black chef
Senior Cook
- Joined
- Jul 2, 2006
- Messages
- 383
sauteeing
1. california rice bran oil
2. grapeseed oil
3. pecan oil (kinloch plantations, a local louisiana product but $$$)
evoo
1. frantoia (almond & buttery finish)
2. zoe (Spanish, great peppery finish)
3. columela (great oil but $$$)
butter
1. Smith creamery (local louisiana dairy)
2. Amish Gourmet (ordered from Minerva Cheese)
3. Plugra or Anchor
FYI - when making clarified butter, I use the Smith Creamery Unsalted version (not sold in stores); this butter is virtually water free.
1. california rice bran oil
2. grapeseed oil
3. pecan oil (kinloch plantations, a local louisiana product but $$$)
evoo
1. frantoia (almond & buttery finish)
2. zoe (Spanish, great peppery finish)
3. columela (great oil but $$$)
butter
1. Smith creamery (local louisiana dairy)
2. Amish Gourmet (ordered from Minerva Cheese)
3. Plugra or Anchor
FYI - when making clarified butter, I use the Smith Creamery Unsalted version (not sold in stores); this butter is virtually water free.