Omelet wrote:
> In article >,
> Peter A > wrote:
>
>
>>In article >,
says...
>>
>>
>>>I'd use grapeseed before I'd use Canola. Ew!
>>>
>>>Om -> Not a canola oil fan...
>>>
>>>
>>
>>Agreed, canola does not belong in salad dressings. It's great for deep
>>frying, though.
>
>
> I use peanut for deep frying. In the first place, it's cheaper and it
> has a really nice taste.
>
>
>>But why use grapeseed? In my experience it has no taste, and is valued
>>for its very high smoke point.
>
>
> The high smoke point is why.
> To properly sear a steak, the higher temp you can get the oil, the
> better.
>
>
>>I must say, though, that not liking the taste of olive oil seems like a
>>curse from the gods.
>
>
> I understand. Tastes are very much of an individual thing.
>
> Grapeseed does have flavor by the way, it's just very light which is not
> a bad thing.

Yep, i primarily use it for cooking beef, but it makes a good
vinaigrette, i used the exact same Julia Child french vinaigrette recipe
with olive oil and with canola oil, the olive oil batch was foul
tasting, olive oil always taste musty stale to me, but the exact same
recipe mad with canola oil was and continues to be superb.

One time i had nothing but olive oil in the house and i made some
popcorn with it, also inedible.

>
> Have you ever tried peanut?
> It's $8.00 per _gallon_ here!

I have bought it occasionally for making of peanut butter but, its odd,
i can barely taste peanut oil, to me its very subtly flavoured, too
subtly to make it worth while, i once used dark sesame oil in peanut
butter to very good effect, but then i often add a bit of garlic to my
peanut butter.
--
JL