Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 Kim, I remember having the same question, and the same experience. I had a few flops; I think you can use slightly less CO oil than other oils. I mixed 1/2 butter, 1/2 coconut oil at first. That tastes good. Then I gradually got to know it better; now I always saute or fry in CO oil (meats, eggs, veggies in the frying pan), and always try to use at least partial CO oil in baking, but with judgement. It is a heavy oil. Baked goods keep very well (no mold). If I'm doing grilled cheese sandwiches, french toast, etc., on the griddle, I always use CO oil, sometimes w/butter too. It gives a lovely golden crispy finish. I use the Expeller Pressed (no odor, grainy texture) for everyday use, and the Virgin Cold presed (cocnutty) oil for raw things like smooothies. Don't give up! -Blair > Has anyone baked with CO???? > If so, please tell me how it worked. > I tried it tonight, and it didn't turn out well. > Thanks, > Kim > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 I tried making a pie crust using CO instead of vegetable shortening and it did not turn out; but I am not very talented at pie crusts anyway. I have replaced vegetable oil with CO in muffins and they turned out excellent. For fruity muffins, I use virgin CO and it imparts a great flavor to compliment the fruit. Good luck if you try again. What were ytou baking? Wayne & Kim Sharples <wksharples@...> wrote:Has anyone baked with CO???? If so, please tell me how it worked. I tried it tonight, and it didn't turn out well. Thanks, Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 I must admit ,I have not tried coconut oil in pie crust.I thought about it last week . My neighbor picked all her apples in preparation for Charlie headed our way and gave me a bag full of them.But before I could try too make the crust , my impatient eldest son bought some frozen crusts.Yes , I know icky, icky , trans fats .Next time I will experiment. But Iv never been a pie crust maker before.so if anyone has a good recipie...And I will use butter if the coconut oil is notgoing to work. IN NC Hosbrough <snicketmom@...> wrote: I tried making a pie crust using CO instead of vegetable shortening and it did not turn out; but I am not very talented at pie crusts anyway. I have replaced vegetable oil with CO in muffins and they turned out excellent. For fruity muffins, I use virgin CO and it imparts a great flavor to compliment the fruit. Good luck if you try again. What were ytou baking? Wayne & Kim Sharples <wksharples@...> wrote:Has anyone baked with CO???? If so, please tell me how it worked. I tried it tonight, and it didn't turn out well. Thanks, Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 I used cake mix and it called for 1/3 vegetable oil. I used RBD coconut oil. It was fine. baking with CO Has anyone baked with CO???? If so, please tell me how it worked. I tried it tonight, and it didn't turn out well. Thanks, Kim Quote Link to comment Share on other sites More sharing options...
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