Do you like to fry using butter? Is it superior to other methods?

What dish?

When I do country fried taters, I start off with olive oil (not extra virgin) and then put a few dabs of butter towards the end. When I leave it out, they're just not the same.

>>8392768

>that low low smoke point in my unventilated kitchen

rendered fat is the best in my opinion, but butter is a close second. i like to sautee in olive oil.

>>8392768
For fish, I prefer butter.
For beef or pork, I prefer olive or rapeseed oil.

>>8392786
It's a Kaiser blade, you big dummy.

>>8392880
mhm

>>8392768
If you only care about smoke point, just use Avocado oil.

If you care about flavour, use butter, olive oil, extra virgin olive oil, duck fat, pork fat, coconut oil, etc depending on the recipe.

smoke point is soooo low it pisses me off too much

>>8392909
I like ultra-refined sunflower oil

Sure, but butter is too expensive here to use it for frying.

>>8392768
I use bacon grease. I haven't fried anything in margarine or butter in years. I do use olive oil if I'm making a large batch of french fries for a bunch of people.

>>8392915
Isn't that almost flavorless? I don't mind it, I use it a lot but I wouldn't recommend it because it's sort of the default option, nothing exciting.

>>8392912
clarify it then

its the milk solids that are burning, not the butter

>>8392811
Rendered horse fat for fries, better have a good ventilation system though.