smoke points

Discussion in 'Open Forum With Harold McGee' started by remarkr, Dec 13, 2005.

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  1. remarkr

    remarkr

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    Mr. McGee, I have a question that has been bugging me for a few days. Why is it that by adding olive oil to melted butter raises the smoke point of the butter?
     
  2. harold mcgee

    harold mcgee

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    Let the bugging end: olive oil does not raise the smoke point of butter! The milk solids begin to brown and then burn at exactly the same temperatures.

    Harold
     
  3. castironchef

    castironchef

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    So, instead of "raising the smoking point" of the butter, is it just that the olive oil dilutes out the browning of the milk solids, so that the combined fat doesn't appear to be burnt?
     
  4. harold mcgee

    harold mcgee

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    Yes, exactly—the solids are scattered over a larger volume, so they’re not as evident to the eye.

    Harold
     
  5. remarkr

    remarkr

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    Thank you very much, that is very helpful. Is there going to be a revised version of The Curious Cook as well?
     
  6. harold mcgee

    harold mcgee

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    Yes, I do want to revise The Curious Cook, but that may happen after one or two other projects.

    Harold
     
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