broccoli<3 Posted March 17, 2013 Share Posted March 17, 2013 Can anyone suggest a oil suitable for roasting that is liquid at room temp? I've been using coconut oil / ghee on the stove top and olive oil for dresings / drizzling on foods, but I'm still on the lookout for something to use for oven roasting veggies etc. I know I could just melt coconut oil ... but it's a extra layer of complexity I don't want in my life right now Link to comment Share on other sites More sharing options...
Susan W Posted March 17, 2013 Share Posted March 17, 2013 Why melt it? I simply grab a blob of co or ghee and rub it all over. Easy peasey. Link to comment Share on other sites More sharing options...
broccoli<3 Posted March 17, 2013 Author Share Posted March 17, 2013 It's a little hard to get a even distribution with vegetables like broccoli, or even just a whole bunch of diced veggies. I prefer to mix them up in a bowl with oil and spices, then onto a baking tray & into the oven. Link to comment Share on other sites More sharing options...
Susan W Posted March 17, 2013 Share Posted March 17, 2013 I see. I do it all the time and it works great. I guess there is a liquid co. I know nothing about it. Link to comment Share on other sites More sharing options...
Guest Posted March 17, 2013 Share Posted March 17, 2013 I put my solid oil and veggies into the heated oven. I pull them out after a couple of minutes, add my seasonings, and stir to coat. This saves me an extra dirty dish. Link to comment Share on other sites More sharing options...
Susan W Posted March 17, 2013 Share Posted March 17, 2013 I put my solid oil and veggies into the heated oven. I pull them out after a couple of minutes, add my seasonings, and stir to coat. This saves me an extra dirty dish. Great idea. Never thought to do that. Link to comment Share on other sites More sharing options...
Derval Posted March 17, 2013 Share Posted March 17, 2013 I put the solid oil in the roasting pan in oven to melt while I'm prepping the veg then add the veg & seasoning and give it a stir to coat. Link to comment Share on other sites More sharing options...
Nadia B Posted March 17, 2013 Share Posted March 17, 2013 I put oil into container along with spices in the sink with warm water while I cut veggies. Then I put them into container and shake shake shake. Can't be more of an even distribution. Bonus - you can put your cooked veggies back in the same container after. Link to comment Share on other sites More sharing options...
Moluv Posted March 17, 2013 Share Posted March 17, 2013 I use Natures Way Liquid Coconut oil for what you are talking about. It stays liquid even refrigerated. It's non gmo, organic, hexane free. I get it at Vitamins Plus (which is a regional health food store). I also use it in an atomizer for a healthy spray oil as well as in mayo for a sweeter taste than olive oil. Link to comment Share on other sites More sharing options...
quindora Posted March 17, 2013 Share Posted March 17, 2013 I would use avocado oil or extra light olive oil. Coconut oil is damaged by high heat. Even the refined Spectrum coconut oil is only rated to 365 F. Here are some useful charts, as well as other info on oils: http://www.marksdail.../#axzz2NoZDVqBJ http://www.spectrumo...623ec41cb5b.pdf http://en.wikipedia....ion_end-product Link to comment Share on other sites More sharing options...
broccoli<3 Posted March 18, 2013 Author Share Posted March 18, 2013 Thankyou all! Link to comment Share on other sites More sharing options...
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