From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: OILS FAQ 1.0
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords:  oils, faq, olive, chili, walnut, avocado, sesame, peanut, vegetable
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Mon, 28 Dec 1992 18:27:00 GMT

In response to the many people asking "WHY can't I use olive oil in my cake 
recipe?"  Rec.Food.Cooking proudly presents

	A Guide to Various Oils for the Culinarily Disadvantaged

OLIVE OIL -	Olive oil comes in various grades...Extra Virgin and Virgin are
		the strongest-tasting and the most expensive.  These are often
		used for flavoring tomato sauce, pizza, and in salad dressings.
		You can brown things like chicken in it, but the chicken will
		pick up the olive taste (not a bad thing, if you're expecting
		it).  Olive oil appears in many Mediterranean cuisines.

		The mildest and cheapest olive oil is "Light" or even "Extra 
		Light".  Light olive oil is mildly flavored and can be often 
		used as "oil," but baked goods may pick up some olive flavor.

		Don't use olive oil (with the possible exception of Extra 
		Light or Light) in desserts, cakes or cookies.  Olive oil also
		has a fairly low smoke-point, so avoid stir-frying in it.

SESAME OIL -	Comes in two types, roasted and non-roasted.

    Roasted -	Strongly flavored.  Primarily used as a flavor or garnish in
		Chinese-style stir-fries or in stews.  Don't use it unless 
		_specifically_ called for in a recipe.  Don't fry things in it 
		as it smokes easily.  

    Unroasted -	Mildly flavored.  Can be used for stir-frying, etc.  You 
		probably don't want to use it in a cake, however.

CHILI OIL - 	Strongly flavored and HOT.  Primarily used as a spice in 
		things like chili and spicy stir-fry.  You can mix it with 
		peanut or vegetable oil for stir-frying.  DON'T use in a cake,
	 	unless as a joke ;)

VEGETABLE OIL -	This is a standard little-taste all-purpose oil.  You can use 
		this if a recipe calls for "oil"
CORN OIL -	Much the same as vegetable oil.  You can use this if a recipe 
		calls for "oil."  
CANOLA OIL - 	Much the same as vegetable oil.  You can use this if a recipe 
		calls for "oil"

PEANUT OIL -    Comes in two types...Refined and unrefined.  Peanut oil (of 
		both kinds) is recommended for stir-frying because of its
		fairly high smoke-point.  Also often used for deep-frying, and
		can be reused for deep-frying multiple times.

    Unrefined -	Strongly flavored, even more strongly scented.  Don't use 
		(except in frying) unless "Peanut oil" is specifically called 
		for.
    Refined -	Contains a mild flavor.  I usually use this as the oil in 
		stir-fries.  You might not want to bake with it, but it
		wouldn't be a disaster if you did.

WALNUT OIL - 	Mostly used in salad dressings and such, I've never cooked with
		it.
AVOCADO OIL -	Mostly used in salad dressings and such, I've never cooked with
		it.


SUMMARY: 
Q: Which oils can I use when my cake recipe calls for "Oil?"
A: You can always use Vegetable, Canola or Corn oil.  Use Refined Peanut, 
	Unroasted Sesame or Extra Light Olive oils with caution, since
	they have a little flavor that may affect your final product.  Don't
	use a strong-flavored oil like Virgin Olive or Roasted Sesame as "oil,"
	since the flavor will mess things up.

Q: Which oils can I use for stir-frying?
A: Peanut oil (either kind) is the consensus favorite.  Vegetable, Corn or 
	Canola oil works fine.  Olive oil and other oils generally smoke at 
	stir-fry temperatures.

Q: What about salad dressings?
A: Mostly flavored oils are used for salad dressings...olive, walnut, avocado
	to name a few.  You can also use all-purpose oils like vegetable for
	salad dressings as well.

OIL SUBSTITUTES IN BAKED GOODS

In many cakes and cookies that call for "oil" or "vegetable oil," you can 
replace the oil with an equal volume of applesauce (e.g. 1 Cup of Oil becomes 
1 cup of applesauce). Several netters have experimented successfully with this.
Please note that it only applies to cakes and cookies...don't stir-fry in 
applesauce.

Comments, suggestions, additions to this FAQ should be sent Joel at
Offenberg@stars.gsfc.nasa.gov  

Thanks to all who have made contributions, and to all who will do so in the 
future, even if I do grumble from time to time.

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      |				   DISCLAIMER     		        |
      | Nothing I have said here is hard and fast.  Experimentation is  |
      | always encouraged-- Some of the most unlikely things are the    |
      | greatest hits.							|
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     "The part I like best is arguing about the rules we make up" - Hobbes
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