Quote:
Originally Posted by sonick
I believe it was tested that combining high heat oil with butter does not increase the smoke point of butter, since the milk solids will still burn.
I have been using Ghee (clarified butter) for the initial sear as it has a higher smoke point and you get the butter flavor. I then use regular butter to baste with garlic/herbs for the more standard butter flavor.
|
I believe so too, I merely suggested butter/oil combo as the oil will help slow the butter from burning.
Quote:
Originally Posted by BIC_BAWS
I don't like to pan sear only because my fire alarm will go off. The hood range vent thingy sucks - or well in my case literally does not suck. Typically I use avocado oil, which has a pretty high smoke point anyway.
|
Yes I read the part of the smoke alarm going off. I'm suggesting to do it outside and use your BBQ (if you have one) to heat the cast iron pan hot and do the searing outside