In baking I use canola. If i'm frying I use vegetable oil (which is soybean oil) or peanut oil because I feel they are less likely to become oxidized.
I also use extra virgin olive oil, but that does not get cooked.
Applesauce
No but you can make American muffens with vegetable oil
yes it can be substituted, you might want to use a little LESS of the olive oil, as it is heavier and has a stronger taste.
In cooking butter can be used for vegetable oil, but it cannot be substituted in baking.
It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.
Yes, in some cake recipes, canola oil can be substituted for shortening.
Yes, the two are interchangeable. However, oil usually results in a moister texture to the finished cake.
Any other vegetable oil can be substituted for soybean oil, as long as the different flavors of different oils are taken into consideration.
No it will not taste the same.Yes. Canola oil is a type of vegetable oil.Depending on what you're making, canola oil can be substituted for vegetable oil. Canola oil is also healthier than vegetable oil and has no noticable taste differences.
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Any neutral-tasting oil can be substituted; canola oil, soybean oil, corn oil, etc. If you want a richer taste (and more saturated fat), you can try clarified butter (ghee), depending on the dish.
Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.