Go to the Article: Step 3: Oil
Do you recommend any particular type of towel for all that pressing and sopping you do?
How do you guys feel about grapeseed oil? It's my go to for this purpose, but it wasn't specifically mentioned. I tend to avoid vegetable oil for proteins (not a fan of the flavor that comes with it), and generally use grape for meat and chicken and a blend of grape and olive for fish (I love the olive flavor on the fish). I have also used rice-bran oil in the past (also good for fish). Thoughts?
What about Using Clarified Butter?
That would definitely work!
What temperature oil when you fry steaks?
My understanding is that avocado oil has the highest smoke temperature, and it's readily available at Costco.
