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 .
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
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.
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.
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.
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.
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 😂
@@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
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.
@@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.
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.
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.
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
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.
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
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'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.
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.
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.
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.
@@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
@@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.
Awesome!. Your content is very good. I am less concerned about the health effects of butter than the health effects of nonstick coatings. Eggs in olive oil on a stainless steel skillet will definitely leave you scrubbing. I use margarine and it goes much better. I would like to know if butter is better than margarine. I am done with oil. I didn’t know you could still get butter. Lard will definitely be bad, I think.
The water in butter is relevant in a practical side. You can visibly see how hot the butter is by watching the water simmer out of it. I use this all the time to know when the on is hot enough for the food I want to add. Great video!
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! 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).
For me. It never depends where vegetable/seed oils are concerned. They never happen at home. I can’t control what gets used outside my home. But at home it’s either, butter, lard or tallow. I have no issues with using other animal fats, I just never have them. I rarely have tallow, unless I’m making something in the oil left over from a steak or hamburger. So most of the time it’s butter or lard. I even season all cast iron or griddles with lard. Vegetable/seed oils are poison and should never be used.
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 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.
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
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
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.
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😊
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
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 RUclips...
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.
@@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.
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.
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.
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.
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
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.
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.
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.
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.
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 🤨
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?
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.
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)
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.
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.
@@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?
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.
*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.
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!❤
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.
Related question: What about margarine? I would assume that in terms of the discussed aspects, it behaves like refined oil, since it is still pretty much all fat and some water, even though the fats are hardened. The main difference between oil and margarine would arise when the food is cooled down again. Also health aspects since saturated fats are less healthy than unsaturated, but anyways...
In terms of cooking, maybe. But saturated fats are not less healthy than unsaturated fats. Margarine is vegetable oil that been put in a high pressure environment and had hydrogen introduced to that environment, which forces the unsaturated carbon atoms to bond to the hydrogen. So, it's just vegetable oil. That's what makes it unhealthy, not the fact that it's saturated with hydrogen. Vegetable oils are omega 6, and seeing as we're over exposed to those fats anyway, eating pure omega 6 fats is almost always damaging to your health. Natural saturated fats like butter, coconut oil and animal fats are important for hormone production, contain a variety of different forms of omegas and have additional important micro nutrients and acids.
Huh. Correct me if I am wrong, but as I understand it, since the fats in margarine are fully hydrogenated, they are no longer omega-anything. "Omega-X" means the fat is unsaturated in the Xth position from the end (the omega). So unless you are talking about residual traces, saturated fat, per definition, doesn't have omega-stuff... no? 🤔 In terms of health there is also the question of cholesterol. Plant fats only contain small amounts of it, unlike animal fats which tend to have an order of magnitude more of it... In any case, thanks for the answer!@@SmilingAzaleaFlower-uh9wi
@@iryanmadayana1904 oh, there are big gaps in my knowledge then. I don't know as much about it as I thought. I think the idea that cholesterol is bad is out of date though right? They used certain types of cholesterol as a sympathetic marker for heart disease. Like, they can't measure heart disease directly but they saw there's a correlation between high cholesterol and heart disease so they used high cholesterol as a predictive measurement for your likelihood that you'll develop heart disease but thats turned out to be a bad way of understanding cholesterol.
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 ;)
Hey, what about lard or bacon drippings, Kate ?!? They will feel unfairly left out... To me, sunny side up egg, lard or bacon drippings. Omelette, sunflower oil, sometimes butter. Scrambled eggs, olive oil. Sesame or pumpkin seed oil will overwhelm the taste of eggs, (so will olive oil, to some extent, but I like the combination.)
It's "bad", too much saturated fat. (this is a silly concept, butter has more saturated fat percentage that lard, by a multiple of 2). My preference for fried eggs right now is beef drippings mxixed with a small amount of butter then butter melted on top. I just find beef dripping tastes better than clarified lard in the ships and oxidizes less easily than oils. I think I will start making my own tallow though, I used some leftover lamb and pork tallow and it tastes FABULOUS
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.
Год назад+1
Spaniards cooking eggs with crispy edges all our lives with olive oil be like 🤷♂️
@@techheck3358 well, if you're eating a standard diet, you've got adequate omega 6 levels. The problem is people have insufficient levels of omega 3s. So yea, eat more omega 6s in the form of these refined oils if you want but then getting in adequate levels of omega 3s is going to mean you need to up your caloric intake by... What.. and extra quarter or so... That's the problem.
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!
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!
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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 .
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.
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
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.
The little reflection of the question in the pan, that's a nice touch.
Butter also protects against overheating nonstick pans since its smoke point is lower than the temperature where pfas start to break down
Why would anyone use non-stick pans? Stainless steel is better.
@@موسى_7 I feel like the reason is in the name
Nothing beats a well-seasoned cast iron pan for eggs.
@@موسى_7 because an entire set of non stick cookware is super cheap
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
Thanks for including °C values !
Bloody Americans
°C Garbage °F Accurate
@byronchavarria4954 interesting perspective.
I did not seek °C because of concerns of 'accuracy'
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.
@@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.
I’ve replaced oils with clarified butter for just about everything. The smoke point of clarified butter is about 480 f.
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
As long as it's pure virgin olive oil then it's good
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
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.
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 like that you went to the effort to remove all branding labels from the oil and butter
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!
0:06 Yes, you should use butter or oil.
😂😂
Cold press oil > butter >>>>> highly processed oil, in term of health
Thanks
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.
3:42 I love these animations so much.
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
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?
I've decided to transition to iron pans after watching your other video. Thanks!
Thank you for recommending carbon steel pans to us a while back! We got some and we LOVE them! Thanks for making these videos :)
Awesome!. Your content is very good. I am less concerned about the health effects of butter than the health effects of nonstick coatings. Eggs in olive oil on a stainless steel skillet will definitely leave you scrubbing. I use margarine and it goes much better. I would like to know if butter is better than margarine. I am done with oil. I didn’t know you could still get butter. Lard will definitely be bad, I think.
When making MinuteFood video don't be oily. Butter up your audience with some puns.
😂😂😂😂😂
whoa very nice 3:14 chart, any high resolution for it? perhaps added even more information
The water in butter is relevant in a practical side. You can visibly see how hot the butter is by watching the water simmer out of it. I use this all the time to know when the on is hot enough for the food I want to add. Great video!
Use beef tallow for frying french fries 🍟.
I recommend always using butter or tallow if you want to avoid cancer from seed oils, if you really want oil… use flaxseed oil.
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!
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
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).
The geography makes sense. South grows olives, north has more cattle and no olives.
For me. It never depends where vegetable/seed oils are concerned.
They never happen at home. I can’t control what gets used outside my home. But at home it’s either, butter, lard or tallow. I have no issues with using other animal fats, I just never have them.
I rarely have tallow, unless I’m making something in the oil left over from a steak or hamburger.
So most of the time it’s butter or lard.
I even season all cast iron or griddles with lard. Vegetable/seed oils are poison and should never be used.
there is something even better than both of them. Beef tallow.
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 do get a lot of crispyness with extra virgin olive oil. Even if it’s low on the crisp chart. Interesting.
I've never had crispy over easy eggs. My "go to" for eggs is just to scramble them.
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.
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.
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
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
Don't conflate the smoke point with the breakdown point. Most vegetable oils break down well before their smoke point.
I now see why I was recommended clarified butter for French toast
Scrambling eggs-butter
Fried eggs - extra virgin olive oil
Boiled - water + vinegar
Poached - I have yet to master
let's not forget that seed oils are just industrial lubricants with added flavour. I'll take butter everytime
That's hilariously wrong.
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.
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😊
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
Mediterranean people watching this video will be: there is no question, use olive oil
Oil is necessary sometimes but good butter is pure magic.
Only necessary for your car engine 🤣
flavour can be added with my traditional method, butter only when i cook sunnyside. when i cook scrambled, i use oil
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 RUclips...
For the sake of your general health, avoid vegetable and canola oils. Olive oil and butter are just better for your health.
Correct
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.
@@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.
@@jojoprocess2820 nope, most polyunsaturated fats oxidize really fast and leave nasty oxidized stuff and the refining process is just ugly.
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.
I use butter for lower temp cooking and peanut oil for higher temperature cooking.
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.
Wow, I just found this channel and it reminded me back when I loved watching "Good Eats" on Food Network with Alton Brown.
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
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.
It can even be unrefined sunflower oil or unrefined canola oil
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.
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.
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.
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 🤨
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
Fry in oil for crisp, finish at the end with some extra butter for flavour
I'm using lamp fat recently
I don't care if it is not healthy it adds some sweet taste!!
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
Your illustrations always make me smile. Thank you! ❤
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)
Absolutely love a good chunk of butter in a pan when frying eggs, to me makes it taste better
This has become one of my favorite channels. I like to cook and it's always interesting.
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.
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
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?
Absolutely
And being sick is bloody expensive compared to being healthy.. not important enough?
@@Smartness_itselfin Australia even grass fed butter is cheaper than overpriced toxic margarine 🧈
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.
*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....
Great video! But no Ithkuil this time 😢
Your steel pan has one HELL of a patina.
Butter consistently beats up oil, thats why you keep butter in the fridge and oil
not in the fridge.
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!❤
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.
Related question: What about margarine? I would assume that in terms of the discussed aspects, it behaves like refined oil, since it is still pretty much all fat and some water, even though the fats are hardened. The main difference between oil and margarine would arise when the food is cooled down again. Also health aspects since saturated fats are less healthy than unsaturated, but anyways...
In terms of cooking, maybe.
But saturated fats are not less healthy than unsaturated fats.
Margarine is vegetable oil that been put in a high pressure environment and had hydrogen introduced to that environment, which forces the unsaturated carbon atoms to bond to the hydrogen.
So, it's just vegetable oil. That's what makes it unhealthy, not the fact that it's saturated with hydrogen. Vegetable oils are omega 6, and seeing as we're over exposed to those fats anyway, eating pure omega 6 fats is almost always damaging to your health.
Natural saturated fats like butter, coconut oil and animal fats are important for hormone production, contain a variety of different forms of omegas and have additional important micro nutrients and acids.
Huh. Correct me if I am wrong, but as I understand it, since the fats in margarine are fully hydrogenated, they are no longer omega-anything. "Omega-X" means the fat is unsaturated in the Xth position from the end (the omega). So unless you are talking about residual traces, saturated fat, per definition, doesn't have omega-stuff... no? 🤔
In terms of health there is also the question of cholesterol. Plant fats only contain small amounts of it, unlike animal fats which tend to have an order of magnitude more of it...
In any case, thanks for the answer!@@SmilingAzaleaFlower-uh9wi
@@iryanmadayana1904 oh, there are big gaps in my knowledge then. I don't know as much about it as I thought.
I think the idea that cholesterol is bad is out of date though right?
They used certain types of cholesterol as a sympathetic marker for heart disease. Like, they can't measure heart disease directly but they saw there's a correlation between high cholesterol and heart disease so they used high cholesterol as a predictive measurement for your likelihood that you'll develop heart disease but thats turned out to be a bad way of understanding cholesterol.
I only use butter and olive oil for maximum health optimization.🗿
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 ;)
Thanks so much!
I really love Earthbalance “butter” flavored oil.
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.
Hey, what about lard or bacon drippings, Kate ?!? They will feel unfairly left out...
To me, sunny side up egg, lard or bacon drippings. Omelette, sunflower oil, sometimes butter. Scrambled eggs, olive oil. Sesame or pumpkin seed oil will overwhelm the taste of eggs, (so will olive oil, to some extent, but I like the combination.)
Lard was at least included in the smoke point scale @ 3:15
It's "bad", too much saturated fat.
(this is a silly concept, butter has more saturated fat percentage that lard, by a multiple of 2). My preference for fried eggs right now is beef drippings mxixed with a small amount of butter then butter melted on top. I just find beef dripping tastes better than clarified lard in the ships and oxidizes less easily than oils. I think I will start making my own tallow though, I used some leftover lamb and pork tallow and it tastes FABULOUS
@@Mallchad Hm. I tried only pork - I will have to try others. What style of eggs - I find that different fats suit different styles of frying eggs.
I always appreciate the background music 🎶
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.
Spaniards cooking eggs with crispy edges all our lives with olive oil be like 🤷♂️
Ok, to prevent sticking I'll mix butter with soap for the amphiphiles. Got it. ;)
The Omega-6 in oil is way worse than anything else so you should always use butter or olive oil :)
But omega 6 is good
@@techheck3358 in isolation it is but seeing as most people over consume it, cooking with it or using oils that are exclusively omega 6 is not good.
@@SmilingAzaleaFlower-uh9wi most people do not overconsume it. Studies say most people would benefit from more of it
@@techheck3358 which studies?
@@techheck3358 well, if you're eating a standard diet, you've got adequate omega 6 levels. The problem is people have insufficient levels of omega 3s. So yea, eat more omega 6s in the form of these refined oils if you want but then getting in adequate levels of omega 3s is going to mean you need to up your caloric intake by... What.. and extra quarter or so...
That's the problem.
Depends on the dish is the correct answer.
Sometimes you use both at different stages of cooking.
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!
Where's my ghee gang at
Here I am.. GHEE is THE most healthy of them all.. Period.. end of discussion! 🤣
@@rickyelvis3215ghee comes from butter so they r literally same end of debate
@@rohitsharma-mg3ywNot really, Ghee behaves more like oil but has a higher smoking point, which is why it's a superior choice in my opinion
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!
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
Smoking point and peroxidation index are not the same. Butter is far better than seed oils.