On Aug 28, 5:41?pm, Karen AKA Kajikit > wrote:
> On Tue, 28 Aug 2007 06:49:21 -0700, Bobo Bonobo >
> wrote:
>
>
>
>
>
> >OMG! The food snob is asking for advice?
>
> >Here's my problem. I need to figure out what oil to use for quantity
> >preparation of pancakes and French toast. All I keep around is peanut
> >and EVOO. The OO is obviously not right. The peanut oil cannot be
> >used because it's for my son's school's PTO event, and peanut
> >allergies, you know.
>
> >What neutral oil should I use?
>
> >I don't think that canola is neutral, and soybean is downright nasty.
>
> >Corn is not neutral, but is inoffensive tasting.
>
> >Safflower is unavailable, for all practical purposes.
>
> >So, is it corn oil?
>
> >--Bryan
>
> You can use the olive oil just fine if you want... the taste really
> doesn't come through into the finished product.

Very true. And there are many types of olive oil, many impart no
flavor whatsoever and are very inexpensive, like under $4/liter. It
would be very dumb to use EVOO estate grade for cooking, especially
for flapjacks.... would be tantamount to choosing top shelf scotch for
a sour.