Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

 
 
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Jenn Ridley
 
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Default oil question

Eric Jorgensen > wrote:

>On Mon, 20 Oct 2003 21:19:08 -0400
>Jenn Ridley > wrote:
>
>> Olive oil, sesame oil, and walnut oil are not interchangeable with the
>> other vegetable oils. Technically, peanut oil is interchangeable, but
>> there are problems with peanut oil (rampant peanut allergies, which
>> can be triggered by baked goods with peanut oil in them, for one).

>
>
> There have been some recent studies that have failed to show a link
>between commercially refined peanut oil and allergic reactions. Which
>would make sense, because most allergies are protein related, and a
>properly refined oil would have next to no protein in it.


Whatever. It's just something to be aware of, since there are hyper
sensitive people out there who freak out at the *sound* of the word
peanut. It's just easier to not use it. (there was a case a few
years ago of a peanut allergic kid having a reaction to some french
fries....the only thing they could find was the peanut oil that the
fries were cooked in.)

It doesn't matter to me, since a) I don't have peanut oil in my house
(peanut butter, yes; peanuts, yes, but no oil); and b) no one in my
house is allergic to peanuts.

jenn
--
Jenn Ridley



 
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