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Old 03-24-2010, 01:07 PM   #11
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Quote:
Originally Posted by mexican mama View Post
Butter makes everything delicious and rich...if ur watching ur weight I think use the spary but if not butter all the way;)
but if you are watching your health, butter is a better choice than an aerosol spray.
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Old 03-24-2010, 06:08 PM   #12
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I use olive oil, but I bought some ghee for the first time and can't wait to try that.
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Old 03-26-2010, 03:10 PM   #13
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Butter all the way. It works fine and it tastes better.
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Old 04-05-2010, 03:06 PM   #14
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Olive oil girl , here.
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Old 04-12-2010, 10:44 PM   #15
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Butter.........

I don't have that nasty spay in my kitchen. Over a long period of time, that spray will ruin all of your cookware.....just think of your innards. lol

I agree subway, spray oil feels like "spray paint".
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Old 04-19-2010, 04:37 PM   #16
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Does someone want to fill me in on clarified butter? This is my first time hearing about it...
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Old 04-19-2010, 04:43 PM   #17
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American butter contains fat, water and milk solids (and salt if you have salted butter). Clarified butter is close to 100% fat.

Unslated butter is melted and heated to cook off the water. You are left with some white foam on top, yellow fat in the middle and milk solids on the bottom. Skim off the foam, pour off and save the fat and discard the milk solids. Viola! Clarified butter.

Pure butter fat (clarified butter) will keep for a long time at room temperature without spoiling.
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Old 04-19-2010, 04:48 PM   #18
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Quote:
Originally Posted by Andy M. View Post

Pure butter fat (clarified butter) will keep for a long time at room temperature without spoiling.
It also has a much higher smoke point than regular butter. The trade off is that clarified butter has less flavor than regular butter.

If you have ever gone out to a restaurant and ordered a lobster then chances are it was served with a little dish of clarified butter. Personally, I like regular melted butter for my lobster as it has more flavor than clarified.
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Old 04-27-2010, 05:30 PM   #19
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I would agree that any fat is fine to use depending on what, if any, flavor you want to get from it. The key thing to remember is to have a hot pan before adding the fat, sauté whatever, then the egg mix. If you put room temp fat in a room temp pan then add your egg then you will get some sticking.

One thing I don’t understand is why some people seem to think cooking spray is bad for you?
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Old 04-27-2010, 09:08 PM   #20
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I don't have a problem with spray oil. I have used it for various things, including spraying baking pans (lubrication) and a roast chicken before roasting (browning the skin).

I disagree about the oil/pan thing. As long as the pan and the oil are both hot before you add the food, sticking will not be a problem. After all, the food doesn't know when you added the oil to the pan.

I tested this with a tri-ply SS skillet, canola oil and eggs. Once heating the pan then adding the oil to the hot pan, heating the oil and adding the egg. Another time adding the oil to the pan and heating them both together before adding the egg.

Fried each egg over easy and got the same results both times. No sticking either time.
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