What do you guys use this in. Can it replace any other oils? Any good recipes?
I am a huge fan of coconut oil. It is my number 1 dietary fat and I use it in multiple ways.
Cooking-wise, my favorite is cooking eggs with it. Other than that, you can use it to grease the pan for anything you might cook and it will add a nice ‘soft’ coconut flavor.
I will let it melt into potatoes, vegetables, onto Ezekiel bread, and sometimes I will just take chunks of it and put it in Greek yogurt or oatmeal.
Do some experimenting of your own and see if you can find some new ways to use it, but those are my favorites.
I use it in eggs or on regular toast.
I also just take a spoonful and eat it sometimes. Or melt some in a shot glass and drink a shot.
I cook eggs and bacon with it.
just used it in a cookie recipe as well, good times
It pretty much makes everything taste better. Eggs, as mentioned, are incredible when cooked with it.
I sometimes eat it by the spoonful on its own…
Apart from cooking and using in shakes I’ve been taking spoonfuls to supplement, tried 2 to 4 tablespoons without a problem. 6 was too much, I got an adverse reaction from this (felt warm, nauseous etc). Is this typical of oils in general or just coconut oil or perhaps step changing up slowly? I’ve been on IF for the last 2 months and trying to get my macros in which is why I went for the higher dose. The quality of my coconut oil is good and still fresh so couldn’t really explain the adverse reaction. Any help is appreciated.
While cooking I will put a spoonful in my mouth and swish it between my teeth and gums for 15min where I then proceed to spit it out.
It’s supposed to be good for gum health and be a natural teeth whitener. Google Coconut oil pulling.
Man, some of you guys have some cajones.
cooked eggs/bacon with too much once, nothing crazy I didn’t think my wife was nauseous all night, my stomach didn’t feel too hot either.
I always combine coconut oil w/ EVOO; coconut protects EVOO, EVOO adds moisture. Fry chicken or potato in iron skillet.
I put it in my shakes with banana protein powder and a real banana. Great combination taste-wise.
I use it every morning for my eggs. IMO it’s not great for high-heat cooking because it will burn up/evaporate pretty quickly. If you’re cooking a steak or chicken in a pan you’re probably better off with olive oil or grapeseed oil. My steaks cooked with grapeseed oil have been turning out great lately.
It’s the only oil I fry with.
[quote]dcolacu1 wrote:
I use it every morning for my eggs. IMO it’s not great for high-heat cooking because it will burn up/evaporate pretty quickly. If you’re cooking a steak or chicken in a pan you’re probably better off with olive oil or grapeseed oil. My steaks cooked with grapeseed oil have been turning out great lately.[/quote]
Coconut oil is actually very heat stable, Olive oil is not. Olive oil will burn and oxidize much faster at high temperatures than Coconut oil. Anything you fry in a pan should be done with Coconut oil.
V
How about using PAM spray. Would this be okay when frying eggs, chicken, or anything else is a pan?
[quote]Vegita wrote:
[quote]dcolacu1 wrote:
I use it every morning for my eggs. IMO it’s not great for high-heat cooking because it will burn up/evaporate pretty quickly. If you’re cooking a steak or chicken in a pan you’re probably better off with olive oil or grapeseed oil. My steaks cooked with grapeseed oil have been turning out great lately.[/quote]
Coconut oil is actually very heat stable, Olive oil is not. Olive oil will burn and oxidize much faster at high temperatures than Coconut oil. Anything you fry in a pan should be done with Coconut oil.
V[/quote]
agreed
as far as PAM spray, depends on the oil. we use it, but try to do so sparingly.
[quote]Vegita wrote:
[quote]dcolacu1 wrote:
I use it every morning for my eggs. IMO it’s not great for high-heat cooking because it will burn up/evaporate pretty quickly. If you’re cooking a steak or chicken in a pan you’re probably better off with olive oil or grapeseed oil. My steaks cooked with grapeseed oil have been turning out great lately.[/quote]
Coconut oil is actually very heat stable, Olive oil is not. Olive oil will burn and oxidize much faster at high temperatures than Coconut oil. Anything you fry in a pan should be done with Coconut oil.
V[/quote]
I was under the impression that smoke point was the key. According to Smoke point - Wikipedia the smoke points for different oils can be all over the place depending on the quality and refinement of your particular brand. Different kinds of olive oil are all over the chart. Whenever I try coconut oil at high heat, it is usually gone before long and my meat sticks to the pan. I made the switch to grapeseed oil for beef/chicken since that’s what Robert Irvine does for most meats and I think he’s an excellent chef. Again, I love coconut oil for eggs, but I personally have had better results with grapeseed at high heat.
[quote]XanderBuilt wrote:
Apart from cooking and using in shakes I’ve been taking spoonfuls to supplement, tried 2 to 4 tablespoons without a problem. 6 was too much, I got an adverse reaction from this (felt warm, nauseous etc). Is this typical of oils in general or just coconut oil or perhaps step changing up slowly? I’ve been on IF for the last 2 months and trying to get my macros in which is why I went for the higher dose. The quality of my coconut oil is good and still fresh so couldn’t really explain the adverse reaction. Any help is appreciated.[/quote]
I never have a problem with it, but I also cook with it and hardly ever eat more than a tablespoon straight. I have eaten dishes with up to 2 or 3 tablespoons max. 6 might just be too much.
[quote]dcolacu1 wrote:
[quote]Vegita wrote:
[quote]dcolacu1 wrote:
I use it every morning for my eggs. IMO it’s not great for high-heat cooking because it will burn up/evaporate pretty quickly. If you’re cooking a steak or chicken in a pan you’re probably better off with olive oil or grapeseed oil. My steaks cooked with grapeseed oil have been turning out great lately.[/quote]
Coconut oil is actually very heat stable, Olive oil is not. Olive oil will burn and oxidize much faster at high temperatures than Coconut oil. Anything you fry in a pan should be done with Coconut oil.
V[/quote]
I was under the impression that smoke point was the key. According to Smoke point - Wikipedia the smoke points for different oils can be all over the place depending on the quality and refinement of your particular brand. Different kinds of olive oil are all over the chart. Whenever I try coconut oil at high heat, it is usually gone before long and my meat sticks to the pan. I made the switch to grapeseed oil for beef/chicken since that’s what Robert Irvine does for most meats and I think he’s an excellent chef. Again, I love coconut oil for eggs, but I personally have had better results with grapeseed at high heat. [/quote]
Cooking results or health results?
Coconut oil (the MCT’s in it) have been shown to start fat burning and stop fat gaining genes. Very cool stuff.
[quote]BulletproofTiger wrote:
[quote]dcolacu1 wrote:
[quote]Vegita wrote:
[quote]dcolacu1 wrote:
I use it every morning for my eggs. IMO it’s not great for high-heat cooking because it will burn up/evaporate pretty quickly. If you’re cooking a steak or chicken in a pan you’re probably better off with olive oil or grapeseed oil. My steaks cooked with grapeseed oil have been turning out great lately.[/quote]
Coconut oil is actually very heat stable, Olive oil is not. Olive oil will burn and oxidize much faster at high temperatures than Coconut oil. Anything you fry in a pan should be done with Coconut oil.
V[/quote]
I was under the impression that smoke point was the key. According to Smoke point - Wikipedia the smoke points for different oils can be all over the place depending on the quality and refinement of your particular brand. Different kinds of olive oil are all over the chart. Whenever I try coconut oil at high heat, it is usually gone before long and my meat sticks to the pan. I made the switch to grapeseed oil for beef/chicken since that’s what Robert Irvine does for most meats and I think he’s an excellent chef. Again, I love coconut oil for eggs, but I personally have had better results with grapeseed at high heat. [/quote]
Cooking results or health results?
[/quote]
Cooking results. I’ve been using coconut oil for about a year and grapeseed for about a month. I typically have good HDL/LDL/total chol. numbers and haven’t been tested in about a year and a half so I can’t make any objective comments on health results.