On Jul 8, 4:01*pm, sf > wrote:
> On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> wrote:
>
> >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> >higher smoke point. Not bad for shrimp and other seafood too. I still
> >tend to use Grapeseed for expensive steaks.
>
> >I do not generally do a lot of frying anymore tho', but Coconut (the
> >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> >Liter around here.
>
> OK, I was going to ask you if you used the liquid or hard stuff...
> according to what I've read, the hydrogenated stuff has a higher smoke
> point than liquid.
>
Om is an Atkins fan, and Atkins pointed out the dangers of
hydrogenated oils more than 30 years ago. Only idiots use that stuff
these days.

--Bryan

On Wed, 8 Jul 2009 14:04:53 -0700 (PDT), Bobo Bonobo®
> wrote:

>Om is an Atkins fan, and Atkins pointed out the dangers of
>hydrogenated oils more than 30 years ago. Only idiots use that stuff
>these days.

It sounds like she's using the liquid form, but that one doesn't have
a very high smoke point... so I'm thoroughly confused.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Wed, 8 Jul 2009 14:04:53 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
> >Om is an Atkins fan, and Atkins pointed out the dangers of
> >hydrogenated oils more than 30 years ago. Only idiots use that stuff
> >these days.
>
> It sounds like she's using the liquid form, but that one doesn't have
> a very high smoke point... so I'm thoroughly confused.

Your post confused me too so I had to go re-look at my product. <g>
As far as I know, coconut oil does not come in a liquid form.

My stuff is not hydrogenated. Butter is a solid at a certain temp too
and it's not hydrogenated. <g> Not artificially anyway!

Anyhoo, I took some pics to clear up the confusion. I keep my house cold
and still bitch about my utility bills. ;-) I'm willing to pay to keep
cool! I keep the thermostat set no higher than 75.

Here is what I have and use:

Front of plastic jar:
http://i29.tinypic.com/dnlmw2.jpg

Side of Jar (not hydrogenated!):
http://i27.tinypic.com/2vs1eoo.jpg

Inside shot of product:
http://i32.tinypic.com/zog8i8.jpg

It's pretty solid at MY room temp, but melts to a lovely tasting liquid
for seafood etc.

It's remarkably inexpensive, for now at least...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Thu, 09 Jul 2009 12:18:26 -0500, Omelet >
wrote:

>Your post confused me too so I had to go re-look at my product. <g>
>As far as I know, coconut oil does not come in a liquid form.
>
>My stuff is not hydrogenated. Butter is a solid at a certain temp too
>and it's not hydrogenated. <g> Not artificially anyway!
>
>Anyhoo, I took some pics to clear up the confusion. I keep my house cold
>and still bitch about my utility bills. ;-) I'm willing to pay to keep
>cool! I keep the thermostat set no higher than 75.
>
>Here is what I have and use:
>
>Front of plastic jar:
>http://i29.tinypic.com/dnlmw2.jpg
>
>Side of Jar (not hydrogenated!):
>http://i27.tinypic.com/2vs1eoo.jpg
>
>Inside shot of product:
>http://i32.tinypic.com/zog8i8.jpg
>
>It's pretty solid at MY room temp, but melts to a lovely tasting liquid
>for seafood etc.
>
>It's remarkably inexpensive, for now at least...

Thanks for all the information, Om! One more question... is it
refined or unrefined?

smoke points
Coconut oil Unrefined 350°F 177°C
Coconut oil Refined 450°F 232°C

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> >Here is what I have and use:
> >
> >Front of plastic jar:
> >http://i29.tinypic.com/dnlmw2.jpg
> >
> >Side of Jar (not hydrogenated!):
> >http://i27.tinypic.com/2vs1eoo.jpg
> >
> >Inside shot of product:
> >http://i32.tinypic.com/zog8i8.jpg
> >
> >It's pretty solid at MY room temp, but melts to a lovely tasting liquid
> >for seafood etc.
> >
> >It's remarkably inexpensive, for now at least...
>
> Thanks for all the information, Om! One more question... is it
> refined or unrefined?

That information is not listed on the jar. ;-(

>
> smoke points
> Coconut oil Unrefined 350°F 177°C
> Coconut oil Refined 450°F 232°C

I went to their website:

http://www.louana.com

and tried calling them with no joy...

but I do know that the coconut oil has less spatter and smoke then when
I use grapeseed oil.

Any more, I tend to use grapeseed cold as a light coating for veggies to
get herbs and/or sesame seeds to stick to the food and it's supposed to
be a good fatty acid source.

I've not played much with flax seed as I've read that it needs to be
made fresh and goes rancid fast. Hence, the gelcaps.

I also still use grapeseed for steaks. I prefer the flavor for that
specific use!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> I also still use grapeseed for steaks. I prefer the flavor for that
> specific use!

Amen & hava nagila! to that!

I don't know how or why, but grape seed oil & steaks ..... grilled,
broiled or sautŽed ..... imparts a wonderful flavor to the beef.

I have found the flavor is not lost by stewing or braising if the meat
is first browned in grape seed oil and then set to slow cook. It
imparts its wonderful flavor to the stew or braising liquid.

Works well for a vinaigrette but not as a marinade, even for beef, for
some reason if i combine the grape seed oil with vinegar (even fruit
vinegar's) or citric juices and various seasonings like garlic & ginger
it seems to make no noticeable improvement.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> Omelet wrote:
> > I also still use grapeseed for steaks. I prefer the flavor for that
> > specific use!
>
> Amen & hava nagila! to that!
>
> I don't know how or why, but grape seed oil & steaks ..... grilled,
> broiled or sautéed ..... imparts a wonderful flavor to the beef.

Agreed. :-)
Grapeseed is so light and, to me, ever so slightly sweet.

>
> I have found the flavor is not lost by stewing or braising if the meat
> is first browned in grape seed oil and then set to slow cook. It
> imparts its wonderful flavor to the stew or braising liquid.

I'll have to try that, thanks. Grapeseed is slightly lower in price than
Olive so it's affordable around here.
>
> Works well for a vinaigrette but not as a marinade, even for beef, for
> some reason if i combine the grape seed oil with vinegar (even fruit
> vinegar's) or citric juices and various seasonings like garlic & ginger
> it seems to make no noticeable improvement.

If I'm going to use oil in a marinade, it's usually Olive oil.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article
>,
Bobo Bonobo® > wrote:

> On Jul 8, 4:01*pm, sf > wrote:
> > On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> > wrote:
> >
> > >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> > >higher smoke point. Not bad for shrimp and other seafood too. I still
> > >tend to use Grapeseed for expensive steaks.
> >
> > >I do not generally do a lot of frying anymore tho', but Coconut (the
> > >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> > >Liter around here.
> >
> > OK, I was going to ask you if you used the liquid or hard stuff...
> > according to what I've read, the hydrogenated stuff has a higher smoke
> > point than liquid.
> >
> Om is an Atkins fan, and Atkins pointed out the dangers of
> hydrogenated oils more than 30 years ago. Only idiots use that stuff
> these days.
>
> --Bryan

As far as I know, the coconut oil I use is not hydrogenated.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe: