Infusing Coconut Oil

Discussion in 'Professional Chefs' started by foodie4life, Dec 18, 2009.

  1. foodie4life

    foodie4life

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    Any tips/techniques on infusing COCONUT OIL?
     
  2. petalsandcoco

    petalsandcoco

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    Can you give a little more information ?
     
  3. foodie4life

    foodie4life

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    I am developing a line of gourmet popcorns for a company here is SC. I have done dry ingredients, but they seem to burn in the kettle. Thought flavoring the oil might be a better solution. However there popcorn is popped in COCONUT OIL.
     
  4. ed buchanan

    ed buchanan

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    Coconut oil or most tropical oils are not to good for your health. You may want to try coconut xtract.
     
  5. foodie4life

    foodie4life

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    well i know that....however this is what they have been popping there corn in for 75 years. they just want me to help them expand there product line.
     
  6. nichole

    nichole

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    I haven't tried using coconut oil on pop corn. But I'll try soon. @Foodie, the reason why they burn maybe you set too much fire.
     
  7. foodie4life

    foodie4life

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    can you give me tips/techniques on INFUSING OIL
     
  8. gnnairda

    gnnairda

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    coconut oil is actually good for your health. it has a lower chance of Lipid peroxidation which effects DNA, protein and membrane structure, formation of age pigment and in the deposition of plaques associated with low-density lipoprotein modification. It serves as a good antioxidant that prevents free radicals . The transfat are medium chained fats that has been known to raise the metabolism . Then again there needs to be more studies on this. imo I believe its good for you on certain levels.

    Enough of that

    I have a recipe for Chili Oil
    2 cup vegetable oil
    1 cup dried red chile flakes
    keeps for 1 month

    mix together in a pan and cook on medium low heat for 20 minutes

    Cilantro oil
    1 bunch of cilantro and 3/4 oil
    puree them in a blender or w/e you got.
    refrigerate overnight and strain it. keeps up for 1 week.

    So based on those recipes you might be able to follow the chili oil recipe for dry ingredients and the cilantro recipe for fresh ingredients.
    I let my oil infuse with my ginger garlic paste and onion paste overnight( which has alot of spices like garam masala , tumuric,cumin,coriander , tomato paste), it adds more flavor when I cook curry.

    Hope this might give you a clue. these are recipes using vegetable oil but you can give it a shot.

    edit: for grounded spices I would heat it in oil on medium heat until it releases its aromatics ( around 1 min) and let it in infuse in the fridge at least overnight till you want to use it
     
  9. petemccracken

    petemccracken

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    Similar to "global warming", the "jury" is still out on "tropical oils" (read, highly saturated fats). There are a whole lot of people that have survived many long years eating nothing but tropical oils.

    The BIG concern, at present, is trans-fats, and we'll see where that goes.

    Without question, the whole saturated fats versus unsaturated fats versus trans-fats issue needs a considerable amount of validated, peer-reviewed, and controlled study to bypass the emotional and anecdotal arguments, either pro or con.