Asset Details
Do you wish to reserve the book?
If your conut oil'smoking in the pan, read this
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
If your conut oil'smoking in the pan, read this
Do you wish to request the book?
If your conut oil'smoking in the pan, read this
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Newspaper Article
If your conut oil'smoking in the pan, read this
2017
Overview
[...]for recipes where you don't want to taste coconut, refined is the best choice. Because it has lost some of its nutrients, some people think it's an inferior product, but it definitely has its uses in cooking. Unrefined coconut oil has a smoke point -- the temperature at which it breaks down and starts to smoke -- of 350 degrees (about the same as vegetable shortening), which is low, so you might not want to choose this one for serious frying; refined coconut oil, with a smoke point of 400 degrees (about the same as canola oil), may be a better choice for that.
