How to store coconut oil?

How to choose coconut oil

First of all, let's figure out how to choose the right coconut oil. For starters it's worth decide what type of product you need - refined or unrefined oil. Its appearance, smell and storage characteristics depend on this.

Refined (refined) coconut oil is characterized by its pure white color, odorless and pronounced taste. Unrefined oil, in turn, is light, almost transparent, with a slight golden hue, pleasant coconut aroma and delicate taste.

Coconut oil is hot or cold pressed. The first method allows you to get more pomace, but with the loss of a certain amount of nutrients. Most often, this oil is used in cooking for thermal processing of dishes. Cold pressing is a gentle method, it allows you to preserve the maximum benefit of the product. This oil is ideal for dressing salads and side dishes.

It is not uncommon to find organic coconut oil on store shelves. It is considered the healthiest premium product because it is sourced from coconut tree nuts that have been grown without the use of chemical fertilizers.

To protect yourself from counterfeiting, carefully study the label. The oil should not contain additives: dyes, flavors or preservatives

Pay attention to the consistency: for high-quality coconut oil, it is thick and uniform, for low-quality coconut oil, it is fluid, reminiscent of shampoo or milk. Check out the Country of Origin: Major Coconut Oil Suppliers Thailand, Malaysia, Philippines, India, Indonesia, Vietnam, Sri Lanka

Signs of tainted coconut oil:

• strange smell (for example, smoked meats). This indicates the staleness of the oil and non-observance of the shelf life;
• a bright yellow color indicates a spoiled product. The natural color of unrefined oil has a golden hue, refined oil is white;
• bitter taste - typical of old oil.

How to tell if your coconut oil has gone bad

Coconut oil is produced primarily from saturated fat in the form of medium chain fatty acids. Fatty acids are shorter in length than saturated fats found in meat and dairy products, but, like saturated fats, they lack double carbon bonds.

Damage to cooking oils occurs when fatty acids oxidize and become rancid - usually when exposed to air or light. Because of its stable chemical structure, saturated fat resists spoilage and can last much longer than most other vegetable oils.

How do you use coconut oil?

As a care product

It is easy to determine the preservation and suitability for consumption, pay attention to the appearance and smell:

1. The liquid has acquired a whitish tint or a moldy film is clearly visible - it is spoiled. You cannot use it.
2. The product has been stored at temperatures close to zero degrees, has a thick consistency - focus on the aroma. An unpleasant musty or rancid odor indicates spoilage, and is a bad sign. The tool must be thrown away immediately: it is difficult for a layman to determine the degree of spoilage, and it is easy to harm oneself by using a spoiled product.

If mold appears, do not use. It is impossible to determine how deeply the mold has penetrated into the composition without special examination, it is better not to risk it.

If there are no obvious signs of deterioration, after the expiration date, it is allowed to use several months with caution.It is possible to use an expired product for cosmetic purposes, for polish, lubricants, etc.

It is possible to use an expired product for cosmetic purposes, for polish, lubricants, etc.

If all storage recommendations are followed, coconut oil will stay fresh for a long time.

Before use, it is necessary to check and examine the product for suitability and safety. A spoiled product is not suitable for food use, if symptoms of poisoning occur, consult a doctor immediately.

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How to store coconut oil properly?

If you use it often, then just store it in a dark and cool place.

Direct sunlight can speed up oil deterioration.

So don't leave it in the sun - it's best to keep it in a dark place.

Well, it's kind of obvious. Also, keep the oil container tightly closed. Also remember that you also need to take a portion of oil from the "common pot" only with a dry and clean spoon or fork (or whatever). If liquid or food particles get into the oil, it can become moldy. If you bought it in large quantities, it may be more convenient to melt it in a large saucepan so that it has a uniform consistency, and then pour it into small containers.

Most brands claim a shelf life of up to 2 years for refined oils, and up to 4 years for unrefined (Extra Virgin) oils.

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How to store it correctly

Most housewives will answer the question about the ideal place for storing butter absolutely correctly - this tasty and healthy dairy product should be kept in the refrigerator. However, it is necessary to take into account a number of nuances:

• the shelf on the door is not the most suitable place, because when you open and close the refrigerator, the temperature will constantly change;
• a vegetable drawer at the bottom of the appliance will allow the product to remain soft enough to spread comfortably on sandwiches;
• the coolest place in the refrigerator will maximize the shelf life.

In the manufacturer's packaging

Most often, the manufacturer for portioned bars uses foil as packaging. In this case, the purchase can be moved to the home refrigerator in the same form in which it was lying on the store shelf. This also applies to those situations when the manufacturer has chosen parchment, a plastic box or other opaque container for packaging. Goods purchased by weight, wrapped in plastic wrap, must be transferred to an oil can or wrapped in a suitable material.

In an oil can

When choosing an oiler, it is better to give preference to materials such as porcelain and stainless steel. If the container is made of plastic, the walls will be permeable to the odors of the surrounding food. In addition, washing can be difficult.

The basic requirements for a container for storing butter are as follows:

• opaque walls;
• tight-fitting lid.

In a properly selected oiler or container of suitable characteristics, butter is stored in the refrigerator for up to 3-4 weeks.

In foil

To prevent the delicate taste from spoiling, foil is great as packaging. The product wrapped in this material will not lose its properties for up to 20 days.

In parchment paper

Paper is breathable, so the product will not suffocate. At the same time, the parchment will prevent airing. For storage, the piece is wrapped in 2 layers. The quality will last up to 10 days.

How to make and store coconut flakes

To increase the shelf life of the nut, it can be dried. To prepare shavings, you should use the following methods:

1. Open the nut and drain the liquid from it. Divide the fruit into fragments and remove the rind. Grind the peeled pulp with a blender and put on a baking sheet. Dry in the sun or near a battery.This usually takes 2 days.
2. To dry the pulp in the oven, place it on a baking sheet, lined with parchment paper. The oven should be heated to a temperature of 120 degrees, turn it off and place the pulp inside. Check the chips as they cool. If it remains damp, heat the oven to 50 degrees and leave the mass for 30 minutes.
3. The easiest way is to use a microwave. It is recommended to put the shavings on a glass tray and place them in the device for half an hour, turning on the defrosting mode. Then open the door and hold the shavings for 10 minutes. The manipulation should be performed until the pulp is dry.

To preserve the properties of coconut flakes for a long period of time, it should be removed in a dry and dark place.

It is important to keep dry pulp away from foods that have a strong flavor.

Before preparing a dish, you need to measure the required amount of dry coconut in advance and transfer it to a separate container. It should be borne in mind that keeping this product in the refrigerator is not recommended. With this method, condensation appears on the surface of the chips. Subsequently, this becomes the cause of the appearance of rot and mold.

Home cooking method

Making coconut oil at home is easy. Here is the sequence of actions:

• Take a coconut, extract the pulp from it.
• Grate it.
• Squeeze milk from the resulting mass and put the liquid on low heat.
• A few minutes after the beginning of the boil of the mass, clots of white oil are formed, which then need to be passed through cheesecloth.

The oily liquid is stored in glass bottles with tight (non-twisting) stoppers. It is undesirable to store a natural product at room temperature. It is best to place it in the refrigerator or even in the freezer section.

You can use homemade oil for a short time, up to 14 days.

Homemade coconut oil is the best ingredient for hair masks and shampoos. It will help not only cope with problem skin, but also strengthen the immune system, improve the condition of the hair and significantly reduce weight.

It is necessary to study in detail the rules for storing a natural product, if they are on the package. If there are none, then the oily substance is stored in a cool and dark place. With proper storage and following all the tips, coconut oil can retain all its beneficial properties for a fairly long period of time.

How to store opened coconut

Soon the pulp begins to deteriorate and taste bitter, and if the fruit is too cold, the pulp will become watery, which will also spoil its taste. So if you want to enjoy a coconut, pick a fresh one in the store and eat it right away. And yet, how and where to properly store peeled coconut at home in order to maximize its shelf life?

Open the nut carefully. Pour the coconut milk into a suitable bowl. Take a glass jar or bottle, those that can then be tightly closed with a lid. Strain the milk through cheesecloth or a fine strainer, pour into the prepared dish, close the lid tightly and refrigerate. A cream-like film forms on its surface. Remove it before use.

Cooking applications

Many people know how to use coconut oil for cosmetic purposes, consider how you can use it in cooking:

• coconut oil is used to prepare any hot dishes: meat, fish and vegetables, for soups, hot snacks and sauces;
• along with butter, coconut oil is suitable for side dishes: it can be added to mashed potatoes, pasta, rice or buckwheat porridge, and also used for dressing salads;
• baked goods with coconut oil retain their splendor and freshness for much longer;
• in coconut oil, you can stew any vegetables and make a delicious stew;
• it is added to milk sweet cereals (for example, to semolina, rice, millet or pumpkin);
• Coconut oil is perfect for fried lovers - it doesn't go rancid and can therefore be deep-fried 5-7 times.

Good news for baking lovers: Recent scientific studies have shown that coconut oil is not stored in fat, but is completely absorbed. In addition, consuming coconut oil during the diet can significantly reduce the amount of carbohydrates in the body.

Coconut oil is a real godsend. Check out its health benefits and include in your diet. By following simple storage rules, you can preserve its unique qualities for a long time.

How can you extend the shelf life at home

There are methods that allow you to increase the storage duration of milk for different periods. The first and most effective is freezing. You can store milk of any type and method of processing in the freezer.

Freezing milk requires two conditions: clean containers, preferably sterile, and a fast freezing chamber. Frozen milk should be consumed within 3–6 months. Storage containers should be stowed in a box that is rarely opened. It is better to defrost it gradually in the refrigerator compartment. Re-freezing is not allowed.

To slightly increase the shelf life in an open bag, milk can be boiled for 1 minute, cooled and then placed in the refrigerator. This procedure is mandatory if you have purchased draft milk. Such processing will allow you to keep the product for 5-7 days.

You can also pasteurize at home. To do this, heat the milk in a water bath and hold it for several minutes, remove it from the stove, cool to room temperature and keep it in the refrigerator.

Long-term storage milk does not turn sour, but rotting, acquiring an unpleasant taste and smell.

Features of storing coconut

Initially, it is important to choose a high-quality fruit, because a spoiled product that has defects on the surface will lie less. The peel should be free of chips, holes and cracks, stains, wet areas and mold

Such deformations indicate accidental damage or improper transportation. In color, the surface of the nut should be uniformly brown, rough.

Attention!

When buying a nut, you need to shake it well to make sure that liquid splashes inside. The core itself should be weighty. With a prolonged absence of moisture inside, the pulp will dry out and will be tasteless.

Until the skin is damaged, the nut should be kept in a cool room. Pantries and kitchen cabinets are suitable. There he will lie for about 1 month. The optimum temperature is considered to be 20 ° C with a humidity of 70%. If you keep the product for more than a month, the milk will turn sour, and the fruit pulp will dry out. The broken fruit must be eaten within 24 hours.

In fridge

It is better to keep the coconut in the refrigerator. When buying, it is also worth choosing, if possible, a nut that has already been lying in the cold. Lowering the temperature extends the shelf life up to 3 months. But you must take into account the rules of a healthy neighborhood: you cannot put the nut next to fruits that release ethylene after harvesting. These include apples, bananas, pears. The substance they produce provokes rotting.

The opened fruit should only be kept in the refrigerator. Leaving it at room temperature is unacceptable, irreversible processes will begin in it. Broken down at temperatures up to + 7 ° C, it will lie for 1-2 days. The liquid (if it was inside) must be immediately drained into a sealed non-metallic container, otherwise it will turn sour. In a separate container, natural milk will remain fresh for 1 week. You can increase the shelf life of a whole or open coconut by wrapping it in metal foil or cling film. This will protect the fruit from oxygen and prevent rotting.

In the freezer

A whole or broken coconut cannot be stored in the freezer. You can freeze only its pulp or shavings, thereby extending the shelf life of the product. The inner white part is separated from the dense shell, cut into portioned pieces or chopped with a blender. The resulting mass is packed in zip bags, dividing into parts for single use. This recommendation is due to the fact that re-freezing after defrost is unacceptable.

If the described algorithm is followed, the coconut pulp will lie for 6-8 months. It can be used in cooking, for example, added to baked goods and homemade ice cream. It is not recommended to eat it neat, because after defrosting the texture changes noticeably. Copra becomes less dense, even watery.

Selection criteria and types

Basic recommendations for buying:

• It is better to purchase the product from trusted sellers, in large stores, pharmacies, outlets designated for this purpose;
• When vacationing in areas where there is coconut, you do not need to shop for oil at the souvenir market. For example, in Vietnamese resorts, it can be found everywhere. Usually it is packaged in beautiful containers, because of which the cost is overstated, and the quality of the product itself is low.

The oil is made from fresh dried coconut pulp, which can then be processed in the following ways:

• Hot pressing, or chemical method using alkalis and acids. A refined, completely refined product is made, even from many useful nutritional components. It has almost no aroma and color; it is used for making soap or confectionery;
• Cold pressing, or cold pressing method. The highest quality and healthiest oil is produced there. Processing is delicate, useful properties remain. It can be used for food preparation and cosmetics. Usually such a product is looked for in stores according to the words: "Virgin oil", "Virgin", "Extra Virgin".

It is sold in supermarkets and specialty stores, but tourists often bring coconut oil from Thailand and other places where you can buy it at a lower cost. They are not very different in quality, and the cost may vary. For example, a product from Vietnam will cost much less, so there is more demand for it. Also distributed is Parachute oil from India.

Quality coke oil is a real storehouse of nutrients

In appearance, the products differ as follows:

• Natural refined oil. The color is white or slightly yellowish, the smell is rich, sweet, nutty;
• Hot processed natural unrefined oil. The consistency is translucent, there are small white blotches, the aroma is almost absent.

A strong or rancid odor indicates that the product is not fresh and should not be used. If it turned out to be thick, most likely it was stored at a temperature of less than 25 degrees.

In order to melt it, you can:

• Leave the capacity on the battery;
• Put the jar in warm water or place it under a hot tap;
• Warm up in a water bath;
• Hold the bottle between your palms, rub for 5-10 minutes.

If you use a microwave oven for this purpose, the oil will lose its beneficial properties. Molecular bonds break down and the product becomes empty.

Even if you use the oil in solid form, it will immediately melt in contact with the skin. Consistency does not affect properties, unlike expiration or improper storage.

You need to know: How to clean silver at home.

Regardless of the consistency of the oil, the beneficial substances are retained in it

Expiry dates for coconut milk

The shelf life of fresh coconut milk after opening the fruit is 1 day, provided it is placed in the refrigerator. If the product is packaged hermetically and aseptically, it retains its taste for longer.Manufacturers indicate a period of 6-12 months. When buying coconut milk in factory packaging, you need to choose a composition with a minimum shelf life: this indicates the absence of harmful preservatives in the composition.

After breaking the tightness of the container, the shelf life is reduced to 2 days, because milk quickly changes its taste. For subsequent storage, it should be poured into a glass container, tightly closed with a lid and sent to the refrigerator. After a day, cream will appear on the surface, the product will exfoliate, but this does not indicate its deterioration.

Attention!

Freezing coconut milk is not advised due to its high fat content. After defrosting, its taste will change, and the structure will not be uniform due to delamination.

How to store before and after opening

The safety of the product depends on several factors:

• temperature;
• humidity;
• the influence of light;
• tightness and type of packaging.

And now, in order ...

Temperature

The ambient temperature affects the hardness of coconut oil: at + 25⁰C and above it becomes liquid and fluid, at +10 - +24 - jelly-like, at + 10⁰C and below - it solidifies. For daily use and for ease of use, it is best to store it at a high temperature.

The allowable range is +5 to +25 degrees

The number of degrees is not as important as the presence of differences. It is temperature jumps that lead to premature spoilage of the product.

It is allowed to store coconut oil in the refrigerator. When using, separate the required amount from the total mass, and put the container back into the cold. The removed part must be kneaded and warmed in hands before use. You can melt the contents of the jar in order to pour it into another container by holding it for a while under a stream of hot water.

Do not remove cold oil from the jar by hand. Separate the required volume with a clean, dry spoon and close the container immediately.

Humidity

The high concentration of water vapor in the air contributes to the premature deterioration of the oil, especially in hot weather and with regular temperature changes. Despite the tightness of the packaging, the product should not be left in the bathroom if it is not intended to be used for a short period of time.

Opening the container in a humid environment contributes to the penetration of pathogenic microflora into the oil.

Influence of light

One of the conditions for maintaining freshness during the warranty period is the absence of light. To prevent coconut oil from oxidizing at home and starting to taste bitter, it should be stored correctly, which means in the dark. Direct sunlight is especially harmful for the product.

Storage container

Having opened the original packaging, you should decide how and in what time the product will be consumed, choose the method and place of storage. If a person plans to use it for different purposes (for dressing salads, as a cosmetic, etc.), then it would be more expedient to pour the contents into several cans. It is more convenient to keep it where it will be used: in a kitchen cabinet, on a shelf in a bathroom, in a bedroom or in a nightstand in a hallway.

Good quality coconut oil is best stored in a dark glass or porcelain container with a tight-fitting or screw cap. These materials do not come into contact with the product and allow the contents to retain the necessary freshness and health for longer.

Do not store coconut oil for a long time in plastic or metal containers.

After opening the original packaging, the product becomes vulnerable to the destructive effects of the external environment. High humidity, bright light and air are dangerous for him. Therefore, you need to store coconut oil in a dark, dry and cool place, always in an airtight container. If all conditions are correctly observed, the quality of the product will remain unchanged over a long period.