If you are lucky enough to have access to, or know how to make, clarified butter, this isn't necessary, because the clarification process removes the milk solids in the butter. Otherwise, you mix the two because the oil helps keep the butter from browning too soon. Regular unclarified butter will brown because it contains milk solids that brown, the oil helps prevent that.
This depends on what you are doing, frying,baking,this matters in what you use it in. Shortening if you are frying, or butter or margerine.butter
use butter oil instead of cooking oil when frying a ham.
If by "freeze" you mean stuck, perhaps your not using a lubricant in your frying pan. Before you put the egg in the frying pan, always melt a spoonful of butter in the frying pan first. When the butter has melted, then you may add your egg. Butter may be subsituted with margarine, olive oil, grape seed oil, etc.
Usually you have to melt the butter then measure. If you cook with butter or oil, you will get different results. Butter burns at a lower tenperature than oil. So cooks will put some oil in the butter if frying.
Butter Cream Sour Cream Avocado Tahini Paste Coconut Milk Coconut Cream Peanut Butter Nutella Cream Cheese Spreads Oil Frying or Deep Frying Nuts- Ground Almond Meal Ground Hazelnut Meal LSA Mix- Linseed Sunflower and Almond Salad Dressing Cheese Bacon Parmesan Cheese
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A mix of corn oil and butter oil rub with soft brush
Of course, olive oil is used to fry almost all traditional Italian foods requiring frying, though butter is preferred in parts of northern Italy.
Frying oil.
The method of frying rice in Italian cooking is as simple as frying the rice in a bit of butter or olive oil for a short period. It is a first step in making risotto.
Avoid frying foods in oil or butter. Both oil and butter contain a lot of fat; if you are diabetic, you need to lower your fat intake to help prevent heart disease. Bake or broil instead of frying whenever possible. If you feel the need to eat fried food, use low-fat cooking spray instead of butter or low-fat vegetable oil. You should also use margarine instead of butter whenever possible; however, remember to count the carbohydrates if you use margarine.
its because butter is oily and oil is slippery. The oil from the butter goes on the frying pan and it makes the pan slippery so nothing sticks. Butter contains moisture, the moisture helps dissolve the stuck on portion of food, (sugars usually), water works better at removing burnt on foods, but butter generally won't alter food you intend to eat afterwards.