>insantly turns into bubbly smelly black grime in you're pan

>insantly turns into bubbly smelly black grime in you're pan
Am I doing something wrong or is cooking with butter meant to be this miserable?

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  1. 1 month ago
    Anonymous

    heat too high

    • 1 month ago
      Anonymous

      I'm cooking on medium on stainless pan, it happens almost instantly. Never had this issue with sneed oils, coconut, or olive

      • 1 month ago
        Anonymous

        i mean i'm not a good cook by any means but i've never had this problem. use less and turn the heat down maybe?

      • 1 month ago
        Anonymous

        Medium is still a bit high for butter, unless you're adding vegetables or eggs or something that will stop it from burning. You can make clarified butter or ghee if you want to cook at higher temperatures.

      • 1 month ago
        Anonymous

        are you throwing whole blocks in or small slices?

      • 1 month ago
        Anonymous

        So your stove's medium is too high, obviously.

      • 1 month ago
        Anonymous

        >it happens almost instantly
        Are you an Ent, by any chance?

      • 1 month ago
        Anonymous

        Stainless pans conduce heat much more quickly than nonstick or cast iron. You should lower the temp. When I cook with butter on my carbon steel pan I heat it on medium and then reduce temperature once its melted and I'm ready to cook. You don't lose too much heat once the pan has reached your desired temperature so there's no need to keep the temp constantly high unless you're overcrowding your pan or trying to cook frozen shit.

      • 1 month ago
        Anonymous

        >pan on medium heat
        >leave for 10 minutes (nice and hot)
        >drop butter in
        >wtf why did it burn instantly

      • 1 month ago
        Anonymous

        heat too high, moron

      • 1 month ago
        Anonymous

        I've cooked with higher heat than that in a variety of pans and never had that problem. Butter doesn't burn that fast.

      • 1 month ago
        Anonymous

        can you read? heat too high

      • 1 month ago
        Anonymous

        You're using margarine aren't you, you fricking tard kek

    • 1 month ago
      Anonymous

      This. Thread should have been closed after this post.

  2. 1 month ago
    Anonymous

    have you taken an IQ test before?

  3. 1 month ago
    Anonymous

    add a bit of olive oil first, moron, to prevent burning the butter. Incel piece of shit

    • 1 month ago
      Anonymous

      Milk solids still burn at the same temperature. Cutting butter with oil only makes the burning less noticable.

    • 1 month ago
      Anonymous

      That's been thoroughly debunked.

      • 1 month ago
        Anonymous

        Milk solids still burn at the same temperature. Cutting butter with oil only makes the burning less noticable.

        >muh science cucks
        grow a brain yourselves

        • 1 month ago
          Anonymous

          OK saar I will consult with my local shaman on the next phase of the moon and plan my cooking fat policy accordingly

          • 1 month ago
            Anonymous

            enjoy your vaxx induced heart attack

            • 1 month ago
              Anonymous

              >brings up le vax out of nowhere
              brush your teeth homosexual

      • 1 month ago
        Anonymous

        Explain to me why my butter would start burning without avocado oil at the exact same temp and pan yet when I add the oil then the pads of butter it doesn't burn at all? homosexual.

        • 1 month ago
          Anonymous

          You're basically frying the butter in oil. It's the same principle by which cooking anything in oil works. It cooks nicely instead of simply burning on contact with the raw metal.

    • 1 month ago
      Anonymous

      [...]
      >muh science cucks
      grow a brain yourselves

      enjoy your vaxx induced heart attack

      based schizo redefining reality

  4. 1 month ago
    Anonymous

    nobody cooks with butter unless you fry an egg on low heat or add the butter later for more flavor. you need to lower the temp of the pan by adding your ingredients quick but if you're a cooklet just use clarified butter. the smoke point is extremely high

  5. 1 month ago
    Anonymous

    mix with sneed oil to prevent this. also burned butter does not alter the taste that much. even when it's black it barely changes flavor.

    • 1 month ago
      Anonymous

      >sneed oil
      have a nice day Black person

  6. 1 month ago
    Anonymous

    do not use regular butter, use ghee.

    • 1 month ago
      Anonymous

      it's called clarified butter

      • 1 month ago
        Anonymous

        same thing.

      • 1 month ago
        Anonymous

        Ghee is clarified brown butter, not exactly the same.

    • 1 month ago
      Anonymous

      >Let's just boil butter and scoop some ouff the top and sell it to people telling them its more exotic ooooh

  7. 1 month ago
    Anonymous

    Use low heat buddy. Your burning it I assume

  8. 1 month ago
    Anonymous

    dwai its supposed to be like this. proof: https://youtu.be/57GRaUsWyDc?si=03iZ21Y4PQS_xpdw&t=19

  9. 1 month ago
    Anonymous

    that called brown butter, perfectly edible

  10. 1 month ago
    Anonymous

    You have to boil out the water and filter the crispy milk solids first

  11. 1 month ago
    Anonymous

    use ghee or clarified butter instead or the milk solids will burn

  12. 1 month ago
    Anonymous

    Take the lard pill.

  13. 1 month ago
    Anonymous

    >put a bit of butter on the pan before you turn on the stove.
    >turn on the stove
    >watch for when the butter begins to melt
    >pick up pan
    >tilt the pan so that the butter slides around
    >put pan on the stove if the butter stops sliding/spreading smoothly, to make it melt a bit more
    >repeat until you manage to cover the entire surface of the pan in butter
    >place pan onto stove and start cooking
    You have to be actually dysfunctional to not understand how to melt butter on a pan when cooking. Either that or the butter you are buying is actual goyslop.

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