Thanks guys. It just seems like such a fundamental thing, and I'm not feeling secure in my knowledge. So thought I'd ask for some help. I'm intrigued by the avocado oil. I will try that next. Worried it might not be very neutral flavor-wise, but on the other hand, I will probably like the flavor it imparts.
I'm with Mark in the sense that for me this is a lot about what I should use for really high heat searing of proteins. I'm happy with olive oil and butter for low heat stuff.
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I'm with Mark in the sense that for me this is a lot about what I should use for really high heat searing of proteins. I'm happy with olive oil and butter for low heat stuff.
- jim 6-29-2016 9:12 pm