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From:	Deborah (Recipes.vegsource.com)
Subject:	Re: coconut oil
Date:	July 12, 2009 at 8:33 pm PST

In Reply to: coconut oil posted by susan on July 12, 2009 at 9:35 am:

I love coconut oil. For cooking,
greasing cast-iron pans, lots of things!

Sub coconut oil for butter or marg in
cookies and cakes for a subtle coconut
flavor. Great in white cakes topped
with chocolate icing!

Use to stir-fry Asian dishes, especially
Thai and Vietnamese.

---

Other high-temperature cooking oils:

Peanut oil
High-oleic safflower oil
High-oleic sunflower oil
Refined sesame oil (not smoked)

Most health-food brands of oil
have the recommended cooking temperature
on the label, so be sure to check.

---

Here's a useful tip:
Mixd a spoonful of liquid lecithin
into a cup of any of the above oils
(including coconut oil), and it becomes
a no-stick cooking oil for pans!

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