Butter vs oil

Рет қаралды 264,535

8 ай бұрын

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Your pan is hot, and you’re ready to cook, but which fat do you reach for: butter, or oil?
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Bueschelberger HG, Tirok S, Stoffels I & Schoeppe A (2014). Lecithins. Emulsifiers in food technology, 21-60. doi.org/10.1002/9781118921265...
-Chaiyasit W, Elias RJ, McClements DJ, Decker EA (2007). Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science Nutrition 47(3): 299-317. doi.org/10.1080/1040839060075...
-Gunstone F (Ed) (2011). Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons. doi.org/10.1002/9781444339925
-Ogrodowska D, Staniewska K, Kowalik J (2021). The effect of triacylglycerol and fatty acid composition on the rheological properties of butter. International Dairy Journal 114:104913. doi.org/10.1016/j.idairyj.202...
-Nishide T, Shimizu M, Tiffany TR & Ogawa H (2004). Cooking oil: cooking properties and sensory evaluation. Diacylglycerol oil, 197-207. www.cabdirect.org/cabdirect/a...
-Pimpin L, Wu JH, Haskelberg H, Del Gobbo L, Mozaffarian D (2016).Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality. PLoS One 11(6):e0158118. doi.org/0.1371/journal.pone.0....
-Ramsden CE, Zamora D, Majchrzak-Hong S, Faurot KR, Broste SK, Frantz RP, Davis JM, Ringel A, Suchindran CM, Hibbeln JR (2016). Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73). BMJ i1246. dx.doi.org/10.1136/bmj.i1246
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
www.bonappetit.com/story/butt...
/ eggs_stick_with_oil_bu...
/ why_do_some_fats_make_...
/ butter_vs_oil_fried_eg...
hestancue.com/blogs/blog-reci...
/ why_is_cooking_spray_s...
www.seriouseats.com/cooking-f...
www.zeroacre.com/blog/cooking...
www.cdr.wisc.edu/butter-scien...
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Пікірлер: 523

@MinuteFood 8 ай бұрын

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@bramfran4326 8 ай бұрын

Thanks for providing the links in the description, will take a look at them.

@michaelbelonio3342 4 ай бұрын

That's odd, where's Palm oil?

@hk8450 2 ай бұрын

before let the oil do job after that use butter to add extra taste . dont use aromatic oil to cook . when it's nearly cooked add some butter . and when butter getting brown it has much flover than before . i dont mean black just brownish .

@mediawolf1 8 ай бұрын

I envy your well seasoned carbon steel pan.

@CZTachyonsVN 8 ай бұрын

Do you struggle maintaining a good seasoning on your pan?

@flavioryu5922 8 ай бұрын

I wonder how long it takes to get to that point. I have had mine for 5 years but it barely has some seasoning

@CZTachyonsVN 8 ай бұрын

@@flavioryu5922 should not take that long if you cook regularly with it. And you should season the pan properly in the first place.

@draco147 8 ай бұрын

My mother remove the dark crusts that build up on her cooking ware, she even sand them. She thinks that the black layer is dirty

@BatPotatoes 8 ай бұрын

Nonstick performance is 10% seasoning and 90% technique, just keep cooking and don't let anything you can feel with your fingers stay on the pan

@johnkeefer8760 8 ай бұрын

⁠Adam Ragusea interviewed UC Davis researchers suggesting that the Smoke Point, and the point when compounds break down into other, dangerous compounds were actually not identical. They found olive oil broke down higher than its smoke point, and canola broke down lower. Would love for you guys to look into it! Edit to add: I think it would make a really interesting food science video

@TheSteam02 8 ай бұрын

Nobody in the food community listens to Adam as much as they should.

@vedangarekar1390 8 ай бұрын

I agree mostly. I used to like his podcasts for more of that scienciness. Nowadays he goes more political in those. And sponsers in regular videos so rarely watch him now. His old content was good.

@SpartaSpartan117 8 ай бұрын

@@vedangarekar1390Nothing more political than polish pickle soup 🥒

@justinblin 8 ай бұрын

I definitely feel like his podcasts are usually more political and opinion based compared to his scripted science videos (and recipe videos I guess), but they’re still decent playing in the background when you’re doing homework or dishes or laundry.

@tnn-cj3vy 8 ай бұрын

When it comes to health considerations, it's worth noting that if someone is concerned about the saturated fat content in butter and takes steps to avoid it, they should also be well-informed about the intricate chemical processes that refined oils, typically polyunsaturated fats, undergo to become even remotely palatable. Take, for instance, the production of canola oil (look up How it's made - canola oil); researching its manufacturing process might make one think twice about incorporating it into their diet. It's prudent to favor extra virgin variants across all oil types, with extra virgin olive oil standing out as an excellent choice due to its higher monounsaturated fat content, which is better than both polyunsaturated and saturated fats. Additionally, if you don't want to remove butter from your diet, opting for grass-fed varieties can enhance your omega-3 fatty acid profile.

@user-xsn5ozskwg 8 ай бұрын

The egg reaching for the pan illustration at 3:32 is super cute

@gigaherz_ 8 ай бұрын

As someone from Spain, I cook basically everything with olive oil, except things that explicitly require butter. I use the "lighter" kind of olive oil, with lower acidity and milder flavour, but my grandma uses extra virgin for everything. For fried eggs, I keep the heat lower to avoid the egg crisping, because I really hate the crispy edge.

@aaronhpa 8 ай бұрын

Aceite de Oliva Virgen Extra enjoyer 💆💆

@godowskygodowsky1155 8 ай бұрын

In high school, I was sharing recipes with a Spanish exchange student. She said to use oil, so I asked her, "¿Qué tipo de aceite?" She responded, "Aceite de oliva. What else is there?"

@gigaherz_ 8 ай бұрын

@@godowskygodowsky1155 We do have others. Sunflower seed oil is very common around here, but I hate the aftertaste. And there's the one they just call "aceite de semillas" (seed oil) without specifying which seeds.

@aaronhpa 8 ай бұрын

Seems spanish enough.@@godowskygodowsky1155

@TitusRex 8 ай бұрын

Just use Extra Virgin for everything.

@matteor6 8 ай бұрын

Health-wise: most vegetable oils, especially the processed ones, are full of oxidative fats which are highly detrimental to your health, and in particular linked to cardiovascular diseases. Their smoke point, when unprocessed, is very low. When processing it, they go beyond their smoke point and industrially remove the very bad smell that comes with overburned oils, but that doesn't remove all the oxidative fats. Virgin olive oil is fine, as well as coconut oil, and basically all the animal-based fats for cooking. This is still not widely accepted, but it's getting there.

@majorfallacy5926 8 ай бұрын

Butter also protects against overheating nonstick pans since its smoke point is lower than the temperature where pfas start to break down

@MrJekyllDrHyde1 8 ай бұрын

Thanks for including °C values !

@barryhaley7430 3 ай бұрын

I’ve replaced oils with clarified butter for just about everything. The smoke point of clarified butter is about 480 f.

@peabody1976 8 ай бұрын

For eggs, I often add either "both oil and butter", or use ghee. If I want the flavour of butter, either works for me, and I can get the crispy edges if I use ghee alone. It may not work for everyone, but I love it. And it can work for other things too.

@atriyakoller136 5 ай бұрын

And I add a hint of oil to the butter so that the butter doesn't get scorched But my goal with eggs is not to have the crispy edges because specifically with eggs they feel like knives on my throat 😂

@raycar9827 3 ай бұрын

I use butter for my eggs on a medium low heat. If done right the butter imbues with the egg white .

@DavidGrossNYC 3 ай бұрын

I knew about ghee but actually tried it recently and it’s been a game changer. I use it when I want butter but am going to be cooking at higher heats.

@seignee 3 ай бұрын

@@atriyakoller136i always wondered why some people dont like crispy edges and that makes sense to me lol. im asian though so i grew up on the classic asian style crispy fried egg ❤ runny yolk, crispy edges bb

@AMTunLimited 8 ай бұрын

The little reflection of the question in the pan, that's a nice touch.

@tatianaes3354 7 ай бұрын

*A MAJOR addition:* Not just other compounds turns into carcinogens when heated above 150C, but even the pure fats, too. This is why you can fry low-fat food like potatoes on no-stick pans to browning colours with no oil and it will be totally healthy, but once you add frying oils (yes, even the pure ones), you get carcinogens.

@palkia1416 3 ай бұрын

Non-stick pans are carcinogen....

@Izmir_Stinger 8 ай бұрын

Does what you say about butter apply to margarine? I already know that the margarine that comes in tubs is not good to use in pans because they have added stuff (mostly water) to make it more spreadable than butter or stick margarine and this will make it spatter even more than butter. That is the extent of what I could find definitively on the subject because most food influencers are pretty anti-vegan and consider the very existence of margarine completely heretical.

@ViewerEm 8 ай бұрын

palm oil is the main component in a lot of margarines. specifically refined palm oil

@TheRawrnstuff 8 ай бұрын

Margarine has even lower smoke point than butter. It also contains more water, which will evaporate, which means more of margarine is needed to get the same amount of oil/fat on the pan, so you might have a bit more stickiness happening with margarine, unless you compensate for it. But, if you like using margarine, use margarine. If you need high heat for crisp, you'll probably find it easier to work with oil. I personally prefer butter for basically everything, but YMMV.

@Mallchad 8 ай бұрын

It depends on the product. Margarine is not a well regulated category of food where as there is only 1 kind of butter and they are all nearly identical for the average joe Some margarines are really high in unsaturated vegetable oil, some are really high in saturated hydrogenated vegetable oil. All of them contain burnable solids similar to butter. I would personally use it roughly like butter but most I find are very "watery" meaning they're fairly high un unsaturated fats and dont' really hold together at room temperature like butter does, which can make it poor for cookies for example. Also until very recently it was normal to have partially-hydrogenated oil with trans fat that nobody likes. Also I think because of the high amount of unsaturated oils it oxidizes easily which is considered a bit inflammatory for humans so I wouldn't reccomend anything but low temperature cooking. Right now I like to cook in saturated fats and then finish with butter in the pan for flavour if I want. or melt it in the pan and pour over food Read the label and have fun cooking :)

@tylerphuoc2653 8 ай бұрын

@@Mallchad The wateriness has margarine having a far shorter fridge life than butter, in my experience. Even gets moldy after long enough, when butter would remain completely inert

@DarkenRaul1 8 ай бұрын

That last point finally explains why so many recipes I’ve used in the past call for first making a mixture of butter and oil in a sauce pan and using that to coat the pan before I start cooking. Very informative video!

@shiNIN42 8 ай бұрын

I rarely think about this question. I just use lard :) Okay, sometimes (when I don't want to add flavor) coconut oil, when I want something more elegantly lovely and I trust myself not to burn it, butter (it suits carrots wonderfully but I made some fancier sweet pancakes with it before...) and when I have, chicken fat ;) All are quite great in my books (I am quite health conscious and never had any problem with saturated or unsaturated fat in general. I consume a lot of both. I don't touch most oils). I love crispy but I get it with lard, at least if I fry meat, I prefer soft scrambled eggs now so no idea what would happen to a sunny side up, I will try!

@jasonwalker9471 6 ай бұрын

I don't like lard or coconut oil because they both have an intense, disgusting flavor. Well, not disgusting, but... specific. I don't want my apple pie tasting like pork, no matter how fluffy it makes the crust. If you've been eating that way your whole life it probably tastes neutral to you because you're so use to the porky flavor, but I'd probably barf if I ate your pork roast-flavoured baking unfortunately. Those flavors do *not* meld well. Ditto with coconut oil. It has its place in combination with certain other flavours (tastes great in Thai food or in certain baking for instance), but it adds such a strong unwelcome flavor to things that shouldn't taste like coconut oil that it makes some of them almost unpalatable. I actually feel this way about butter too, but butter has a wide variety of flavor combinations that it goes well with, so it's much rarer to find a dish that butter makes taste bad. If this sounds alien to you, then go grab a bottle of particularly potent sesame oil or garlic oil and make something like brownies where the flavor of the oil clashes. That's how lard brownies taste to me: weird, alien, nasty.

@gyefram2549 8 ай бұрын

I use butter on sheet pans, bread pans or other metal services where I don't want the oil to polymerize. While it's a good thing in cast iron or carbon steel pans it can be miserable to clean polymerized vegetable oil from other cookware. There is a reason they call it oil-based paint, seed oils polymerize readily.

@beskamir5977 8 ай бұрын

I'd like to see a dedicated video on the saturated/unsaturated fat debate. There's some that even suggest that it's the opposite and that unsaturated fats are worse than saturated ones.

@GabrielCazorlaPersson1 8 ай бұрын

Anyone who says that unsaturated fats are worse than saturated fats is plain stupid.

@edwardnedharvey8019 8 ай бұрын

nobody with any knowledge or good reputation says that. The medical science is very clear, strongly evidenced, that replacing saturated fats with unsaturated fats significantly lowers the risk of heart disease.

@TheSteam02 8 ай бұрын

Any source that suggests that unsaturated fats are worse than saturated fats is a giant sham created by the same people who think that the carnivore diet is a good idea.

@nutsbeta1325 8 ай бұрын

saturated fats should be used in thermic cooking, unsaturated is better when consuming raw

@tnn-cj3vy 8 ай бұрын

@robot4jarvis836 8 ай бұрын

I think that you should also comment on olive oil. As you said olive oil is more similar to butter in some aspects than to other oils, and olive oil is very important in lots of places.

@SuperOtter 3 ай бұрын

Yeah I thought this video was gonna be about butter vs olive oil. Here nobody cooks with refined oils

@permiebird937 8 ай бұрын

A discussion about different kinds of oils, and how those oils are produced and their health effects would make a great video

@rogerstevenson8068 8 ай бұрын

Heart disease wasn’t even a thing before the introduction of vegetable based oils to our diet. Plus butter is delicious.

@0ihatetrolls01 8 ай бұрын

just avoid seed oils and ur good

@HorseWithNoBane 7 ай бұрын

@@0ihatetrolls01Those things feels like a conspiracy nonsense kinda like when some fringe side of the internet were panicking over soybeans even thought it's been used for millennia.

@0ihatetrolls01 7 ай бұрын

@@HorseWithNoBane Do the research and you'll see ^^ who could have thought ultra processed oils were worse than olive oil and butter haha

@HorseWithNoBane 7 ай бұрын

@@0ihatetrolls01Do your own research? Can't you find you're source and did you made it up?

@dheeraj_one 8 ай бұрын

Use beef tallow for frying french fries 🍟.

@SilverScarletSpider 6 ай бұрын

3:42 I love these animations so much.

@bjarnes.4423 8 ай бұрын

I would love to see a deepdive into the usage and health of fats, especially saturated, unsaturated and polyunsaturated fats. Also the importance of the Omega 3 to 6 Ratio

@user-rm2qj2jh4l 8 ай бұрын

Thank you for recommending carbon steel pans to us a while back! We got some and we LOVE them! Thanks for making these videos :)

@veronicamcghie5238 8 ай бұрын

I like that you went to the effort to remove all branding labels from the oil and butter

@leandrokataoka2435 8 ай бұрын

I've decided to transition to iron pans after watching your other video. Thanks!

@jer103 8 ай бұрын

I've never had crispy over easy eggs. My "go to" for eggs is just to scramble them.

@playc.holder6432 8 ай бұрын

Highly-processed seed oils 🫷🤢 Plain and natural butter🤌😍

@mahdi9064 8 ай бұрын

yes, cows pop up blocks of butters from their milkers 😂

@elizamccroskey1708 Ай бұрын

I’m another advocate of ghee for many things. Eggs, pancakes, grilled cheese, even pan searing lean meats. It allows for higher heat than butter but still adds flavor. I’m so glad that it can be found in most American supermarkets these days😊

@CarlosKTCosta 8 ай бұрын

Honestly I don’t use refined oil, for me the question is always butter or olive oil depending on the temperatures and flavors I want

@soilnrock1979 8 ай бұрын

I once learned from a cook that for the "perfect" fried egg you're supposed to rub in a *COLD* pan with butter, add the egg(s) and only then heat up the pan. Try it out, it does make a difference (for me) as I dont like the brown fringe.

@Coolking5678 8 ай бұрын

Not liking a crispy fried egg is so sad

@dingus42 8 ай бұрын

suit yourself, a fried egg without the crispy bit is definitely the opposite of perfect for me (and lots of other people!)

@Mallchad 8 ай бұрын

@@Coolking5678Eh. I would need an half crispy egg to enjoy it rather than just a random accident on the side. That just feels weird and tastes weird. In a pan it just overbrowns to me

@roastpuff 8 ай бұрын

Your illustrations always make me smile. Thank you! ❤

@bluelego4180 8 ай бұрын

Great video! In France, there's a real war going on between cooking with oil (usually olive oil) and cooking with butter. The former live in the southern half of the country, the latter in the north. (of course, some are right and others are wrong).

@KokLiangLim 8 ай бұрын

whoa very nice 3:14 chart, any high resolution for it? perhaps added even more information

@SnakeAndTurtleQigong 8 ай бұрын

Thanks so much! I really love Earthbalance “butter” flavored oil.

@matpikachu 8 ай бұрын

Wow, I just found this channel and it reminded me back when I loved watching "Good Eats" on Food Network with Alton Brown.

@mhkhusyairi 8 ай бұрын

Thanks

@CanoTheVolcano Ай бұрын

I now see why I was recommended clarified butter for French toast

@shampoable 8 ай бұрын

let's not forget that seed oils are just industrial lubricants with added flavour. I'll take butter everytime

@JBthePAdashC 3 ай бұрын

Thanks for all the science info!! I’m going to play around with them a little more than I usually do now that I know.

@PedroOjeda 8 ай бұрын

Butter. It does not break down into radicals as easily, hence healthier

@user-gr9fq9gt9w 8 ай бұрын

PLEASE! Make a video about how to cook with various oils. Especially regarding the temperature and how much it is not healthy. Most notably olive oil.

@miinyoo 8 күн бұрын

Oil is necessary sometimes but good butter is pure magic.

@Xelaria 8 ай бұрын

I do get a lot of crispyness with extra virgin olive oil. Even if it’s low on the crisp chart. Interesting.

@Eva9000 8 ай бұрын

Scrambling eggs-butter Fried eggs - extra virgin olive oil Boiled - water + vinegar Poached - I have yet to master

@sleepyzeph 8 ай бұрын

another important thing is that fat is better at delivering flavor to your tongue than water is. even if veg oil doesn't have much flavor by itself, it helps bring out the flavor in the rest of your dish. it often doesn't matter as much when cooking with meat, since it already comes with fat, but it's super important for vegans.

@Lukiel666 8 ай бұрын

I use butter for lower temp cooking and peanut oil for higher temperature cooking.

@iPlayOnSpica 3 ай бұрын

For the sake of your general health, avoid vegetable and canola oils. Olive oil and butter are just better for your health.

@infinityhvh1646 3 ай бұрын

Correct

@dragonrulr4 8 ай бұрын

I wish you mentioned browned butter more! Especially when cooking eggs or other low and slow stovetop methods you can add a beautiful caramelization flavor via butter compounds beginning to toast.

@loganricherson3749 6 ай бұрын

Few things are better than a steak fried in browned butter

@ijosakawi 8 ай бұрын

Great video! But no Ithkuil this time 😢

@mariatomlinson2663 8 ай бұрын

I adore the buttery flavour in my eggs, and I actually hate those crispy edges, so thank you - I'll definitely be using butter for my eggs from now on ;)

@mdhebert 8 ай бұрын

This has become one of my favorite channels. I like to cook and it's always interesting.

@Jhet 8 ай бұрын

You need a video about lard. It might be way healthier than refined plant oils and we'd love a good go-to video for that info

@sylphvivie 8 ай бұрын

flavour can be added with my traditional method, butter only when i cook sunnyside. when i cook scrambled, i use oil

@tnn-cj3vy 8 ай бұрын

@bazoo513 8 ай бұрын

Virgin olive oil - take olives, press, _maybe_ filter. End of story.

@Dryopez 8 ай бұрын

I don't understand how you can, in the same comment, vilify polyunsaturated fats, while at the same time recommend grass-fed butter because of higher contents of polyunsaturated fats (omega-3). It also doesn't matter how you feel about the production of canola oil, it has been associated with health benefits.

@Mallchad 8 ай бұрын

@@Dryopezyeah but "association" doesn't mean it's actually healthy. It means they gave people a questionaire and people who (wrongly) estimated they ate more canola oil on average were slightly more healthy. Completely inconclusive. As a side note I understand butter to be roughly 2% polyunsaturated fat and canola oil to be closer to 32% polyunsaturated. its not really the same. I personally believe butter has the more fit-for-human about of polyunsaturated fat. we don't need that much

@tnn-cj3vy 8 ай бұрын

@@Dryopez i vilify refined oils, not pufas. it just so happens that most refined oils on the market are pufas. i promise you extra virgin will always be healthier than refined. if you can find extra virgin canola oil, and you like the taste, then by all means feel free to use it (in moderation, as all things should be)

@MrTStat 8 ай бұрын

I'm using lamp fat recently I don't care if it is not healthy it adds some sweet taste!!

@Pottery4Life 8 ай бұрын

Thank you.

@nicole46980 8 ай бұрын

I like the temperature indication and flavour that butter gives, but it is more expensive and can burn. so for cooking in one batch I'll use butter, and for cooking in lots of batches I'll use oil

@Tarik360 8 ай бұрын

Your steel pan has one HELL of a patina.

@bramfran4326 8 ай бұрын

I think many people would love to see an in depth comparison of oil and butter, based on scientific literature and trusted data. This is something that you currently cannot find on KZfaq...

@nienke7713 8 ай бұрын

Fry in oil for crisp, finish at the end with some extra butter for flavour

@mediawolf1 8 ай бұрын

3:11 where would avocado oil fall on this thermometer? I've heard it's good for cooking because of its higher smoke point. 🙏

@MinuteFood 8 ай бұрын

Refined avocado oil can easily reach 500°F, and unrefined avocado oil still is able to reach 400°F, so it sounds like a cool option to enter The Crisp Zone! - Arcadi

@johnkeefer8760 8 ай бұрын

@mc4444 8 ай бұрын

What about the trans-fats in sunflower oil? Aren't they much more unhealthy than any saturated fats in butter?

@Nico1a5 8 ай бұрын

Completely

@Nico1a5 8 ай бұрын

One is fake food and the other is mother's nature

@chandekam1826 8 ай бұрын

There is no trans fat in sunflower oil. You have to manufacture it by hydrogenation. But if we're talking about manufactured stuff, we aren't talking about just sunflower oil anymore. Animal fat has more of naturally occurring trans fat.

@Nico1a5 8 ай бұрын

@@chandekam1826 trans fat is a vague term. Oil is made by mixing a bunch of toxic chemicals to extract liquid from dry seeds. Butter is made by wet milking a cow, what our genes evolved with. You decide for your life if you prefer common sense, or if you prefer to read health articles written by the people who sell you the product. Know that there is a difference in quality, and then decide by yourself if you want to eat the same thing the government promotes

@Mallchad 8 ай бұрын

Yes. but the trans fats is relatively small compared to artificially hydrogenated vegetable oil. Butter has a little more but your greatest risk is from oxidized oils, of which unsaturated does much easier

@zeux5583 3 ай бұрын

Cant you pre-fry the egg on high temps for the crisp, then lower it and fry it with butter again to add flavour?

@xtin77 3 ай бұрын

What about heating oil then adding a pat of butter?

@alto7183 8 ай бұрын

Buen video y muy bueno, me ayudaste a mejorar las palomitas a la fuego usando especias como ajo en polvo con canela, trozitos de chile habanero seco, salsa loltum habanero amarillo, jugo de limón y usar mantequilla, poner en olla giratoria para que siempre estén en movimiento los ingredientes y nunca se detenga durante la coccion y maiz palomero, mover todo el tiempo los ingredientes hasta que la mayoría de las palomitas estén reventadas, si acaso un poco de aceite de oliva con la mantequilla y cuando exploten las palomitas absorben todo el sabor y capsaicina para ser muy picantes, infierno en la boca, gracias minute food.

@jojodasjojo 8 ай бұрын

Hi, If I understand correctly, the smok point is not the most important thing. Wikipedia (Smoke Point): [...] a poor indicator of the capacity of a fat or oil to withstand heat.

@huyyo3452 3 ай бұрын

Hi can you please do a video on which fire temp is suitable for cooking food?

@jhonwask 4 ай бұрын

Use butter for some things and oil for others. Experience will be the guide in which to favor for cooking. In my experience, butter is better for soft foods which cook rather quickly. Oil is better for tough or dense foods.

@babilon6097 8 ай бұрын

When making MinuteFood video don't be oily. Butter up your audience with some puns.

@sweet-isa. 8 ай бұрын

😂😂😂😂😂

@alexbrewer9930 8 ай бұрын

Can I print out that smoke point infographic to hang it in my pantry?

@MmMRmaxim 5 ай бұрын

Depends on the dish is the correct answer. Sometimes you use both at different stages of cooking.

@tnductai 7 ай бұрын

Cold press oil > butter >>>>> highly processed oil, in term of health

@74bhounds Ай бұрын

So this taught me butter has a higher smoke point than extra virgin olive oil. Didn’t know this and makes me more willing to use butter in certain dishes!

@AVRiegel 8 ай бұрын

Ok, to prevent sticking I'll mix butter with soap for the amphiphiles. Got it. ;)

@pietajunior3437 8 ай бұрын

I think that's the first time I've heard someone call that lipofilic instead of hydrophobic, makes sense though.

@AuyerPassos 8 ай бұрын

I'm intrigued by the color of your butter! Is it common for butter to look that pale in your region ? It looks a lot more yellow in my country (Brazil) and other places I visited.

@weaboojones6111 8 ай бұрын

That's probably margarine.

@FDL_1401 8 ай бұрын

I've read that it depends on the diet of the cows, kinda like eggshells, but I'm not sure if it's true.

@AuyerPassos 8 ай бұрын

Margarine and Butter are very different. If she had used it instead, I bet the results wouldn't be valid. I don't think that's the case.

@slwrabbits 8 ай бұрын

USA has very pale butter.

@mrcynicalgooner 6 ай бұрын

American butter tends to have a little less fat in it than elsewhere in the world, and the cows that produce it are usually not grassfed. Both of these reasons make the butter paler

@racistpandagod 8 ай бұрын

i usually cook with butter and a bit of olive oil or vegetable oil

@CrapE_DM 2 ай бұрын

Don't conflate the smoke point with the breakdown point. Most vegetable oils break down well before their smoke point.

@dhruvpatel.1001 8 ай бұрын

Well mostly I use oil with a bit of butter in it, have been serving the purpose well!

@antfooo 8 ай бұрын

What about animal fats like lard and tallow? Would love to see a comparison with oil and butter

@user-cz9wu4zz8i 5 ай бұрын

About health: Butter - is milk fat. Made from cow for a baby cow and almost unaltered by... well... anything beside time and separation machines. Oils - is seed fat. Made from hot pressed seeds, usually filtered, heated and chemicly purified with acids, bases and whatnot. Oils prone to making random modifications in their molecular structures that can be problematic, purified oils also not something you coud eat 100-200 years ago, so, they probably not something our bodies can digest properly. Anyway, anumal fats are alot more pleasant to eat.

@locomotivefaox 8 ай бұрын

Butter consistently beats up oil, thats why you keep butter in the fridge and oil not in the fridge.

@MrTeaboar 8 ай бұрын

I would have loved a point where at least you mention lards or bacon grease or even put it in the comparison as well. But hey! This was nice too. :) Thx!

@robertaylor9218 5 ай бұрын

It’s so easy to burn the food or fat with butter. I cook with oil, and sometimes add butter in later for taste.

@nospamgaming6682 4 ай бұрын

clarified butter exists

@aliakcayli1996 8 ай бұрын

I generally use butter combined with a little bit of olive oil or vice versa

@TheReepe 5 ай бұрын

I'm angry with the algorithm that minute food only got suggested to me last month although I've been watching minute earth forever. I love this channel!❤

@overcookedwater1947 8 ай бұрын

I prefer to use motor oil.

@ericshelby8813 8 ай бұрын

When it comes to oil, does margarine count as oil, even though it's a solid because many use that in place of butter.

@th3gughy 8 ай бұрын

What about plant vegetable butter, also know as margarine: is it more similar to oil or dairy butter? Also, what oils are we talking about? Does the same applies for weird ones like avocado or coconut oil?

@evila9076 3 ай бұрын

Don't eat that transfat filled garbage

@BioTheHuman 7 ай бұрын

The smoke meter goes against my knowledge that polyunsaturated fats (sunflower oil) are better kept at low temperature compared to mono unsaturated fats (olive oil) which can sustain 220 C° or near that. On the contrary saturated fats are the best to resist heat and can reach higher temperatures 🤨

@sabrinashamme9419 8 ай бұрын

I love minute food. I love science and I love to cook. Videos like this help me to better understand the science of Cooking Take love from Bangladesh 🇧🇩

8 ай бұрын

Spaniards cooking eggs with crispy edges all our lives with olive oil be like 🤷‍♂️

@insederec 8 ай бұрын

I spy the matfer borgeau pan. Fantastic pan for the price

@00Linares00 8 ай бұрын

Team butter here, including (and specially) olive oil, use the slutty one for frying stuff.

@zzslpr 7 ай бұрын

As someone who used oil to cook their entire life, I was surprised when I was frying eggs with my friend and they added butter into the pan instead of oil. I thought people only used butter to make pancakes etc, not frying