More food opinion wanted: Butter vs Coconut oil

[GLC1968]

The "bacon" I use is actually just fresh side pork from pastured pigs - it is the only affordable access I have to BOTH nitrate AND sugar free bacon from a local butcher. I love the Black Forest nitrate free bacon at Whole Foods but it has other stuff that I would rather not eat... I cook it slowly with salt and pepper, or I bake it with salt and pepper - by the time I am done with the fresh side it makes some pretty yummy bacon. That is the cut that bacon comes from anyway...

I am so not that adventurous. I admit it. I'd rather pay too much for bacon from US Wellness meats than cook my own. It's bad enough that I have to make my own mayo! ;-)

[OakLeaf]

It's bad enough that I have to make my own mayo! ;-)

Oh heck, it's been decades since I've been able to justify buying pre-made mayo. I have a choice between using however much I need for whatever recipe and letting the rest of the jar sit in the fridge until it spoils, or just making the smallest amount I can with the smallest pastured egg in my fridge and eating any leftovers with a spoon. It's just too easy and quick to bother with storebought.

I've honestly never cooked with coconut oil, and since I'm trying to eat way more local, I probably won't start ... yep I still use plenty olive oil, but I just can't see starting to use something new from an exotic source, that isn't already part of my habits. The grass-fed butter I get isn't completely local, but it's from within 150 miles or so.

[GLC1968]

Oh heck, it's been decades since I've been able to justify buying pre-made mayo. I have a choice between using whatever I need it for and letting the rest of the jar sit in the fridge until it spoils, or just making the smallest amount I can with the smallest pastured egg in my fridge and eating any leftovers with a spoon. It's just too easy and quick to bother with storebought.

Oh, I agree, it's easy. I just don't much like mayo so it seems like such a waste for me! I make it so my husband has a healthy option and so that I can have the occasional tuna or chicken salad.

Overall, I'm super lazy when it comes to cooking. If there is a shortcut, I'll take it. I don't much like to cook but I do it because that way I can control what we eat. If I could afford a personal chef, I'd hire one in a heartbeat!

[Jolt]

Oh heck, it's been decades since I've been able to justify buying pre-made mayo. I have a choice between using however much I need for whatever recipe and letting the rest of the jar sit in the fridge until it spoils, or just making the smallest amount I can with the smallest pastured egg in my fridge and eating any leftovers with a spoon. It's just too easy and quick to bother with storebought.

I've honestly never cooked with coconut oil, and since I'm trying to eat way more local, I probably won't start ... yep I still use plenty olive oil, but I just can't see starting to use something new from an exotic source, that isn't already part of my habits. The grass-fed butter I get isn't completely local, but it's from within 150 miles or so.

Eating mayo with a spoon...ICK!! (then again, I think the stuff is icky in general so maybe I'm not the best one to comment...) As for the coconut oil and being non-local, I hear you--but then, what kinds of oils CAN one get locally?

[Owlie]

Eating mayo with a spoon...ICK!! (then again, I think the stuff is icky in general so maybe I'm not the best one to comment...) As for the coconut oil and being non-local, I hear you--but then, what kinds of oils CAN one get locally?

Why people (in northern, Western societies, anyway) used to use butter, lard and bacon fat. I suppose you might be able to get walnut oil, but...

If you live in warmer climes, it's much easier.

[OakLeaf]

Eating mayo with a spoon...ICK!! (then again, I think the stuff is icky in general so maybe I'm not the best one to comment...) As for the coconut oil and being non-local, I hear you--but then, what kinds of oils CAN one get locally?

But that's the flavor difference between fresh homemade mayo vs. the jar stuff. And we're talking maybe once every two or three years, and maybe a couple of tablespoons left over from the recipe. I wouldn't touch the jar stuff plain, either.



And, what Owlie said about fats. The geographic lines between where people traditionally used vegetable fats vs. animal fats are pretty sharp, I'm told.

Canola, grape and hemp are oilseeds with a reasonably high smoke point, that grow in temperate climates, and they're available organic.

I'm not saying I'm being consistent or rational with my established habits , just that I don't want to adopt any NEW habits that are inconsistent with my values.

[murielalex]

I use butter (Kerry Gold grass fed) and coconut oil all the time. I actually use both in my morning coffee (one tbs of each, pour coffee on and mix in a Magic Bullet to foam up). Yum.

[Catrin]

I use butter (Kerry Gold grass fed) and coconut oil all the time. I actually use both in my morning coffee (one tbs of each, pour coffee on and mix in a Magic Bullet to foam up). Yum.

I use Kerrygold as well - it might come from Ireland but I can afford it and it makes good ghee I've tried bulletproof coffee but didn't really care for it. I also used the fat saved from my fresh side "bacon", sometimes for eggs and for certain sauteed veggies.

[Thorn]

My favorite "crazy" doctor at nutritionfacts.org did a video recently on coconut oil (http://nutritionfacts.org/video/does...clog-arteries/ -- also search for coconut oil if you want more info). The conclusion was "moderation" on this one -- seems to have some benefit, but it may also have cholestorol issues.

That said, DH has been using coconut oil as a butter substitute for some recipes. We lean vegan and we've been trying to vegan-ize our recipe box. Canola oil works for cookies, but not always. Coconut oil has expanded our set of recipes that have become 100% vegan. That said, unlike the canola oil substitution recipes, we try to limit the coconut oil recipes.

[Catrin]

I am so not that adventurous. I admit it. I'd rather pay too much for bacon from US Wellness meats than cook my own. It's bad enough that I have to make my own mayo! ;-)

Mayo is easy to make, once you figure out that all ingredients must be room temp. For me the biggest challenge was figuring out which oil I prefer - hazelnut is my preference though I will use avocado. Any kind of olive oil is too strongly flavored for my taste.

This morning I experimented with some smoked pork jowl from a local farmer in place of my fresh side for bacon. It is only smoked, no added chemicals or preservatives, no sugar, etc. It was very nice! I will still likely use fresh side most of the time as that is several dollars less a pound than the smoked jowl - but it is nice to have access to it. The farm is also just down the street from me so I can go see how the animals are treated/fed. I've found that when I use local farmers for meat sources my meat budget decreases significantly - I just can't afford the grass-fed/pastured prices at a regular store. It takes more foot-work and gas but it is well worth it.

I do find it interesting that some food chains are now advertising how their chicken is antibiotic free. What they are not saying is that it is illegal in the US to use antibiotics for chicken outside of an actual illness, they don't say a word about their non-chicken protein sources. The commercials make it sound like they are doing something special but they are not.

[Blueberry]

Could someone share a mayo recipe? I tried one last night, and it didn't work *at all.* I have a couple of ideas as to what caused the issue - but would still like to try a tested recipe next (thankfully, I really don't eat mayo much).

[Catrin]

Break 1 egg and 2 tablspoons lemon juice in the food processor or blender and let it sit from 30 minutes - 2 hours. I generally let it sit about 1 1/2 hours.
After you are positive it is room temperature:

Add 1/2 teaspoon dry mustard and 1/2 teaspoon salt
Add 1/4 cup oil (I typically do use extra virgin olive oil for this step)

Blend for 1 minute.

Now it is time for the rest of the oil:

VERY SLOWLY drizzle in 1 additional cup of oil. I like hazelnut, if you use olive then make certain it is a very light olive oil or the taste will be too strong.
Did I mention to drizzle VERY SLOWLY? It takes me 3-4 minutes to drizzle in the cup of oil. If you are using a food processor the sound pitch will change as the liquid begins to form the emulsification.

The texture will be a bit creamier if you use a food processor, a bit thicker if you use a blender. I use the food processor because it is less messy As long as I've made VERY certain the egg and lemon juice are at room temperature and been patient enough when drizzling the cup of oil this recipe has never failed me. This doesn't make a large amount, and it will last until the expiration date on your egg carton.

[Blueberry]

Awesome - thanks, Catrin! I will definitely give it a shot

[skhill]

Well, I've never made mayo with anything other than a whisk, by hand, and it's always turned out OK. Blender/food processor is not necessary. My only problem is that one egg makes more than I'll use while it's still fit to eat, usually... (I do just eat a spoonful at times, shhh)

[Catrin]

Well, I've never made mayo with anything other than a whisk, by hand, and it's always turned out OK. Blender/food processor is not necessary. My only problem is that one egg makes more than I'll use while it's still fit to eat, usually... (I do just eat a spoonful at times, shhh)

I've tried this but it's never worked for me. I use the mayo to make dressing, etc., it goes pretty quickly.