R J
Member
- Joined
- Sep 30, 2020
- Messages
- 414
Never used it before. Sometimes I get mad Chinese takeout craving and would like to make it myself to control the ingredients. Any comments?
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Never used it before. Sometimes I get mad Chinese takeout craving and would like to make it myself to control the ingredients. Any comments?
It's the best possible oil you can deep fry in (excepting maybe beef tallow). Zero PUFAs, 10% Stearic Acid, high smoke point. Highly Recommend.
What exactly are you deep frying? Who says you even need to deep fry? Just flour and use a pan stir fry with butter, and throw some water in there to steam the inside.
You know this is the 21st century right and you can use no oils in an air fryer?
I've deep-fried potato chips in regular refined coconut oil - delicious. Also bake them in the oven with a bit of CO sometimes.
could you please also recommend the supplier?It's the best possible oil you can deep fry in (excepting maybe beef tallow). Zero PUFAs, 10% Stearic Acid, high smoke point. Highly Recommend.
could you please also recommend the supplier?
Oh, thanks for fast response.I've been using Bulk Apothecary, but there might be better suppliers out there.
Dan Wich's Toxinless page is a great resource for this- Coconut oil sources and quality issues - Toxinless
Oh, thanks for fast response.
I just got 7 pounds from Bulk Apothecary and it looks not so good, some solid chunks floating in almost liquid oil (the temp. was 75 F), it is solidifying when cooled in fridge, but melting at room temp of 75F. Did you experiencing something like this with them? I'm asking because you said there might be better suppliers out there.
Yeah, it looks like mixed oils.Sounds like regular coconut oil. 92 degree coconut oil appears to be fully hydrogenated. Mine is still solid, but softer, at temps in the 80s. I have some regular coconut oil that is mostly liquid at similar temps.
Hydrogenated CO does that. When it is near the melting point for a long time, the stearic acid seems to coagulate into these little balls. It's normal. You can just melt it properly and mix a bit if it bothers you.Yeah, it looks like mixed oils.
I just never before used 92 degree, neither this company, just wondering about their reputation. Need to contact them,
thank you.
thanks, but 75 isn't ''near the melting point'' of 92Hydrogenated CO does that. When it is near the melting point for a long time, the stearic acid seems to coagulate into these little balls. It's normal. You can just melt it properly and mix a bit if it bothers you.
Try to pinpoint what it is that you are craving. Is it the fat? Is it the salt? Is it the starch? Is it the umami?Never used it before. Sometimes I get mad Chinese takeout craving and would like to make it myself to control the ingredients. Any comments?
could you please also recommend the supplier?
It's the best possible oil you can deep fry in (excepting maybe beef tallow). Zero PUFAs, 10% Stearic Acid, high smoke point. Highly Recommend.
What?thanks, but 75 isn't ''near the melting point'' of 92
Try to pinpoint what it is that you are craving. Is it the fat? Is it the salt? Is it the starch? Is it the umami?
Sometimes finding out what exactly the craving is, makes it easier to quench it without having to eat all the harmful things that come with it. In any case, making a version without the soy oil is certainly the lesser of two evils.