Are these definitely one and the same thing? Not according to Colleen Patrick-Goudreau in her book The Joy of Vegan Baking, who says that canola was produced by Canadian plant breeders through traditional plant breeding techniques. Does that mean it's a genetically engineered oil? I keep reading conflicting info about these oils. Anyone got the definitive answer to settle this once and for all?
When a recipe calls for canola oil, what do you tend to use instead? I was going to use vegetable oil, but Colleen doesn't recommend it, saying it's high in polyunsaturated fats. Rapeseed, corn and sunflower oils don't get a critique as such in the book, so I don't know how well they would work with the recipes. Colleen says to stick with canola oil for baking.
This business of which oil to use is driving me a wee bit crazy. The way I'm feeling at the moment is that I'm going to die of something anyway, so what the heck, I'll just use whatever oil is available that tastes neutral enough to not spoil the flavour of what I want to bake.
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