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proper saute temperature?
does anyone have opinions on the proper temperature to saute? should i saute right below an oil's smoke point? i have an infrared thermometer to play around with this weekend and i thought i'd investigate what i can do with various oils. i've heard that one shouldn't saute with olive oil because its smoke point is actually below the temperature required for a proper saute. i'm going to play with grapeseed and corn oils. Josh |
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