[Sca-cooks] Butter (OT, a bit)

Elaine Koogler kiridono at gmail.com
Tue Jul 1 05:02:26 PDT 2008

Actually, it might do it a bit better.  And even better than that is
grapseed oil.  The reason is that the flash point for both is higher...so
you can actually get the oil/ghee/clarified butter a lot hotter before you
add the meat, thereby doing an even better job of searing!  When I'm searing
tuna, I use grapeseed oil...and I know Phillip has started doing steaks that
way as well.

Kiri  (thanks for the tip!!)

On Tue, Jul 1, 2008 at 4:16 AM, Terri Morgan <online2much at cox.net> wrote:

> Just recently (yeah, you're gonna laugh) I discovered the joys of heating
> oil with spices in it and then adding my meat to it - searing the
> herbs/spices into the meat and sealing it before letting the heat 'steam'
> the meat from the inside. I'm sure there is some cooking word for doing
> that. Anyway, it's about as yummy as you can get. (Kiri, if you don't do
> it,
> I can tell you that for carb-less cooking IT ROCKS.)
> Now I wonder - do you think that ghee or clarified butter would work the
> same way as olive oil? I've got three weeks of camping coming up and might
> like experimenting.
> Hrothny
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