Al Czervik Posted January 3, 2019 Share Posted January 3, 2019 8 hours ago, Walt Longmire said: basil carrots Is this a type of carrot, or carrots with some basil? Link to comment Share on other sites More sharing options...
Walt Longmire Posted January 3, 2019 Share Posted January 3, 2019 9 hours ago, Al Czervik said: Is this a type of carrot, or carrots with some basil? It's carrots cooked in butter and basil. 1 Link to comment Share on other sites More sharing options...
nitesite Posted January 4, 2019 Share Posted January 4, 2019 Crocket knows the benefit of using Ghee, which doesn't burn and scorch like whole butter that has the milk solids on it which are the compounds that burn. It can take some high heat almost like safflower oil and some others but it's butter! 2 Link to comment Share on other sites More sharing options...
Al Czervik Posted January 4, 2019 Share Posted January 4, 2019 3 hours ago, Walt Longmire said: It's carrots cooked in butter and basil. Damn, what a letdown. I thought you had some new cool rabbit food. ? Link to comment Share on other sites More sharing options...
Al Czervik Posted January 4, 2019 Share Posted January 4, 2019 2 hours ago, nitesite said: Crocket knows the benefit of using Ghee, which doesn't burn and scorch like whole butter that has the milk solids on it which are the compounds that burn. It can take some high heat almost like safflower oil and some others but it's butter! Don't overlook duck fat. The three main fats I use are EVOO, duck fat, and butter, to a lesser extent, rice bran oil and grapeseed oil for the wok. Link to comment Share on other sites More sharing options...
nitesite Posted January 4, 2019 Share Posted January 4, 2019 Yep, grapeseed oil will take incredible heat like a champ. A little goes a long way in stir fry. EVOO is delicious for a lot of my cooking but doesn't take the heat all that well. Link to comment Share on other sites More sharing options...
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