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/ck/ - Food & Cooking

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11976361 No.11976361 [Reply] [Original]

Can I sear my steak in lard? I'm allergic to butter.

>> No.11976366

Typically butter is used for Flavor and Fat. This makes a steak tender

If Lard develops a good flavor then use it, since I’ve never used it I can’t tell you. You can google this

>> No.11976375

Use bacon drippings

>> No.11976378

Olive oil

>> No.11976390
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11976390

>>11976366
>butter adds flavor to a steak during cooking
...
>makes it tender

>> No.11976404

>>11976361
Yes you can. You can use any cooking fat with a high smoke point. Lard would be a good choice.

>>11976366
"flavor and fat" have nothing to do with making a steak tender you dumbass. It comes down to the quality of the meat to begin with, and your cooking time/temperature. Your choice of butter vs. lard vs. peanut oil makes no difference on texture; it only affects taste.

>> No.11976408

>>11976378
Don't do this. It has a low smokepoint and will impart a nasty flavor.

>>11976361
Just use vegetable oil. High smokepoint, doesn't give off a flavor. Outside of salt and pepper, sprinkle some thyme, rosemary on it

>> No.11976425

>>11976408
>It has a low smokepoint and will impart a nasty flavor.
EVOO will, sure. but regular olive oil is refined, it has a high smoke point and a neutral flavor.

>>Just use vegetable oil
Which one? Many are great, but many taste bad (Canola, for example, has a very distinct taste).

>> No.11976426

use beef tallow

>> No.11976432

>>11976361
You never sear in butter. Butter burns and then tastes bitter and shitty.

Sear in oil that can take high heat and then baste with butter, or was that your question? In that case I dont know. Maybe bacon grease?

>> No.11976437

>>11976408
>Don't do this. It has a low smokepoint and will impart a nasty flavor.
Go tell Marco you dumb faggot
https://www.youtube.com/watch?v=M2Fa3FWap-8

>> No.11976452

>>11976437
Did he just add beeftaste to the beefs?

>> No.11976455

>>11976425
Regular olive oil does not have as high of a smokepoint as you'd want for a steak. "Vegetable oil" usually refers to soybean oil, which is getting up there in temperature.

>>11976437
Chefs do a lot of stupid shit and olive oil is a chef meme, what do you expect?

>> No.11976456

>>11976432
clarified butter my dude

>> No.11976484

>>11976432
This.

Also:
>>11976437
>>11976425
>EVOO smoke point: 370
>Refined olive oil smoke point: 390
>Soybean oil smoke point: 450

Ghee has a very high smoke point, almost 500 degrees, and it's good to use if you don't have avocado oil.

>> No.11976558

>>11976455
>Chefs do a lot of stupid shit and olive oil is a chef meme, what do you expect?

Yeah you know more than a world famous chef. Now go microwave you mcnuggets for dinner.

>> No.11976563

>>11976484
>Ghee has a very high smoke point, almost 500 degrees, and it's good to use if you don't have avocado oil.

No one cares about your punjab garbage, pajeet

>> No.11976568

>>11976456
But isn't it still butter, even when clarified?
That said, I love ghee.

>> No.11976571

>>11976484
Ghee's flavor will fuck with the flavor of the meat.

>>11976361

OP dont use butter, just a little vegetable oil or canola oil. Melt a tablespoon of butter on top just to add a rich flavor and more smooth texture. Use unsalted butter for this step.

>> No.11976577

>>11976361
>allergic to butter.
So you have milk protein allergy?

Cause it don't got lactose in it.

And if you have milk protein allergy, you can't eat most dairy products at all. Butter is the least of your worries.


Or you're just full of shit.

>> No.11976604

>>11976558
TBF it's not hard to know more than famous chefs.

>> No.11976612

>>11976563
Ghee is clarified butter, dumbass.
>>11976568
No, it changes the smoke point.
>>11976571
I rescind what I said, you're correct. Ghee will fuck with the flavor of the meat. My original recommendation of vegetable oil stands.
>>11976558
Famous != knowledgeable.

>> No.11976625

>>11976568
clarified butter takes out all the milk solids, which are the part that burns
clarified butter's smoke point is like.. 450

>> No.11976633

>>11976625
Thank you, kind sir. I imagined something like that.

>> No.11976640

>>11976612
No shit you fucking idiot. It also came from India. Hence pajeet.

>Ghee (Sanskrit:Ghrita), is a class of clarified butter that originated in India

>> No.11976647

>>11976640
And the issue with that is? Clarified butter's also used in french food.
>>11976625
It's like 480, I think.

>> No.11976796

>>11976408
>>11976425
Don't use just "vegetable oil". It has a nasty fishy smell to it. Use canola if you're going cheap.

>> No.11976804

>>11976484
>>EVOO smoke point: 370
Well, that sure sounds like trustworthy data to me!

>> No.11978060

>>11976804
Google is your friend.
>>11976796
Incorrect. If your vegetable oil smells, it's gone off.