The many ways to cook with coconut

09/4/2013 | Chicago Tribune (tiered subscription model)

Coconut oils, milks and spreads are all the rage, but cooking with them can be tricky, according to the Academy of Nutrition and Dietetics. Coconuts are high in fat and low in protein, and when made into a milk, they are watered down and may lose some flavor. Coconut oil is good for frying and sauteing, especially when cooking with fish. "As it cooks, it makes fish even moister," said dietitian Andrea Giancoli, a spokeswoman for the academy.

View Full Article in:

Chicago Tribune (tiered subscription model)

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX