Author Topic: Coconut oil  (Read 63423 times)

Offline Thermomixer

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Coconut oil
« Reply #15 on: December 01, 2009, 12:17:14 am »
Good to hear someone else having success with the caramelised onions in the TMX  :-* :-* :-*
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Offline judydawn

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Coconut oil
« Reply #16 on: December 01, 2009, 01:23:28 am »
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  :-* :-* :-*
Judy from North Haven, South Australia

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Offline cathy79

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Coconut oil
« Reply #17 on: December 01, 2009, 08:44:20 am »
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
« Last Edit: December 01, 2009, 08:54:01 am by cathybenson79 »
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Offline Thermomixer

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Coconut oil
« Reply #18 on: December 01, 2009, 01:29:44 pm »
Yummo - more great ideas - thanks CB79  :-* :-* :-*
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Offline andiesenji

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Coconut oil
« Reply #19 on: December 06, 2009, 12:14:36 am »
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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Offline Thermomixer

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Coconut oil
« Reply #20 on: December 06, 2009, 10:58:17 pm »
Good to see another ice cube fanatic !!
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Offline andiesenji

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Coconut oil
« Reply #21 on: December 07, 2009, 06:39:02 am »
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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Offline CarolineW

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Re: Coconut oil
« Reply #22 on: December 07, 2009, 10:27:17 am »
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.

As my picture shows, I've suddenly become younger :-)  DD was of the opinion that her picture should be here, not mine!

Offline andiesenji

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Re: Coconut oil
« Reply #23 on: December 07, 2009, 05:05:04 pm »
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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Offline CarolineW

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Re: Coconut oil
« Reply #24 on: December 07, 2009, 06:32:18 pm »
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.
As my picture shows, I've suddenly become younger :-)  DD was of the opinion that her picture should be here, not mine!

Offline andiesenji

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Re: Coconut oil
« Reply #25 on: December 07, 2009, 07:34:44 pm »
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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Offline shazshane

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Re: Coconut oil
« Reply #26 on: January 03, 2010, 07:57:20 am »
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! ;)
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Offline CarolineW

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Re: Coconut oil
« Reply #27 on: January 07, 2010, 12:24:13 pm »
Thanks, I'll give it a go sometime.
As my picture shows, I've suddenly become younger :-)  DD was of the opinion that her picture should be here, not mine!

Offline quirkycooking

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Re: Coconut oil
« Reply #28 on: January 09, 2010, 05:06:25 am »
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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Offline meganjane

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Re: Coconut oil
« Reply #29 on: January 13, 2010, 03:13:19 pm »
You could also try getting it from places online that sell it as a skin care ingredient. Here 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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