The boiling point of virgin coconut oil is 350 ° F - ideal for baking and frying. Refined coconut oil has a boiling point of 400 ° F, which makes it a better alternative to frying or cooking at higher temperatures. In most cases, you can replace coconut oil 1: 1 with other oils and butter.
Cooking with coconut oil. Organic extra virgin coconut oil is suitable for frying all foods, be it eggs, meat, fish or vegetables.
Our favorite healthful fats for frying are avocado oil, canola oil, and olive oil. Coconut oil is another popular choice for frying, but its health benefits are controversial due to the high saturated fat content in the oils. Remember that some olive oils fall into the category of extra virgin olive oils.
Winner: Coconut oil is the healthiest oil for frying. Studies have shown that quality does not deteriorate even after 8 hours of continuous frying at 180 ° C (365 ° F) (2). Over 90% of the fatty acids in coconut oil are saturated, which makes it very heat resistant.
Benefits: Coconut oil is rich in lauric acid and healthy fats, making it a healthier alternative to frying than other oils. The oil is also odorless and tasteless, which protects the chicken’s taste and prevents flavor transfer.
The main difference between virgin coconut oil and refined coconut oil is that virgin coconut oil is unrefined while refined is refined. It uses high heat (often steam) and ground natural fuller earth that the oil passes through before being filtered.
Our advice: use breaded and whipped dishes, use the oil three or four times. For cleaner fried products like potato chips, you can use the oil at least eight times, and probably much longer, especially if you add fresh oil.
If you are looking to fry, slightly refined olive oil is a good solution. Extra virgin olive oil and rapeseed oil are closer to the center - you can cook them or with them, but not in the oven. But cooking or frying at high temperatures deserves low-smoke oils.
Cooking with olive oil
Studies suggest that olive oil is healthier than coconut oil. Secondly, olive oil contains more monounsaturated and polyunsaturated fats than virgin coconut oil. Coconut oil contains saturated fats, known as bad fats, and is recommended to be consumed in moderation.
OK, here are the healthiest edible oils you can have in your closet.
For freezing, choose an oil with a high smoke point (peanut, grape seed, safflower, soybean, sunflower, canola, and extra light olive oil are all good choices) and a neutral or type-appropriate taste. of food you are eating.
But coconut oil is perhaps the most unique due to its high content of saturated fatty lauric acid, which makes up about 40% of total fat (1). This makes coconut oil very resistant to high temperature oxidation. For this reason, it is ideal for cooking methods such as frying (2).
While a skillet is not necessary for perfectly cooked chicken (a cast iron skillet with a few inches of oil is fine), the type of oil is critical, so choose one with a thick smoke, such as canola or peanut.
Coconut oil also works well as a substitute for butter in most baked goods, as an additive to smoothies and desserts, and in a variety of sauces, dressings, and marinades. Viva Naturals is a great organic virgin coconut oil, but these other oils are also at the top of our list.
Refined oils recommended for high-temperature foods and frozen foods include safflower, sunflower, and high-oil peanut oils. These oils are varieties high in monounsaturated fats that are well suited to high temperatures.