FoodBanter.com - View Single Post - When the recipe calls for 'vegetable oil'

brooklyn1

wrote:
>
>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.

In baked goods nomenclature any fat is defined as shortening. For most
baked goods solid shortening produces a far better product than liquid
shortening... it's not possible to produce a quality cake, pie crust. or
decent cookies with liquid shortening, even yeast bread is far better made
with solid shortenings. When preparing pizza dough use a lump of rendered
pork fat, olive oil in any yeast dough is wuss city. You must be strictly a
box cake maven.