Re: Spectrum organic coconut oil

August 12, 2002

> This new one is not listed on spectrum's website, btw. does

> anyone think this is a reasonably decent coconut oil?

I imagine that if it's still expeller pressed then it's made with

copra (dried coconut). It's definitely a step up if they can make a

decent tasting oil from copra, but I would still favor virgin oil

from fresh coconut for food purposes.

August 12, 2002

>smoke a

> bit at medium temp, which my olive oil doesn't do. is this

normal for

> coconut oil? or is it indicative that it IS refined despite the

label?

Unrefined oils will typically smoke at *lower* temps than refined

oils.

Aubin

August 12, 2002

At 07:02 AM 8/12/2002 -0400, you wrote:

>btw, i ran out of olive oil when i was sauteing some pumpkin seeds so used

>some of this new coconut oil. i liked the taste, but it seemed to smoke a

>bit at medium temp, which my olive oil doesn't do. is this normal for

>coconut oil? or is it indicative that it IS refined despite the label?

>

>Suze Fisher

Coconut oil does have a lower smoke point. Which is good discipline

for not overheating food :-)

It works fine for crispy hash browns though: I just turn the heat

down lower and let it go for a longer time.

I've also found that if you let it semi-melt, it " fractionates " -- the

oils that melt easier come to the top, and the bottom gets harder

and harder (which is why I was having problems earlier). I think

that is natural too: if it melts, you should melt it *all the way*

and stir it: but in my kitchen it is right CLOSE to the melting point

so the lighter oils (smaller chain fatty acids) rise to the top. It's

not a major problem: but the oil at the bottom can seem " gritty "

until you melt it in the pan.

Heidi

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