Butter vs oil

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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/10.100...
-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/10.108...
-Gunstone F (Ed) (2011). Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons. doi.org/10.100...
-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/10.101...
-Nishide T, Shimizu M, Tiffany TR & Ogawa H (2004). Cooking oil: cooking properties and sensory evaluation. Diacylglycerol oil, 197-207. www.cabdirect....
-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....
-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/10.1...
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
www.bonappetit...
/ eggs_stick_with_oil_bu...
/ why_do_some_fats_make_...
/ butter_vs_oil_fried_eg...
hestancue.com/...
/ why_is_cooking_spray_s...
www.seriouseat...
www.zeroacre.c...
www.cdr.wisc.e...
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29 сен 2024

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Комментарии : 596

@MinuteFood 11 месяцев назад

Get an exclusive @Surfshark deal! Enter promo code MINUTEFOOD for an extra 3 months free at surfshark.deals/minutefood

@bramfran4326 11 месяцев назад

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

@michaelbelonio3342 8 месяцев назад

That's odd, where's Palm oil?

@hk8450 5 месяцев назад

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 11 месяцев назад

I envy your well seasoned carbon steel pan.

@CZTachyonsVN 11 месяцев назад

Do you struggle maintaining a good seasoning on your pan?

@flavioryu5922 11 месяцев назад

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 11 месяцев назад

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

@draco147 11 месяцев назад

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 11 месяцев назад

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

@Izmir_Stinger 11 месяцев назад

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 11 месяцев назад

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

@TheRawrnstuff 11 месяцев назад

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 11 месяцев назад

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 11 месяцев назад

@@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

@jojoprocess2820 2 месяца назад

Margarine should likely be completely avoided. Its likely way unhealthier than all other oil alternatives. Butter, evo, vegetable oils and even lard should all be preferred.

@iPlayOnSpica 7 месяцев назад

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

@infinityhvh1646 7 месяцев назад

Correct

@jojoprocess2820 2 месяца назад

Completely incorrect, some of the healthiest countries like china and japan primarily use vegetable oils. Olive oil and butter might be healthier (especially olive oil) but the other oils are still fine/good for you and have uses where they're preferred. Especially in the US, where trans fats were banned which was the unhealthiest part about some vegetable oils, but now theyre fine.

@iPlayOnSpica 2 месяца назад

@@jojoprocess2820 Do you even hear yourself? China isn't one of the healthiest countries lol, people get sick from chemicals in food and the air, even the walls of residential buildings were occasionally "discovered" to be radioactive and causing serious issues. Do not buy imported foods from China btw, make sure it's manufactured in Taiwan or Hong Kong if you want Chinese food ingredients. Japan, too, has heart problems among those who do eat processed food too much; restaurant food is, however, LEAGUES healthier than American ones not because of the seed oils or anything but because of the other ingredients (i.e. meats and vegetables) cooked in reasonably healthy dishes (i.e. not drowning in sauce with HFCS). Japanese home cooking is extremely healthy if done right.

@jonyjo3622 2 месяца назад

@@jojoprocess2820 nope, most polyunsaturated fats oxidize really fast and leave nasty oxidized stuff and the refining process is just ugly.

@MoolsDogTwoOfficial 2 месяца назад

Also, if you’re going to do high heat cooking, use Avocado Oil. Same benefits as olive oil in terms of health. However, a lot of Olive/Avocado oils are fake, so make sure the brand you’re buying from either is legit, or the oil originates from one place.

@Callaghan_212 11 месяцев назад

In Italy the alternative to butter is olive oil, so I think we pretty much do not have a real difference

@nasreensumaiya7183 11 месяцев назад

I fry my eggplant in extra virgin olive oil

@JonCusack 8 месяцев назад

What about duck fat?

@johnkeefer8760 11 месяцев назад

⁠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 11 месяцев назад

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

@vedangarekar1390 11 месяцев назад

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 11 месяцев назад

@@vedangarekar1390Nothing more political than polish pickle soup 🥒

@justinblin 11 месяцев назад

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 11 месяцев назад

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 11 месяцев назад

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

@MrJekyllDrHyde1 11 месяцев назад

Thanks for including °C values !

@rickyelvis3215 2 месяца назад

Bloody Americans

@gigaherz_ 11 месяцев назад

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 11 месяцев назад

Aceite de Oliva Virgen Extra enjoyer 💆💆

@godowskygodowsky1155 11 месяцев назад

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_ 11 месяцев назад

@@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 11 месяцев назад

Seems spanish enough.@@godowskygodowsky1155

@TitusRex 11 месяцев назад

Just use Extra Virgin for everything.

@babilon6097 Год назад

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

@sweet-isa. 11 месяцев назад

😂😂😂😂😂

@nakulsprakash1640 7 месяцев назад

Where's my ghee gang at

@rickyelvis3215 2 месяца назад

Here I am.. GHEE is THE most healthy of them all.. Period.. end of discussion! 🤣

@THE_GREMLINZ_OFFICIAL 2 месяца назад

0:06 Yes, you should use butter or oil.

@danielosawaru9045 Месяц назад

😂😂

@majorfallacy5926 11 месяцев назад

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

@موسى_7 3 месяца назад

Why would anyone use non-stick pans? Stainless steel is better.

@majorfallacy5926 3 месяца назад

@@موسى_7 I feel like the reason is in the name

@Thrunabulax10 3 месяца назад

butter from GRASS FED cows is the way to go.

@rickyelvis3215 2 месяца назад

And the next level up is grass fed Ghee.

@peabody1976 11 месяцев назад

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 8 месяцев назад

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 7 месяцев назад

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

@DavidGrossNYC 7 месяцев назад

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 6 месяцев назад

@@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

@tnductai 10 месяцев назад

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

@robot4jarvis836 11 месяцев назад

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 6 месяцев назад

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

@Carbon-lifeform 27 дней назад

As long as it's pure virgin olive oil then it's good

@denisalexa4435 7 месяцев назад

there is something even better than both of them. Beef tallow.

@barryhaley7430 7 месяцев назад

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

@VholyIQ 11 месяцев назад

Mediterranean people watching this video will be: there is no question, use olive oil

@beskamir5977 11 месяцев назад

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 11 месяцев назад

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

@edwardnedharvey8019 11 месяцев назад

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 11 месяцев назад

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 11 месяцев назад

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

@tnn-cj3vy 11 месяцев назад

@felipematias3162 5 месяцев назад

lard or butter

@Smartness_itself 11 месяцев назад

You forgot the most important part. Butter is expensive and oil is cheaper.

@cucumbermainline 11 месяцев назад

Virgin oils are more expensive than butter, at least here in my country

@Smartness_itself 11 месяцев назад

@@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?

@adolf_alija 4 месяца назад

Absolutely

@rickyelvis3215 2 месяца назад

And being sick is bloody expensive compared to being healthy.. not important enough?

@rickyelvis3215 2 месяца назад

@@Smartness_itselfin Australia even grass fed butter is cheaper than overpriced toxic margarine 🧈

@shiNIN42 11 месяцев назад

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 10 месяцев назад

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.

@Carbon-lifeform 27 дней назад

@@jasonwalker9471lard doesn't even have a porky flavor or any flavor for that matter that it puts into the food? But the oils you use I think are healthy because they sound healthy idk though you my friend have a very interesting taste buds.

@permiebird937 11 месяцев назад

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

@rogerstevenson8068 11 месяцев назад

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

@0ihatetrolls01 11 месяцев назад

just avoid seed oils and ur good

@HorseWithNoBane 11 месяцев назад

@@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 11 месяцев назад

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

@HorseWithNoBane 11 месяцев назад

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

@AMTunLimited 11 месяцев назад

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

@matteor6 11 месяцев назад

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.

@leandrokataoka2435 11 месяцев назад

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

@CarlosKTCosta 11 месяцев назад

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

@dheeraj_one 11 месяцев назад

Use beef tallow for frying french fries 🍟.

@mc4444 11 месяцев назад

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

@Nico1a5 11 месяцев назад

Completely

@Nico1a5 11 месяцев назад

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

@chandekam1826 11 месяцев назад

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 11 месяцев назад

@@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 11 месяцев назад

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

@The-Cat 3 месяца назад

DO NOT CONSUME REFINDED OILS if you love your health

@norukamo 2 месяца назад

thanks

@gc31 Месяц назад

Piss off

@gc31 Месяц назад

Shut up and don’t tell me what to do

@tatianaes3354 11 месяцев назад

*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 7 месяцев назад

Non-stick pans are carcinogen....

@gyefram2549 11 месяцев назад

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.

@bluelego4180 11 месяцев назад

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).

@موسى_7 3 месяца назад

The geography makes sense. South grows olives, north has more cattle and no olives.

@mediawolf1 11 месяцев назад

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 11 месяцев назад

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 11 месяцев назад

@jer103 11 месяцев назад

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

@AuyerPassos 11 месяцев назад

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 11 месяцев назад

That's probably margarine.

@FDL_1401 11 месяцев назад

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 11 месяцев назад

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 11 месяцев назад

USA has very pale butter.

@mrcynicalgooner 10 месяцев назад

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

@bjarnes.4423 11 месяцев назад

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

@KokLiangLim 11 месяцев назад

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

@user-rm2qj2jh4l 11 месяцев назад

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

@MatthewTheWanderer 3 месяца назад

I personally strongly dislike crispy fried eggs, so I will only be using butter to fry eggs from now on.

@00Linares00 11 месяцев назад

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

@PineappleDealer37 8 месяцев назад

Lard team all the way ✊ (Not really)

@PedroOjeda 11 месяцев назад

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

@sappukei3618 10 месяцев назад

I only use butter and olive oil for maximum health optimization.🗿

@CrapE_DM 6 месяцев назад

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

@bramfran4326 11 месяцев назад

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 RU-vid...

@Alexus00712 3 месяца назад

How does margarine apply to this? (liquid and soli)

@MrTeaboar 11 месяцев назад

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!

@מ.מ-ה9ד 11 месяцев назад

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.

@Eva9000 11 месяцев назад

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

@shampoable 11 месяцев назад

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

@Xelaria 11 месяцев назад

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

@linebreaker8751 11 месяцев назад

"The most idiotic comparison video doesn't e...

@miinyoo 3 месяца назад

Oil is necessary sometimes but good butter is pure magic.

@rickyelvis3215 2 месяца назад

Only necessary for your car engine 🤣

@tehyonglip9203 11 месяцев назад

Your egg jokes are getting old, stop using them

@soilnrock1979 11 месяцев назад

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 11 месяцев назад

Not liking a crispy fried egg is so sad

@dingus42 11 месяцев назад

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

@Mallchad 11 месяцев назад

@@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

@SilverScarletSpider 10 месяцев назад

3:42 I love these animations so much.

@horothewisewolf5436 11 месяцев назад

Clarified butter?

@tnn-cj3vy 11 месяцев назад

@bazoo513 11 месяцев назад

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

@Dryopez 11 месяцев назад

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 11 месяцев назад

@@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 11 месяцев назад

@@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)

@bernhardjordan9200 11 месяцев назад

Vegetable oils are worse for your helth the sugar

@PetardoAGP 11 месяцев назад

Great video as always

@HMAOO86 11 месяцев назад

what about cooking with pig's fat?

@matpikachu 11 месяцев назад

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

@CanoTheVolcano 5 месяцев назад

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

@sdspivey 11 месяцев назад

Butter or oil? NO, bacon fat.

@locomotivefaox 11 месяцев назад

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

@sleepyzeph 11 месяцев назад

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.

@TizonaAmanthia 11 месяцев назад

I'm guessing that animal fats like tallow, lard and shmaltz are going to behave like butter. I rather love using Shmaltz that I skim from my chicken stock. and of course....bacon drippings is great for fried eggs!

@veronicamcghie5238 11 месяцев назад

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

@BioTheHuman 11 месяцев назад

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 🤨

@EricS-ob1lf 4 дня назад

It's simple: Butter for low temp cooking Clarified butter for high temp cooking

@playc.holder6432 11 месяцев назад

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

@mahdi9064 11 месяцев назад

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

@موسى_7 3 месяца назад

@mahdi9064 The method of turning milk into butter is less chemistry and more mechanical than refining oil. Clarified butter is best.

@mara_moon13 3 месяца назад

I flippin' LOVE the living food/kitchen appliances; the anthropomorphized kitchen stuff feels like it should be in an object show, _seriously,_ and even better: you'd learn things, and the show could use it to the full extent of the writers' and animators' creativity!! AAAAAAH!!😆

@tutacat Месяц назад

Also, all saturated fats like butter and lard (animal fats) have extremely (extremely) slow oxidation rates, so barely any aldehydes when you are cooking. This is especially important for deep frying because the temperature is usually higher.

@nicole46980 11 месяцев назад

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

@sisi7304 11 месяцев назад

How does butter or oil compare to things like margarine? My family uses that a lot cause of allergies and I know it does sorta behave like butter but it also sometimes doesn’t

@NimrodGilAd 11 месяцев назад

Margarine is the worst of all. This is trans-fat, which causes all sorts of health problems, and no benefit. Switch to butter.

@Mallchad 11 месяцев назад

@skismosis 2 месяца назад

i cooked a ribeye, mushrooms, and gold potatoes on my griddle last night, it all turned out perfect and very tasty, guess what oil i used, YEP, Canola Oil, so just live and enjoy cooking, quit worrying about non-expensive oils, they work and taste good.

@tutacat Месяц назад

Keep in mind, that passing the smoke point is not unhealthy, it only really affects the flavor. Usually you cook below the smoke point anyway, but it's not normally harmful unless you stay there for a longer time.

@dazy03 Месяц назад

Iss ot common in the us to have butter specifically made for cooking? In the netherlands we have bak boter (baking or frying butter) which contains much more fat, is almost white and definitely not as delicious as normal butter, so we just use it in a pan.

@JitendraKumar09876 11 месяцев назад

Indians: use CLARIFIED BUTTER!!

@A_332doesrandomstuff 10 месяцев назад

😏 yep healthier than industrial processed oils which are machine lubricants

@daniellanctot6548 11 месяцев назад

“... cheap...”? Where are you getting your eggs “cheap” nowadays? (Unless you have your own chickens laying them for you?)*_

@АкиЧуд 8 месяцев назад

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.

@thebeef1278 5 месяцев назад

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

11 месяцев назад

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

@SlyPearTree 11 месяцев назад

I just checked and egg/pan is not a ship on AO3

@MinuteFood 11 месяцев назад

Make it happen!!

@pm71241 11 месяцев назад

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.

@naught_. 11 месяцев назад

Oil all the way, because butter is one of the four sauces of the apocalypse. 1: Butter 2: Ranch 3: Sour Cream 4: Mayo Adding these infernal wastes of ingredients to any meal will curse your taste buds with the most virulent of flavors for the rest of eternity.

@asandax6 11 месяцев назад

"It's going to be something easy, CHEAP" 😮 Where do you live? Eggs here in South Africa are now expensive and it's about to get even worse thanks to the Avian flu.

@hourglass1988 11 месяцев назад

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.

@Jenny_Digital 11 месяцев назад

Why would anyone want to polymerise the back of their egg into brittle bits? Eggs should be gently cooked and, ahem, salted to taste (not too much though, that’s unhealthy). Mmmmmm, delicious!

@Ortagonation 7 месяцев назад

Butter is more expensive than oil tho. It has richer flavor for a price. And cooking egg with it everydays kinda wasteful. Meat in the otherhand...

@the1337fleet 11 месяцев назад

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.

@mbcase 2 месяца назад

Feel free to clog you arteries, or just use a ceramic none stick pan. The only think butter really adds is a salty flavor, which there is plenty of in eggs.