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/ck/ - Food & Cooking

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File: 68 KB, 610x458, 04022014-stirfry-beef-with-mixed-mushroom-and-butter-15-edit.jpg [View same] [iqdb] [saucenao] [google]
14359237 No.14359237 [Reply] [Original]

Are there any tips and tricks to this, or is it really as basic as it sounds? I really don't know much about cooking.

>> No.14359239

>>14359237
Do Americans really fry meat in dairy fat?

>> No.14359245

>>14359239
Go back to your bridge troll.

>>14359237
You can but it's tough and takes skill to do it right and not get the butter to burn. You can make clarified butter or ghee, and you can use that just like oil. If you're scared, it's pretty easy to find ghee these days, but it's pretty pricey.

>> No.14359250
File: 414 KB, 512x512, 1593809018334.gif [View same] [iqdb] [saucenao] [google]
14359250

>>14359237
T really is as easy as it sounds! Try it out sometime, and welcome to cooking. Say hello to the rest of your life!

>> No.14359274

Butter burns pretty quickly, so if you don't want to burn it you would need lower heat. At that point you're just slowly boiling it. What you could do is put some oil and then add butter.

>> No.14359281

>>14359250
cursed image

>> No.14359288

I usually do low to medium heat
I do like >>14359274 said

>> No.14359319
File: 175 KB, 547x300, clarified butter.jpg [View same] [iqdb] [saucenao] [google]
14359319

Frying in butter can be straight forward, but something which requires high heat like a steak can be tricky. For that you could use clarified butter/ghee instead: it doesn't burn nearly as quickly as regular butter, but still has a rich creamy taste.

>> No.14359332

>>14359319
If you're doing a reverse sear and using the oven you don't have to worry about that you know...

>> No.14359543

>>14359237
What the fuck else would you use? No way you've only used olive oil your entire life.

>> No.14359553

>>14359543
lard
ghee
vegetable oil
duck fat

but not BUTTER of all things, what is wrong with you

>> No.14359561

>>14359553
>ghee
>not butter

I have some bad news for you anon...

>> No.14359564

>>14359561
>he doesn't know

>> No.14359881

start in oil and finish in butter. you want high heat at the start for searing

>> No.14359895

>>14359881
I'm gonna finish your ass in butter, boy

>> No.14359902

>>14359543
I mostly use vegetable oil.

>> No.14360746

I do whole chicken breasts in the pan in butter
the brown up nice even on lowest heat because they take a while to cook to temp
add garlic and herbs halfway
baste em

for thin beef like in the op pic, i'd blast the pan up to maximum heat, get it so hot that when i add oil and beef it catches on fire and toss it and it takes like 20 seconds to cook

>> No.14361652

>>14359237
Keep the heat medium/low. Add a bit of mild flavoured oil with a high smoke point to stop butter burning.

I tend to fry fish in a bit of butter and oil because it allows you to brown the fish at a much lower temperature and protect the delicate flesh of the fish. You get succulent fish without the risk of drying out the outside before the inside is cooked.

>> No.14361661

>>14359543
Sunflower oil for me