About.com Middle Eastern foods explains that both corn and vegetable oils are used interchangeably in the kitchen. However, corn oil is made from the germs of corn kernels; and, vegetable oil is derived primarily from soy beans. Vegetable oil can sometimes be a blend of different types of oils.Know More
Vegetable oil has a very mild taste, even at room temperature. So it has an appealing taste in foods that are served cold or at room temperature, such as mayonnaise. Corn oil, on the other hand, takes on a different flavor when it is heated versus when it is served at room temperature. At room temperature, it has a slight hint of corn flavor. For this reason, corn oil is not recommended for foods served cold or at room temperature. When corn oil is heated, however, its flavor profile transforms, making it a particularly good choice of oils for frying.
Both corn oil and vegetable oil are considered part of the category of "all purpose" oils. This means that they can be used for a wide variety of purposes and food preparations as opposed to specialty oils, such as rapeseed or coconut oil, which are more prominent in the preparations of certain types of cuisines.Learn more about Food Facts
Margarine and vegetable oil start out as the same thing. Vegetable oil is naturally liquid and when it is processed through hydrogenation, it becomes solid margarine. Hydrogenation adds hydrogen bonds and creates "trans" molecules called "trans fats".Full Answer >
Olive oil can be substituted for vegetable oil in baking, cooking and frying. Olive oil has a stronger flavor than vegetable oil, which can change the taste of the food.Full Answer >
The density of corn oil is 0.93 grams per cubic centimeter. Corn oil is less dense than liquid water, which has a density of 1 gram per cubic centimeter. Therefore, corn oil floats on water.Full Answer >
When used in cooking, the differences in flavor between white and black truffle oil are extremely subtle. Thus, white and black truffle oil can be used interchangeably. The intense flavor and aroma in truffle oil is created by the use of chemical compounds that mimic those found in real truffles. Truffle oil is often produced by combining an aromatic gas known as 2,4-dithiapentane with olive oil or sunflower oil.Full Answer >