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    Mutton's Avatar
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    Oil Smoke Point

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    If you combine oils, will the smoke point be somewhere in between?

    For example, could you increase the smoke point (and oxidation) of olive oil by adding some lard?

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    As far as I know, no. The smoke point of the mix will still be the smoke point of the lowest oil in the mix.

    That said, I use olive oil all the time on the stove for cooking and I have no problem with it smoking or oxidizing. I just keep the temperature around medium - plenty high enough for cooking veg and steaks and such. People use olive oil for frying all the time here although seed oils seem to be becoming more popular, unfortunately.

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    I know that chefs add olive oil to butter for that very reason. Not sure about the science of it, but it stops the butter from burning/smoking so I think you are on to something.

    Sent from my SGH-T989 using Tapatalk 2

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    Quote Originally Posted by oceangrl View Post
    I know that chefs add olive oil to butter for that very reason. Not sure about the science of it, but it stops the butter from burning/smoking so I think you are on to something.

    Sent from my SGH-T989 using Tapatalk 2

    This. The reason why olive oil and butter is such a classic cooking combination. Yes it's a combination of two great flavours too, but the main benefit is that you can achieve caramelisation/crisping without burning/smoking with this combination.

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    should I use EVOO or VOO to cook??

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    Quote Originally Posted by oceangrl View Post
    I know that chefs add olive oil to butter for that very reason. Not sure about the science of it, but it stops the butter from burning/smoking so I think you are on to something.

    Sent from my SGH-T989 using Tapatalk 2
    For some reason I thought butter has much higher temp smoke point compared to olive oil. It's the milk solids in butter that get burnt when cooking on higher heat. That's why I personally prefer ghee.

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    Quote Originally Posted by Graycat View Post
    For some reason I thought butter has much higher temp smoke point compared to olive oil. It's the milk solids in butter that get burnt when cooking on higher heat. That's why I personally prefer ghee.
    I would say butter has one of the lowest smoke points. Definitely lower than olive oil.

    Sent from my SGH-T989 using Tapatalk 2

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    Quote Originally Posted by oceangrl View Post
    I would say butter has one of the lowest smoke points. Definitely lower than olive oil.

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    Only if not clarified (ghee). Clarified butter has a decent smoke point of 485 degrees F according to wiki -- whereas full butter is 325.

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    Quote Originally Posted by miata View Post
    Only if not clarified (ghee). Clarified butter has a decent smoke point of 485 degrees F according to wiki -- whereas full butter is 325.
    I used the term butter..not clarified or ghee.

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    miata's Avatar
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    Quote Originally Posted by oceangrl View Post
    I used the term butter..not clarified or ghee.

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    That is why I clarified for other folks that regularly use clarified butter for cooking.

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