post #1 of 1
Thread Starter 

I've cooked popcorn and fried fish in virgin coconut oil with no problem.  Only a slight coconut taste, but not so bad.  With fish, some coconut flavor actually works.   To see how versatile this oil can be I tried cooking some fries in it on my stove (frozen, regular cut fries, on about medium heat--about 5/10).  The first couple of batches were great.  Very crispy, and surprisingly little coconut taste.  However, while cooking the third batch I noticed the oil start to foam up a little.  I'm not sure if this was from the starch in the fries or the oil--I've never noticed it while using canola oil.   Is this normal for this kind of oil, or should I be using something else?  What kinds of cooking does virgin coconut oil lend itself to most?