Coconut oil is oil pressed from the meat and liquid of coconuts. The word coconut is a misnomer, as coconuts are not nuts but drupes or fruits containing a single seed (like peaches). It contains as much as 90% saturated fat. It is stable, resisting oxidation and rancidity, and typically remains solid at room temperature.
– Coconut oil can be used as a one-to-one substitute for other cooking oils, but you will get the best results if you keep a few things in mind.
– Unrefined coconut oil can be used in most cooking applications, such as baking and medium-heat sautéing. But refined coconut oil, with its high smoke point, will hold up better for high-heat cooking.
– When you pull your coconut oil out of the cabinet in the middle of summer, it may be liquid. If this happens and you need solid oil for your recipe, measure the required amount and put it in the fridge until it solidifies again.
– Conversely, solid coconut oil quickly melts for uses that require liquid fat; place it in a saucepan over low heat or stick it in the microwave for a few seconds. Ensure your other ingredients are at least room temperature; otherwise, the coconut oil will solidify again as soon as you pour it in.
When using coconut oil instead of butter or shortening, measure out 1/4 less coconut oil than the amount of fat called for in the recipe. Coconut oil has a higher fat content, meaning you need less. Note also that it may affect the texture of baked goods, especially those that use butter and not oil.
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