> What do you use?
>
> I have grapeseed, canola, olive, sesame on hand, but always hesitate
> - do you have some kind of guideline as to what you'll use? What about
> in baked goods?
>
> This is almost as bad as 'shortening' - I hate that. Spell it out,
> cookbook writers. (I don't own Crisco or lard and never will -- am I
> doomed in the kitchen?)

Vegetable oil is neutrally flavored as a rule. In some dishes, I can
taste canola and find it fishy. But, as a rule, I use canola - and if
I'm worried that the flavor will come through, crisco vegetable oil or
extra virgin olive oil.

--
Yours,
Dan S.
Befuddlin' teh hope since 2009