If you like the taste of butter but find you always end up sacrificing a nice charred edge on your steak when you cook with it, then fear not. This weeks Chef’s tip comes from Aussie Chef, Curtis Stone and he has just the answer for your browned butter bust-ups. Use half olive oil, and half butter to cook with- olive oil has a higher smoking point than butter meaning that you can cook at higher temperatures and still get a nice char on your meat. And that’s just more proof that fat really is our friend.
In the picture: Chef Curtis Stone and Food Stylist extraordinaire Deb Winson
{ 5 comments… read them below or add one }
I love that trick! And, I love CURTIS STONE:)
Good trick! I will definitely try that. Does the butter still brown?
i do this often – it’s a great tip. i like curtis stone. he’s one tv celeb chef that really doesn’t rub me the wrong way!
According to Raymond Blanc this trick does not work, it is a myth. I quote from his book ‘A Taste of My Life’: “Something else we have discovered to be a myth, during tests here at Le Manoir, is that adding oil to butter during frying prevents the butter from burning by making it stable at higher temperatures. It is not so. In fact, with the addition of oil, the butter separates and burns at a slightly lower temperature.”
very interesting! thanks for the comment