It's flavourless, so just using some sunflower/vegetable oil will be just as good.
Vegetable oil CAN be soy oil, but more often its from a plant, not sure what you call it in the US, its Oil Seed here, Canola is a brand that uses the yellow plant for oil.
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Chef Meg's recipe for seafood stock calls for soybean oil. So far I have not been able to find it in the store, even at Whole Foods. I have read where vegetable and soybean oild are the same thing. Is vegetable oild a good substitute for soybean oil for this recipe?
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