Re: Tip on Frying with coconut oil

[Guest guest]

Try to avoid reusing cooking oil. They are not meant for reusing. Overheated

oil can cause health problems. Never let your cooking oil smoke. If your oil

got too hot and turned yellow, discard it and start all over again. This info i

got from a book i read....can't remember the title.

Tip on Frying with coconut oil

We have a flat-bottom wok that we keep on the back of the stove with

oil for deep frying. It used to always have canola oil in it til I

read Nourishing Traditions and Fife's books. Now I will use lard or

coconut oil.

A problem came up last week, when I strained the crud out and topped

up the oil with coconut. It had canola (that DH was using up) and

maybe some lard in it already. When we fried some catfish nuggets, the

oil combo really foamed up. Foamed over once. This could really be

dangerous.

Since I thought maybe the foaming had something to do with the combo,

I wanted to try just coconut oil. After all, RDB coconut oil used to

be widely used in restaurants, where foaming would not be acceptable.

Tonight I did the nuggets in just RDB coconut oil. It fried just fine.

No more bubbling than usuall when you add something and no foaming at

all. Also I fry the fish at 375*-400* and there was no smoking. It was

just fine and actually it seemed that less of the coating came off in

the oil, but I'm not really sure about that.

Anyway just be careful til you get a feel for it.