12 lines
1.0 KiB
Markdown
12 lines
1.0 KiB
Markdown
The "Smoke Point" is the temperature at which a fat stops shimmering and starts to burn, smoke, and taste bitter. Since a good sear requires high heat, you need fats that can handle the "thermal load" without breaking down.
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| Fat Type | Smoke Point | Best Use |
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| :--- | :--- | :--- |
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| **Avocado Oil** | **~271°C** | The gold standard for high-heat searing. Neutral flavor. |
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| **Ghee (Clarified Butter)** | **~250°C** | Best for flavor. All the milk solids are removed so it won't burn. |
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| **Tallow / Lard** | **~200°C** | Great for "Standard American" or "Latin" profiles. |
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| **Neutral Oils (Canola, Grapeseed)** | **~200°C - 230°C** | Reliable, cost-effective, and won't change the flavor of the dish. |
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#### What to Avoid for Searing
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* **Extra Virgin Olive Oil:** Has a low smoke point (**~160°C - 190°C**). Best used for finishing or low-heat sautéing.
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* **Butter:** Milk solids burn almost instantly at high heat. If you want butter flavor, add it at the very end of the cooking process (this is called "butter basting"). |