Quote:
Originally Posted by crunchymum
oh, ok... for some reason i was thinking just using it in the pan or whatever... i do know that it has a much higher heat point than other oils, and because it's primarily saturated fat it doesn't oxidize like unsaturated fats do.
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I have no clue. I know that some fats make a recipe dry and crumbly, like shortening. Some fats make a recipe creamy and rich, like butter. Some make the same recipe thin and crispy, usually the runnier fats like oils. I know that Smart Balance is a thinner, runnier fat than Earth's Best, though they're both butter substitutes.
What is coconut oil going to do? It's not an oil exactly, nor is it a spread.