"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 08-06-2007, 01:21 PM   #11
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,865
Olive, canola, corn, peanut, safflower, sunflower, sesame, grapeseed, almond etc. are all "vegetable oil." There are many different types of vegetable oils, each with their own flavor and smoke point. And, like Andy said, all with the same amout of fat and zero cholesterol.

Next time you pick up a bottle of "vegetable" oil, look at the ingredients. It will usually be safflower or a blend of different vegetable oils.

Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 08-06-2007, 02:35 PM   #12
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
olive and canola (rape seed) a monosaturated good for you

peanut has a high heat ability

Corn oil is also a good frying oil

"vegetable oil" can be anything that grows...cotton seed, soybean, even palm and coconut which as tropical oils are heavy saturated fats. solid vegetable shortening is hydrogenated cottonseed oil usually.

olive oils come is qualities form extra virgin to pumace (avoid that stuff)

Robo410 is offline   Reply With Quote
Old 08-06-2007, 07:10 PM   #13
Executive Chef
RPCookin's Avatar
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,745
I'm almost exclusively an EVOO user. I keep a jug of cheap vegetable oil around for things like keeping my cast iron grill grate seasoned, or for the occasional need for oil in pancakes or baking, otherwise I use EV olive oil. I almost never deep fry anything, but when I do I use shortening (as recommended by Alton Brown).
RPCookin is offline   Reply With Quote
Old 08-06-2007, 07:33 PM   #14
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,697
We use olive and canola oils almost exclusively in our house. I have a 1-pound can of Crisco that usually lasts a year. We deep-fry very little here, so no need for large quantities of any type oil. A tall bottle of canola oil will last us 6 months or so, but there are only the 2 of us.

"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:57 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.