All About Coconut Oil скачать в хорошем качестве

All About Coconut Oil

I used Coconut Oil in my Friday Four Newsletter Apple Cake recipe this week, here's the scoop on it: Unrefined Coconut Oil (Also called virgin or extra-virgin coconut oil) • Processing: Made from fresh coconut meat, usually by cold-pressing or wet milling, with minimal processing. • Flavor & Aroma: Retains a distinct coconut smell and taste. • Color & Texture: Typically, clear when melted, white when solid. • Smoke Point: ~350°F (177°C), so better for low to medium-heat cooking. • Nutrients: Retains more phytonutrients, antioxidants, and natural compounds. • Best Uses: Adds coconut flavor to dishes (curries, baking, smoothies). Skin and hair care (more natural, less processed). Ideal when you want the “coconut essence” to come through. Refined Coconut Oil • Processing: Made from dried coconut meat then refined to remove impurities, sometimes using steam or natural filters. • Flavor & Aroma: Neutral—no coconut taste or smell. • Color & Texture: Clear when melted, white when solid, similar to unrefined but without aroma. • Smoke Point: ~400–450°F (204–232°C), higher than unrefined, so better for frying, roasting, and sautéing. • Nutrients: Loses some antioxidants and compounds during refining, but still contains healthy medium-chain triglycerides (MCTs). • Best Uses: High-heat cooking and frying. Baking when you don’t want coconut flavor. General-purpose oil substitute.