In recent years, coconut oil has become the solution for every beauty-related problem, from skincare to hair masks, to makeup. Many people have forgotten the main use of this wonder oil, which is cooking. If you want to learn more about the use of coconut oil in the kitchen, keep reading.
You may have heard people calling coconut oil a “superfood.” A few decades ago, it was referred to as palmitin, which a saturated fat that serves as the main ingredient in things like margarine and cookies.
Coconut oil is 100% fat, 90% of which is saturated. It is extracted from the flesh of coconuts and Southeast Asian countries are the main providers. One tablespoon of coconut oil has 130 calories and 14 grams of fat, 13 of which are saturated.
Coconut can be virgin or refined. Virgin oil is extracted using only a cold-press, free of solvents. Refined oil goes through several processes and contains additives most of the time.
If you are wondering how you can incorporate coconut oil in your day-to-day cooking, here are a few tips:
- The smoke point of coconut oil is 350°F for virgin oil and 400°F for refined oil.
- Coconut oil usually solidifies at room temperature, so it is best to heat it a little bit before measuring it, to get a precise value.
- Coconut oil in spray form can be used to grease baking pans.
- It can be stored in a fridge or a pantry.
Why you should give coconut oil a try
Coconut oil is very rich and full of flavor, and it substitutes butter extremely well. Even more, this superfood is actually healthier for you than other alternatives, as it contains lots of antioxidants and it can even boost up your thyroid function and kill bacteria and viruses.