- Joined
- Jul 3, 2021
Butter needs to be clarified or fortified with oil to be used for meat, otherwise it won’t get hot enough and you won’t get as good of a sear.I remember hearing about a decade ago that the economic crisis in Italy got a lot of farmers to sell their land to the mafia, which ended up taking over the olive oil industry, diluting the shit out of the products and then crashing the market since people just bought high quality olive oil from other countries. Wonder if it is still the situation.
Anyways my oil strategy is butter for meat and eggs, olive oil for salads and italian, sunflower for everything else.
It’s fine for eggs and vegetables though. Just make sure it doesn’t burn.
Light olive oil is still a thing and is what I would recommend over sunflower oil. Grapeseed oil is also very good and can be used for deep frying.