tasting at all. Worth buying bulk as it's so expensive in the little jars.
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You could also try getting it from places online that sell it as a skin care ingredient. Here (https://www.escentialsofaustralia.com/php/product_listing.php?gid=7) is one that I use. It's not that expensive. (scroll down to the Coconut Extra Virgin CP Organic) Though not listed as a food item, there's no difference in the production of coconut oil from Malaysia. It's all produced and packaged the same way. I've used it for cooking and it's fine.
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I use coconut oil for mouth feel in certain things, great as Jo says in place of butter. It is unique in that it will be solid below about 18-19oC. Can be kept in fridge, never really goes rock hard.
My last two recipes have used it.
http://tenina.com (http://tenina.com)
Jude Blereau uses it a lot.
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Thanks, Tenina. I think I was being blind when I went to your blog, as I couldn't see the recipes which used coconut oil. Which ones are they, please? (It's probably 'cos I got distracted by the fudge :-)) )
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The saturated fat in coconut oil is mostly medium chain fatty acids, which are pretty healthy - they are anti-microbial and anti- other nasties. These types of saturated fat are very good for the immune system, are a very good source of energy for the body and actually help increase the metabolic rate.
Saturated fat is more stable at higher temperatures (due to the lack of double carbon bonds, if anyone wanted to know!!) which means you have less nasty free radicals whizzing around causing damage to your cells when you use it in cooking.
Sorry, didn't mean to drone on, but certainly over here coconut oil still labours under a 'scary saturated fat' label!
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You can also make a substitute for Beurre manié using coconut oil. It is simply equal parts coconut oil and flour (for those who must avoid wheat, other flours work - tapioca flour is excellent and the one I generally use, although I have used barley, oat, etc.).
You just knead the oil and flour until completely blended then form it into pellets.
I simply roll it into a long thin cigar shape and chop it crosswise into pieces, spread them on a sheet pan that goes into the freezer until they are frozen, then place them in a container and store in the freezer.
If they are not first frozen individually they will clump together in the container.
When needed I remove some from the freezer early enough to allow it to come to room temp. The pieces can be stirred into a hot or warm liquid and won't form lumps.
For medium thickness - such as stew - five or six of marble-sized pellets, per half-liter of liquid, should produce the desired thickness. It should be cooked at a strong simmer for 4-5 minutes and especially with tapioca, will thicken more when cooled but when re-heated will return to the less thick consistency desired for serving.
You will have to experiment a bit but this is a good thing to have on hand for fool-proof thickening of just about anything.
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Thanks - I've never thought of freezing it - usually just make enough when I need it. The TMX can make big lots and then use your squashed cigar/snake bits to freeze then -thanks.
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Drone away, Anne! I loved the information, thank you. And a very good tip, Andiesenji. I'll give that a go at some point.
With DD having succumbed to some new virus which is apparently spreading all over the country (haven't been watching the news, so didn't know about it until someone told me tonight), and my body fighting hard not to succumb to it, I think we'd better crack out the coconut oil tomorrow and do all our cooking in it. We definitely need our immune systems boosting.
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I buy mine here
http://www.aussiesoapsupplies.com.au/Coconut-Oil-pr-299.html
It is food grade :)
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I buy mine here
http://www.aussiesoapsupplies.com.au/Coconut-Oil-pr-299.html
It is food grade :)
Wow, just compared their price to what I bought from the health food shop. I paid $10 for 250g and the website is $12 for a kilo!
That's a bargain.
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Yep :)
Check out the price of their food grade cocao butter ;D
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Great! Thanks for that link!! :) But do you know if their coconut oil is extra virgin cold pressed organic or anything? The brand I use (Spiral) is, and I love it. It doesn't taste too strong, either.
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Thanks, Tenina. I think I was being blind when I went to your blog, as I couldn't see the recipes which used coconut oil. Which ones are they, please? (It's probably 'cos I got distracted by the fudge :-)) )
The 2 recipes Tenina refers to CarolineW are the Nutty caramel popcorn with pretzels and chocolate & the Coconut banana fritters are fried in it.
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Thanks, Judy.
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Hi Caroline
Probably a little too late, but in our family if anyone is feeling a little low or needing an immunity booster there is always a call for "help I need some parsley juice please". The recipe is in the edc book in drinks section. We have modified it a little but my kids really love it (even with it being bright green :P :P) and last winter we often had 3-4 serves of it a week and barely had a sniffle - even with the dire threats of swine flu around. I use half the suggested ice (150g) and just juice a lemon or 2 into it (just because it is quicker and produces a smother juice). I also add a couple of tbls of raw organic honey (like cocnut oil it has fantastic anti everything properties). This gives is a pleasant sweetness and makes my kids want more - dh too. :D :D. Parsley is fabulously rich in iron and loads of vit B's. It's a great blood tonic.
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Thanks earthmumma, I wouldn't have given this juice a second look until I read your posting but will now most definitely try it - just have to get myself some organic honey.
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Yum, that sounds good, earth mumma!
I buy mine here
http://www.aussiesoapsupplies.com.au/Coconut-Oil-pr-299.html
It is food grade :)
Crone, I bought that coconut oil, and I don't think it's the proper good stuff!! It's very 'generic' tasting - tastes like nothing - and every organic cold-pressed coconut oil I've tasted has a little bit of a coconut flavour (not too strong, but you can taste it)... I'm thinking it's probably not cold-pressed. I'm not going to use it in food, I think I'll just make soap with it, and stick with the Spiral brand of coconut oil!
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Thanks earthmumma for that info :-* :-* :-*
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Whilst in the health shop today I bought a 300g jar of coconut oil - don't ask me why but I had remembered there being some discussion on it. Came on here tonight and found the topic active so have read it from page 1 to see if there was anything in there that I had intended to make. Couldn't find anything so now I have to work out what to do with it. I had tried to get coconut flour for some of Chookies recipes but they had none. I find visiting a health food shop blows the budget quite easily.
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Yes, I think their mark up must be at least 1000%. We used to have a good health food shop locally but it has closed down. They really knew what they were talking about and were helpful without being pushy.
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Here's some ideas with coconut oil, JD... :)
Flourless Chocolate Hazelnut Brownies (http://quirkycooking.blogspot.com/2010/02/flourless-choc-hazelnut-brownies.html)
Macadamia Nut Pie (http://quirkycooking.blogspot.com/2009/12/crustless-macadamia-nut-pie.html)
Chocolate Hazelnut Spread (http://quirkycooking.blogspot.com/2009/10/chocolate-hazelnut-spread-dairy-free.html)
Eggless Ginger Cake (http://quirkycooking.blogspot.com/2009/04/gingerbread-cake-eggless.html)
Double Chocolate Ginger Cookies (http://quirkycooking.blogspot.com/2009/12/double-chocolate-ginger-cookies.html)
Or for any shallow frying, eg apple-oat fritters (http://quirkycooking.blogspot.com/2009/11/apple-oat-fritters.html)
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Oh thank you so much Jo - that is a wonderful choice. Will spend some time tomorrow browsing all those recipes to see what I can do first. :-* :-*
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Yum, that sounds good, earth mumma!
Crone, I bought that coconut oil, and I don't think it's the proper good stuff!! It's very 'generic' tasting - tastes like nothing - and every organic cold-pressed coconut oil I've tasted has a little bit of a coconut flavour (not too strong, but you can taste it)... I'm thinking it's probably not cold-pressed. I'm not going to use it in food, I think I'll just make soap with it, and stick with the Spiral brand of coconut oil!
I am very fussy about the sourcing of anything I eat or use in cooking - stopped buying dried "exotic" fruits from China several years ago after reading Hannah Holmes book about dust - and the coconut oil I use is "virgin, cold-pressed" and certified organic.
One of my friends here in town who owns a small bakery and café bought a tub of cheaper coconut oil and returned it immediately after opening it because it had a rancid odor. He had been and is still using the Nutiva because it is certified organic and he can order it direct from Nutiva in 5 gallon buckets. (He uses a lot - the only vegetable oil he uses in baking.)
I use both Nutiva
as well as Tropical Traditions Gold Label - they have a distributor in http://www.tropical-traditions-australia.com/ (http://www.tropical-traditions-australia.com/), or at least it says so on the brochure that comes with every jar, and I like both equally and have both on hand at all times.
The Tropical Traditions oil has a bit more of a coconut flavor and aroma, which is very nice, but there are some dishes in which the flavor does come through and I haven't noticed it with the Nutiva.
I actually use the TT on my face and neck - I transfer some to a small, wide jar that I keep in the bathroom - and I walk around with that pleasant aroma surrounding me for the first hour each day.
I also add a generous tablespoon or so to smoothies and other whipped drinks. I think it has helped with my weight loss during the past year+, slow but steady weight loss which I had not been able to achieve in the past ten years.
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Isn't coconut oil wonderful?!! I use it on my lips too, as a lip gloss, or for chapped lips. If you have dry, itchy skin it's good for that too. But like Andi says, you've got to have the proper stuff - extra virgin cold pressed organic! I haven't seen the tropical traditions brand - must have a look. Thanks Andi.
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JD, don't panic about the coconut flour. If you want to make the waffles, just replace the coconut flour with plain flour. However the chocolate cake ( with lots of eggs) was specially formulated for the coconut flour. I think the message with the oil is that you can replace oil or butter with the coconut oil without any major problems. It has a very slight coconut flavor.
The 2 brands that I have are Niulife and Melrose. Both organic, and Niulife says Extra Virgin. Melrose says Cold Pressed.
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Mine is Melrose Chookie and I will try those waffles. My waffle machine has sat unused for a couple of years and if I don't use it I may as well give it to someone who will. At times DH struggles to eat his main meal let alone put dessert in front of him too so it means I am eating most desserts on my own. The neighbours I am friendliest with are both diabetic so I can't even take excess over to them most of the time and Mum is now eating inside the retirement village facility so her needs have diminished too.
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waffles freeze well don't they?
i tried to buy coconut flour yesterday with no success
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Jo, I have printed out all those recipes you suggested for the coconut oil - should have bought a litre of the stuff ;) ;) Thank you so much for pointing me in the right direction - love your blog. I have now started a complete file of your recipes so I know exactly where to go to find things. Quite a few members of this forum now have their own personal file in this house - what a great job you all do of sharing your lovely recipes with the rest of the world via your blogs and this forum.
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Thanks JD - with all your lovely recipes and beautiful photos, maybe YOU had better start a blog!! ;)
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Thanks JD - with all your lovely recipes and beautiful photos, maybe YOU had better start a blog!! ;)
Jo, I think you have got me mixed up with the clever JulieO. Not up to that stage myself yet unfortunately.
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Jd, the cooked waffles freeze well. Just pop into the toaster to re heat. Just dont over cook the ones for the freezer
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Thanks JD - with all your lovely recipes and beautiful photos, maybe YOU had better start a blog!! ;)
Jo, I think you have got me mixed up with the clever JulieO. Not up to that stage myself yet unfortunately.
Oops! Silly me! I'm sure you could do it too! :D
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Jd, the cooked waffles freeze well. Just pop into the toaster to re heat. Just dont over cook the ones for the freezer
That's handy Chookie. Also, whilst here I wondered on another posting if it is possible to make those thin waffle baskets in which you serve desserts. If anyone would know, it has to be you. Maybe the mixture would have to be thinner but I'd be interest in your thoughts on this matter please.
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Yes JD I do make those Waffle baskets, but you need a special waffle machine. You make a flat waffle and then hang it over a tall glass. I think the machine cost about $20. I bought it to make sugar cones, but it didnt work well for these.
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What is special about the machine compared with the one you are using Chookie. Mine is a Breville and I just checked the booklet - it says nothing about making baskets and I'm sure it would if it could.
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The waffle cone baker is not like a regular waffle iron. Here is one available in the US that is inexpensive.
Chefs Choice (http://www.amazon.com/Chefs-Choice-838-Waffle-Express/dp/B00005KJX0/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1267167105&sr=8-1)
I have a commercial one from my catering days along with a metal cone roller and a rack of metal cone molds to keep them from unwinding. I always suggest that anyone who wants to make cones simply line up some water glasses that are the right circumference and depth and as soon as the cones are rolled they go into the tumblers.
For bowls I have some flat-bottomed stainless steel bowls - the metal acts as a heat sink and pulls the heat from the waffles rapidly so they set without deforming.
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Mine is supposed to do the things that Andi talks about. But being a cheap machine it doesn't cook evenly. It doesn't wrap around the plastic form to make the cones well. I've just checked the box and it is especially for making cones. My waffle machine is good for waffles, but these would be too thick to drape. The cone machine is Breville
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Thanks for the info girls - will have to be content with ordinary waffles and not the baskets.
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I'm hooked on Coconut oil instead butter on bread with honey and cinnamon :)
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I'm hooked on Coconut oil instead butter on bread with honey and cinnamon :)
I mash the semi-solid coconut oil with fruit syrups (homemade) to spread on hot scones or toast.
It's also good with maple syrup. However, I also do the same thing with butter because that is still my favorite fat!
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This recipe for Nikki's Healthy Cookies (http://www.forumthermomix.com/index.php?topic=3101.msg35843#new) has coconut oil in them - yummy.
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My family just don't like the taste of coconut oil at all. It's such a shame as it is a great nutritional booster. Can butter be substituted for coconut oil in most recipes???
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This recipe for Nikki's Healthy Cookies (http://www.forumthermomix.com/index.php?topic=3101.msg35843#new) has coconut oil in them - yummy.
CB79 - you're like a kid with a new toy ;) ;) ;D - but I must admit it does look sooooo much neater - might have to practice what I teach !
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This recipe for Nikki's Healthy Cookies (http://www.forumthermomix.com/index.php?topic=3101.msg35843#new) has coconut oil in them - yummy.
CB79 - you're like a kid with a new toy ;) ;) ;D - but I must admit it does look sooooo much neater - might have to practice what I teach !
You're right, I love it. I'm resisting the urge to go through all my old posts and fix my links. That might take a while!
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LOL - I was thinking exactly the same thing and then thought - ahhhh nooooooo ! Haven't got time enough now, so must remember to just do it from now on.
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Yay, I've got the hang of it too, now! Thanks Thermomixer :-* :-* :-*
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It is so easy when you know how - and so quick. :-*
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For some :'( :'( :'( :-[ :-[ :-[
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This site (http://www.freecoconutrecipes.com/) looks fantastic!
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Great link - thanks CB79 :-*
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Okies I have read through this thread and I am left with thinking the Escentials (https://www.escentialsofaustralia.com/php/product_listing.php?gid=7) is the cheapest option that still has a good taste just isn't certified food grade? Otherwise I may as well keep getting it from the local place as the Tropical one will cost about $45 for 940ml (if I'm reading correctly) and I paid $32 for 750ml the last time I bought coconut oil.
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Just email Max and ask if it's food grade.
escentials@optusnet.com.au
He's my main supplier and is excellent.
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have done :)
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Very interesting reading. Will be heading to the local Asian food market tomorrow to get myself some coconut oil. The Chocolate Alternative from the Vegetarian Recipe book uses coconut oil as does another recipe I have seen in the last couple of days but can't quite remember what it is at the moment.
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Thansk Snoozie. Fixed up the link. Not sure what happened there.
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I've received an answer from Max at Escentials about whether his coconut oil is virgin food grade and here is his answer:
"yes indeed it is; we eat a lot of it. but i should add that we are not registered food processors.
Kind Rgds
Max"
So, yes, it's food grade, virgin coconut oil, but he isn't a registered seller. Who cares? If he was, he'd have to charge more, that's all!
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Yup that's what I got and true lol
Do you get any other oils from him?
Do you know where they're based? I saw they mentioned couriers for SE Qld so I'm not sure if they say that because they're based there or?? lol
I'm looking at getting some bottles to put my vanilla essence in too lol
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Yes, Max has a lot of different oils there, Macadamia, Rosehip, Evening Primrose etc.
He's based in Queensland and is my favourite supplier.
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The coconut oil title of the post caught my eye, yum!
I buy mine on ebay Aus, it is Banaban extra virgin coconut oil, organic. It tastes great and I use it in lots of things. It was not 'cheap' but is a price I can stomach and you can buy in bulk AND it comes right to your door! What's not to love ;D
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I finally got around to placing an order! lol
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http://tenina.com/2010/01/maple-banana-coconut-got-your-attention (http://tenina.com/2010/01/maple-banana-coconut-got-your-attention)
http://tenina.com/2009/12/gourmet-gifts-made-easy (http://tenina.com/2009/12/gourmet-gifts-made-easy)
http://tenina.com/2009/08/in-the-raw (http://tenina.com/2009/08/in-the-raw)
A few recipes using organic coconut oil on my blog...sorry it took so long! Been a little busy! (hehehe) >:(
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Links not working Tenina so here they are again
http://tenina.com/2009/08/in-the-raw/
http://tenina.com/2009/12/gourmet-gifts-made-easy/ (http://tenina.com/2009/12/gourmet-gifts-made-easy/)
http://tenina.com/2010/01/maple-banana-coconut-got-your-attention/ (http://tenina.com/2010/01/maple-banana-coconut-got-your-attention/)
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Links not working Tenina so here they are again
http://tenina.com/2009/08/in-the-raw/
http://tenina.com/2009/12/gourmet-gifts-made-easy/ (http://tenina.com/2009/12/gourmet-gifts-made-easy/)
http://tenina.com/2010/01/maple-banana-coconut-got-your-attention/ (http://tenina.com/2010/01/maple-banana-coconut-got-your-attention/)
[url]http://tenina.com/2010/01/maple-banana-coconut-got-your-attention/url]
[url] http://tenina.com/2009/12/gourmet-gifts-made-easy//url]
[url]http://tenina.com/2009/08/in-the-raw/url]
I have put my links on top and yours underneath Tenina. Have a look at the end of your rows and you will see one of the brackets is missing. Unless you re spot on, they will not work. Not a worry though, someone here will always correct these things. :-* :-*
Having said that, of course my links don't even show the brackets but perhaps you can see what I mean anyway.
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Have sent you a pm telling you how I transfer URL's - the no fail way thanks to help from the girls on this forum.
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What a computer wizz Judy. :-*
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Can hardly call myself that Cookie but I am loving my time on the computer and learning bits and pieces as I go. Had a technican in for almost 4 hours yesterday checking out why mine is so slow and getting my email facility up and running on DH's. His is so much faster than mine - guess where I am at the moment ;D ;D
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It also has a recipe for mayonnaise made with coconut oil and I also made garlic mayonnaise using a similar formula (silken(very soft) tofu, liquid soy lecithen, mustard, garlic and the coconut oil.)
I would love to try an mayonnaise with coconut oil but have a question - what do you do about the solidifying aspects of it? I thought it would be nice when first made but then no good to put in the fridge after that ????
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Just found this thread about coconut oil. My nutritionist wants to stop cooking with EVOO/peanut/canola oils and use either ghee or coconut oil, so I am very interested in the debate.
It does seem dreadfully expensive though. Just checked out my local health food store and a 750ml jar began around $20+. But then I ended up ordering (online) 3 x 1L jerry cans from the Fijiians where it is cold-pressed, extra-virgin coconut oil and it cost $52 including freight to WA! $15 per 1L if I bought the 3 x 1L combo. Sure hope the family likes it ... ;D It's called Banaban Virgin Coconut Oil and the shop is located in Burleigh Heads, Qld, although it's processed in Fiji. I'll let you know how we go!
Miss G.
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Sounds interesting, Miss G! I get mine for about $6 per 500g, extra virgin cold pressed from PNG (ordered via internet). I like it :)
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great price - what's the link please Ms quirkyJo? ;)
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Coconut oil is available from any health food store and is always in a solidified form. It only melts during cooking.
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Merlin, I won't make any jokes about the Melbourne weather: in Perth coconut oil is as runny as water. I understand it becomes a solid at about 18oC ;) ;D
Best,
Miss G
(big fan of Melbourne :) )
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LOL :D ;) :D - thanks for the post. Being a Melbourne girl- born and bred, I have never seen coconut oil in a melted form, so I probably should have specified that the consistency of coconut oil varies from location to location. I suppose the only way I am going to see it melted is by sticking in on my patio on a 40°C day, not that we've had many of those lately! PS Glad to hear you're a Melbourne fan!
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Sorry Miss G, just saw your question! I use Niugini Organics coconut oil (http://www.globalcoconut.com/fair-trade/) - but my friend ordered it and she said it was about $6/500ml jar (if you buy 6 at a time) - I'll have to ask her where she got it from, because I can only see the 650ml jars from Santos for about $11-$12 per jar (if you buy 6). I'll find out for you! :)
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Thanks Jo, I'd appreciate that :) Obviously the freight cost is a factor to build in to the advertised price per unit too.
many thanks,
Miss G.
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Aussie Soap Supplies in Perth has food grade oil for $11 per kg.
Coconut oil (http://www.aussiesoapsupplies.com.au/Coconut-Oil-pr-299.html)
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Hi MJ,
Have you tried it? Quirky Jo says this: « Reply #44 on: February 25, 2010, 11:52:38 AM »
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Yum, that sounds good, earth mumma!
Quote from: TheCrone on January 16, 2010, 11:36:00 AM
I buy mine here
http://www.aussiesoapsupplies.com.au/Coconut-Oil-pr-299.html
It is food grade
Crone, I bought that coconut oil, and I don't think it's the proper good stuff!! It's very 'generic' tasting - tastes like nothing - and every organic cold-pressed coconut oil I've tasted has a little bit of a coconut flavour (not too strong, but you can taste it)... I'm thinking it's probably not cold-pressed. I'm not going to use it in food, I think I'll just make soap with it, and stick with the Spiral brand of coconut oil!
Report to moderator Logged
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end quote.
Just interested in whether anyone else has tried it for cooking yet, because it's certainly a good price. And they are local to me, being in WA ;)
Best,
Miss G
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Ok, the coconut oil experiment has been of mixed success. I'm very happy to cook with it, baking is fine, it's a great substitute in the TMX for sauteing, and to shallow-fry it gives lovely results. It has a lovely texture. The only thing is that the beautiful extra virgin coconut oil I'm using does have a strong smell of coconut. DH finally said that he is "sick of everything tasting of coconut" - oh dear - :'( - as he ate his Bacon and Pea Risotto.
What to do? Is there a version of the coconut oil that doesn't have such a strong coconut smell??
Help!
Miss Grunge.
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Is there a version of the coconut oil that doesn't have such a strong coconut smell??
I have used a deoderised version of coconut oil from my local health shop - my hubby accidentally bought it for me when I asked him to get coconut oil. (I always use the normal one)
I tried to make my usual choc spread recipe and it tasted awful with the deoderised version because it didn't have it's usual coconut flavour. Maybe worth a try.........
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Hi Tarosuma,
Do you remember the brand?
Thanks,
Miss G.
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Hi Tarosuma,
Do you remember the brand?
Thanks,
Miss G.
I am in NZ Miss Grunge so not sure if you would have the same brands. I can't remember now though as it was a while ago sorry.
I just stumbled across the following info though which might turn you off the deoderised version anyway, sounds very processed and not at all resembling the cold pressed coconut oil that is supposed to be so healthy.
Here's a description of how deodorised coconut oil is manufactured: "Most coconut oil sold in America is made from copra. Copra is the dried meat of the coconut which is left in the open to dry. Mold may grow on it, flies may land on it, and the meat turns brown and rancid while it dries. The oil industry does not worry about this, as they will "clean the oil up" at the end to remove these unfavorable constituents. Once the meat of the coconut has dried and shriveled it is easily removed from the shell and the oil is pressed out. Many companies use solvents to help in extracting the oil from the meat. Once this crude oil is produced and the solvent "reclaimed", they then add lye to the oil. This step in the refining process will drop out free fatty acids, some of the Vitamin E, as well as other nutrients and components. These items drop out as soaps to be filtered. Then they put the oil through a bleaching process which will turn it from the brown rancid color to a nice white/clear color. This process also eliminates more vitamin E and other nutrients. And then lastly they deodorize the coconut oil by bubbling gas through the oil at high temperatures while pulling the vapors off with a vacuum. This will eliminate the bad taste and smell of the crude oil it came from. In the end you have a tasteless, odorless, coconut oil with only fatty acid chains remaining "seasoned" with traces of solvents and residues from the refining process. If the coconut oil you have used in the past does not taste like coconuts, even though it was claimed to be organic and cold pressed, then you can be sure it is not a virgin coconut oil, and most likely it is a refined, bleached, deodorized coconut oil."
I know about the 'everything tasting like coconut'! I cook with cold pressed coconut oil all the time as I avoid vegetable oils at all costs. (funny how vegetable oil 'sounds' so healthy!) I do use ghee though if I am wanting something without the coconut taste. Or a good mix is half and half ghee to coconut oil - the ghee gets rid of the coconut taste.
I don't use olive oil for frying anymore as olive oil apparently should not ever be heated, according to a few sources, it causes it to oxidise.
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Yesterday an article about Coconut Oil appeared in the New York Times (http://www.nytimes.com/2011/03/02/dining/02Appe.html?_r=1).
It's very interesting and might answer a few questions that have popped up in this topic.
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Yesterday an article about Coconut Oil appeared in the New York Times (http://www.nytimes.com/2011/03/02/dining/02Appe.html?_r=1).
It's very interesting and might answer a few questions that have popped up in this topic.
Thanks so much for posting that article - brilliant! :)
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Thanks from me too Andie, love the look of the roasted sweet potato. Will definitely try that one.
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And me! There are a few I will try from that article. Not least popcorn, which I love.
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Oh yes I love doing popcorn in coconut oil!! I just got my new bottles through yesterday in the mail. I get mine through Ebay - this is their company - Nature Pacific (http://www.naturepacific.com/index.html) ;)
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Nay-Nay, that's the one I use too :)
Miss G.
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Oh yes I love doing popcorn in coconut oil!! I just got my new bottles through yesterday in the mail. I get mine through Ebay - this is their company - Nature Pacific (http://www.naturepacific.com/index.html) ;)
What is the postage like Nay?
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The way mum and I buy it works out to be a fair price ($2.40 per bottle) We have a few of us that use it so buy the 10 x 1L bottles which is $24 postage so it only works out to be $14.40 per bottle. Pretty good for organic virgin oil I think. Just check (http://www.naturepacific.com/contents/en-us/p172.html) cause postage is different for each state. ;)
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I just noticed my bottle says best before oct 2010 :-\ how much leeway do you think you have with coconut oil??
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I just noticed my bottle says best before oct 2010 :-\ how much leeway do you think you have with coconut oil??
As long as it smells and tastes okay, it is fine.
Those dates are not arbitrary and are often long, long before a product is unfit to use.
A week or so ago there was a big article in one of the national publications here about the expiration dates on medications being unrealistic. Many medications were tested and found to be fully active with no degradation two YEARS after the expiration date.
The only exception was some fat soluble vitamins, (A, especially) lost some potency a year after the expiration date.
A current study is in progress, testing canned foods. In the past, before this became law and cans were not dated, canned foods were used (as long as the cans were intact) years after production.
At least one consumer protection group believes that manufacturers are "short-dating" canned foods so that people will discard them an buy more.
One of the persons writing the article opened and consumed a tin of tuna that had a use-by date in 2008 and found it was perfectly fine.
In the late '50s, when I was in the Army (WACS), we were fed canned "K" rations that had been produced in the mid-to-late '40s. I was on KP and noticed a can of peas that had the date 11/14/47 stencilled on it. Ten years and it was still good, at least none of us got sick from any of the stuff we were fed.
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Andi, I do agree that canned foods can keep for ages and ages.
As far as non virgin coconut oil for cooking, try using Copha. It's coconut oil that's been refined and has added soya lecithin. It still has a slight coconut taste, but not as strong as virgin CO.
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You can even use coconut oil on your skin and nails and also in your hair it has many health benefits and is one of the best super foods your can eat (in moderation)
I just bought some from my local health food shop.
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When I did my cooking course in Bali, everything was cooked in coconut oil. Got halfway reading through this topic, and have decided to see if my local Asian shop or health food shop has some. Thought I would *bump* this topic at the same time for newbies.
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I have just ditched my normal oil and use cocnut oil for all cooking.. for stir fries etc. you cannot taste the difference but I am yet to try a chunky dip etc, I may have to stick with Olive oil for these..
I also put coconut oil on my eczema, the itch stops immediately! and it fairly well rubs in..
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Yeah, just don't use it with bacon, eg in a standard bacon, onion, mushroom risotto. The combination of bacon and coconut flavours is not a happy one :P .
If you do some research you'll find that ghee (clarified butter) is a healthy alternative in cases where ou don't want that strong coconutty flavour in your food. And you can make ghee in the TMX yourself very easily of course.
Bon chance!
Miss G :)
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I often mix ghee and coconut oil together in a jar - the ghee stops the overpowering coconut taste and I get the benefits of both.
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Just found a coconut oil cooking spray in Woolworths amongst all of the other oils- its made by Pro Chef. I have used it so far to spray the frying pan or the BBQ before grilling meat eg satays etc or doing stir fries and it smells divine!
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Interesting post... My naturopath/nutritionist recommended coconut oil to me last week to use as cooking oil as it tastes great and is very good for you. Has many other uses other than in cooking too... one use is it's supposed to be very good for your hair! ??? ;D
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Just found a coconut oil cooking spray in Woolworths amongst all of the other oils- its made by Pro Chef. I have used it so far to spray the frying pan or the BBQ before grilling meat eg satays etc or doing stir fries and it smells divine!
I use this too. I love it!
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I use it for my face moisturiser.
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me 2 AB, love it
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Love coconut oil 😊
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For those who use this as a moisturiser do you find it soaks in? I tried using it on my body and even after waiting quite a while before I got dressed my top was stained with it during the day and I also noticed it on our sheets in the morning.
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For those who use this as a moisturiser do you find it soaks in? I tried using it on my body and even after waiting quite a while before I got dressed my top was stained with it during the day and I also noticed it on our sheets in the morning.
I don't advise using it straight as it will do exactly that. It needs to be incorporated with water using an emulsifier. You could try some liquid lecithin and use your TMX to blend the boiled distilled water, lecithin and coconut oil at 80. You'd need to keep it in the fridge, though.
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Be careful of using it in your hair. When my mother was young she worked on Nauru and tried coconut oil in her hair overnight. She woke in the middle of the night with a lot of vey happy ants enjoying the new food source.
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Be careful of using it in your hair. When my mother was young she worked on Nauru and tried coconut oil in her hair overnight. She woke in the middle of the night with a lot of vey happy ants enjoying the new food source.
:o :o
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Be careful of using it in your hair. When my mother was young she worked on Nauru and tried coconut oil in her hair overnight. She woke in the middle of the night with a lot of vey happy ants enjoying the new food source.
How awful.
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We used Coconut Oil to smother head lice rather than use chemicals. The kids hair smelt great and was really well conditioned after they had their head soaked for 30 minutes in coconut oil.