Do you need special cooking oil for cooking?
About this myth of a need for high heat cooking oil. Let’s make some sense of it.
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Enough oil to fry an egg, on a pan.
Firstly, let us talk about the myth that people think they must use the high heat cooking oil for cooking and baking. Virgin coconut oil is naturally well suited for cooking, baking and even deep frying.
What is the smoke point of Coconut Oil?
Secondly, we’ll look at smoke point. The temperature which makes Virgin Coconut Oil smoke. The smoking point of virgin coconut oil is about 177° C. When deep frying with it, it’s easier if you have a deep fryer with a thermostat, but a frying pan will work if you don’t let it smoke.
What is “High Heat Cooking Oil”?
RBD. Oil which is marketed as the high heat cooking coconut oil, is what we call an “RBD” oil. RBD, stands for Refined, Bleached and Deodorised.
RBD coconut oil is either made from copra, or the reused meat after Virgin Coconut Oil is produced, or made from oil prepared in a way not suitable for Virgin Coconut Oil use. Copra is dried coconut meat that has been sitting around for weeks or sometimes months before oil is extracted. Copra oil has to be refined to make it fit for human consumption. Moulds and any other contamination (the yellowness you see) are sterilised by steam distillation and are harmless by the time you eat it.
Virgin coconut oil always come from fresh coconuts that have just been split open. It is a whole food prepared under hygienic conditions, and needs no refining. All the coconut oils we carry are pure unrefined coconut oils. Once coconuts are opened, the oil is extracted by cold pressing, centrifuging or natural fermentation within hours. None of our oils have been boiled or steam-distilled.
Virgin coconut oil is naturally great for cooking, baking and even deep frying. The smoking point of virgin coconut oil is about 177 degrees C. When deep frying with it, it’s easier if you have a deep fryer with a thermostat, but a frying pan will work if you don’t let it smoke.
As for baking, you can use a much higher oven temperature (180-250° C) because the moisture within the baking protects the oil.
The rule of thumb is that if the coconut oil has no smell or taste, then it has been refined, bleached and deodorised. Consequently, phytonutrients are missing.
Virgin Coconut Oil suppresses appetite, so you can sometimes serve less, when you use Virgin Coconut Oil. For example, scones made with Virgin Coconut Oil are VERY filling.
Coconut Oil Recipes
Here are some easy ways to eat more Coconut Oil with little fuss.
Why take consumption slowly at first?
Virgin Coconut Oil is a revitalising oil. It gives your system a rev up, and if you change your diet all of a sudden, you digestive system may not respond in the normal ways. So just build things up slow and steady. When your body is telling you it has had too much, for now, don’t increase the amount each day.
Coconut oil speeds the metabolism of your body. It also uses less energy to digest. If you want more information on Coconut Oil, I suggest you read the book by Dr Bruce Fife, The Coconut Oil Miracle. We can’t provide individual health advice beyond this general guideline.
We don’t recommend a different grade of oil for cooking
Refined, “cooking grade” Coconut Oil is not Virgin, and it lacks something. Let’s have a look at what that is. Humble Virgin Coconut Oil has immune boosting plant food.The myth includes the notion that you need a separate grade of oil for cooking.
Virgin oil, as opposed to cooking grade, refined Coconut Oil, gives all that the tree can give as an oil. None of the antioxidants are heated out of the oil.
Where can you see our Coconut Oil NZ range?