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chocolate moose









  


Post  Tue, Apr 14 2009, 6:36 pm
I always used cottonseed and my family always hated whatever I'd bake with it. No, it's not the potato starch - I've tried recipes without it and we still don't really like it. The cocoa is the same as I use all year, ditto the eggs ... and the choc chips are delicious on their own so it can't be that.

Does anyone have excellent results with safflower? I don't think I can use walnut as it's a gogitrion (not sure I spelled that correctly) which interferes with my thyroid medicine. I don't want to use olive and I'm not sure there are many other choices.

Thanks.
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cassandra









  


Post  Tue, Apr 14 2009, 6:47 pm
Safflower is great.
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nylon









  


Post  Tue, Apr 14 2009, 6:47 pm
I use safflower year round with excellent results.

I have also had good results with grapeseed for mayonnaise (half grapeseed, half olive is my choice for mayonnaise) and frying, but never used it in baking.
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chocolate moose









  


Post  Thu, Apr 16 2009, 10:33 pm
I asked around after shul and most agree that cottomnseed is awful.
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Rosemarie









  


Post  Fri, Apr 17 2009, 12:47 am
My mother used grapeseed oil this year for everything-cooking, baking and frying and it worked very well. Everything tasted great.
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Mimisinger









  


Post  Fri, Apr 17 2009, 12:50 am
I use safflower year round, I find it to be the lightest tasting
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chocolate moose









  


Post  Sun, Mar 25 2012, 8:33 pm
got safflower for baking, cottonseeds just for frying (a small one) and olive oil for cooking.
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boysrus









  


Post  Mon, Mar 26 2012, 12:18 am
hazelnut oil works great in everything
mild pleasant taste
good for baking especially
can yu use it, or are you unable to use any nut oils?
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Jewish Mother2









  


Post  Mon, Mar 26 2012, 9:34 am
Anyone know what safflower or grapeseed is in Hebrew or if you can get it in Israel? I usually buy walnut and use that for baking but it's expensive.
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Mevater









  


Post  Tue, Mar 27 2012, 7:44 pm
chocolate moose wrote:
got safflower for baking, cottonseeds just for frying (a small one) and olive oil for cooking.

1-Does safflower oil have a unique taste? Can safflower oil be used for everything?

2- Why specifically cottonseed for frying and olive for cooking? I can understand olive for salads, etc (raw foods).
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OOTBubby









  


Post  Tue, Mar 27 2012, 7:47 pm
Based on recommendations here, I used (I've already done my cooking) safflower for general cooking (kugels, etc.) and frying, hazelnut for baking and olive (extra light) for sauteeing vegetables (and will use it for salads).

I am very pleased with the results of both the safflower and hazelnut oils and will use them in the future.
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Rubber Ducky









  


Post  Tue, Mar 27 2012, 7:56 pm
Mevater wrote:
Quote:
Does safflower oil have a unique taste? Can safflower oil be used for everything?


Safflower oil tastes similar to canola -- practically no taste at all. It also has a very high smoke point. I use it for practically everything, including frying, baking, and salads, except when I want an olive oil flavor.
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Mevater









  


Post  Tue, Mar 27 2012, 8:16 pm
Throughout the year I use 2 oils- canola for most everything, and olive for salads.

Why would I want to invest in 3 oils for just over a week?

Im leaning towards safflower for cooking, frying and baking, and if I go for a second, olive for salads. Does that make sense?
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chocolate moose









  


Post  Tue, Mar 27 2012, 8:18 pm
I bought 3. They're not huge.
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OOTBubby









  


Post  Tue, Mar 27 2012, 8:22 pm
Mevater wrote:
Throughout the year I use 2 oils- canola for most everything, and olive for salads.

Why would I want to invest in 3 oils for just over a week?

Im leaning towards safflower for cooking, frying and baking, and if I go for a second, olive for salads. Does that make sense?


The safflower is the most expensive of the 3, that's why I bought all 3 of them. And it comes in a small bottle -- I've finished 2 of them (plus finished a large hazelnut oil and half of a large extra light olive oil) and will need at least 1 more. If you don't mind spending more you can certainly use safflower for whatever you normally use canola for. I do find that the hazelnut gave a very nice taste to the baked goods.
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