Can you interchange cooking oils?

[maslex]

I'm going to a picnic next weekend and I'm bringing a brownie dish. It's this recipe here....http://www.iwashyoudry.com/2014/02/28/butterfinger-cheesecake-bars/

For the crust part, it's asking for 3tbsp canola oil. I don't have any (just veg oil) and I really don't feel like buying a whole bottle of it just to use 3 tbsp out of it. Do you think I can just use the vegetable oil?

 

[Granny square]

Yes, no problem

 

[Southernmiss]

I'm going to a picnic next weekend and I'm bringing a brownie dish. It's this recipe here....http://www.iwashyoudry.com/2014/02/28/butterfinger-cheesecake-bars/

For the crust part, it's asking for 3tbsp canola oil. I don't have any (just veg oil) and I really don't feel like buying a whole bottle of it just to use 3 tbsp out of it. Do you think I can just use the vegetable oil?

I use canola all the time in place of vegetable oil. I prefer canola, myself.

 

[wallawallakids]

Like PP said, yes.

 

[ronandannette]

Just curious - what is your "vegetable" oil made from? Almost all of the regular cooking oil available here is canola (although I think you can also get corn and peanut). Besides olive oil, I've never used anything but canola.

 

[mombrontrent]

Of course you can. Any kind of oil/fat can be used interchangeable in most recipes. You could use coconut oil, canola, olive, peanut, veg. ect. ect. as well as melted butter/margarine. Sometimes certain oils may effect the flavour of a dish though (some are ore neutral than others). I always use whatever oil I feel like in cooking/baking with no problems.

 

[pryncess527]

Just curious - what is your "vegetable" oil made from? Almost all of the regular cooking oil available here is canola (although I think you can also get corn and peanut). Besides olive oil, I've never used anything but canola.

Crisco Vegetable Oil is made from soybeans.

I prefer Canola though, much better for my cholesterol

 

[ellone]

Just curious - what is your "vegetable" oil made from? Almost all of the regular cooking oil available here is canola (although I think you can also get corn and peanut). Besides olive oil, I've never used anything but canola.

'Vegetable' oil is generally soy oil.

I don't use either 'vegetable' or canola - I have olive, coconut, safflower, and red palm oil. For salads I use hemp oil ( don't cook with it you destroy the essential fatty acids in it).

 

[maslex]

Okay, thanks. I didn't realize you could interchange them. And I never knew canola was better for you than veg oil? Maybe I'll switch.

 

[Southernmiss]

Okay, thanks. I didn't realize you could interchange them. And I never knew canola was better for you than veg oil? Maybe I'll switch.

I prefer canola to vegetable oil. It's milder and to me. Canola has virtually no smell whereas I find vegetable oil to have a stronger smell.

 

[Missy1961]

I prefer canola to vegetable oil. It's milder and to me. Canola has virtually no smell whereas I find vegetable oil to have a stronger smell.

I agree - I switched to canola years ago.

 

[LBIJim]

Sure, you can substitute soybean oil for canola. Most oils can be used interchangably in most recipes. I probably wouldn't use olive oil for brownies, however.

I never understood why they use the euphemism "vegetable" for soybean oil. I'm wondering if the use of soybeans had a negative connotation way back when.

 

[Imzadi]

Yes, you can interchange any neutral tasting oil for another. As someone else said, I wouldn't put in olive oil into something sweet tasting, as the extra-virgin variety has a definite strong taste to it.

'Vegetable' oil is generally soy oil.

I never understood why they use the euphemism "vegetable" for soybean oil. I'm wondering if the use of soybeans had a negative connotation way back when.

Just curious - what is your "vegetable" oil made from? Almost all of the regular cooking oil available here is canola (although I think you can also get corn and peanut). Besides olive oil, I've never used anything but canola.

Yes, most generically named "vegetable oils" are soybean oil. That's because soybeans in the U.S. now are mostly genetically modified organisms (GMO) and so easy to produce, sell and put into soooooo many foods. A few European countries and part of Australia have a ban on GMO soybeans used in foods, unless clearly listed as made with it. The U.S. will not require listing of GMO ingredients as they have stated the agricultural industry would lose too much money if people stopped eating GMO foods.

 

[bcla]

'Vegetable' oil is generally soy oil.

I don't use either 'vegetable' or canola - I have olive, coconut, safflower, and red palm oil. For salads I use hemp oil ( don't cook with it you destroy the essential fatty acids in it).

Not necessarily. I've personally used soybean, canola, safflower, sunflower, corn, etc oils. Some olive oils have been refined of basically all olive-like flavor and might be interchangeable.

 

[bcla]

Yes, you can interchange any neutral tasting oil for another. As someone else said, I wouldn't put in olive oil into something sweet tasting, as the extra-virgin variety has a definite strong taste to it.

There is "pure olive oil" or "light olive oil". Sounds odd, but it's generally the 2nd/3rd pressing that might have less olive flavor, so they just send it out to have refined like any other neutral-tasting oil. It might sound odd to remove the olive flavor, but supposedly it's for the health benefits of a mostly monounsaturated oil.

 

[ellone]

Crisco Vegetable Oil is made from soybeans.

I prefer Canola though, much better for my cholesterol

Canola (rapeseed) isn't really good for you due the process it has to go through to be made into an oil.
How it's made:
1. Once the rapeseed is collected, magnetized rods attempt to remove any foreign metal that may have been introduced into the collection of seed.

2. Afterwards, a 60+ minute wash of a hexane solvent.
3. After the hexane wash is complete, a wash of sodium hydroxide is performed.
4. The “natural” waxes are collected and used to aid in the creation of vegetable shortening.
5. Bleach is then introduced to lighten the cloudy color of the processed oil.
5. Steam injection is then applied to remove the bitter smell

You really should only buy oils that are cold pressed or expeller pressed or avoid this chemical mess.

 

[shortbun]

someone else said it but I'll say it again. Don't substitute with olive oil; it's for cold dishes or pasta dishes and has too much flavor for baking. It would alter the flavor.

 

[Dancind]

If you want them to taste good, use melted butter.

Vegetable oil is not good for you either, sorry.

 

[bcla]

someone else said it but I'll say it again. Don't substitute with olive oil; it's for cold dishes or pasta dishes and has too much flavor for baking. It would alter the flavor.

We use an "extra light" olive oil. Basically it has no olive character per se. It's really only meant for substitution for any other neutral vegetable oil. We have to be careful frying with it though, since it smokes/burns more easily than soybean or corn oil.

My wife wants it because she thinks it's supposed to be healthier.

 

[ellone]

If you want them to taste good, use melted butter.

Vegetable oil is not good for you either, sorry.

Coconut oil is great for baking (adds a slight coconut flavor). The Lauric Acid in it is great for you.