Cooking with Coconut Oil
Coconut oil is so versatile it is hard to sum it up in a few short sentences. For cooking though it can be used in a smaller variety of uses in the kitchen that’s easier to share. Pure coconut oil is odorless and tasteless. It is solid below 74 degrees and liquid above 75 degrees which makes it easy to store in a cooler place without it going bad. Because it is odorless and tasteless you might think, then why use it?
If you’re looking for an alternative to butter or oil in your favorite recipes, then the odorless and tasteless factor really comes into play. It doesn’t leave a coconut taste or smell in your noodles for spaghetti or give your chicken that taste either. In truth, coconut oil can replace butter, margarine, cooking oils and sprays for healthier and easier options. It can even be used in baking. Replacing your stick of butter with coconut oil will help to give a smoother, and yet subtle texture to your breads, pastries, favorite treats and others. Use it to help pan sear your chicken, butter your noodles, make your favorite treats and deserts and even use it to season your pots and pans.