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Reply to "confused about oils"
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[quote=Anonymous]If I am sautéing I almost always use evoo. You're right, non-virgin olive oil can be hard to find. If I am searing something over super high heat I use canola or peanut oil. I stir fry over super high heat, so use canola or peanut. Indian food is not a specialty of mine, but I believe ghee is generally used- it's clarified butter that is sometimes cooked enough to give it a nutty flavor. You can easily clarify your own butter at home or buy ghee at a specialty store, but unless you're a stickler any of the oils above should work fine.[/quote]
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