CHEF’S TIP: Burning your butter?

If you like the taste of butter but find you always end up sacrificing a nice charred edge on your steak when you cook with it, then fear not. This weeks Chef’s tip comes from Aussie Chef, Curtis Stone and he has just the answer for your browned butter bust-ups. Use half olive oil, and half butter to cook with- olive oil has a higher smoking point than butter meaning that you can cook at higher temperatures and still get a nice char on your meat. And that’s just more proof that fat really is our friend.

In the picture: Chef Curtis Stone and Food Stylist extraordinaire Deb Winson

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5 Responses to “CHEF’S TIP: Burning your butter?”


  1. 1 Kari September 25, 2008 at 12:21 pm

    I love that trick! And, I love CURTIS STONE:)

  2. 2 maggie September 26, 2008 at 9:46 am

    Good trick! I will definitely try that. Does the butter still brown?

  3. 3 Jonathan September 26, 2008 at 6:13 pm

    i do this often – it’s a great tip. i like curtis stone. he’s one tv celeb chef that really doesn’t rub me the wrong way!

  4. 4 Cialis March 4, 2010 at 3:47 am

    NsZ0F4 Thank you for the material. Do you mind if I posted it in her blog, of course, with reference to your site?

  5. 5 June May 28, 2013 at 8:53 pm

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