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Old 08-22-2010, 03:25 PM   #11
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Originally Posted by GoGreyhounds View Post
I like to do a lot of high temperature cooking (sauteing, searing) and have always used margarine because it had a higher smoke point than butter with (IM numb palate's O) the same taste. After reading it up on it, I really can't use it anymore. But obviously when I saute with butter, it burns. EVOO and VOO also burns rather quickly.

What do you guys use for these applications? I'm thinking just a lower grade olive oil? Any suggestions?


You can't fry foods with high temperature using olive oil of any type, it
will smoke. Your best bet cooking like that is with lard.

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Old 08-22-2010, 03:54 PM   #12
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Glug of olive oil (extra-virgin is too good, leave that for salads etc) and a knob of butter (the oil prevents the butter from burning).

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Old 08-22-2010, 06:42 PM   #13
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For high heat applications I would stick with peanut oil or grapeseed oil.
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Old 08-22-2010, 07:54 PM   #14
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I love to cook with a mild extra-virgin olive oil. Sometimes I heat up real good a bare teflon coated skilled and toss in the food that I have marinated with a small amount of the olive oil and shake it well, during the cooking time. It works well with cubed meats or fish.

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