OK. I usually cook with margarine, adding olive oil (or EVOO) for flavor about halfway through. I do this because I always end up burning butter if I am trying to cook or brown something in it that takes a while.
Tonight I am trying Swiss steak for the first time. Not the red (tomato) kind, BTW, a James Beard recipe. The recipe says oil or butter to brown the meat, so I figure why not butter. I should mention I am using the SS saute pan that came in today, too. This is the second thing I've cooked in a SS pan. The heat is a little above medium on the knob.... quite a bit below high if you are judging by the flame height. I heat the pan. Using the hot pan cold oil philosophy, I add the butter after I feel the pan is heated. Before it is completely melted I add some olive oil and "roll" the pan to mix it up. I added the oil because I heard where it keeps butter from burning and I am already leery of that....
Well, before the butter is all melted, nothing is smoking and nothing is bubbling.... the liquid turned a medium brown. It doesn't smell burned and I reduced the heat even further immediately.... The meat browned up nicely when put in.... everything is smelling pretty good right now, but is it supposed to turn brown? Was I on the verge (sp?) of burning the butter again?
Help
Tonight I am trying Swiss steak for the first time. Not the red (tomato) kind, BTW, a James Beard recipe. The recipe says oil or butter to brown the meat, so I figure why not butter. I should mention I am using the SS saute pan that came in today, too. This is the second thing I've cooked in a SS pan. The heat is a little above medium on the knob.... quite a bit below high if you are judging by the flame height. I heat the pan. Using the hot pan cold oil philosophy, I add the butter after I feel the pan is heated. Before it is completely melted I add some olive oil and "roll" the pan to mix it up. I added the oil because I heard where it keeps butter from burning and I am already leery of that....
Well, before the butter is all melted, nothing is smoking and nothing is bubbling.... the liquid turned a medium brown. It doesn't smell burned and I reduced the heat even further immediately.... The meat browned up nicely when put in.... everything is smelling pretty good right now, but is it supposed to turn brown? Was I on the verge (sp?) of burning the butter again?
Help