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Thanks for breaking this down. Great detail. I never thought about putting a thin supermarket steak in the freezer before a hot sear. I do have one question since its obvious you have a ton of knowlege. I always sear hot in avocado oil and butter as i dont want the butter to burn. Should i just use butter only? I normally sear in cast iron around 475 to 500f
Hey Justin thanks for watching😉 There are two approaches to cooking fats The good and the bad I know chefs talk about smoking points in oil, but I guess this is something that will change in years to come When an oil/fat smokes ( does not saturated or unsaturated) it’s burned. It’s like burning/ charring a piece of bread in the toaster and than eating that My approach is to heat the pan than add the oil onto the cold meat. That way the oil does not overheat and burn. Now I could go on about oils but that would take a while. Cold pressed versus refined …… Saturated versus unsaturated….. but in short unsaturated fats are unstable meaning once you overhear them they turn and develop trans fatty acids which are highly toxic Saturated fats don’t turn hence dint develops trans fats. Hope that all Makes sense so far To your question I would just use butter and mealy / clarify the butter by adding it to the cold pan and once you see it starts to get golden you know the pan is hot enough Alternatively I would buy some ghee or clarify some butter ( it’s only the milk solids that burn in butter but they contain also a little of flavour) and use that instead of the avocado oil as avocado oils burns already at very low temperatures Do t get me wrong I love cold pressed oil’s but they burn when cooking Another tip of course is a very good pan that holds the heat etc. Hope that helps and makes sense but in short do what you do and switch the oil for another saturated fat and heat the pan but not the fat (unless you just use butter and clarify as you heat the pan like in my video ) Good luck 😉
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Go to package.cookwithtrupponline.com/
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Thanks for breaking this down. Great detail. I never thought about putting a thin supermarket steak in the freezer before a hot sear. I do have one question since its obvious you have a ton of knowlege. I always sear hot in avocado oil and butter as i dont want the butter to burn. Should i just use butter only? I normally sear in cast iron around 475 to 500f
Hey Justin thanks for watching😉
There are two approaches to cooking fats
The good and the bad
I know chefs talk about smoking points in oil, but I guess this is something that will change in years to come
When an oil/fat smokes ( does not saturated or unsaturated) it’s burned. It’s like burning/ charring a piece of bread in the toaster and than eating that
My approach is to heat the pan than add the oil onto the cold meat. That way the oil does not overheat and burn.
Now I could go on about oils but that would take a while. Cold pressed versus refined ……
Saturated versus unsaturated….. but in short unsaturated fats are unstable meaning once you overhear them they turn and develop trans fatty acids which are highly toxic
Saturated fats don’t turn hence dint develops trans fats.
Hope that all
Makes sense so far
To your question I would just use butter and mealy / clarify the butter by adding it to the cold pan and once you see it starts to get golden you know the pan is hot enough
Alternatively I would buy some ghee or clarify some butter ( it’s only the milk solids that burn in butter but they contain also a little of flavour) and use that instead of the avocado oil as avocado oils burns already at very low temperatures
Do t get me wrong I love cold pressed oil’s but they burn when cooking
Another tip of course is a very good pan that holds the heat etc.
Hope that helps and makes sense but in short do what you do and switch the oil for another saturated fat and heat the pan but not the fat (unless you just use butter and clarify as you heat the pan like in my video )
Good luck 😉
Very informative ,
thank you !
Thanks 😊