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Old 08-06-2007, 01:21 PM   #11
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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.
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Old 08-06-2007, 02:35 PM   #12
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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)

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Old 08-06-2007, 07:10 PM   #13
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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).
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Old 08-06-2007, 07:33 PM   #14
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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!
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