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Apr 7, 2009 10:53 AM

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.

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  1. 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.

    1. Salad oil is an old-fashioned term for vegetable oil.

      1. 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

        1. What other ingredients are in the cracker spread? As long as it didn't conflict with the other ingredients, I'd be inclined to use a decent olive oil.

          2 Replies
          1. re: MMRuth

            ingredients in the cracker spread:
            canned blackeyed peas
            salad oil
            wine vinegar
            ground pepper
            garlic clove
            dried minced onion

            Thank you to all of you for responses

          2. 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.