Thread: When the recipe calls for 'vegetable oil'

[email protected] wrote:
>
> I have grapeseed, canola, olive, sesame on hand, but always hesitate
> - do you have some kind of guideline as to what you'll use? What about
> in baked goods?

Where the oil is unspecified, never use a strongly flavored
oil like olive or sesame.

On Tue, 14 Apr 2009 16:35:05 -0700 (PDT), [email protected]
wrote:

> (I don't own Crisco or lard and never will -- am I
>doomed in the kitchen?)

It is a personal choice...but by goodness, there is nothing better
than a lard pie crust. Grandma couldn't have been wrong for her 75
years of making pie!

[email protected] wrote:
> What do you use?
>
> I have grapeseed, canola, olive, sesame on hand, but always hesitate
> - do you have some kind of guideline as to what you'll use? What about
> in baked goods?
>
> This is almost as bad as 'shortening' - I hate that. Spell it out,
> cookbook writers. (I don't own Crisco or lard and never will -- am I
> doomed in the kitchen?)


Given the choices you have on hand you should use canola oil.

On Apr 14, 7:35*pm, tweeny90...@mypacks.net wrote:
> What do you use?
>
> I have grapeseed, canola, olive, sesame on hand, but always hesitate
> - do you have some kind of guideline as to what you'll use? What about
> in baked goods?
>
> This is almost as bad as 'shortening' - I hate that. *Spell it out,
> cookbook writers. *(I don't own Crisco or lard and never will -- am I
> doomed in the kitchen?)

Depends on what it is. For most savory cooking, I use olive oil. For
baking, I used vegetable oil or veg shortening (unless it calls for
butter of course).

Crisco is not all bad. Some baking recipes call for it because it
makes a softer cookie, etc, etc than just butter alone. Don't rule it
out, just buy in small quantities.

Kris

In article
<[email protected]>,
[email protected] wrote:

> What do you use?

Canola oil. Or olive oil, although I don't bake with olive oil. Olive
oil is in my sprtizer and in my bottle with the e-z pour spout thingy in
it.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

Mr. Bill wrote:
> On Tue, 14 Apr 2009 16:35:05 -0700 (PDT), [email protected]
> wrote:
>
>> (I don't own Crisco or lard and never will -- am I
>> doomed in the kitchen?)
>
> It is a personal choice...but by goodness, there is nothing better
> than a lard pie crust. Grandma couldn't have been wrong for her 75
> years of making pie!
>
Oh!!!! Since I fell off the LC wagon and can now find lard, I'd
better do my experiments very soon!!!!

In answer to the question, light olive oil, canola oil (although
some of it tastes nasty), macadamia nut oil, whatever oil I think
might be beneficial.

--
Jean B.

On Apr 14, 6:52*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
> tweeny90...@mypacks.net wrote:
> > What do you use?
>
> > I have grapeseed, canola, olive, sesame on hand, but always hesitate
> > - do you have some kind of guideline as to what you'll use? What about
> > in baked goods?
>
> > This is almost as bad as 'shortening' - I hate that. *Spell it out,
> > cookbook writers. *(I don't own Crisco or lard and never will -- am I
> > doomed in the kitchen?)
>
> Given the choices you have on hand you should use canola oil.


I pretty much stopped using anything except real butter or evoo. I
don't deep fry. If I HAD to deep fry something (or pan fry chicken in
1 inch of oil etc) I would buy peanut or canola. I do use sesame oil
as seasoning and I have used walnut oil. I'd like to try pistascio
(sp!) and avocado oil. I might buy truffle oil or another flavored
oil (garlic or chili flavored oil).
Lynn in Fargo
Lynn in Fargo

> What do you use?
>
> I have grapeseed, canola, olive, sesame on hand, but always hesitate
> - do you have some kind of guideline as to what you'll use? What about
> in baked goods?
>
> This is almost as bad as 'shortening' - I hate that. Spell it out,
> cookbook writers. (I don't own Crisco or lard and never will -- am I
> doomed in the kitchen?)

Vegetable oil is neutrally flavored as a rule. In some dishes, I can
taste canola and find it fishy. But, as a rule, I use canola - and if
I'm worried that the flavor will come through, crisco vegetable oil or
extra virgin olive oil.

--
Yours,
Dan S.
Befuddlin' teh hope since 2009

[email protected] wrote:
>
>I have grapeseed, canola, olive, sesame on hand, but always hesitate
> - do you have some kind of guideline as to what you'll use?
> What about in baked goods?
>
> This is almost as bad as 'shortening' - I hate that.

In baked goods nomenclature any fat is defined as shortening. For most
baked goods solid shortening produces a far better product than liquid
shortening... it's not possible to produce a quality cake, pie crust. or
decent cookies with liquid shortening, even yeast bread is far better made
with solid shortenings. When preparing pizza dough use a lump of rendered
pork fat, olive oil in any yeast dough is wuss city. You must be strictly a
box cake maven.

On Apr 14, 7:22*pm, Dan S.
<danUNDERscoreGOEShereSLAUGH...@sbcglobal.net> wrote:
> > What do you use?
>
> > I have grapeseed, canola, olive, sesame on hand, but always hesitate
> > - do you have some kind of guideline as to what you'll use? What about
> > in baked goods?
>
> > This is almost as bad as 'shortening' - I hate that. *Spell it out,
> > cookbook writers. *(I don't own Crisco or lard and never will -- am I
> > doomed in the kitchen?)
>
> Vegetable oil is neutrally flavored as a rule. *In some dishes, I can
> taste canola and find it fishy. *But, as a rule, I use canola - and if
> I'm worried that the flavor will come through, crisco vegetable oil or
> extra virgin olive oil.
>
> --
> Yours,
> Dan S.
> Befuddlin' teh hope since 2009

Years ago I helped settle a family of Russian emigrants from the
Ukraine. We stocked their kitchen with basics before they came as we
knew their food stamps would be pretty meager. We got them in nice
big bottle of "vegetable oil" - the store brand. They couldn't use it
(they tried, bless 'em) but they went to the store (speaking almost no
English) and somehow communicated that they wanted sunflower oil - who
knew? There's a HUGE sunflower oil refinery less than 100 miles from
Fargo . . .
Lynn in Fargo
PS: in less than 8 months the dad had a good job at a company that
makes medium sized tractors. He had been an engineer in Russia.
They put him to work, he worked on his English and within the second
year they were sending him to the Ukraine to consult with the folks
marketing the tractors!

On Apr 14, 6:58*pm, Kris <shanno...@hotmail.com> wrote:
> On Apr 14, 7:35*pm, tweeny90...@mypacks.net wrote:
>
> > What do you use?
>
> > I have grapeseed, canola, olive, sesame on hand, but always hesitate
> > - do you have some kind of guideline as to what you'll use? What about
> > in baked goods?
>
> > This is almost as bad as 'shortening' - I hate that. *Spell it out,
> > cookbook writers. *(I don't own Crisco or lard and never will -- am I
> > doomed in the kitchen?)
>
> Depends on what it is. For most savory cooking, I use olive oil. For
> baking, I used vegetable oil or veg shortening (unless it calls for
> butter of course).

"Vegetable oil" means soya oil. Cheap and crappy. It's for people
who are very poor, or who have no sense of taste.
>
> Crisco is not all bad. Some baking recipes call for it because it
> makes a softer cookie, etc, etc than just butter alone. *Don't rule it
> out, just buy in small quantities.
>
CRISCO IS BAD. Are you a moron, or did you just arrive in 2009 in a
time machine?

> Kris

--Bryan http://www.TheBonobos.com

On Apr 14, 6:52*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
> tweeny90...@mypacks.net wrote:
> > What do you use?
>
> > I have grapeseed, canola, olive, sesame on hand, but always hesitate
> > - do you have some kind of guideline as to what you'll use? What about
> > in baked goods?
>
> > This is almost as bad as 'shortening' - I hate that. *Spell it out,
> > cookbook writers. *(I don't own Crisco or lard and never will -- am I
> > doomed in the kitchen?)
>
> Given the choices you have on hand you should use canola oil.

Opinions differ. Some folks perceive canola as tasteless. Others
don't, and I'm among them. I find peanut more neutral. I think that
most people agree that pricey safflower oil is pretty tasteless.

So canola or peanut, depending on your taste.

--Bryan http://www.TheBonobos.com

> On Apr 14, 6:58*pm, Kris <shanno...@hotmail.com> wrote:
>> On Apr 14, 7:35*pm, tweeny90...@mypacks.net wrote:
>>
>>> What do you use?
>>
>>> I have grapeseed, canola, olive, sesame on hand, but always hesitate
>>> - do you have some kind of guideline as to what you'll use? What about
>>> in baked goods?
>>
>>> This is almost as bad as 'shortening' - I hate that. *Spell it out,
>>> cookbook writers. *(I don't own Crisco or lard and never will -- am I
>>> doomed in the kitchen?)
>>
>> Depends on what it is. For most savory cooking, I use olive oil. For
>> baking, I used vegetable oil or veg shortening (unless it calls for
>> butter of course).
>
> "Vegetable oil" means soya oil. Cheap and crappy. It's for people
> who are very poor, or who have no sense of taste.
>>

The Army used to use "vegetable oil." It was generally bearable in
everything from salads to chicken gravy. I might feel differently
since my tastes have evolved. I mainly switched for cholesterol
purposes. Soya is higher in trans-fats than canola.


>> Crisco is not all bad. Some baking recipes call for it because it
>> makes a softer cookie, etc, etc than just butter alone. *Don't rule it
>> out, just buy in small quantities.
>>
> CRISCO IS BAD. Are you a moron, or did you just arrive in 2009 in a
> time machine?
>
>> Kris
>
> --Bryan http://www.TheBonobos.com

--
Yours,
Dan S.
Befuddlin' teh hope since 2009

On Apr 14, 7:22*pm, Lynn from Fargo Ografmorffig <lynng...@i29.net>
wrote:
> On Apr 14, 6:52*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
>
> > tweeny90...@mypacks.net wrote:
> > > What do you use?
>
> > > I have grapeseed, canola, olive, sesame on hand, but always hesitate
> > > - do you have some kind of guideline as to what you'll use? What about
> > > in baked goods?
>
> > > This is almost as bad as 'shortening' - I hate that. *Spell it out,
> > > cookbook writers. *(I don't own Crisco or lard and never will -- amI
> > > doomed in the kitchen?)
>
> > Given the choices you have on hand you should use canola oil.
>
> I pretty much stopped using anything except real butter or evoo. *I
> don't deep fry. *If I HAD to deep fry something (or pan fry chicken in
> 1 inch of oil etc) I would buy peanut *or canola. *I do use sesame oil
> as seasoning and I have used walnut oil. *I'd like to try pistascio
> (sp!) and avocado oil. *I might *buy truffle oil or another flavored
> oil (garlic or chili flavored oil).

I'm exactly with you, except I do fry a lot, so I buy peanut oil by
the gallon. Olive, peanut and canola are all very healthy fats.
Butter, not so much, but what it lacks in healthfulness, it makes up
in deliciousness. The only truly good sub for "shortening" is non-
hydrogenated lard. Palm oil does not taste as good as lard. Butter
has too much moisture for some applications.

> Lynn in Fargo

--Bryan http://www.TheBonobos.com

Jean B. wrote:
> Mr. Bill wrote:
>> On Tue, 14 Apr 2009 16:35:05 -0700 (PDT), [email protected]
>> wrote:
>>
>>> (I don't own Crisco or lard and never will -- am I
>>> doomed in the kitchen?)
>>
>> It is a personal choice...but by goodness, there is nothing better
>> than a lard pie crust. Grandma couldn't have been wrong for her 75
>> years of making pie!
>>
> Oh!!!! Since I fell off the LC wagon and can now find lard, I'd
> better do my experiments very soon!!!!
>
> In answer to the question, light olive oil, canola oil (although some
> of it tastes nasty), macadamia nut oil, whatever oil I think might be
> beneficial.
>

Since I fell of the LC wagon, I've had so much fun. :-) It is
Mr. Bill's fault, for posting that Louisiana Butter Pecan Coffee Cake
recipe. I thought I was misbehaving when I made fruit salad. lol


Becca

On Tue, 14 Apr 2009 18:02:21 -0700 (PDT), Bobo Bonobo®
<[email protected]> wrote:

Butter
>has too much moisture for some applications.

Unless you get one of the European type butters, such as Plugra. It
has less moisture.

Christine
--
http://nightstirrings.blogspot.com

In article
<[email protected]>,
[email protected] wrote:

> What do you use?
>
> I have grapeseed, canola, olive, sesame on hand, but always hesitate
> - do you have some kind of guideline as to what you'll use? What about
> in baked goods?

Depends on whether the flavour of the oil is going to make a big
difference to the flavour of the final product.

> This is almost as bad as 'shortening' - I hate that. Spell it out,
> cookbook writers. (I don't own Crisco or lard and never will -- am I
> doomed in the kitchen?)

You never see "shortening" in NZ recipes -- if a hard fat is called for,
the type is specified.

Miche

--
Electricians do it in three phases

On Apr 14, 7:34*pm, Lynn from Fargo Ografmorffig <lynng...@i29.net>
wrote:
> On Apr 14, 7:22*pm, Dan S.
>
>
>
> <danUNDERscoreGOEShereSLAUGH...@sbcglobal.net> wrote:
> > > What do you use?
>
> > > I have grapeseed, canola, olive, sesame on hand, but always hesitate
> > > - do you have some kind of guideline as to what you'll use? What about
> > > in baked goods?
>
> > > This is almost as bad as 'shortening' - I hate that. *Spell it out,
> > > cookbook writers. *(I don't own Crisco or lard and never will -- amI
> > > doomed in the kitchen?)
>
> > Vegetable oil is neutrally flavored as a rule. *In some dishes, I can
> > taste canola and find it fishy. *But, as a rule, I use canola - and if
> > I'm worried that the flavor will come through, crisco vegetable oil or
> > extra virgin olive oil.
>
> > --
> > Yours,
> > Dan S.
> > Befuddlin' teh hope since 2009
>
> Years ago I helped settle a family of Russian emigrants from the
> Ukraine. *We stocked their kitchen with basics before they came as we
> knew their food stamps would be pretty meager. *We got them in nice
> big bottle of "vegetable oil" - the store brand.

That was nice of you. A church group? Community group?

> They couldn't use it
> (they tried, bless 'em) but they went to the store (speaking almost no
> English) and somehow communicated that they wanted sunflower oil - who
> knew? *There's a HUGE sunflower oil refinery less than 100 miles from
> Fargo . . .

I'd say. Sunflowers are big business in ND. They grow rapeseed
(canola) there too, right?
I like sunflower seeds a lot, in fact I love them salted in the
shell. The oil isn't my favorite, and it is too high in Omega 6 to be
particularly healthy in quantity, and it's not great for frying.
> Lynn in Fargo
> PS: *in less than 8 months the dad had a good job at a company that
> makes medium sized tractors. *He had been an engineer in Russia.
> They *put him to work, he worked on his English and within the second
> year they were sending him to the Ukraine to consult with the folks
> marketing the tractors!

A good immigration success story. I remember Taylor Momsen in those
Shake 'n Bake commericials. The "... and I helped" ones. Well, you
"helped" that Ukrainian family. Amazing that that funny looking kid
who also starred in the Grinch movie is now one of the prettiest girls
on TV (Gossip Girl).

--Bryan http://www.TheBonobos.com

On Apr 14, 8:03*pm, Christine Dabney <artis...@ix.netcom.com> wrote:
> On Tue, 14 Apr 2009 18:02:21 -0700 (PDT), Bobo Bonobo®
>
> <CLASS...@BRICK.NET> wrote:
>
> *Butter
>
> >has too much moisture for some applications.
>
> Unless you get one of the European type butters, such as *Plugra. *It
> has less moisture.

Sure. But Norman butter is pricey, and it's still higher moisture
than lard. Of course, nothing tastes better than cow's milk butter.
>
> Christine
> --http://nightstirrings.blogspot.com

--Bryan