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A combination of unrefined extra virgin coconut oil and extra virgin avocado oil, Cocavo has less saturated fat than regular coconut oil. In addition to being high in lauric acid, Cocavo also offers the added health benefits of avocado oil which includes high levels of mono-unsaturated fat, vitamin E and plant sterols. Cocavo has a very high smoke point, which makes it ideal for cooking and enhancing flavors.
TURMERIC AND LEMON
Cocavo is carefully infused with turmeric and lemon zest oils giving you a perfect flavor balance. Cocavo enhances and brings out the flavors in Indian and Middle Eastern dishes. It is ideal for vegans, vegetarians and non-vegetarians.
A wonderful aroma filled the kitchen as I took the lid off this product. I was surprised as I had already reviewed another variety in this range, and the initial effect had been nowhere near as intense. The turmeric flavour positively jumped out of the container although the lemon was much less obvious. However, the colour said it all: burnished gold with deep flecks through it that just demanded my attention.
I decided that my first attempt at cooking with it would be with a fail-safe recipe: pikelets! These are very easy to make which means I could concentrate on the oil itself. The first thing I noticed was that it took only a very small amount of oil to grease the pan. Then, as the oil heated, the turmeric became less noticeable while the lemon increased in strength. I cooked the pikelets four at a time; it was so easy because they just slid off the pan once they were cooked. Although they were not at all greasy, the small amount of Cocavo I had used was sufficient to cook them thoroughly. We served the first couple with a scrape of butter and found there was a hint of both lemon and turmeric, but no more. As for the coconut and avocado, we could not taste them at all.
One thing about the process really impressed me. Being lazy, I did not wash the pan for several hours and during this time the leftover oil set hard in the bottom. I was amazed to see that because in the past, when I have cooked pikelets with butter or liquid vegetable oil, the pan has been all but clean afterwards. This tells me that the Cocavo oil does not get into the food, and as a result the finished product is much lower in fat (and obviously better for you!)
I have used this product twice more in the last week: once for browning some beef prior to making a curry, and once to prepare a wok for stir-fried cabbage and caraway. Turmeric is delicious with cabbage; it gives it an earthy aftertaste which goes really well with game or freshwater fish; the caraway gives it that little flavour edge as well. In the past I have used powdered turmeric seethed in vegetable oil before adding it to the partly cooked cabbage; this time I just put the Cocavo straight into the pan and added the cabbage and caraway as soon as it had melted. It was not quite the same taste experience, but it was pretty good! As for the beef, enough said - turmeric is perfect with curry so that one was bound to be successful.
I am looking forward to trying one of the unflavoured versions now, just too see how they will compare. I have two or three sweet bread recipes that are normally made with olive oil, so I will be interested to see how the Cocavo will measure up.
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