Question about cooking with oil


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Sorry if this question has already been asked before, but I couldn't find the exact answer in previous threads...

I know that olive oil is not supposed to be used at hight temps, and that coconut oil is better to use on the stovetop, but what about in the oven? I really like using olive oil to roast cauliflower and broccoli in the oven, but does that also disrupt the oil like it would on the stovetop?

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Great question Isabella N.! Does anyone know what to use for cooking - in general - in place of coconut oil? I made a frittata (for the first time in my life) from a "Nom Nom Paleo" recipe - hoping that the coconut taste would "cook away" as I really dislike the taste of coconut - but alas....it did not. I'm seeing that many Paleo recipes suggest the use of coconut milk and coconut oil - so do I just have to deal with it for 30 days - or are there other magical replacements for butter out there? :-D

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Great question Isabella N.! Does anyone know what to use for cooking - in general - in place of coconut oil? I made a frittata (for the first time in my life) from a "Nom Nom Paleo" recipe - hoping that the coconut taste would "cook away" as I really dislike the taste of coconut - but alas....it did not. I'm seeing that many Paleo recipes suggest the use of coconut milk and coconut oil - so do I just have to deal with it for 30 days - or are there other magical replacements for butter out there? :-D

Ghee is fabulous and totally compliant. I use it all the time. The milk solids are removed so it's more stable. There is a list of good to cook with oils in ISWF. Spectrum has a coconut oil that has no taste (to me), so that may work for you.

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I haven't tried making ghee yet, but the refined coconut oil (I got Spectrum organic) has been a revelation. No coconut smell or flavor, and the texture it adds to what I'm cooking is insanely awesome. I don't think I'd like the unrefined kind, since I don't really like that smell/taste. But the refined stuff? Yes!!!

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i like to use ghee, and coconut oil for certain applications. did you make nom nom's curried beef frittata? i love all of her recipes, with the exception of that one, for the exact same reason - can't handle the coconut flavor in it.

my go-to cooking fat is definitely lard. we get a bunch of pork fat from our farmers (or i've bought it at the greenmarket). it's super easy to render, incredibly cheap, and works for almost everything.

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