Cooking: why I prefer butter (or margarine) to oil

Self-tutoring about pan frying: the tutor reflects.

When cooking in a frying pan, I use butter (or margarine), even if the recipe calls for oil. My reason: oil can heat up without giving any sign, whereas butter (or margarine) gives several indications that it’s getting hot: it melts, then starts to bubble and sizzle, and so on.

Jack of Oracle Tutoring by Jack and Diane, Campbell River, BC.

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