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: