How do i prevent the oil from smoking when preheating to 400?

I have been dying to make Tahchin, it was one of my favorite meals when I lived in California - tried making it myself for the first time tonight (with ground lamb instead of chicken) and fell a little behind in my mise

I left my oiled dish in the preheated oven too long and it started smoking BIG TIME, 400 is way above the smoke point for EVOO or even regular olive oil anyway, so I was wondering how people navigated this. I know a preheated vessel is key to the trading, but is there a middle ground? Should I have just worked faster/timed the preheating better?

PerfectRyeManhattan
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Tahchin (Crispy Saffron Rice Casserole Stuffed With Chicken)
Recipe question for: Tahchin (Crispy Saffron Rice Casserole Stuffed With Chicken)

1 Comment

702551
702551 September 16, 2024
Personally I would ignore that part of the instructions and just preheat the baking dish dry. I'd add the oil only when I'm ready to start cooking. It won't take long for the oil to come up to temperature. This is far better than letting the oil overheat.

Once you are more efficient with your prep work you can follow the instructions as written. You will have to determine that yourself. Of course distractions, interruptions, and indecisiveness/timidity are always hazards in any cooking process where timing is critical. Use your best judgment based on your particular circumstances and your ability.

Best of luck.
 
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