I am looking for a good replacement for canola oil or vegetable oil for making a garlic-infused oil for some of my favorite dishes. I know it's terrible, but I still use canola oil as I have not been able to find a good replacement for it. My biggest issue is that it seems all the paleo-friendly cooking oils add some kind of unwanted flavor.
I know coconut oil is the most common high heat oil, but I really, REALLY hate the sweet flavor it seems to add to everything. Can anyone recommend a good oil that withstands high heat and will not add an off-flavor to my garlic oil?
asked byWungLan (0)
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on March 10, 2016
at 05:47 AM
High oleic safflower oil has a favorable fatty acid profile- mostly monounsaturated fats, it doesn't add flavor, and it has a high smoke point. I usually by the Spectrum brand. The front of the label doesn't state "high oleic", but the ingredients list does. I regularly use it to make mayo.