Home Cooking 2

Are all vegetable oils created equal?

Kristine | May 16, 200512:19 PM

I use extra virgin olive oil in all my cooking. (even
frying) In an attempt to broaden my horizons I would love to start baking, I decided to start with a simple quick bread recipe that called for vegetable oil. I was actually tempted to use my olive oil ( I once had a co-worker who made the most moist brownies, I asked for the recipe and she said they were from the box mix, her secret was she used olive oil) but my olive oils are very flavorful and I new it would overpower the bread. So I would have to go buy some vegetable oil, I had no idea what to select once I was at the store so I went with what my mother used. Wesson. The only one that simply said "vegetable oil"

My question is, what kind of oil do you bake with? Is
there a healthier and or tastier alternative to Wesson? Should I have used Canola Oil? I noticed a few organic Canola oils I was tempted to buy but I just wasn't sure.

Thanks for your help,

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