Emma Thackery Apr 5, 3:18 pm show options

Newsgroups: rec.food.cooking
From: Emma Thackery > - Find messages by this author
Date: Tue, 05 Apr 2005 17:18:17 -0500
Local: Tues, Apr 5 2005 3:18 pm
Subject: Coconut oil for baking?
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I recently read that, depending on the recipe, coconut oil is a decent
substitute for hydrogenated shortening (for baking) and allegedly a lot

healthier. Is anyone here using it? If so, how would you rate it?
Does it make your bakery taste like coconut or is it imperceptible? Is

there a formula for substitution or is it necessary to use recipes
specifically tested for coconut oil? Does it keep well and, finally,
are certain brands better than others?

Emma
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Coconut oil is NOT one of the healthy oils.
Nancree