Quote (Khrushchev @ Jan 15 2019 03:27am)
I work in fine dining at restaurants that serve steaks that are $100-150+ a piece. Clarified butter is used extensively because of its flavor and higher smoke point. The smoke point of Clarified Butter (or Ghee) is at 482 degrees. Canola Oil is around 400. This is part of why deep frying is often done in Peanut Oil (~450) or other high temp oils instead of canola. Canola is still great for plenty of applications, and you can certainly use it with a steak, but butter is much better and adds tons of flavor. Additionally, the process of cooking butter brings out some very pleasant nutty flavors and help with the development of a good crust. I'm actually a sommelier / wine expert, but I am well versed in bovine myology and cooking as well, in addition to being exposed to it on a regular basis at the highest level. They use 1500 degree broilers to do the trick!
Google it! :D Any fat by itself will smoke on a screaming hot cast iron pan, you get a good sear with no fat on the pan, then you add the clarified butter onto each side after each flip and it helps with the development of the crust as the surface reacts to having been heated violently
This is correct, and Butter-Ghee is actually considered a healthy butter perfect to cook/bake with, retaining all of the [good stuff] in butter (yes butter can be good
).
For those who don't know what
https://anovaculinary.com/what-is-sous-vide-2/ (Sue veed) is.