Vegetable oils and neutral oils are types of plant-based oils used in cooking, with neutral oils being flavorless and suitable for various applications where the oil's taste should not dominate, such as frying and baking.
Vegetable oil is a broad term for oils extracted from plant sources, such as seeds or nuts. They are often blends of various oils like soybean, corn, canola, and sunflower. Vegetable oils are commonly used in cooking for frying, baking, and as a base for dressings.
Neutral oil refers to any cooking oil that has a light flavor and high smoke point, making it versatile for cooking without impacting the taste of the dish. Examples include grapeseed, canola, and sunflower oils. They're ideal for sautéing, deep-frying, and making dressings.
While all neutral oils can be considered vegetable oils, not all vegetable oils are neutral. Neutral oils are specifically chosen for their lack of flavor and may come from a single source, like grapeseed. On the other hand, vegetable oils can be a blend and sometimes impart a mild taste, depending on the source.
Vegetable oils are cost-effective and suitable for high-temperature deep-frying. They maintain a neutral flavor in foods like fried chicken or doughnuts. Neutral oils like canola or grapeseed are perfect for frying delicate items such as tempura or french fries, where the natural flavor of the food is the star.
Vegetable oil is a common ingredient in baked goods such as muffins and cakes, providing moisture and a tender crumb without affecting flavor. Neutral oils can be used in the same capacity as vegetable oils in baking, ensuring no additional flavors compete with the other ingredients of the dish.
For dressings, vegetable oils are less preferred due to their potential to carry a slight taste that can clash with delicate herbs or vinegars. Neutral oils are excellent in dressings, particularly when the dressing aims to highlight fresh, vibrant ingredients without the oil's flavor interfering.
Both vegetable and neutral oils typically have similar nutritional profiles, with variations depending on the specific type of oil. They are high in fats, particularly polyunsaturated and monounsaturated fats.
| Nutrient | Neutral Oil ( per tablespoon ) | Vegetable Oil ( per tablespoon ) |
|---|---|---|
| Fat | 14g | 14g |
| Calories | 120 | 120 |
| Cholesterol | 0mg | 0mg |
| Saturated Fat | 1g | 2g |
| Monounsaturated Fat | 3g | 3g |
| Polyunsaturated Fat | 9g | 8g |
In many cases, yes, especially for frying and baking. However, for recipes where oil flavor is prominent, like dressings, it's best to use the oil specified.
No, canola oil is a type of vegetable oil with a neutral taste, but vegetable oil can be a blend of different plant-based oils.
Health-wise, look for oils high in monounsaturated fats like olive oil or avocado oil, although they may not be as flavor-neutral as others like canola or grapeseed.
Both vegetable and neutral oils will give a moist and tender texture to baked goods, with little to no difference between them in this regard.
Olive oil, especially extra-virgin, is not typically considered a neutral oil due to its distinct flavor, which can affect the taste of your dish.
