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smoke points  

post #1 of 6
Thread Starter 
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?
post #2 of 6
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
post #3 of 6
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?
post #4 of 6
Yes, exactly—the solids are scattered over a larger volume, so they’re not as evident to the eye.

Harold
post #5 of 6
Thread Starter 

smoke points

Thank you very much, that is very helpful. Is there going to be a revised version of The Curious Cook as well?
post #6 of 6
Yes, I do want to revise The Curious Cook, but that may happen after one or two other projects.

Harold
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