Smoke points
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Butter is great for general cooking but not frying. What is burning is the milk solids still left in the butter. Browning butter (basically lightly frying the milk solids) is a process that can be used to impart at different flavor to the butter.
If you want to fry with that buttery flavor but don’t want to burn it, you need to clarify it first: boil out the remaining water content, skim the milk solids off the top, then pour the clear fat off the other milk solids that settle out. Or you can just use ghee, which is basically preclarified butter.
Fun fact: it’s the milk solids that go off first in butter (and the water content allows microbial growth). “Potting” is a preservation technique like “canning”, except instead of sealing something with a metal lid, you pour clarified butter over the food. It fills in gaps between solid pieces and forms a cap on top as it cools.
I feel like I gained eldritch knowledge. I’m buying ghee and going back to frying everything in it.
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Great. What’s that in normal units?
Edit:
Wait, rapeseed refers to canola? Who the FUCK thought to name that rape seed?
Also sesame oil is supposed to be a finishing oil
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Wait, rapeseed refers to canola? Who the FUCK thought to name that rape seed?
Also sesame oil is supposed to be a finishing oil
The term “rape” derives from the Latin word for turnip, rāpa or rāpum, cognate with the Greek word ῥάφη, rhaphe.
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It’s missing my favorite cooking oil: Lard.
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Shout out to algae cooking oil, weighing in at 535 F (280 C) https://algaecookingclub.com/products/algae-cooking-oil
I use it when cooking high heat, and also a few drops to season my cast iron
I’ve started throwing my cast iron into the barbecue while I heat it up before grilling (I heat to 500 for 15-20 mins or so then clean the bbq, then grill, which is perfect for a quick season with most oils)
It’s a great time saver for seasoning it.
I can now reliably do omelettes in the cast iron without any sticking, it actually works better than my non stick
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I would not heat up olive oil to that point.
The table is missing Rapeseed oil.
And: Fahrenheit! What the f…ck?
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I would not heat up olive oil to that point.
The table is missing Rapeseed oil.
And: Fahrenheit! What the f…ck?
I was going to say there the same thing, but apparently they are/aren’t - https://www.tastingtable.com/1066770/are-canola-and-rapeseed-oil-the-same-thing/
Seems canola is a modified rapeseed plant.
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I would not heat up olive oil to that point.
The table is missing Rapeseed oil.
And: Fahrenheit! What the f…ck?
Where’s Avocado Oil or Ghee butter?T
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Great. What’s that in normal units?
Edit:
Rice Bran oil is my fave with a smoke point of 232 °C (450 °F) and it holds up a long time. I also use it for deep frying. Its not well known in the west and its really great.
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I would not heat up olive oil to that point.
The table is missing Rapeseed oil.
And: Fahrenheit! What the f…ck?
Is Rapeseed and canola not the same thing? I’m not familiar with rapeseed oil as an American.
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Is Rapeseed and canola not the same thing? I’m not familiar with rapeseed oil as an American.
I had never heard of canola before. But I learned today that this is a Canadian brand name of rapeseed oil.
