Vegetable oil and U.S. farmers started planting large areas that spring. Canola oil is lower in saturated fats, and higher in monounsaturates and is a better source of omega-3 fats than other popular oils. Canola is very thin (unlike corn oil) and flavorless (unlike olive oil), so it largely succeeds by displacing soy oil, just as soy oil largely succeeded by displacing cottonseed oil. A large quantity of used vegetable oil is produced and recycled, mainly from industrial deep fryers in potato processing plants, snack food factories and fast food restaurants. Recycled oil has numerous uses, including use as a direct fuel,
Chiffon cake and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948. Chiffon cake A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Its distinctive feature is that its recipe uses vegetable oil instead of the traditional fat that is solid at room temperature, such as butter or shortening. However, this makes it more difficult to directly beat air into the batter. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by having egg whites beaten