Thanks for this. Liked the reference to ghee. We used to consume it daily for years when we lived in India. Never noticed it being sold in convenient containers in grocery stores - will look a little closer next time in one that might carry it. Would like to pan fry steaks with it to see how it does. My current regimen is to sear and pan-fry steaks in olive or sesame oil (w garlic), and near the end, put a SMALL pat of butter on top of the hot steak and move it around until melted, cover for a few seconds and serve. Ghee might be better & simpler. If it's nutty, I'd likely like it more - I use sesame oil (decent smoke point) a lot for that very reason.
or you can make clarified butter, it's pretty easy to do (which is pretty much like ghee, the only difference is that ghee is cooked further to reach a nutty flavour)
To misquote Dave Scott, there’s nothing like a little science in the kitchen. Thanks for the video; I, for one, much prefer testing over “that’s what everyone says to do.”
I've always known there was no way that worked because the milk solids still have a set burning point it doesn't matter if everything around it's temp threshold is raised. The milk solids are the lowest common denominator.
Gordon isn’t wrong at 0:15. He’s not saying that combining olive oil with butter prevented burning. He’s just saying that searing the steak in oil first THEN adding butter prevents any burning, because that’s how you cook a steak in a pan. Sear at high temp with oil, finish cooking at lower temp with butter.
I already knew this, it was explained to me by a chemist, but i never say that to people convinced otherwise or i'd get the " what the fuck do you know, chef xyz said that so it must be true"
Thanks for this. Liked the reference to ghee. We used to consume it daily for years when we lived in India. Never noticed it being sold in convenient containers in grocery stores - will look a little closer next time in one that might carry it. Would like to pan fry steaks with it to see how it does. My current regimen is to sear and pan-fry steaks in olive or sesame oil (w garlic), and near the end, put a SMALL pat of butter on top of the hot steak and move it around until melted, cover for a few seconds and serve. Ghee might be better & simpler. If it's nutty, I'd likely like it more - I use sesame oil (decent smoke point) a lot for that very reason.
Thank you for watching! Ghee is a little unknown to most home cooks but it’s fantastic. I’m glad you were exposed to it when you lived in India.
LOL. i thought the butter would still burn before the avocado oil reached its smoke point! and, thanks for the "crusty" advice 😆
or you can make clarified butter, it's pretty easy to do (which is pretty much like ghee, the only difference is that ghee is cooked further to reach a nutty flavour)
Also a great option as well
Great vid. I've heard this forever, and always questioned it. I make ghee at home to avoid the issue
I should start making my own ghee. Getting expensive! Lol
@@tomwadek It really does, and since it's so easy to make at home, it's worth the time
To misquote Dave Scott, there’s nothing like a little science in the kitchen. Thanks for the video; I, for one, much prefer testing over “that’s what everyone says to do.”
Thanks for watching!
I've always known there was no way that worked because the milk solids still have a set burning point it doesn't matter if everything around it's temp threshold is raised. The milk solids are the lowest common denominator.
Absolutely! Thanks for watching.
Gordon isn’t wrong at 0:15. He’s not saying that combining olive oil with butter prevented burning. He’s just saying that searing the steak in oil first THEN adding butter prevents any burning, because that’s how you cook a steak in a pan. Sear at high temp with oil, finish cooking at lower temp with butter.
Great video. The oil/butter trick never made any sense to me.
Me neither lol. Thanks for watching!
Btw can any of the wireless themometers w you reviewed work in a instant poe pessure cooker
Im guessing not
No, pressure cookers are a different animal.
@@tomwadek thanks
very interesting, always wanted to know if that's true or not
Thanks! Glad I could help clear it up.
I already knew this, it was explained to me by a chemist, but i never say that to people convinced otherwise or i'd get the "
what the fuck do you know, chef xyz said that so it must be true"
I know what you mean. I’m trying to do more videos focusing on the “ how comes” to gently open up some minds.
As a European viewer, it would be really helpful to give measurements in both Fahrenheit and Centigrades.
Thanks for the feedback. I’ll be sure to do that in the future.