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For Optimal Browning, Heat Oil Until It Just Starts Smoking, Not Shimmering - Lifehacker Australia
Lifehacker Australia | For Optimal Browning, Heat Oil Until It Just Starts Smoking, Not Shimmering Lifehacker Australia Not only did the steak prepared in smoking oil cook more quickly than the one prepared in shimmering oil (6 minutes versus 10), it also browned more evenly, and had a smaller region of overcooked, grey meat. This isn't particularly startling, as it ... |
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