Coconut oil options

[dogmom327]

I currently buy the unrefined coconut oil from Mountain Rose Herbs and really like it. However, sometimes I need to make something and it needs to not taste like coconut. DH is particularly sensitive to coconut taste and has started to complain. Apparently coconut flavored biscuits and onion rings just aren't his thing

I'm looking for opinions on which is better, keeping a tub of refined coconut oil around (probably from MRH) which should have less coconut taste for these occasions or relying on Spectrum organic shortening or safflower oil. FWIW, I do use butter whenever possible and I would be relying on unrefined CO for smoothies, etc.

[mamadelbosque]

I'd just keep some other kinds of oils around. I like to have a selection so that things are flavored appropriatly. Somethings are GREAT with coconut oil, some are OK. Others are GREAT with olive oil or better with a 'neutral' oil like grapeseed or corn (making sure its organic of course, especially if its from corn). But, thats just me.

[thedomesticdiva]

Palm oil shortening is another option - I believe it is flavorless.

I still have a gallon of Red Palm Oil that I am trying to finish up. I use a trick from Chinese Restaraunts - I put a piece of an onion in the oil as I start and I let it fry while I am frying everything until it turns black. This removes the flavor of the oil.

I think unrefined coconut oil is better than Spectrum shortening.

Sara

[Koalamom]

Make sure your coconut oil says "virgin" on it or it may be made from the shells. Healthy coconut oil is made from the meat. If it comes from the shells, it requires a bunch of toxic chemicals to create.