Choosing the Right Cooking Fat
Every fat has a limit before it begins to break down. Knowing when a fat starts to smoke is the difference between a clean crust and a kitchen full of haze.
Read your pan and your flame.
Before pouring any fat, consider the heat you intend to apply. If you see wisps of blue smoke rising from the pan, your fat is already burning and needs to be discarded.
- Cast iron skillet
- Stainless steel pan
- Heavy-bottomed saute pan
- Thermometer
What goes in.
- RefinedAvocado oil, grapeseed oil, or ghee (High heat)
- UnrefinedExtra virgin olive oil, butter, or nut oils (Low/Medium heat)
Respect the breaking point
Every fat changes chemistry at a specific temperature. Once it hits this point, the flavor profile turns acrid, and the fat loses its structure.
The method.
Identify your heat requirement
High-heat searing requires refined fats with high smoke points. If you are roasting vegetables or finishing a salad, opt for unrefined fats with richer flavor profiles.
Watch the pan surface
As the fat heats, it should shimmer. If it starts to smoke, remove the pan from the heat immediately to cool the oil before adding food.
Account for solids
Butter contains milk solids that burn at lower temperatures than oil. When sauteing, add a splash of oil to the butter to raise its threshold.
When it doesn't go to plan.
Refined oils are neutral in flavor, allowing the ingredient to be the main focus.
Unrefined oils provide a distinct profile; use them to dress greens or finish a finished piece of fish.
Store delicate oils in a cool, dark cabinet to prevent oxidation.
The ones that keep coming up.
Can I reuse cooking oil?
You can, provided you strain it through a fine mesh or cheesecloth to remove food particles. Store it in a sealed jar in the fridge and discard if it develops an off-smell.
Why does my oil foam?
Foaming usually indicates moisture is present in the food or the fat, or the oil is beginning to break down. Ensure your ingredients are dry before they hit the pan.
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