One of the most common questions most people hear nowadays in the kitchen is about a substitute for their low-quality vegetable oil that has been extracted from soy or other beans. Then the follow-up question is always going to be “where to buy coconut oil…?”
You might not believe it but this is usually always the case for people who are now prepared to enter the good and healthy life. People have been asking is it okay to change the ingredients in the recipe when it asks for vegetable oil, especially when baking? The answer is absolutely YES.
In almost all cases in any dish that requires vegetable oil, you can always use coconut oil as a replacement and will provide the same tasty goodness in each and every bite. One thing that you might notice is the presence of coconut smell, but just a tiny bit of it.
Virgin Coconut Oil is the prime choice of any health conscious enthusiast to live a longer and happier life. This oil is processed without any RBDs (refining, bleaching, deodorising) which can cause cancer and other harmful sicknesses and diseases in long term usages. Virgin coconut oil is extracted by cold press method, a traditional and clean way of separating the oil from the coconut meat without any chemicals.
VCO is abundant in Lauric acid which has high medicinal properties that act as a powerful antimicrobial substance, easily killing viruses, bacteria, and fungi. This makes it extremely powerful in reducing common colds and flu that you might get from anyone, in the simplest of terms, it promotes a stronger immune system.
The most basic and standard way of measuring it as a replacement to most recipes that requires vegetable oil is just using the same quantity i.e., 1/3 cup vegetable oil = 1/3 cup coconut oil. Just be reminded that coconut oil in cold temperature is solid in form, just warm it up to make it liquid and have an accurate measurement.