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something OTHER than coconut oil or ghee for savory dishes?

Answered on September 12, 2014
Created January 27, 2013 at 12:10 AM

I am 26 days into my second Whole 30 and loving life! But while I love coconut in nearly any form, I am finding that I really don't enjoy the sweetness in some savory recipes-- particularly eggs. Made NomNomPaleo's prosciutto-wrapped frittata muffins the other day and I really struggled to eat them, even though they looked incredible. Can anyone recommend a good alternative that stands up to high heat or a way to get coconut oil to taste less coconut-y? (aside from ghee, which I don't especially like either.) Thanks!

366c23d69eadce094a2b22299c58a424

(2988)

on January 27, 2013
at 01:30 AM

We made scallops in duck fat just last night...excellent.

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12 Answers

2
51c66d8a6f3005628535a50a950b1c61

(1003)

on January 27, 2013
at 12:30 AM

Duck fat! Yum :)

366c23d69eadce094a2b22299c58a424

(2988)

on January 27, 2013
at 01:30 AM

We made scallops in duck fat just last night...excellent.

1
5f678ffff153bfc8a17ac1ee438c054f

on January 27, 2013
at 01:00 AM

Maybe save some bacon grease and use that!

1
Eb0ca37d18e4bb74fb31b2a6918e1809

(333)

on January 27, 2013
at 12:19 AM

Refined coconut oil. It has almost no coconut flavor, perfect for cooking at high heats without the coconut taste.

1
0382fa263de4c83328dc34a56e25437f

on January 27, 2013
at 12:16 AM

Lard. It's easy to render at home.

1
61844af1187e745e09bb394cbd28cf23

(11058)

on January 27, 2013
at 12:13 AM

Try a different brand of coconut oil. I've had some brands that are super coconutty in flavor and other brands that aren't.

0
Ed7403e397077dd1acdbf25c7f6e56ce

on January 27, 2013
at 04:06 PM

You don't need fat, necessarily (for cooking). If I forget to bring my butter or coconut oil to work I just start with a very small amount of water or stock. Bring it to a boil and add your food just like you would otherwise. Add water as needed so it doesn't dry up. Helps to have a boiling pot or hot tea kettle on hand to keep temp consistent.

I know this isn't ideal for keeping Macro ratios, but it shouldn't hurt occasionally or if you're getting your fat elsewhere.

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on January 27, 2013
at 04:49 AM

i love beef fat and bacon fat. i save it from any meat i cook.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 27, 2013
at 04:28 AM

Olive oil takes a fairly high heat. I know, I know, everybody says olive oil is bad for cooking. They're wrong.

0
7f8bc7ce5c34aae50408d31812c839b0

(2698)

on January 27, 2013
at 04:05 AM

Avocado oil or MCT oil. Both are relatively tasteless. MCT not so much for cooking but avocado oil has a pretty high smoke point.

0
4debe57f81d507bcb844f10b2ef38a83

(398)

on January 27, 2013
at 01:59 AM

Lard, beef tallow, red palm oil, duck fat, chicken fat, bacon fat. Hmm, I am imagining bacon fat (and maybe bacon bits) in zucchini muffins.

0
44d244d6254dc133df6234cfb616a7d1

on January 27, 2013
at 01:32 AM

REFINED COCONUT OIL....REG COCONUT OIL IS HIGHLY ALLERGENIC ANYWAYS....HIGHLY RECOMMEND IT PLUS ITS CHEAPER RAY PEAT

0
203e35ffd7fcab30f07320ad8b150c95

on January 27, 2013
at 12:17 AM

I tried swanson organic extra virgin coconut oil and another from trader joes (cant remember the exact name) I ended up returning both because the coconut taste over powered anything I cooked with it. I use spectrum organic coconut oil now, it doesn't have that sweet or coconut-y taste. (It actually doesn't have a taste at all) Hope this helps a little.

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