Tropical Fats: Good

I'm way behind in my reading. This is from May, but definitely worth the read. Scott Kustes of Moder Forager, guest blogging at Mark's Daily Apple.

I now do all of my stir frys in coconut oil. It is by far the most pleasant fat I've ever worked with and cooked with. I even use it in non-cooked things, like a spoonful in a whey protein shake with vanilla and a couple of raw eggs, and heavy cream and ice in the blender. It offers a wonderful and light coconut flavor. It has a tremendously high smoke point, so it's great for the wok on full blast.

Here's another: heat some up in a sauce pan and use it as a dip for grilled shrimp, just like you'd dip crab or lobster in drawn, clarified butter. Yummy.


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1 Comments

  1. Justin on August 4, 2008 at 06:52

    I've had the same experience with coconut oil (prompted by the same post by Scott, incidentally). It is absolutely fantastic for using on the cast iron skillet — pork chops, steaks, fish, whatever. Also seems to make clean-up easier (than say lard, but definitely better than olive oil).

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