GoGreyhounds
Assistant Cook
- Joined
- Aug 6, 2010
- Messages
- 37
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?
Thanks
What do you guys use for these applications? I'm thinking just a lower grade olive oil? Any suggestions?
Thanks