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Burning Question: How Come Recipes Call For Oil and Butter?

When chef Cal Stamenov showed us how to make the perfect scallop at Chefs' Holidays, I learned a lot about different types of mollusks and the key to preparing them. But the best part of the demo was chef Cal's answer to a long-standing burning question of mine. Why is it that recipes often call for both olive oil and butter?

To prevent burning, Stamenov heated up a pan first before adding olive oil; then, he threw in some butter. The chef explained that the sugars in butter boost flavor, but butter has a low smoke point. Adding olive oil helps to further impede the fat from scorching.

Got a burning question? Then post it in the Burning Question group in the YumSugar Community! It's your place to ask the most pressing questions about the culinary world.

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lizlee89 lizlee89 7 years
I learned this from Rachael Ray!
Spectra Spectra 7 years
I always figured they did that so that you could get the flavor of the butter but the higher smoke point of the oil so your butter doesn't burn. I guess I never really questioned it.
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