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APPROPRIATE OIL FOR BAKING

Rosemarie D. (Q&A ID 19658)Rosemarie D. (Q&A ID 19658)
in Baking

Occasionally I come upon a baking recipe that calls for "vegetable oil". If no specific type is specified, what would you recommend to use as a neutral oil for baking?

Comments

  • Lynn C. (Q&A ID 662)Lynn C. (Q&A ID 662)

    Hi Rosemarie -

    At Milk Street we typically use grapeseed oil, but any oil without significant flavor, such as safflower oil, canola oil, or avocado oil, should work fine. Avoid peanut oil, extra-virgin olive oil, or unrefined coconut oil due to strong flavors. We also would avoid refined coconut oil since it's solid at room temperature. When calling for oil in baking it's usually because we want a fat that stays liquid at room temperature, which creates a cake that is and stays moist.

    Hope that helps!

    The Milk Street Cooking Team

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