Say you are making a beautiful carbonara. You’ve got the bacon crisping, the Parmesan shredded and at the ready, the pasta water simmering away, and—oh no. You used up all the olive oil making Maialino’s dreamy Olive Oil Cake! And all you’ve got on hand is… coconut oil. Drat. That won’t work!
Sure, it’ll fill the oily void, but the flavors of the dish will be all off. You might run out to buy more olive oil, or you might think of this instead as an opportunity for culinary experimentation. Up to you. Either way, it’s easy enough to tell that coconut oil isn’t exactly what the dish is calling for—and it’s certainly not what a nonna would reach for. At the same time, butter would be unusual in a stir-fry, and sesame oil very peculiar in a sauce for sole meunière.
An interesting link found among my daily reading