In article >,
Dave Smith > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > What's wrong with just using butter?
> > Clarified butter, imho has no flavor.
> > Might as well use corn oil. :-P
>
> Clarified butter does have more flavour than corn oil. The thing about
> clarified
> butter is that the milk solids are separated and removed, so it can be heated
> to a
> higher temperature without smoking.
>
>
>

Ok, but when I am doing a quick sautee' with shrimp, it does not matter
much what the smoke point is as my cooking time is so fast.
And I _want_ the carmelized "milk solids" that provide the flavor I'm
looking for. Clarified butter is missing that!

I've compared the "flavor" of clarified butter to cooking oils.

Grapeseed oil and peanut oil have a similar flavor.

And both have even higher smoke points.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson