Fragony
01-27-2011, 14:50
Been experimenting with this stuff and have yet to find a downside, going to be my oil of choice from now on. It's especially good for steak. The meat is instantly sealed, but the oil doesn't get so hot that the meat burns, you get a nice crispy coat, no need to move the meat 2, 3 or 4 minutes a side, just leave it alone after sealing. Even if you cook well-done the meat is red and juicy, which that nice iron blood-taste which you usually only get when cooked rare. It's also great for frying veggies and fish. Awesome stuff.