Every now and then, while you are cooking, you may need to grease your pans for baking, creating dosas or pancakes, or something similar. In order to keep food from sticking, a hot pan must be greased: Any sort of skillet, frying pan, or griddle that you use needs to be properly primed before use to prevent uncooked components from catching or burning and possibly ruining the dish and avoid filling your kitchen with smoke in the process. The two most popular cooking fats at home are butter and oil, but you might want to mix up your standard pan preparation depending on what you're preparing. The method for selecting one is given below.
Scrambled Eggs
Butter is the recommended method for preparing eggs. For scrambled egg variations, clarified butter works much better and offers a nuttier flavour and texture. Clarifying butter results in a higher smoke point because the milk particles are removed while the butterfat is kept. Everything can be cooked and sautéed with it. To attempt making soft scrambled eggs, buy clarified butter or prepare your own ghee. Use regular butter, preferably unsalted so you can season your own eggs. When the pan is ready, melt the butter over low heat, add the eggs, and cook them slowly until they are the appropriate consistency.
Fried Eggs
It's simple to fry eggs in butter as well. They get a slight toasted brown butter flavour when they are fried, which further enhances the flavour of the eggs. Additionally, butter improves everything. While oil is the preferred fat for cooks who prefer a runny yolk with a satisfyingly crispy white, butter does work for fried eggs. The most widely used olive oil is extra-virgin, which produces a satisfyingly crispy bottom that will absorb rich flavour. You may fry eggs in olive oil by heating it in a shallow pan and dropping the eggs into it as soon as it begins to heat and bubble. For a frothy, crackly exterior, the egg whites can also be dipped in hot oil. When the egg has set, use a spatula to remove it from the hot oil so the extra fat may drain. Sunnyside up and over easy eggs can also be prepared with vegetable oil or oils with a high smoke point, such as peanut, and avocado oil.
Pancakes
For pancakes, there is no one right way: While some experts love to use butter, others swear by using oil to coat their griddle or skillet. If you choose the former, a stick of high-fat butter that isn't whipped works best with this breakfast item. However, utilising butter has a drawback: However, when flipping pancakes in regular butter, they may brown too quickly and burn before the pancake is fully cooked. Using it for pancakes offers the pancakes a great flavour and fluffy texture when cooked.
Try adjusting the heat setting and pancake size, or try using oil instead. It becomes smooth and crispy with a little oil. Additionally, it enables the pancakes to cook evenly and without burning throughout. The secret is to use a neutral-flavoured oil sparingly, such as vegetable oil, to ensure that the pancakes keep a nice texture and aren't overly crisp on either side.
Savouries
When prepping your pan for sautéing and cooking, many people would wish to stick with oil. When cooking at high heat, such as when searing a piece of meat, sautéing vegetables, or wilting leafy greens, butter can readily brown and even burn. Additionally, butter has a tendency to separate, leaving the milkfats in the pot and producing less-than-ideal results.
There are several options available when it comes to cooking oil, and recipes frequently state which kind is ideal for the technique and ingredients included. When grilling a steak or preparing a stir-fry meal, vegetable oil is a popular choice. However, if you're in the mood for butter, add a dollop at the end of the cooking process. This is an excellent method to add more flavour to stir fries or to deglaze the pan after browning a steak. Let the meat soak up the flavour.