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Cooking With Virgin Coconut Oil Like A Pro , 3 Tips

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 consumed as they can be detrimental to your health.  This is why you want to avoid heating the oil past 350 F.

On the other hand, you don’t want to add start cooking the food with cold oil, as the food can absorb excess fat if your oil is too cold.

Pro Tip:  For a perfect, neutral cooking temperature, start cooking your food with SoloCoco when it reaches about 315F.  Remember, when you add your food to the pan, it will cool down the oil so you should raise the heat of the pan after you add whatever you are cooking.  We recommend using medium heat when cooking with SoloCoco.

Tip #2: Reusability

Virgin Coconut Oil (VCO) is a very special cooking oil because it is mostly saturated fat.  This makes it unlike any other cooking oil that you use.

Saturated fats are the most stable fats in nature.  This means that the fat molecules don’t break down as easily.  This stability means that you can reuse VCO for months at a time if you never heat it past 350 F.  It will not degrade in quality and effectiveness.

Pro Tip:  For max efficiency, fry using VCO in a small saucepan and in small batches; then allow the oil to cool, strain with a colander and store in a separate glass jar for reuse.  You can reuse this oil for months if you don’t heat it past 350F.

Tip #3: Three steps to a perfect crisp

1. Brine:  Soak the foods you are going to fry in a salt water bath for at least 30 mins.  You could also add some seasoning to the brine water.  When you do this, you are exchanging the tasteless water that is inside the uncooked food for your seasoned water… much better.  Be sure to pat completely dry once the brining time is up.

2.  Heat the oil to 315-330F and add the food in small batches.  Once you’ve added the food, the oil will cool down significantly.  This is where you want to raise the pan temperature slightly slightly.

3.  The final key is to not overcook the food because it will dry out in the center. After you’ve added the food, you want the oil temperature to come back up slowly to 340F.  Once it has reached this target temperature, you should keep it there as the food browns for a minute or two and then remove it from the pan into some paper towels.

These are the simple steps to world class creations with Virgin Coconut Oil!  You can buy some SoloCoco here.  Thanks for visiting us!

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