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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Anyone cook with coconut oil?
I've started experimenting with a few new things. I use agave syrup yesterday in place of sugar with great success, and plan to try coconut oil. Have you used it as a substitute for butter? Is it equal parts? Any tips or tricks? Anything I shouldn't try?
Pinterest has me on a cooking spree!
Re: Anyone cook with coconut oil?
you can use it as a spread like butter and fry/cook with it - it has a (I'm going to get this backwards I know) higher melting point than butter so it can get hotter and won't smoke.
I don't think I'd sub it in baking as a straight 1:1 ratio for butter though as I think it would have different melting properties and might make your baked good turn out too wet or too dry.
j+k+m+e | running with needles
It's kind of strange. It melts somewhere in the mid/high 70s so in the winter it might be completely white and hard as a rock and in the summer, you have a jar of clear oil instead. I don't think it's really ideal for a simple substitute for butter in baked goods like cakes & cookies but I haven't done extensive testing.
I have used it in a couple of quick breads with good results but I mostly use it for sauteeing, grilling, and oven-roasting things - and when it's preheated on a baking sheet in the oven, it makes the best sweet potato fries
I've been using apple sauce instead of butter in baking with great results... I might try 1/2 apple sauce and 1/2 coconut oil... I'm not sure about the melting thing. Does apple sauce melt or just bind?
I've been using it 1:1 for butter, especially since it's no longer in a complete liquid state in my pantry. I made some AWESOME carrot cake cookies the other day using only coconut oil.
I just need to start buying the quality stuff and not the crisco brand I picked up on a whim.