Cooking Oil Help, Please

[email hidden] (Richard's ~JA~) wrote in news:20725-409BA37B-
[email hidden]:

Quoted message said:

I would like to make the recipe here that has rave
reviews, but I only have peanut oil, vegetable oil, and
EVOO here. Can I substitute, and if so, with which one?
Another plea is for an advice listing of which oil to use
for what in all cooking.

Lemon-Blueberry-Zucchini Bread Yield: 2 loaves. This zesty
bread freezes well. 4 eggs 2 cups (or less) sugar 1 cup
canola oil 2 cups unpeeled, coarsely grated zucchini,
drained slightly Zest and juice of 1 lemon 3-1/2 cups
unbleached flour 1 teaspoon salt 1-1/2 teaspoons baking
soda 4 teaspoons baking powder 1 cup (or more) frozen
Maine wild blueberries Preheat the oven to 350° and beat
the eggs. Add the sugar and beat until well mixed. Add the
oil and beat. Add the zucchini, lemon juice, and lemon
zest and mix well. In a separate bowl combine the flour,
salt, soda, and baking powder, then add to the wet
ingredients, mixing well. Gently fold in the blueberries,
then pour the batter into 2 greased and floured 5x9-inch
loaf pans. Bake approximately 55 minutes or until a knife
inserted into the center of one of the loaves comes out
clean. Remove from the oven and cool 10 minutes, then
remove the loaves to a wire rack to continue cooling.

Picky ~JA~

Canola oil is a very neutral flavoured oil so I'd use the
vegetable oil as my first choice as a replacement and the
peanut oil as my second and not use the EVOO at all, as it
would be too strong a flavour.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"Richard's ~JA~" <[email hidden]> wrote in
message news:20725-409BA37B-197@storefull-
3198.bay.webtv.net... I would like to make the recipe here
that has rave reviews, but I only have peanut oil,
vegetable oil, and EVOO here. Can I substitute, and if so,
with which one? Another plea is for an advice listing of
which oil to use for what in all cooking.

I use corn oil, vegetable oil, canola oil, and blends of
these interchangeably. The olive oil would not be my
first choice but in the end, your product will turn out
the same no matter which oil you use. The only
consideration is flavor.

Richard's ~JA~ said:

I would like to make the recipe here that has rave
reviews, but I only have peanut oil, vegetable oil, and
EVOO here. Can I substitute, and if so, with which one?
Another plea is for an advice listing of which oil to use
for what in all cooking.

The vegetable oil should work out fine for that recipe. It
has many of the same cooking properties as canola oil.

[email hidden] (Richard's ~JA~) news:20725-409BA37B-
[email hidden]:

Quoted message said:

I would like to make the recipe here that has rave
reviews, but I only have peanut oil, vegetable oil, and
EVOO here. Can I substitute, and if so, with which one?
Another plea is for an advice listing of which oil to use
for what in all cooking.

Lemon-Blueberry-Zucchini Bread Yield: 2 loaves. This zesty
bread freezes well. 4 eggs 2 cups (or less) sugar 1 cup
canola oil 2 cups unpeeled, coarsely grated zucchini,
drained slightly Zest and juice of 1 lemon 3-1/2 cups
unbleached flour 1 teaspoon salt 1-1/2 teaspoons baking
soda 4 teaspoons baking powder 1 cup (or more) frozen
Maine wild blueberries Preheat the oven to 350° and beat
the eggs. Add the sugar and beat until well mixed. Add the
oil and beat. Add the zucchini, lemon juice, and lemon
zest and mix well. In a separate bowl combine the flour,
salt, soda, and baking powder, then add to the wet
ingredients, mixing well. Gently fold in the blueberries,
then pour the batter into 2 greased and floured 5x9-inch
loaf pans. Bake approximately 55 minutes or until a knife
inserted into the center of one of the loaves comes out
clean. Remove from the oven and cool 10 minutes, then
remove the loaves to a wire rack to continue cooling.

Picky ~JA~

I would use the vegetable oil. While not exactly the same
product, they do have like properties. I use only canola oil
now and I really can not tell much difference between it and
vegetable oil.

Michael

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

Richard's ~JA~ said:

I would like to make the recipe here that has rave
reviews, but I only have peanut oil, vegetable oil, and
EVOO here. Can I substitute, and if so, with which one?
Another plea is for an advice listing of which oil to use
for what in all cooking.

Go for the vegetable oil. It's usually a mix of soy, canola
and other oils; will say on the label. Peanut oil would be
the next choice, although it has a distinctive flavour. Skip
the olive oil; too strong a flavour for this sort of thing.

Quoted message said:

Lemon-Blueberry-Zucchini Bread Yield: 2 loaves. This zesty
bread freezes well. 4 eggs 2 cups (or less) sugar 1 cup
canola oil 2 cups unpeeled, coarsely grated zucchini,
drained slightly Zest and juice of 1 lemon 3-1/2 cups
unbleached flour 1 teaspoon salt 1-1/2 teaspoons baking
soda 4 teaspoons baking powder 1 cup (or more) frozen
Maine wild blueberries Preheat the oven to 350° and beat
the eggs. Add the sugar and beat until well mixed. Add the
oil and beat. Add the zucchini, lemon juice, and lemon
zest and mix well. In a separate bowl combine the flour,
salt, soda, and baking powder, then add to the wet
ingredients, mixing well. Gently fold in the blueberries,
then pour the batter into 2 greased and floured 5x9-inch
loaf pans. Bake approximately 55 minutes or until a knife
inserted into the center of one of the loaves comes out
clean. Remove from the oven and cool 10 minutes, then
remove the loaves to a wire rack to continue cooling.

Picky ~JA~

Seems that vegetable oil is what I shall use then.
Many thanks!

Picky ~JA~

Richard's ~JA~ had something important to tell us on Fri,
7 May 2004
07:55:55 -0700:

Quoted message said:

I would like to make the recipe here that has rave reviews,
but I only have peanut oil, vegetable oil, and EVOO here.
Can I substitute, and if so, with which one? Another plea
is for an advice listing of which oil to use for what in
all cooking.

Use whichever one you like. The plain 'vegetable oil'
probably is largely canola already because it's the
cheapest!

btw, olive oil can be used in cooking very successfully -
it doesn't have a particurly strong flavour once it's
cooked. I'm sure it could go into a recipe like this
without a problem.

--
~Karen AKA Kajikit Lover of shiny things...

Made as of 29 April 2004 - 61 cards, 41 SB pages (plus 3
small giftbooks), 52 decos & more!

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