Butter vs oil
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- čas přidán 5. 10. 2023
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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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Thanks for providing the links in the description, will take a look at them.
That's odd, where's Palm oil?
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 .
I envy your well seasoned carbon steel pan.
Do you struggle maintaining a good seasoning on your pan?
I wonder how long it takes to get to that point. I have had mine for 5 years but it barely has some seasoning
@@flavioryu5922 should not take that long if you cook regularly with it. And you should season the pan properly in the first place.
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
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
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
Nobody in the food community listens to Adam as much as they should.
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.
@@vedangarekar1390Nothing more political than polish pickle soup 🥒
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.
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.
The egg reaching for the pan illustration at 3:32 is super cute
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.
Aceite de Oliva Virgen Extra enjoyer 💆💆
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?"
@@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.
Seems spanish enough.@@godowskygodowsky1155
Just use Extra Virgin for everything.
Thanks for including °C values !
Butter also protects against overheating nonstick pans since its smoke point is lower than the temperature where pfas start to break down
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.
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 😂
I use butter for my eggs on a medium low heat. If done right the butter imbues with the egg white .
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.
@@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
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.
*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.
Non-stick pans are carcinogen....
The little reflection of the question in the pan, that's a nice touch.
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!
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.
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!
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.
Yeah I thought this video was gonna be about butter vs olive oil. Here nobody cooks with refined oils
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.
palm oil is the main component in a lot of margarines. specifically refined palm oil
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.
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 :)
@@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
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.
A discussion about different kinds of oils, and how those oils are produced and their health effects would make a great video
Heart disease wasn’t even a thing before the introduction of vegetable based oils to our diet. Plus butter is delicious.
just avoid seed oils and ur good
@@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.
@@HorseWithNoBane Do the research and you'll see ^^ who could have thought ultra processed oils were worse than olive oil and butter haha
@@0ihatetrolls01Do your own research? Can't you find you're source and did you made it up?
3:42 I love these animations so much.
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.
Anyone who says that unsaturated fats are worse than saturated fats is plain stupid.
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.
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.
saturated fats should be used in thermic cooking, unsaturated is better when consuming raw
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.
For the sake of your general health, avoid vegetable and canola oils. Olive oil and butter are just better for your health.
Correct
Thank you for recommending carbon steel pans to us a while back! We got some and we LOVE them! Thanks for making these videos :)
You forgot the most important part. Butter is expensive and oil is cheaper.
Virgin oils are more expensive than butter, at least here in my country
@@cucumbermainline I am talking about sunflower oil here (the most popular product), which is a lot cheaper. Olive oil (not so popular) is more expensive, virgin olive oil (rare) is even more expensive, but butter (not so popular, because we have a cheaper substitute, still, inferior to sunflower oil) is the most expensive out of these. It depends on the quality, of course. Also, 1 kg of butter is a bit more than 1l of oil.
Where are you from, though?
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
I've decided to transition to iron pans after watching your other video. Thanks!
I’ve replaced oils with clarified butter for just about everything. The smoke point of clarified butter is about 480 f.
I like that you went to the effort to remove all branding labels from the oil and butter
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😊
Highly-processed seed oils 🫷🤢
Plain and natural butter🤌😍
yes, cows pop up blocks of butters from their milkers 😂
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).
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
let's not forget that seed oils are just industrial lubricants with added flavour. I'll take butter everytime
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.
Not liking a crispy fried egg is so sad
suit yourself, a fried egg without the crispy bit is definitely the opposite of perfect for me (and lots of other people!)
@@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
Butter. It does not break down into radicals as easily, hence healthier
Use beef tallow for frying french fries 🍟.
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.
I've never had crispy over easy eggs. My "go to" for eggs is just to scramble them.
Scrambling eggs-butter
Fried eggs - extra virgin olive oil
Boiled - water + vinegar
Poached - I have yet to master
Thanks so much!
I really love Earthbalance “butter” flavored oil.
Cold press oil > butter >>>>> highly processed oil, in term of health
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.
Your illustrations always make me smile. Thank you! ❤
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.
Few things are better than a steak fried in browned butter
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.
Wow, I just found this channel and it reminded me back when I loved watching "Good Eats" on Food Network with Alton Brown.
I now see why I was recommended clarified butter for French toast
I do get a lot of crispyness with extra virgin olive oil. Even if it’s low on the crisp chart. Interesting.
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.
This has become one of my favorite channels. I like to cook and it's always interesting.
whoa very nice 3:14 chart, any high resolution for it? perhaps added even more information
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
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 CZcams...
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 ;)
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!
I use butter for lower temp cooking and peanut oil for higher temperature cooking.
When making MinuteFood video don't be oily. Butter up your audience with some puns.
😂😂😂😂😂
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.
I'm using lamp fat recently
I don't care if it is not healthy it adds some sweet taste!!
flavour can be added with my traditional method, butter only when i cook sunnyside. when i cook scrambled, i use oil
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
Team butter here, including (and specially) olive oil, use the slutty one for frying stuff.
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.
Don't conflate the smoke point with the breakdown point. Most vegetable oils break down well before their smoke point.
Spaniards cooking eggs with crispy edges all our lives with olive oil be like 🤷♂️
There is something to be said about the fact that animal fats have been part of the human diet since we became humans. Highly refined oils are very new. Even the oldest refined oils like soy oil has only been around for 5000 years and wasn't very widely used. Things like canola oil are the most widely used cooking oils now and were only invented in the 1970s. We also have evidence in things like the Inuit who get a huge amount of their calories from saturated fats, supposedly the 'bad' kind, but we find that heart disease is almost non-existent in these populations. Most of the studies linking cholesterol to heart disease were actually funded by the sugar industry and empirically aren't actually that well supported.
there is something even better than both of them. Beef tallow.
3:11 where would avocado oil fall on this thermometer? I've heard it's good for cooking because of its higher smoke point. 🙏
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
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!
Great video! But no Ithkuil this time 😢
Me the Central European: hehe *grabs lard*
It’s so easy to burn the food or fat with butter. I cook with oil, and sometimes add butter in later for taste.
clarified butter exists
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 🤨
Fry in oil for crisp, finish at the end with some extra butter for flavour
The main reasons for using fat in cooking are to add flavor, transfer heat, and prevent food from sticking.
FLAVOR: Butter contains additional compounds like water, proteins, sugars, and free fatty acids, which make it behave differently than oils. However, refined cooking oils have fewer of these compounds and act more like butter when cooking. Butter adds flavor but has a lower smoke point, so it's better for lower temperatures. Oils can reach higher temperatures without breaking down and are ideal for achieving crispy edges.
HEAT TRANSFER: Both butter and oil are good at this.
STICKING: Both butter and oil create a barrier to prevent food from sticking, but butter does a better job due to its hydrophilic and lipophilic compounds.
HEALTH: In terms of health, there is an ongoing debate about the impact of saturated fat in butter.
Ultimately, the choice between butter and oil depends on personal preferences regarding flavor, crispiness, and sticking.
Ok, to prevent sticking I'll mix butter with soap for the amphiphiles. Got it. ;)
Thanks
Hard boiled or soft boiled: no butter, no oil, no sticking, no burning, easy cleanup.
No enjoyment of a nice fluffy or juicy egg. No building block of a nice breakfast sandwich.
@@Jabberwockybird : A different enjoyment. And a building block of different meals.
Can I print out that smoke point infographic to hang it in my pantry?
What about the trans-fats in sunflower oil? Aren't they much more unhealthy than any saturated fats in butter?
Completely
One is fake food and the other is mother's nature
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.
@@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
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
If h wanna add butter to your eggs, just mix it in with the eggs. Im cooking with oil, its much better.
Butter all the way, I only cook in butter.
Kerrygold, unless I need tallow
Nothing processed.
Let me cook you some eggs in butter, you have never seen eggs so crispy.
It's a matter of skill
Butter consistently beats up oil, thats why you keep butter in the fridge and oil
not in the fridge.
Your steel pan has one HELL of a patina.
Depends on the dish is the correct answer.
Sometimes you use both at different stages of cooking.
I only use butter and olive oil for maximum health optimization.🗿
Before watching the rest of the video ... For eggs... I'd use butter. 100%
But I use oil (Olive or Peanut) for a lot of other things.
And wrt. the saturated/unsaturated health debate ... come on ... the main culprit is sugar and easy digestable carbohydrated. Just eat a lot of vegetables and avoid sugar outside of fresh fruit and you'll be fine.
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?
Don't eat that transfat filled garbage
Well mostly I use oil with a bit of butter in it, have been serving the purpose well!
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.
That's probably margarine.
I've read that it depends on the diet of the cows, kinda like eggshells, but I'm not sure if it's true.
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.
USA has very pale butter.
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
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 🇧🇩
Saturated fats cause no health problems. Omega 6 oils do.
Hi can you please do a video on which fire temp is suitable for cooking food?
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.
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.
Virgin olive oil - take olives, press, _maybe_ filter. End of story.
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.
@@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
@@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)
butter has a higher smoke point than oil. you called this at 5:21. you brushed up on some good points here, but i think the main differences are in the health aspects of these. as i do not believe that oxidation, radicalisation and transconfiguration are of any importance in normal cooking, you should think about the unhealthy parts of both. where butter has saturated fats, (seed) oils have high concentrations of omega 6 fatty acids. For this reason both are not perfect. the perfect choice would be olive oil or avocad oil here
For eggs lard/bacon is by far the most superior choice
Mediterranean people watching this video will be: there is no question, use olive oil
i usually cook with butter and a bit of olive oil or vegetable oil
What about animal fats like lard and tallow? Would love to see a comparison with oil and butter
Does anyone know the smoke point of grapeseed oil? It's the one I use mostly.
3:17 It’s also known as “canola” oil, so that would be 400F
I cook with canola oil (spray it on the pan to get an even layer) but finish with butter. Nothing worse than the taste of burnt butter in a dish that doesn't need it.
I have never seen someone put just a slice of butter on just beans.