July 2016

Whether it is your first time using Virgin Coconut Oil, or you are a 'seasoned' veteran of this magnificent oil, we'd love to share some tips with you on how to get the most out of the oil in your jar. Tip #1: Temperature When cooking with any vegetable oil, you should always be conscious of the temperature of the oil.  We always have small temperature gun handy.  We like the Nubee, which you can find on amazon here.  It costs about US$15 and should last for years. Virgin Coconut Oil should not be heated past 350 Fahrenheit.  This is the oil's smoke point.  The smoke point is the point at which the fat molecules in the oil start to break down. When the fat breaks down the oil is inundated with shards of fat molecules known as free fatty acids.  These should not be

Ingredients and Tools: One Cassava or Starchy Tuber 1 Cup SoloCoco Coconut Oil 1 Cup White Vinegar 2 Tablespoons Coconut Aminos A few pinches of Coarse Sea Salt A kitchen thermometer (we use an infrared one $15 on Amazon) Total Prep Time:  15 mins Brining Time: 30 mins Total Cook Time 8-10 mins depending on batch size Steps: Peel your cassava or other tuber so that only the flesh is left. This is easiest with a potato peeler. Cut into small fry-like sticks. Place the cut tuber into a bowl or deep container. Add one cup of white vinegar to the bowl. Add 2 tablespoons of coconut aminos, we like Coconut Secret. Add some salt to the bowl, about 1 and a half tablespoons. Let sit for 30 minutes. This is basically a water exchange process. During these 30 mins the salt will swap the tasteless water in the tubers