Butter or Oil?

[kap]

Which one do you use to stir-fry your veggies? I recently have switched to butter, namely BeurDell (France). I like the taste and the smell of butter.
1 Tablespoon = 100 Cal
Fat = 11g (7%)
Saturate fat = 7g (36%)
Cholesterol = 30mg (10%)
Sodium = 90mg (4%)

I often use 1/4 Tablespoon or less for two large bowls of mixed veggies. For tonight's dinner I had stir-fried kale, white onion and chicken.

[Racer X]

butter has a pretty low smoke point. Good olive oil, but NOT Extra Virgin Olive oil. EVOO has some delicate flavors that go bad at high temps. Just a good basic olive oil, or peanut oil. Peanut oil has a high smoke point, and doesn't oxidize as easily as other oils. Corn oil has a low smoke point as well. Canola (which is really rapeseed oil, but that name has negative connotations, and can be confused with grapeseed oil) should be OK.

for what its worth ALL fats have 9 calories per gram. All carbs and proteins 4 calories per gram. Fatty meats are more than 4 calories a gram because of the fat marbled in.

[freeradical]

You can always clarify your butter if you want a higher smoke point.

[August West]

Stir fry, peanut or safflower oil.

[Trouble]

Peanut or Safflower.

[Trouble]

Oil smoke points http://www.goodeatsfanpage.com/collected...points.htm

[kap]

I have posted questions about the types of oil used for stir-fry before. I have decided to try something different this time around. Not so sure about the health dis/advantages compared to oil. However, the low sodium helps me a great deal.

[btfc]

A little bit of butter added to any other oil towards the end will give you the buttery goodness.

[kap]

btfc wrote:
A little bit of butter added to any other oil towards the end will give you the buttery goodness.

Worth a try for my tomorrow's veggie lunch. Thanks!

[Dennis S]

btfc wrote:
A little bit of butter added to any other oil towards the end will give you the buttery goodness.

This is the correct answer.