seeking a tasty substiture (that is not Canola oil!) for an Itlalian pasta dish that calls for olive oil?!
Below i have listed the types of cooking oils i have on hand to work with. If you are a skilled cooker of italian food please suggest one of my options that you deem would most likely be a decent substitute to the olive oil that this pasta recipe originally calls for. In advance, thank you!
Cooking Oils i have in the kitchen:
vegetable oil
peanut oil
safflower oil
Answers:
This order
Safflower - good tasteless clean tasting oil great for salads
Vegetable- Neutral oil pretty good for salads and used in most commercial dressings
Peanut - Would not even use as imparts a flavor that is only good for deep frying and stir frying! Use that for your asian or african dishes.
You can use any of them. The difference in taste is so minute that most people wouldn't know the difference. I've eaten cake made with olive oil and it tastes just like cake. I would use any of those in Italian cooking. My grandmother was born in Northern Italy, just outside Milan, and never used olive oil because it cost more than vegetable oil and my grandfather was really cheap. He did the shopping and she used what he bought. Even in Brooklyn, where my neighbors were mostly Sicilian, they used regular old vegetable oil and canola oil as much as they did olive. I use olive oil because it's a different type of fat and my cholesterol has improved since I started buying it.
Veggie oil is not good for pasta unless you are making a spag sauce with it,but not directly on pasta and peanut oil not for pasta, but safflower would be excellent for this.
