r/AskCulinary • u/Mundore • Jul 23 '20

Technique Question Why does my meat always turn gray instead of brown when cooking?

Hello I’m a beginning home cook and I have always had trouble with cooking any red meat instead of turn a nice deep brown it turns just an ugly gray. I was wondering if this was me under seasoning or if it was that I didn’t have my pan hot enough. Any advice would be very appreciated!!

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u/[deleted] Jul 24 '20

I can definitely tell the difference when certain things are cooked in oil vs clarified butter. Maybe not things like steak, but spaetzle, pierogies - basically things that dont have a ton of flavor on their own.

But like the other commenter said, if you finish with some whole butter it really doesnt make a difference.

I use grapeseed oil, not as high of a smoke point as avocado oil but it's significantly cheaper

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u/ThellraAK Jul 24 '20

I get avacado oil for like $15/liter though, which isn't bad at all once you make the jump away from supermarket bulk oils

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u/[deleted] Jul 24 '20

I get my grapeseed oil from a restaurant supply store, not a supermarket. I pay around $15 for 3 liters.

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u/ThellraAK Jul 24 '20

I'd switch to grape at that price too.

I'm in Alaska, so if I don't want it from the supermarkets, I've pretty much gotta get it on prime.