cooking ideas with coconut oil

[Guest guest]

I don't know if this is of any interest to anyone, but I thought I would share

this.

We are fortunate enough to have recently been able to move to the Republic of

Panama where coconuts almost literally liter the streets. So we have begun

using coconut oil liberally in our cooking. I bought a few of those oil bottles

that have dispensor tops like the liquor bottles do in the average bar. In one

I put hot pepper and coconut oil, in another I put lots of crushed garlic and

coconut oil, in the third I put fresh sliced ginger and coconut oil. I leave

them out on the counter top at room temperature since this is only oil we use in

the kitchen, then from these bottles I dispense oil for frying and sauting. The

favors are wonderful this way. One problem is that while the bottles with

garlic and hot peppers have held up nicely the fresh ginger fermented. Next

time I guess I'll try adding some dry ginger since I think the fresh root was

too wet.

Has anyone tried any other variation of this idea with other spices I might

not have thought about? I'm thinking of trying an basil/oregano mix but I'm

wonering if the herbs will be strong enough to flavor without have to add so

much to the oil that it would be chewy from the herb content.

Becca Biderman

Panama Expertos

Helping you live the good life of Panama!

www.PanamaExpertos.com

[Guest guest]

Hi ,

Where are you living? And where are you finding a source of coconut oil?Is it

virgin or rbd? Enquiring minds want to know-since we will be following you some

day.

in NC

Biderman <rivkarut2004@...> wrote:

I don't know if this is of any interest to anyone, but I thought I would share

this.

We are fortunate enough to have recently been able to move to the Republic of

Panama where coconuts almost literally liter the streets. So we have begun

using coconut oil liberally in our cooking. I bought a few of those oil bottles

that have dispensor tops like the liquor bottles do in the average bar. In one

I put hot pepper and coconut oil, in another I put lots of crushed garlic and

coconut oil, in the third I put fresh sliced ginger and coconut oil. I leave

them out on the counter top at room temperature since this is only oil we use in

the kitchen, then from these bottles I dispense oil for frying and sauting. The

favors are wonderful this way. One problem is that while the bottles with

garlic and hot peppers have held up nicely the fresh ginger fermented. Next

time I guess I'll try adding some dry ginger since I think the fresh root was

too wet.

Has anyone tried any other variation of this idea with other spices I might

not have thought about? I'm thinking of trying an basil/oregano mix but I'm

wonering if the herbs will be strong enough to flavor without have to add so

much to the oil that it would be chewy from the herb content.

Becca Biderman

Panama Expertos

Helping you live the good life of Panama!

www.PanamaExpertos.com

[Guest guest]

Hi : I cannot substantiate the following because I don't remember where

I read it: But I have read to never put fresh garlic into oil and leave it on

the counter. It should be refrigerated because the garlic can breed botulism.

(hope I spelled that correctly). Please search the internet and check this out.

Thank you,

cooking ideas with coconut oil

I don't know if this is of any interest to anyone, but I thought I would

share this.

We are fortunate enough to have recently been able to move to the Republic

of Panama where coconuts almost literally liter the streets. So we have begun

using coconut oil liberally in our cooking. I bought a few of those oil bottles

that have dispensor tops like the liquor bottles do in the average bar. In one

I put hot pepper and coconut oil, in another I put lots of crushed garlic and

coconut oil, in the third I put fresh sliced ginger and coconut oil. I leave

them out on the counter top at room temperature since this is only oil we use in

the kitchen, then from these bottles I dispense oil for frying and sauting. The

favors are wonderful this way. One problem is that while the bottles with

garlic and hot peppers have held up nicely the fresh ginger fermented. Next

time I guess I'll try adding some dry ginger since I think the fresh root was

too wet.

Has anyone tried any other variation of this idea with other spices I might

not have thought about? I'm thinking of trying an basil/oregano mix but I'm

wonering if the herbs will be strong enough to flavor without have to add so

much to the oil that it would be chewy from the herb content.

Becca Biderman

Panama Expertos

Helping you live the good life of Panama!

www.PanamaExpertos.com

[Guest guest]

Hi ;

We are living in Panama City, Panama. I'm getting my coconut oil at the local

market. It's not the VCO type produced by the wet milling process (i.e.

Tropical Traditions, etc), but it's also not refined. I watch the lady

mill/grated the coconut copra and extract the oil. It's a little yellow, but

not from mold. There's a bit of the outer brown husk that colors the oil. I

filter it through a throw away coffee filter back at home and am able to remove

a lot more of the coloration. I keep the unused portion in the refrigerator and

it keeps well. I'm using from a batch I purchased back in October and it's

still fresh tasting.

Wilkins <montemomma2002@...> wrote:

Hi ,

Where are you living? And where are you finding a source of coconut oil?Is it

virgin or rbd? Enquiring minds want to know-since we will be following you some

day.

in NC

Biderman <rivkarut2004@...> wrote:

I don't know if this is of any interest to anyone, but I thought I would share

this.

We are fortunate enough to have recently been able to move to the Republic of

Panama where coconuts almost literally liter the streets. So we have begun

using coconut oil liberally in our cooking. I bought a few of those oil bottles

that have dispensor tops like the liquor bottles do in the average bar. In one

I put hot pepper and coconut oil, in another I put lots of crushed garlic and

coconut oil, in the third I put fresh sliced ginger and coconut oil. I leave

them out on the counter top at room temperature since this is only oil we use in

the kitchen, then from these bottles I dispense oil for frying and sauting. The

favors are wonderful this way. One problem is that while the bottles with

garlic and hot peppers have held up nicely the fresh ginger fermented. Next

time I guess I'll try adding some dry ginger since I think the fresh root was

too wet.

Has anyone tried any other variation of this idea with other spices I might

not have thought about? I'm thinking of trying an basil/oregano mix but I'm

wonering if the herbs will be strong enough to flavor without have to add so

much to the oil that it would be chewy from the herb content.

Becca Biderman

Panama Expertos

Helping you live the good life of Panama!

www.PanamaExpertos.com

[Guest guest]

Thats great to know you have found a source of coconut oil.If you are using it

It must taste pretty good. Someone told me Plantains fried in coconut oil are

the best .II found some oil in Bocas but it tasted burnt or smokey .Ihope you

are enjoying the new lifestyle.

I think we are going to end up in El Valle de Anton.We are looking for a

place there to retire in a few years.We are going to be looking at a place in El

valle The weekend of March 11th and 12th.We will be in the city on the 10th and

13th.Maybe we can meet.

Are you renting right now or have you found a permanent place.I grew up in the

old Canal Zone. I cant wait to go " home " .

IN NC

Biderman <rivkarut2004@...> wrote:

Hi ;

We are living in Panama City, Panama. I'm getting my coconut oil at the local

market. It's not the VCO type produced by the wet milling process (i.e.

Tropical Traditions, etc), but it's also not refined. I watch the lady

mill/grated the coconut copra and extract the oil. It's a little yellow, but

not from mold. There's a bit of the outer brown husk that colors the oil. I

filter it through a throw away coffee filter back at home and am able to remove

a lot more of the coloration. I keep the unused portion in the refrigerator and

it keeps well. I'm using from a batch I purchased back in October and it's

still fresh tasting.

Wilkins <montemomma2002@...> wrote:

Hi ,

Where are you living? And where are you finding a source of coconut oil?Is it

virgin or rbd? Enquiring minds want to know-since we will be following you some

day.

in NC

Biderman <rivkarut2004@...> wrote:

I don't know if this is of any interest to anyone, but I thought I would share

this.

We are fortunate enough to have recently been able to move to the Republic of

Panama where coconuts almost literally liter the streets. So we have begun

using coconut oil liberally in our cooking. I bought a few of those oil bottles

that have dispensor tops like the liquor bottles do in the average bar. In one

I put hot pepper and coconut oil, in another I put lots of crushed garlic and

coconut oil, in the third I put fresh sliced ginger and coconut oil. I leave

them out on the counter top at room temperature since this is only oil we use in

the kitchen, then from these bottles I dispense oil for frying and sauting. The

favors are wonderful this way. One problem is that while the bottles with

garlic and hot peppers have held up nicely the fresh ginger fermented. Next

time I guess I'll try adding some dry ginger since I think the fresh root was

too wet.

Has anyone tried any other variation of this idea with other spices I might

not have thought about? I'm thinking of trying an basil/oregano mix but I'm

wonering if the herbs will be strong enough to flavor without have to add so

much to the oil that it would be chewy from the herb content.

Becca Biderman

Panama Expertos

Helping you live the good life of Panama!

www.PanamaExpertos.com