Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
What neutral oil should I use?
I don't think that canola is neutral, and soybean is downright nasty.
Corn is not neutral, but is inoffensive tasting.
Safflower is unavailable, for all practical purposes.
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
What neutral oil should I use?
Quoted message said:
I don't think that canola is neutral, and soybean is downright nasty.
Quoted message said:
Corn is not neutral, but is inoffensive tasting.
Quoted message said:
Safflower is unavailable, for all practical purposes.
Quoted message said:
So, is it corn oil?
I'm sold on grape seed oil, because it does not smoke AT ALL in my experience whereas all the others might. Unfortunately it's about 3X the cost.
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
Quoted message said:
What neutral oil should I use? I don't think that canola is neutral, and soybean is downright nasty. Corn is not neutral, but is inoffensive tasting. Safflower is unavailable, for all practical purposes. So, is it corn oil?
I'm sold on grape seed oil, because it does not smoke AT ALL in my experience whereas all the others might. Unfortunately it's about 3X the cost.
I ruled that out because it is not 3X the cost, but much more because it isn't sold in large containers. If peanut did not exist, I'd likely buy grapeseed for home use, which would suck because I'm not a high income person.
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
What neutral oil should I use?
I don't think that canola is neutral, and soybean is downright nasty.
Corn is not neutral, but is inoffensive tasting.
Safflower is unavailable, for all practical purposes.
So, is it corn oil?
--Bryan
I'd use canola. Not everyone has your palate. (Canola has distinctive flavor? Huh.) -- -Barb, Mother Superior, HOSSSPoJ http://www.jamlady.eboard.com - Fair baking
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
What neutral oil should I use?
I don't think that canola is neutral, and soybean is downright nasty.
Corn is not neutral, but is inoffensive tasting.
Safflower is unavailable, for all practical purposes.
So, is it corn oil?
--Bryan
I'd use canola. Not everyone has your palate. (Canola has distinctive flavor? Huh.)
I was just going to suggest canola too. (or, actually, just use a cooking spray. That's what I use for pancakes (with a little canola oil in the batter).
On Aug 28, 8:21 am, Melba's Jammin' <[email hidden]>
Quoted message said:
In article <[email hidden]>,
Bobo Bonobo® said:
OMG! The food snob is asking for advice?
Quoted message said:
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
Quoted message said:
What neutral oil should I use?
Quoted message said:
I don't think that canola is neutral, and soybean is downright nasty.
Quoted message said:
Corn is not neutral, but is inoffensive tasting.
Quoted message said:
Safflower is unavailable, for all practical purposes.
Quoted message said:
So, is it corn oil?
Quoted message said:
--Bryan
I'd use canola. Not everyone has your palate. (Canola has distinctive flavor? Huh.)
I expected that answer from lots of folks, and so far it's what I'm getting 🙂
In article <[email hidden]>, Bobo Bonobo® <[email hidden]> wrote:
Quoted message said:
Quoted message said:
OMG! The food snob is asking for advice?
Quoted message said:
Quoted message said:
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
Quoted message said:
Quoted message said:
What neutral oil should I use?
Quoted message said:
Quoted message said:
I don't think that canola is neutral, and soybean is downright nasty.
Quoted message said:
Quoted message said:
Corn is not neutral, but is inoffensive tasting.
Quoted message said:
Quoted message said:
Safflower is unavailable, for all practical purposes.
Quoted message said:
Quoted message said:
So, is it corn oil?
Quoted message said:
Quoted message said:
--Bryan
Quoted message said:
I'd use canola. Not everyone has your palate. (Canola has distinctive flavor? Huh.)
I was just going to suggest canola too. (or, actually, just use a cooking spray. That's what I use for pancakes (with a little canola oil in the batter).
I guess it'll probably be canola, but not in the batter.
In the batter I can use butterfat in the form of heavy cream.
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
What neutral oil should I use?
I don't think that canola is neutral, and soybean is downright nasty.
Corn is not neutral, but is inoffensive tasting.
Safflower is unavailable, for all practical purposes.
So, is it corn oil?
Sunflower oil.
Besides olive oil sunflower oil is the only oil I buy.
Sunflower oil is not always easy to find in the US... regardless which oil you buy check the date on the label, oils go rancid rather rapidly... never buy more than you can use within 2 years and store in a cool dark place.
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
Quoted message said:
What neutral oil should I use?
Quoted message said:
I don't think that canola is neutral, and soybean is downright nasty.
Quoted message said:
Corn is not neutral, but is inoffensive tasting.
Quoted message said:
Safflower is unavailable, for all practical purposes.
Quoted message said:
So, is it corn oil?
Sunflower oil.
Besides olive oil sunflower oil is the only oil I buy.
Peanut is $8/gallon here. Sunflower is $5/quart.
Quoted message said:
Sunflower oil is not always easy to find in the US...
It was 20 years ago, but now you can't get it in the large size that would be economical. Otherwise I'd agree that it would be the obvious choice.
Quoted message said:
regardless which oil you buy check the date on the label, oils go rancid rather rapidly...
High polyunsaturate oil like sunflower goes bad more quickly than most.
Quoted message said:
never buy more than you can use within 2 years and store in a cool dark place.
Bobo Bonobo® <[email hidden]> wrote: : High polyunsaturate oil like sunflower goes bad more quickly than : most.
Does this apply to the roasted version too? I've been told by Russians that roasted sunflower oil is wonderful; I've bought it in local Russian groceries here, but far from 'wonderful', it's always seemed slightly off tasting to me. Roasted sesame oil does seem to get rancid rapidly. --thelma : --Bryan
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
What neutral oil should I use?
I don't think that canola is neutral, and soybean is downright nasty.
Corn is not neutral, but is inoffensive tasting.
Safflower is unavailable, for all practical purposes.
So, is it corn oil?
--Bryan
First, peanut oil is not an allergen unless maybe it is "cold pressed" peanut oil. Refined peanut oil is not a problem. However, it is expensive, plus you'll never convince some of the hysterical mothers that peanut oil is safe, so you made the right choice.
How about sunflower oil?
I would use "vegetable oil" (soybean), and just make sure the bottle was fresh.
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
What neutral oil should I use?
I don't think that canola is neutral, and soybean is downright nasty.
Corn is not neutral, but is inoffensive tasting.
Safflower is unavailable, for all practical purposes.
So, is it corn oil?
--Bryan
One very good one is Safflower oil. It has one of the higher smoke points and is usually inexpensive. -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
What neutral oil should I use?
Quoted message said:
I don't think that canola is neutral, and soybean is downright nasty.
Quoted message said:
Corn is not neutral, but is inoffensive tasting.
Quoted message said:
Safflower is unavailable, for all practical purposes.
Quoted message said:
So, is it corn oil?
I'm sold on grape seed oil, because it does not smoke AT ALL in my experience whereas all the others might. Unfortunately it's about 3X the cost.
Steve
Quoted message said:
--Bryan
Around here, Grape seed oil is $2.00 per liter less than Olive Oil, but only if I get it at the greek market.
I love to use it for steaks. -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
In article <[email hidden]>, Bobo Bonobo? <[email hidden]> wrote:
Quoted message said:
> OMG! The food snob is asking for advice?
Quoted message said:
> Here's my problem. I need to figure out what oil to use for quantity > preparation of pancakes and French toast. All I keep around is peanut > and EVOO. The OO is obviously not right. The peanut oil cannot be > used because it's for my son's school's PTO event, and peanut > allergies, you know.
Quoted message said:
> What neutral oil should I use?
Quoted message said:
> I don't think that canola is neutral, and soybean is downright nasty.
Quoted message said:
> Corn is not neutral, but is inoffensive tasting.
Quoted message said:
> Safflower is unavailable, for all practical purposes.
Quoted message said:
> So, is it corn oil?
Quoted message said:
> --Bryan
Quoted message said:
I'd use canola. Not everyone has your palate. (Canola has distinctive flavor? Huh.)
I was just going to suggest canola too. (or, actually, just use a cooking spray. That's what I use for pancakes (with a little canola oil in the batter).
I guess it'll probably be canola, but not in the batter.
In the batter I can use butterfat in the form of heavy cream.
--Bryan
Unflavored yogurt is the gods in Pancakes and waffles. -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
Melba's Jammin' wrote: > In article <[email hidden]>, > Bobo Bonobo? <[email hidden]> wrote: >> OMG! The food snob is asking for advice? >> Here's my problem. I need to figure out what oil to use for quantity >> preparation of pancakes and French toast. All I keep around is peanut >> and EVOO. The OO is obviously not right. The peanut oil cannot be >> used because it's for my son's school's PTO event, and peanut >> allergies, you know. >> What neutral oil should I use? >> I don't think that canola is neutral, and soybean is downright nasty. >> Corn is not neutral, but is inoffensive tasting. >> Safflower is unavailable, for all practical purposes. >> So, is it corn oil? >> --Bryan > I'd use canola. Not everyone has your palate. (Canola has distinctive > flavor? Huh.) I was just going to suggest canola too. (or, actually, just use a cooking spray. That's what I use for pancakes (with a little canola oil in the batter).
I guess it'll probably be canola, but not in the batter.
In the batter I can use butterfat in the form of heavy cream.
--Bryan
Unflavored yogurt is the gods in Pancakes and waffles.
How about use sour cream and get your butterfat and yogurtness in one shot? Sour cream is pretty cheap (last time I checked) if you buy it at Sam's Club in great big tubs. Just substitute sour cream for the buttermilk in the recipe and leave out the oil. (might have to thin it a little)
On Aug 28, 8:25 am, Sharon V <[email hidden]> wrote: > Melba's Jammin' wrote: >> In article <[email hidden]>, >> Bobo Bonobo? <[email hidden]> wrote: >>> OMG! The food snob is asking for advice? >>> Here's my problem. I need to figure out what oil to use for quantity >>> preparation of pancakes and French toast. All I keep around is peanut >>> and EVOO. The OO is obviously not right. The peanut oil cannot be >>> used because it's for my son's school's PTO event, and peanut >>> allergies, you know. >>> What neutral oil should I use? >>> I don't think that canola is neutral, and soybean is downright nasty. >>> Corn is not neutral, but is inoffensive tasting. >>> Safflower is unavailable, for all practical purposes. >>> So, is it corn oil? >>> --Bryan >> I'd use canola. Not everyone has your palate. (Canola has distinctive >> flavor? Huh.) > I was just going to suggest canola too. (or, actually, just use a > cooking spray. That's what I use for pancakes (with a little canola oil > in the batter). I guess it'll probably be canola, but not in the batter.
In the batter I can use butterfat in the form of heavy cream.
--Bryan
Unflavored yogurt is the gods in Pancakes and waffles.
How about use sour cream and get your butterfat and yogurtness in one shot? Sour cream is pretty cheap (last time I checked) if you buy it at Sam's Club in great big tubs. Just substitute sour cream for the buttermilk in the recipe and leave out the oil. (might have to thin it a little)
Bob
That's actually pretty good advice, but I've had better luck using yogurt due to the acidity. It can be used in place of cream of tartar. -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
Quoted message said:
What neutral oil should I use?
Quoted message said:
I don't think that canola is neutral, and soybean is downright nasty.
Quoted message said:
Corn is not neutral, but is inoffensive tasting.
Quoted message said:
Safflower is unavailable, for all practical purposes.
Quoted message said:
So, is it corn oil?
Quoted message said:
--Bryan
First, peanut oil is not an allergen unless maybe it is "cold pressed" peanut oil. Refined peanut oil is not a problem. However, it is expensive, plus you'll never convince some of the hysterical mothers that peanut oil is safe, so you made the right choice.
OMG! The food snob is asking for advice? Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know. What neutral oil should I use? I don't think that canola is neutral, and soybean is downright nasty. Corn is not neutral, but is inoffensive tasting. Safflower is unavailable, for all practical purposes. So, is it corn oil? --Bryan
First, peanut oil is not an allergen unless maybe it is "cold pressed" peanut oil. Refined peanut oil is not a problem. However, it is expensive, plus you'll never convince some of the hysterical mothers that peanut oil is safe, so you made the right choice.
Bobo Bonobo wrote: > OMG! The food snob is asking for advice? > Here's my problem. I need to figure out what oil to use for quantity > preparation of pancakes and French toast. All I keep around is peanut > and EVOO. The OO is obviously not right. The peanut oil cannot be > used because it's for my son's school's PTO event, and peanut > allergies, you know. > What neutral oil should I use? > I don't think that canola is neutral, and soybean is downright nasty. > Corn is not neutral, but is inoffensive tasting. > Safflower is unavailable, for all practical purposes. > So, is it corn oil? > --Bryan First, peanut oil is not an allergen unless maybe it is "cold pressed" peanut oil. Refined peanut oil is not a problem. However, it is expensive, plus you'll never convince some of the hysterical mothers that peanut oil is safe, so you made the right choice.
Quoted message said:
Quoted message said:
How about sunflower oil?
Quoted message said:
Only if you pay.
Quoted message said:
Ahahahahahahahahahahahaha. . . .
???
The [censored] thinks he's being cute about me being too cheap to use sunflower, even though I clearly posted that it was not MY money being spent. Sheldon likes to show folks that he can afford to keep a large area of mown grass for his tractoring pleasure.
On Tue, 28 Aug 2007 06:49:21 -0700, Bobo Bonobo® <[email hidden]>
Quoted message said:
OMG! The food snob is asking for advice?
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know.
What neutral oil should I use?
I don't think that canola is neutral, and soybean is downright nasty.
Corn is not neutral, but is inoffensive tasting.
Safflower is unavailable, for all practical purposes.
So, is it corn oil?
--Bryan
You can use the olive oil just fine if you want... the taste really doesn't come through into the finished product.
