filtering, and high-temperature heating to extract and eliminate those extraneous compounds. What you're left with is a neutral-flavored oil with a longer shelf life and a higher smoke point.Clarified butter, or ghee, follows the same basic concept: a process designed...
Clarified Butter450°F (230°C)Saute, pan-fry, baking, roasting Soybean Oil450-495°F (230-257°C)Searing, saute, pan-fry, baking, roasting, grilling, deep-frying Safflower510°F (265°C)Searing, saute, pan-fry, baking, roasting, grilling, deep-frying ...
I like cooking with extra light olive oil and butter. This is mainly because olive oil is high in monounsaturated fatty acids (73%) while being low in polyunsaturated fatty acids (less than 10%). The refined nature of extra light olive oil mainly affects taste and smoke point, but does n...