Re: virgin coconut oil *should* taste and smell like coconut.

[Guest guest]

Actually, I mentioned that I did like the smell and taste of coconut in the

virgin coconut oil. However, I don't want EVERYTHING I cook in it to necessarily

taste and smell like coconuts. If I did, I would simply eat coconuts all day. No

puzzle here, really....

[Guest guest]

> This is all strange to me. It reminds me of some people in the US

> trying to grow a type of jalapeno pepper with no heat. When I heard

> about that I wondered - what's the point?

The point is that nowadays, everybody knows they are supposed to be

worldly and sophisticated, though the tastes of the majority are as

narrow as they have ever been, though there may be a little drift. The

solution: food that looks like something you know is sophisticated,

but tastes like nothing out of the ordinary. I call this

pseudosophistication.

By the way, they are also breeding habaneros for mildness. Now there's

a crime.

[Guest guest]

Jim

I have found a way to deodorize and remove taste of vcno without it undergoing

RBD oil chemical high heat treatments. No need for stoves either.

virgin coconut oil *should* taste and smell

like coconut.

On Fri, 24 Sep 2004 12:49:17 -0700, P & M Banagal <pbanagal@...> wrote:

> Micki

>

> Sorry to say but virgin coconut oil when heated will definitely smell and

taste coconutty. The stronger and longer it is heated the stronger the smell

and taste would be, also the color changes.

-----------

I've always been puzzled about the objection to coconut oil tasting

like coconut. The more natural a product - and that's why you pay a

premium for virgin coconut oil to begin with - the closer it will

taste or smell like the source. If people were to take VCNO for health

benefits on a regular basis, they will just have to learn to accept

and even like the smell and taste of coconut. Which is quite good to

people who like it to begin with.

The quest to totally remove the coconut smell is to " deodorize " it as

is done to commercial coconut cooking oil. So if that's your

preference, then just use RBD oil but accept that it has been heat and

chemically processed and is hardly a " virgin " any more.

A similar condition exists in Extra Virgin Olive Oil - which has a

strong fruity flavor and aroma. But that's the way olive oil should

taste like to begin with. Yet in the quest for a bland product for a

broader audience they came out with " Light " Olive Oil which has a lot

of the olive flavor removed.

This is all strange to me. It reminds me of some people in the US

trying to grow a type of jalapeno pepper with no heat. When I heard

about that I wondered - what's the point?