2006-10-19 10:25:27 · 5 answers · asked by mom 1 in Food & Drink ➔ Cooking & Recipes
I tend not to use extra virgin for cooking, just for dressings and drizzling, it's a bit strong flavoured for cooking (and expensive).
Sometimes you want the flavour though, but if it's a dish where it will get lost it's a waste.
2006-10-19 10:34:47 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I grew up in an Italian home and we only had olive oil in the house...we baked with it and everyone loved my mother's cakes (even mix ones) for being moist and fluffy!
2006-10-19 17:33:06 · answer #2 · answered by Lee 7 · 0⤊ 0⤋
Really wouldn't hold up as well and will alter the flavor of your baking product. Stick to canola oil.
2006-10-19 17:33:52 · answer #3 · answered by Pundit Bandit 5 · 0⤊ 0⤋
i wouldn't use it for anything sweet personally but have seen some recipes with it.
2006-10-19 17:28:08 · answer #4 · answered by Poet 4 · 0⤊ 0⤋
I wouldn't even consider it.
2006-10-19 17:36:10 · answer #5 · answered by Anonymous · 0⤊ 0⤋