If you’ll be frying and baking, go for refined coconut oil. It has a higher smoke point than unrefined, 400°F to 450°F. The oil is extracted from dried coconut meat and has a neutral taste and scent so you won’t be tasting coconut. The downside is that it has a short shelf life of about three months compared to unrefined coconut oil, which can last for up to five years. If you are doing a lot of baking at 350°F or below, go for unrefined expeller-pressed coconut oil. This oil is extracted from fresh coconut meat. The coconut meat is heated dry before it’s pressed. You can also buy unrefined cold-pressed coconut oil, made with a wet and cold process that extracts the coconut milk and oil. The cold process may help retain more nutrients, especially vitamin E. It also has a more robust coconut flavor, so you can bake with it, if it’s the flavor you desire, and you can moisturize your skin and hair with it too.
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May 16, 2024 at 04:47AM
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Snickers-Inspired Overnight Oats - EatingWell
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