How can I use coconut oil in the kitchen?
Coconut oil can be used for cooking of any hot dishes: soups, side dishes, vegetables, meat and fish dishes, snacks and hot sauces. Also, it can be added to baked goods and pastries, as well as be used for deep-frying.
Try to cook pilaf or ordinary rice with coconut oil. You’ll be pleasantly surprised by how much your meal will be transformed. Coconut oil can be added to the mashed potatoes, pasta, risotto or buckwheat instead of butter.
In the summer, during the hot season, when the air temperature exceeds 78 °F (26 °C), coconut oil can be used for salad dressing
Baking with coconut oil retains freshness and fluffiness much longer. And there is great news for lovers of delicious baked goods: the recently conducted studies have shown that coconut oil is not deposited in fat and completely absorbed. Moreover, it was found the tremendous ability of coconut oil to influence on a person’s weight. It was found that coconut oil consumption together with the usual diet can significantly reduce the content of carbohydrates in the body.
Coconut oil can be used to ragout any vegetables: zucchini, eggplant, cabbage, pumpkin, beets and so on. You can cook a great vegetable stew.
Coconut oil is a real catch for fried food lovers. Coconut oil is not prone to rancidity and therefore it can be used in deep fat up to 5-7 times. Coconut oil doesn’t become carcinogenic while frying. You can also roast sausages and croquette, cook an omelette, fry chicken, chops and fish and so on.
Coconut oil can be added to some sweet milk porridge, for example in rice, pumpkin, millet or wheat.
Coconut oil solidifies at a temperature lower 78 °F (26 °C).