The uses of coconut oil expand to different areas. It is used in beauty sector, healthcare industry, and even in self-care aspect. Today, we will be focusing on how it is incredibly a flexible necessity in the kitchen. You may have heard it. Coconut oil is great for cooking and baking.
Cooking with Coconut Oil
A lot of culinary expert uses coconut oil for cooking because of its stable composition that can withstand high cooking temperature. This makes it perfect for sautéing, roasting, and frying.
This is condition refers to the smoking point—a temperature wherein a cooking oil begins to burn and smoke. When a cooking oil has been heated past its smoking point, it losses all of its nutritional content and generates toxic fumes which are extremely harmful to the body. This is why it is recommended not to use the same oil twice when frying.
Cooking is one of the best uses of coconut oil because of its high smoking point. In a common setting, a food is subjected to 350 to 450°F in cooking. It is thereby optimal to use a cooking oil that has a smoking point beyond the range of this numbers. Coconut oil can withstand a temperature up to 450°F, making it a good oil for cooking.
To sauté or stir dry, simply use coconut oil as you would use any other cooking oil. Because of its high smoking point, you can kick up the heat higher than when using a low smoke point oil. When the oil begins to turn gray and smokes intensely, this means that it has been overheated. By then, use a new set of coconut oil.
Baking with Coconut Oil
The uses of coconut oil in baking are incredible. Its versatile nature allows it to be a substitute or alternative for different conventional baking ingredients.
Because coconut oil somehow resembles the composition of butter, it can effectively replicate the butter’s role in baking. When substituting coconut oil for butter, reduce the amount of oil used to 25 percent.
Since coconut oil has a higher fat composition than butter and contains no water content, certain adjustments must be made. To counterbalance the lack of liquid in the recipe that usually stems off from the butter, add a dash of liquid in the recipe.
Another prominent baking uses of coconut oil is as a shortening alternative. It works as effectively as any other shortening when it comes to breaking down dough into shorter and softer units. In fact, because of its light molecular structure, it is more adept in coating every gluten molecules to prevent it from forming matrixes. So instead of using lard, butter or margarine, coconut oil can be used in their place.
To use coconut oil as a shortening, use a 1:1 replacement ratio. For every cup of shortening, use a cup of coconut oil as well. Expect for little variations of using an alternative. However, what is great about using coconut oil is that it has a subtle effect on the recipe. Just a crispier texture and a more golden hue. Nothing aggressive.