Coconut Oil
Beverly Hills
9 years ago
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Comments (19)
nerys54
9 years agolast modified: 9 years agomeyerk9
9 years agoRelated Discussions
Dlm2000 coconut oil
Comments (23)ellendi, I wash it out, just a quick shampoo. It leaves my hair very shiny, soft and bouncy and oddly enough not weighed down at all. (Doesn't take much to weigh my hair down.) I don't remember where I found the recipe so this is from memory ;) You fill a bowl with hot water. Then depending on hair thickness and length, put a TB or so of coconut oil in a smaller container and set that in the bowl of hot water so the oil liquifies. Then apply to the hair, massaging scalp and through to ends. Comb through with one of those wide combs with very thick teeth. (Sally's Beauty carries them.) Put hair up in a shower cap if you have one. Some leave on 30-60 minutes, some overnight. (Yes, old school, lol.) Some direct a blow dryer toward their hair to warm up the oil. I've done both an hour or so and overnight. Either way I rinse it really well and just do a very light shampoo, doesn't take much. It's like my hair just sucks up the oil. Oh, and they said it should be virgin cold-pressed, looks like crisco. I found it at Walgreen's in the vitamin aisle....See MoreCoconut Oil Revisited...
Comments (7)As a long time user of coconut oil, you use the same techniques making pastry with coconut oil that you would any other fat, and you can often use up to 25% less and get the same results for a lower fat pastry. Coconut oil can be used either as liquid for an oil crust recipe, or you can refrigerate or freeze coconut oil to make it solid and use it as you would a solid fat. If you use a food processor, be sure to freeze the coconut oil in 1 teaspoon portions, and blend it in short pulses. If you are using it as a liquid fat, follow an oil crust recipe for best results. When using it as a solid fat, add half of the fat to the flour mixture and blend until it is well distributed. This portion of the fat will coat the flour. Where fat coats the flour, the liquid can't penetrate and less gluten will form - hence the term short-crust pastry. The fat shortens the strands of gluten. This also is the tenderizer. Since a good pastry is a combination of tenderness and flakiness, the second half of the fat should be hard and solid when added. Grate hard refrigerated or frozen coconut oil on the big holes of a box grater and add it last to the pastry mixture. Work quickly if you have a kitchen temperature 75-degrees F or warmer. Mix the second addition lightly, leaving some larger chunks of the fat. This fat will create the layers of flakiness. Where there are large chunks of fat, the fat will melt and turn into steam in the oven. The steam lifts the layers of pastry to create flakiness. Now add the liquid. This same technique works with any hard fat. Any hard fat can be melted and used in an oil crust pastry. However, oil crust pastry tend to be tender and mealy, rather than flaky. Be sure to refrigerate the pastry before rolling it out so the fat hardens and the gluten relaxes. This time of the year my coconut oil is very soft/mushy due to the warm ambient temperature (coconut oil becomes liquid at 77-degrees F), while in the winter it's completely hard in my 62-degree kitchen. If you have LouAna brand coconut oil available (I can get it at Wal-Mart and my Kroger-associated Dillons store), it has NO coconut flavor, so it works well for applications you don't want that slight coconut flavor. Congratulations on your coconut oil adventure. I've been using it for about 20-years now and haven't had shortening or cooking oil in my home for even longer than that. -Grainlady...See MoreAnother perspective on coconut oil
Comments (8)That's how some of the commenters found out. For me, one of my fat-processing issues was obvious from childhood because of digestive issues. The other is the one I shared with my father; saturated fats build up in our arteries very quickly after they're eaten (or, in the case of coconut oil, rubbed on my skin). My dad was in bad shape heartwise in his forties, but turned his health around by giving up saturated fats. This was before anyone heard of cholesterol, etc.; he had a doctor who was ahead of his time. The few times he ate the wrong fats in a restaurant meal, he ended up in the hospital. Still, until fairly recently the medical authorities insisted fat build-up was a slow process, and no one could possibly get chest pains that way. I remember my cardiologist's shock when he drew my blood for a test and found so much fat floating in it. (Sorry--that sounds gross.)...See MoreCoconut oil not healthy?
Comments (30)I like two bits from that, Writersblock, especially. ...David Klurfeld, National Program Leader for Human Nutrition in the Agricultural Research Service of the U.S. Department of Agriculture ... wouldn’t recommend saturated fats as health foods. But he felt the new AHA review was simply selecting the studies that reinforced its preconceived views. The AHA’s conclusions are that you shouldn’t try to lower your total fat intake, but instead, replace saturated fat with unsaturated fat, combined with a healthier lifestyle. Not poison. Not health food. Just food. But not really the "last word". Right? What I find more interesting is the recent announcement that EVOO might help protect you from the brain plaques associated with Alzheimers....See MoreLindsey_CA
9 years agolrbookhardt
8 years agoJosephine Perry
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8 years agoLisa Samson
7 years agolast modified: 7 years agolam702
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