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oil question
(Amela59) wrote:
>I've always wondered if the following are interchangable in recipes. Can
>anyone enlighten me?
>Vegetable oil, canola oil, and corn oil
yes, they are interchangeable. (there's a reason why the bottles all
look the same, except for the color of the printing on the label.)
Soybean oil and safflower oil can also be used interchangeably with
vegetable/canola/corn oil (which is usually a blend of corn oil and
whatever else is available at the time).
Canola oil is 'lighter' than the others, but it usually doesn't matter
which one you use. Some are more suitable for deep frying than
others, but for baking and pan frying, it usually doesn't matter.
Olive oil, sesame oil, and walnut oil are not interchangeable with the
other vegetable oils. Technically, peanut oil is interchangeable, but
there are problems with peanut oil (rampant peanut allergies, which
can be triggered by baked goods with peanut oil in them, for one).
jenn
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Jenn Ridley
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