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This topic comprises 6 pages: 1 2 3 4 5 6
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Author
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Topic: What the HECK is the difference between Canola oil and Coconut Oil??
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John Scott
Master Film Handler
Posts: 252
From: Oakdale, MN, USA
Registered: Jul 2000
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posted 12-05-2002 12:34 AM
I personally prefer using Coconut oil, and in the theatre I've used it at (we switched from the LouAna Canola Mix to White Coconut), the guests liked it better, and our comment cards sent to our corporate office on the taste of the popcorn increased by about 1000%.
The only negative is the fact that Coconut oil is solid at room temperature, which means you are going to have to melt it to get the pump in there (a heating wand is a must), and if you don't have heated lines you are going to need to invest in a hairdryer to melt the lines, as well as a heated pump.
But all in all I found it worth it, especially if you use White Popcorn seed. When cooked in coconut oil it smells like corn on the cob and doesn't have the grainy taste and smell that the regular popcorn seed has (which is masked by the canola oil we've used.)
Also one of the added benefits (if you use White Coconut oil as opposed to the Red) is that your guests will probably think your popcorn is healthier. If they'd ask, I'd explain the oil we used and why the popcorn wasn't yellow anymore, must most wouldn't ask.
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Tony Ratcliff
Expert Film Handler
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Posts: 216
From: Madison, IN, USA
Registered: Mar 2002
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posted 12-05-2002 11:22 AM
The differences I have found: 1) TASTE, TASTE, TASTE, TASTE. Canola , Coconut
2) Corn popped with coconut will keep for at least a week, no problem. With Canola, you are lucky to get a couple of days.
3) Cleanup. I agree that the popper is easier to clean with coconut oil.
I actually use a 50% coconut, 50% vegatable oil called Pop-N-Lite. It works very well. And I cannot tell the difference between corn popped with it and with 100% coconut oil. AND, a BIG plus - it is always liquid at room temperature!
Tony
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