Has anyone used "Red Palm Oil" by Jungle Products Inc? It's a scary-looking jar

M

marilynfl

Moderator
of slimy-looking vermillion-colored goop. Reminds me of that Alfred Hitchcock episode called "The Jar" with Thedy Sue's ribbon floating in it.

I ask because I'm trying to reproduce Hobnobs and their ingredient list included "palm oil" as the fat. Couldn't find it anywhere local, then found it at Whole Foods. Cost a bugger. Just tasted it and it has an oily residual taste so I'm worried about messing up a batch of cookies.

Perhaps someone here knows if the taste in the baked product will end up neutral? I've been using butter in the test batches and the fat calories are the same. Their website uses the coconut oil in pastries, but fries plantains in the palm oil.

http://www.junglepi.com/products/red_palm.html

 
ha! I just had to throw away a 1/2 bottle of real maple syrup cuz I didn't refrigerate it and it

had developed a scum on top--yuk yuk yuk and it was painful to throw that real stuff away. You can tell I have little experience with the real stuff. sad.

 
I've never used it, but

I'll add my 2 cents... I wouldn't use it, unless your Hobnobs are pink! I think regular palm oil would end up neutral-tasting in a final baked product, but I don't know about that red stuff.

I always thought palm oil and coconut oil were the same thing. But I stay away from it because it's a saturated fat, isn't it? And.. ehhh... don't coconuts come from palm trees? (Being from the northeast, I am tropically-challenged, so forgive me if I am wrong.) ;o)

 
I've heard that even though this might not be bad for you, it still permeates the

rest of the syrup ("it" being the taste), so you did the right thing. I know bacteria can't grow on sugar, but I guess mold CAN grow on pure syrup.

 
It said right on the bottle to refrigerate, but somehow I thought maple syrup was like honey and

would keep at room temp without spoiling. Of course, honey and maple syrup are 2 completely different foods, now that I think about it. Can vegans eat honey? is it considered an animal product? Anyway---I tossed the bottle. sniff.

 
speaking of honey, our summer has been so cool and cloudy that the honey growers assoc will not have

a booth at the fair to sell the local honey. so sad. I always pick up a few bottles at the fair. It was in the Sunday paper that this season is a disaster for them, and not because of that hive collapse phenomenon but because it's been so cool that the bees stay in their hives and don't want to venture out and therefore they eat their honey and use it up and don't venture out to make more.

 
I wonder if it's red because maybe they extract the oils with the skins in tact...like crushing

for red wine.

One of my chef friends pan fries things in coconut oil. Apparently it's got a high flash point and according to her, it's healthier than many of the other oils. She's a super health nut and for pan frying, coconut oil is her preferred oil.

 
We have a neighbor who just started a small group (is that the word?) of hives.

This is his first year and the honey is out of this world. He's selling 2 pound bottles for $5. It's the best honey I've had in a looong time. I made the honey ginger lemon jelly out of it. Mmmmmmm!

 
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