Okay, here goes. I have found coconut oil cooking spray in the supermarket and was wondering if it was good to go. Ingredients read: coconut oil (65%), propane, butane. A few disclaimers here: I do not plan to use this as my main fat (see extra detail below). ALL the ingredients are listed and I realise that propane, butane are not food and I am not a jet plane; my question pertains to do they actually stay in my food (if they ever entered it in the first place). Please read the extra detail below and the reposed question. Sorry if this sounds narky but I've been asking everywhere and all the responses are along the lines of "does it contain soy lecithin", telling me that most health stores have high quality coconut oil (or linking me to amazon) or making gas jokes (no kid) and none of these responses have actually answered the question (even though i put it as a yay/nay to make it easier). Someone please help me on my quest to roast vegies (scientifically if possible) whilst sticking to the question and not going on a tangent about roasting with fat from a jar. :) and thanks for bearing through my little rant, i just don't want a dozen links to amazon...
So as far as total dietary fat and usual cooking: I do have higher quality fats which I cook with 2-4 times a day, 500-700g of pastured beef/veal/pork (so I should be getting enough caloric fat/day) as well as non-starchy vegies mixed in and a side of fermented vegies (sauerkraut atm). But I also really love crispy roast vegies (rotate sweet potato/pumpkin varieties/carrots). So I'm not looking to get much fat from the spray, just something to have an even coat over the roast vegies as I find it really hard without a spray and all other dietary "ducks" are "in a row" as far as I can tell.....
So I'll repose my question here: if I use this cooking spray just for roast vegies, is it: a.) going to be toxic and kill me from the butane/propane or; b.) relatively benign (not necessarily make me "healthier", but won't have detrimental health effects either)
Thanks in advance to anyone that can answer the question! :) (so far on 2 diffeerent forums people get hung up on suggesting going to indian/asian supermarkets and whether it has soy lecithin even though these have NOTHING to do with the question...)
the propane and butane, which are a class of organic solvents, are probably there to keep the coconut oil in a liquid state. They also have a low boiling poit which should mean that they will evaporate rather quickly in a hot environment. But as a chemist, i know solvents can be trapped by heavier substances, such as coconut oil in this case, so simply heating it may not get rid of all the solvents..
Coconut Oil is solid at below 24 C. To get it to a spary would require some form of heating (ie the gases compressing the CO) if the gases are NOT touching the Coconut Oil then it should be OK. If they mix with it then avoid it.
Why not just buy coconut oil put in the roasting dish with the veggies and then shake the dish part way through cooking to coat the veggies?
I will share my secret to extra crisp roast veggies, taught to me by an organizer of our CSA: use oil and butter both. I don't know why it works, but I have done experiments and it seems to be the trick. Use a shallow stainless steel or pyrex pan so the water can escape. Spread the veggies out in 1 layer and toss w 1-4 Tablespoons fat, 50/50 olive oil and butter. 450 degree oven til you smell the yumminess. Worth a try before investing in a dubious spray product.
Try using Kelapo Coconut Oil Cooking Spray. It contains no soy and the only ingredients are organic extra-virgin coconut oil and non-chlorofluorocarbon propellant. The non-chlorofluorocarbon propellant is basically just a aerosol that helps to keep the coconut oil in a liquid state so it is able to spray. Www.kelapo.com. I personally love this product, I hope this helps!
Sourcing Coconut Oil 14 Answers