On Apr 14, 7:22*pm, Lynn from Fargo Ografmorffig >
wrote:
> On Apr 14, 6:52*pm, Dave Smith > wrote:
>
> > 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).

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