when it calls for salad oil?
Some recipes call for "salad oil". What oil do you use when a recipe says that? a google search for "salad oil" turned up many conflicting opinions. I'm curious as to what people that enjoy food commonly grab. (vegetable oil, corn oil, peanut oil, olive oil, any others, etc)
Specifically, I'm making a recipe for a cracker spread (appetizer), don't know if that matters.
I've seen some carrot cake recipes call for salad oil.
i usually grab the Crisco oil. What such a recipe is looking for is an oil that is unassertive in flavor and light in color -- one that won't overwhelm whatever else is going on in the recipe.
As a general guidance:
Baking & frying- use a neutrally flavored oil such as canola, light sesame, safflower, rice bran, grapeseed
Dressings and spreads (uncooked oils) - use something to complement the ingredients such as olive oil, dark sesame, walnut, other nut oils
Use any type of vegetable oil that appeals to you. Vegetable oils include olive, canola, grapeseed, safflower, corn, walnut, peanut, etc.
For carrot cake, I'd use a mild, neutral oil, like canola. For the cracker spread, I'd probably use oilive oil.