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does anyone have opinions on the proper temperature to saute? should i
saute right below an oil's smoke point? i have an infrared thermometer
to play around with this weekend and i thought i'd investigate what i
can do with various oils.
i've heard that one shouldn't saute with olive oil because its smoke
point is actually below the temperature required for a proper saute.
i'm going to play with grapeseed and corn oils.
Josh
Josh,
If you find out.. please post it here? I think temp is responsible for the
screwed up dinner I made this evening.
Thanks,
lucy
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Quoted message said:does anyone have opinions on the proper temperature to saute? should i
saute right below an oil's smoke point? i have an infrared thermometer
to play around with this weekend and i thought i'd investigate what i
can do with various oils.i've heard that one shouldn't saute with olive oil because its smoke
point is actually below the temperature required for a proper saute.
i'm going to play with grapeseed and corn oils.Josh
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