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Which pesach oil is good for both cooking and baking?



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momoftwo2




 
 
    
 

Post Mon, Mar 30 2015, 12:08 pm
I'm doing pesach for the first time and I'm clueless! Which oil can I use for both baking cakes, cookies and desserts as well as for kugels, meats and all my cooking? Tia
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ra_mom




 
 
    
 

Post Mon, Mar 30 2015, 12:30 pm
Extra light olive oil (NOT extra virgin)
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greenfire




 
 
    
 

Post Mon, Mar 30 2015, 12:33 pm
walnut oil is great for baking or cottonseed - fine for both baking & cooking depending on if anybody is allergic to either

personally I tend to cook with extra virgin olive oil
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momoftwo2




 
 
    
 

Post Mon, Mar 30 2015, 12:40 pm
ra_mom wrote:
Extra light olive oil (NOT extra virgin)

For cakes n cookies too?
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imasinger




 
 
    
 

Post Mon, Mar 30 2015, 12:40 pm
I second walnut oil.

Since cotton is not a food crop, it is sprayed with far more pesticides, which can make their way into cottonseed oil.

And EVOO can add its own taste.
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ra_mom




 
 
    
 

Post Mon, Mar 30 2015, 12:43 pm
momoftwo2 wrote:
For cakes n cookies too?

Yes, that's what I use on pesach for my yummy cakes. I don't like the alternatives available. It's a mild tasting oil, no taste comes through in the baked goods. We like it.
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studying_torah




 
 
    
 

Post Mon, Mar 30 2015, 1:56 pm
I love walnut for baking bec the cakes stay very moist but I found it burns very quickly during frying
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joy613




 
 
    
 

Post Mon, Mar 30 2015, 2:01 pm
I second the extra light olive oil recommendation.
It doesn't affect the taste like extra virgin does.
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Barbara




 
 
    
 

Post Mon, Mar 30 2015, 2:09 pm
I don't bake much, so I don't know if it would work, but what about coconut oil.
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STovah




 
 
    
 

Post Mon, Mar 30 2015, 2:17 pm
Safflower oil is great for both cooking and baking.
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momoftwo2




 
 
    
 

Post Mon, Mar 30 2015, 3:53 pm
Thanks everyone! But with all the diverse responses here I'm back to square one 😏
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seeker




 
 
    
 

Post Mon, Mar 30 2015, 5:36 pm
Another vote for extra light olive oil. Doesn't give its taste to things and a healthy choice, not as good for you as extra virgin but ev has a much stronger taste.

Coconut is great but has a taste and very limited kosher for pesach selection.
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spring13




 
 
    
 

Post Mon, Mar 30 2015, 7:08 pm
Safflower or grapeseed - they're similar to canola in their general flavorlessness and versatility. I don't like that the light olive oil is really processed, and cottonseed is pretty blechy in general. Coconut is good for baking but I don't like it so much for cooking. Walnut would be yum for baking, less so for cooking I think.

I usually get some safflower, some extra virgin olive, and some coconut.
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OOTBubby




 
 
    
 

Post Mon, Mar 30 2015, 8:25 pm
momoftwo2 wrote:
Thanks everyone! But with all the diverse responses here I'm back to square one 😏

Maybe this will help. My ideal is 2 use 3 kinds of oil as follows:

Hazelnut oil -- for baking, sweet kugels and anything else sweet (including more strongly flavored ice creams like chocolate or coffee, but I wouldn't use it for vanilla)

Safflower oil -- any frying, general cooking needing neutral oil

Extra light olive oil -- salads, sauteing vegetables

That is what I've used until now, but now a granddaughter has tree nut allergies so I won't be using as much Hazelnut oil.
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Raisin




 
 
    
 

Post Tue, Mar 31 2015, 5:11 am
I have hazelnut oil for baking, and evvo for cooking and kugels. I limit the hazelnut oil for allergy reasons.
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