i have pen who non stick but still does bad job frying with oil its boiling inside not frying in oil . with butter when i fried eggs its look more smooth and nice .
@@joshk8312 Colossians 3. 1. If ye then be risen with Christ, seek those things which are above where Christ sitteth on the right hand of God. 2. Set your affection on the things which are above and not on things which are on the earth. 3. For ye are dead and your life is hid with Christ in God. 4. When Christ, which is our life shall appear, so shall ye also appear with him in Glory. ******** Jesus is calling you today. Come to him, repent from your sins, bear his cross and live the victorious life ********
@PalomasMusic666 maybe try avocado oil. Olive oil sicks for eggs. But I will always take butter or a smidge of bacon grease over the oils or a non stick pan.
It should also be mentioned that butter has a relatively low smoke point and burns more easily than oils on average. Even without burning, it can brown, and that would give a very different flavor.
This is why I always cut off a small cube (1"×1"×1") of ivory soap and melt it in with the oil when cooking eggs and other sticky foods. It helps meld that water into the oil and adds a unique flavor you can't get with most other things. That all plus the soap being one of the cheapest cooking ingredients I've gotten bulk-use and shelf-stability out of!
Butter smokes at around 180c or nearly 400f, if you're choosing your oils on smoke point you're probably cooking your food to the point where you're breaking down nutrients and creating a lot of carcinogenic compounds like heterocyclic amines and polycyclic hydrocarbons.
America's Test Kitchen does these types of little educational explanations in their cooking show. Those little bits of scientific info make the show way more engaging.
Also, if you're using a stainless steel pan, heating up the pan enough to produce the Leidenfrost effect with some tap water spritzed on it before adding a thin coating of oil (or butter if you want) and then adding your eggs will greatly help prevent sticking or burning, while also cooking your eggs quite quickly.
see, i thought i was just making it the way i was taught and the video made me think i was doing it wrong (i really don't like slathering my eggs that deep in butter frfr like the video shows) but good to know the science is there to back it up that my way is also fine. cus yeah my method never got it stuck either
@@edim108 Revelation 3:20 Behold, I stand at the door, and knock: if any man hear my voice, and open the door, I will come in to him, and will sup with him, and he with me. HEY THERE 🤗 JESUS IS CALLING YOU TODAY. Turn away from your sins, confess, forsake them and live the victorious life. God bless. Revelation 22:12-14 And, behold, I come quickly; and my reward is with me, to give every man according as his work shall be. I am Alpha and Omega, the beginning and the end, the first and the last. Blessed are they that do his commandments, that they may have right to the tree of life, and may enter in through the gates into the city.
@@edim108it absolutely matters, they're not saying your oil should be hot enough to smoke, they're saying oil has a higher smoke point THAN BUTTER, as it is too low and the milk solids will burn easily before the eggs have the chance to properly cook
That's why you use the "hot pan, cold oil" technique. That way the polymers of the oil wants to stay together and the thinness of the oil film isnt as thin.
Yeah! I use a tri-clad stainless pan heated until water beads up and rolls across the surface, then I add my room temp cooking oil. Fantastic non stick surface.
@@poldi2233 Sir, not all dishes are cooked in pans. This trick works for everything, and is preferred in industry for 4 reasons: you keep your pan hot when adding whatever, you can scrape the bottom without risk on a stainless pan/pot, you can clean it with dish soap without re-seasoning, and it works better than any "non stick pan". Speedrunning strategy for ruining a non stick pan, wash it with dish soap.
@@meusana3681 what are you on about? I'm talking about teflon, not cast iron. I wash it with soap every day and no problems after years of use. Just gotta be careful to never scrape it with metal
I have noticed that too! I can't use butter because of a milk allergy, but I have noticed that if the eggs hiss when I add them to the pan, I know they won't stick. I am guessing it is because the water is flash boiled into steam, creating a different kind of barrier. I know it is the right temperature when water droplets dance across the pan.
@@teresaellis7062 I believe it's actually to do with the rate of cooking. 1. It cooks much faster with appropriate heat, to the point where bonding between the food and the pan is much less likely because there's less time for it to occur. 2. Cooking faster changes the "shape" of the cooking item faster. So any crispy spots that are hardened are constantly pulled and released from the pan which reduces it's bonding time/stick. The fast boiling water probably does help in cases of shallow frying, such as eggs, but these effects can be observed in methods other than shallow frying too.
I have definitely noticed less sticking with it. Also butter is one of the few cooking oils/fats that I like that isn't neutral. It's a flavor I feel goes well with other stuff almost all of the time. Normally I cant stand non-neutral oils outside of niche uses and a lot of oils are a lot less neutral than people say they are (looking at you "light"-olive oil). And if you want a high temp version that's more neutral, ghee is a good option, tho it'll contain less of those compounds and act more like a normal oil.
I recommend taking a knob of butter and just doing a touch of oil on top of that for pan frying like that. Like she said it helps for wetter stuff like eggs but also adding a little oil helps keep the smoking point of the fat higher than it is with just butter which can burn eventually
Oh gosh yes. I just got back from the store and I didn't get any bacon, and now I'm craving eggs and bacon. Looks like another trip to the store tomorrow.
For scrambled eggs, butter is great. But let's not forget about heat resistance. It's real easy to smoke up some butter if you dont watch the heat. Rapeseed or sunflower oil holds up better
Completely agreed. Butter has a small amount of limited use cases where consistency, science, or taste deem it a better fit. But even if you LOVE the taste of butter and for some reason cant taste the saturated fats, you generally need to reach 310-400F during cooking. Aaand butter burns right at that temperature. You have a 40 degree temperature window and if you fail to stay inside of it the entire cooking process, you don't get browning or you burn your butter. It's crazy how the people who don't listen to science when they say "cholesterol bad" will listen to videos like this which *could* have false info and are encouraging an unhealthy behavior they've deemed safe. Whatever backs up their viewpoints and makes them feel special, i guess
While it is indeed good for that, do understand that ghee and clarified butter do not have the advantage described in the video, since the milk solids are removed.
@@smittywerbenjagermanjensen320 definitely not. It has a higher concentration of fats which means it has more saturated fats, too. Which also means it has more calories. The difference is very very little however. If you've deemed the saturated fats to not be an issue in your diet then you really shouldn't be worried about the difference between glee and normal butter, it's all basically the same poison.
@@cherriberri8373Weird, my dad is a health nut, and I remember him saying the ghee making process removes the unhealthiest parts. If it’s not beneficial, why would people make it in the first place? I assumed that was a reason why it’s more expensive
@@smittywerbenjagermanjensen320 when you make ghee, you remove the parts of butter that burn at low temperatures. It’s not used because it’s healthier, it’s used because the smoke point is much higher.
Try clarifying the butter (or just buying clarified butter) before using it for cooking; it doesn't burn as quickly! It's not hard (even I can do it), pretty quick to do, and you can clarify a couple of sticks at once so you have a fair bit ready for when you need it. I tried that recently; works great!
Depends on the oil and if the butter is clarified, (ghee) like mentioned. Butter’s smoke point is 350F, (177C) as is coconut oil. Ghee is 485, second highest among common cooking oils only to avocado oil, at 570. Canola & vegetable, 400. Peanut, 450. Olive oil (extra light), 468. VOO, 391. EVOO, 375.
Best of all worlds: butter with just a little bit of (high smoke point) oil added. It raises the smoke point for the butter but keeps those solids (and flavors) in play.
@@liambohl I'm actually usually only worried about browning the butter: I don't have good heat control on my electric stove (which I will be replacing with gas soonish, but still)
@@YellaSpiceFamily Unfortunately that's not true. The part of butter that burns is the milk solids. It's the white dots speckled all throughout butter, you see it easier when it melts. Unless you remove them (aka clarify the butter) they'll be there to burn. Though clarifying butter is actually easy, just put some butter in the microwave and skim off only the fat portion into your dish.
If you want to be totally sure it won't stick, heat very well. There's another fenomenon not mentioned called the Leidenfrost Effect. When it's very hot, water tends to evaporate so quickly that it forms a layer of gas between the pan and the food. So heat thoroughly and use a high smoke point oil ;) Don't do this to butter though, it burns it
From the comments I think lots of people are trying to eat healthier, I think it’ll benefit the channel to do more videos on health effects of cooking in different ways.
Don't worry. Real cow's butter from a local farm is actually quite good for you. A little bit of everything as the saying goes! Plus, it's better for the environment as well. Cattle chewing the cud and eating at grass actually helps to encourage microorganisms in the soil to lock in carbon and, on top of that, they fertilise the field for free. This all natural fertiliser sits much better than chemical sprays and helps contribute to plant and microbial growth - helping lock in even more carbon and prep the field for ploughing the following year for crops.
@@samvandervelden8243 you need some saturated fats. Besides which, the amount you use in cooking is miniscule and the nutritional payoff is worth it. So, using butter in moderation, is actually very healthy. It's part of a traditional diet which uses next to no processed foods and focuses on year-round staples and what's in season. Fats are, contrary to popular belief, something you do need to eat some of as is cholesterol. The trick is not to stuff your face with it.
@@silversiren7046 that is just false saturated fat is a non-essential nutrient by definition, our body can produce all that it needs just like cholesterol. butter is really high in saturated fat and used to be a major source of saturated fat in our diet when it was used over oil. Butter also is a processed food so pretty strange that you mention that. A healthy balanced diet has less than 10% of energy coming from saturated fat with most fat coming from unsaturated fat. Go to any first world country and their dietary guidlines, none of them will recommend to consume saturated fat, on the contrary, they recommend reducing it because it raises apoB and thereby raises your risk of atherosclerotic cardiovascular dissease
@@samvandervelden8243 www.ncbi.nlm.nih.gov/pmc/articles/PMC4927102/ Not everyone can make enough of certain molecules for themselves and some individuals do need to have it in their diet. Consuming things like fat and cholesterol in moderation together with a reasonably active lifestyle has no significant effect on health and the additional macro and micronutrients you gain in the interim are worth the exchange. Again, it's all about moderation. Also, no, cow's butter is not considered to be a processed food. It's a processed culinary ingredient, unlike margerine which is ultra processed. There's little to nothing done to butter - and traditional diets are far healthier
Correct me if I'm wrong, but butter cannot withstand high temperature because of the milk solids in the spread, so it doesn't reccomended to use in cooking. You can still use butter if you use low temperature tho, but be careful, butter could easily burnt and it could become carcinogen. So, butter is reccomended to use, like when you spread the butter on toast, or any types of cooking that don't need high heat. So for me, to cook egg, oil is the better choice due to healthy reason🙏
I've learned more from this one video than the years of schooling to college. Also, the animations are hilarious and adorable, how the eg and the pan are reaching out for one another. Got yourself a subscriber!
Hm, but you won’t rise butter to the same temperature as oil since it will start burning. And if the oil is hot enough then the egg won’t have the time to stick to the pan. This is how I make my eggs and I don’t have the problem with egg sticking to my cast iron pan. Also chinese style scrambled eggs are done with the same idea. So I don’t feel convinced that butter is a better choice.
Completely agreed, even ignoring the health benefits which are many, oil gives vastly more control. If you're getting sticking while there's hot oil in the pan, you're either not paying attention to your food enough or just straight up need a new pan if it's nonstick. And an overhaul if something other than non stick because that just should not be happening if you're paying attention with a decent pan.
Once you got the pan heated up enough to actually allow for a CHEMICAL bond forming between egg and metal, you're way beyond smoking point of the oil, too. 😂😂
@@ellenzheng4317If you still like the taste of butter or just have a pan that isn't non stick anymore, you can mix oil and butter, I do mine like that and they don't stick but I can turn the heat up.
You only messed up one word in this sentence ("temperatura", which is Spanish for "temperature"). Otherwise you got everything else correct. Keep up improving and be proud of your progress 👍
You used the wrong word. You used the word “better” when you should have used “disastrous”. Look up hexane gas extraction. Its used to get the oil out of the vegetables.
@@Technichian462 This is the reason I only buy cold press/solventless oils when possible. Only downside is you'll be paying a lot more than the standard hexane-extracted oils.
No processed oil is better for you, it is literally made by boiling it over and over and over and over again. It boils over so many times before it ends up on the store shelf that it doesn't even matter that you boil it in the fryer another five times, at that point it's toxic af anyway. Some exceptions exist of course, like virgin olive oil, where the process is different...great option for everything but frying. Nothing beats butter/fat when it comes to frying.
Yep, I always fry my eggs in bacon grease if I can help it. For a while I tried olive oil instead of butter bc the proteins browning bugged me, until I realised it doesn’t bug me when bacon proteins do that in the oil. And as they say in the video I always had better results from butter than oil.
Nothing better than an over easy egg cooked on low heat in butter. Yum! Soft boiled eggs with toast points and Korean style steamed eggs are killer too!
I always thought I was crazy thinking about this. I guess there really is a scientific reason. Also cooking the egg slow reduces that egg smell to develop on the egg.
This may or may not be true. You’re forgetting the Leidenfrost effect, a phenomenon where a very hot surface will cause water to slide on its own cushion of steam. Oil has a higher burn point which means you can prevent sticking with a hotter surface that would burn the sugars in the butter. On a “seasoned” surface you can use minimal butter or oil.
@@ansatheatrocious6083It used to be worse when it was filled to the brim with trans fats but at least where I live it isn't anymore, so it is better health wise.
That has interesting implications for margarine and vegetable oil spreads; while healthier because they don't use animal fat, due to the lack of dairy compounds, they can't behave exactly like butter does. As is noted at the end of the video, phospholipids are added back manually to replace the dairy compounds--that's what the soy lecithin is for! Besides the different melting points, the differences between oil and butter caused by the presence of phospholipids could also help to change the texture of baked goods!
You might be wrong about margarine and veg oils being healthier for you. I believe margarine was developed as a machine lubricant originally...I might be wrong so double check that. Animal products are more recognizable to our bodies and can be broken down by the body more easily than highly processed foods and oils . Cheers :)
That's a logical fallacy. It's like saying my car is fast because it is blue.😂 I dare you to give me one reason why animal fats are bad for you and why vegetable seed oils are good for you. You may attempt to reply with a clear concise statement filled with actual evidence. However I believe hell will freeze over before then.😂
@@LaurenForster Animal fats have a higher proportion of saturated fats than vegetable oils. Saturated fats have been shown to increase inflammation and the likelihood of heart disease much more than unsaturated fats (and indeed, in moderation, polyunsaturated fats can actually *decrease* the risk of heart disease). Hence margarine being considered healthier. Details below. Lard sat. fat/100g: 39g Olive oil sat. fat/100g: 14g Butter sat. fat/100g: 51g Margarine sat. fat/100g: 15g (USDA) -- "Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update." Nettleton et. al. NIH National Library of Medicine. "Reduced SAFA [saturated fatty acid] intake that was replaced by cis-polyunsaturated fatty acids (PUFA) was associated with a 17% lower risk of cardiovascular events, which was confirmed by randomized controlled trials." -- "Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials." Mozzaffarian et. al. NIH National Library of Medicine. "Average weighted PUFA consumption was 14.9% energy (range 8.0%-20.7%) in intervention groups versus 5.0% energy (range 4.0%-6.4%) in controls. The overall pooled risk reduction was 19%, corresponding to 10% reduced CHD risk for each 5% energy of increased PUFA, without evidence for statistical heterogeneity." -- "Intake of individual saturated fatty acids and risk of coronary heart disease in US men and women: two prospective longitudinal cohort studies." Zong et. al. BMJ. "Comparing the highest to the lowest groups of individual SFA intakes, hazard ratios of coronary heart disease were 1.07 for [lauric acid], 1.13 for [myristic acid], 1.18 for [palmitic acid], 1.18 for [stearic acid], and 1.18 for all four SFAs combined, after multivariate adjustment of lifestyle factors and total energy intake. Hazard ratios of coronary heart disease for isocaloric replacement of 1% energy from [all SFAs] were 0.92 for polyunsaturated fat, 0.95 for monounsaturated fat, 0.94 for whole grain carbohydrates, and 0.93 for plant proteins... Higher dietary intakes of major SFAs are associated with an increased risk of coronary heart disease." -- "Saturated Fatty Acids Produce an Inflammatory Response Predominantly through the Activation of TLR4 Signaling in Hypothalamus: Implications for the Pathogenesis of Obesity." Milanski et. al. NIH National Library of Medicine. "To evaluate the effect of long-chain saturated fatty acids on the induction of ER [endoplasmic reticulum] stress, rats were intracerebroventricularly [direct injection into brain ventricles] treated from 1 to 3 d with two daily doses of arachidic acid and the expressions of proteins induced during the UPR [unfolded protein response] were determined by immunoblot...UPR was rapidly induced in the hypothalamus of arachidic acid-treated rats...No induction of UPR was detected in the hypothalamus of control rats." Replacing sources of saturated animal fat like butter and lard with sources richer in unsaturated fats like vegetable oil has time and time again been linked to reduced risk of heart disease.
@@ninjalectualx It doesn't raise the smoke point. What it does is distribute the milk solids in a larger volume (and provide a carrier with a higher heat capacity). One issue is that (simplifying things down) burnt stuff acts as a catalyst for the formation of more burnt stuff (and also more acrid tasting burnt stuff). You are lowering the reaction rate for the formation of them by having a lower overall concentration. This is why (with a melting point apparatus) typically if you contaminate it with an old sample that had thermally decomposed, the new sample starts thermally decomposing at a much lower temperature.
since you didn't say anything about clarified butter, oil (neutral oil) have a high smoke point. Perfect for cooking eggs with a crispy bottom. And canola the right kind of oil for that.
I've been using butter lately and just using the fork I scrambled the eggs with to gather the cooked egg in the pan. No sticking. Beautiful fluffy eggs.
I’m glad a cooking video has some science behind it for a chance. Butter does look better to cook eggs because they fry fast. But with other type of foods the butter may burn first
Sunflower oil and several other oils also have a decent amout of phosphatidic acids (i.e. phosphatidylserines, phosphatidylcholine and other lecithins) which are all ambiphilic phospholipids that have a similar effect. So it really depends on the kind of oil.
Use a 2:1 mix of butter and oil when i make hashbrowns. Its great because the butter takes longer to brown and keeps everything from sticking to the pan. Good for batch frying eggs as well
unfortunately butter also scorches at a lower temp than most cooking oils. a simple thin layer of olive oil applied to the pan prior to cooking is more than sufficient for making sure an omelette doesn't stick.
yes but the additional branching of aliphatics in butter make it more susceptible to carbon byproducts and conglomerate formations, e.g. the burnt/burning carbon
This explains why butter seems to work better than Ghee (clarified butter) for preventing the eggs from sticking. I've been wondering why for a while now so thanks for clearing that up, Partner!
Yep butter is the way to go with cooking most all food most of those butter substitute you'll find in the store or seed oil based lead to heart disease I know the media and stuff has been thrashing on butter for the past couple years but trust me it's much healthier than any substitute they put out for it and it's good for the joints to
For everyone mentioning butters low smoke point, use clarified butter. It has a similar or higher smoke point than olive oil. And they have similar calories
But what if i dont want my pan to be sad
PFFFTT 💀
Find a pansexual
...Couldn't help myself
Burn some sugar on it, it'll never be alone that way 😊
@@noob19087 sugar are easy to clean. Just put some water, and it should be gone the next day
Easy, just use no fat and move your egg all over the pan before it's cooked
Your pan will never be lonely again
The illustrations make it look like I’m introducing a third wheel to a love story if I use butter 😢
The smooth move would be, using non stick pan 🗿
@@outterspace7240no, because that means they both hate and repel each other.
@@dinnerboons1504 well an enemies to lovers romance is far more superior 😏
i have pen who non stick but still does bad job frying with oil its boiling inside not frying in oil . with butter when i fried eggs its look more smooth and nice .
Fire loves the pan
Missed opportunity to call it the butter choice
They did though
@@Enden31 Nuh-uh
@@Enden31no. They said “butter is the better choice”
You watched this TH-cam short with no audio and it shows
Betty bought a bit of butter, but the butter Betty bought was bitter, so Betty bought a better butter that wasn’t bitter.
You cannot just give them faces! Now I feel emotions!
😂😂😂
AUUUGHHHHH-
@@KpC169 Whats AUUGHH?
You din't before?!?😅
I really love the emoji 😂
The frying pan looks so sad at the end :(
I know, right? Poor frying pan....
I'm rooting for the return of their friendship 😢
@@beren171 but are you though, because you won't want that
@@edeworabraham2761 It's a sacrifice I'm willing to make, for their sake 😂
I understand, but the sad thing is. When you take out the egg to eat it. You're gonna leave the Pan with its children.
I'm glad you clarified that.
Ahh! I see what you did there
@@joshk8312
Colossians 3.
1. If ye then be risen with Christ, seek those things which are above where Christ sitteth on the right hand of God.
2. Set your affection on the things which are above and not on things which are on the earth.
3. For ye are dead and your life is hid with Christ in God.
4. When Christ, which is our life shall appear, so shall ye also appear with him in Glory.
********
Jesus is calling you today. Come to him, repent from your sins, bear his cross and live the victorious life
********
god I love punsters so much
Hehehehehe
Aha!
Counter argument: I don't have any butter left
Other counter argument, I don't want to get fat,
So butter is out of the question
@PalomasMusic666 maybe try avocado oil. Olive oil sicks for eggs.
But I will always take butter or a smidge of bacon grease over the oils or a non stick pan.
@@heathercontois4501
I could use some vegetable oil, is that better?
@@PalomasMusic666 far worse, actually
@@tylersmith3663
Canola oil?
“Butter barrier” sounds so satisfying
So true.
That’s what I call my belly
Unless your meat is staring down the bottom of a barrel, then that's a truffle butter barrier
Butter also tastes better with eggs
You mean eggs taste better with butter
@@Aelfraed26we should respect their opinion
@@Aelfraed26You exactly heard what they said. You can't correct it.
Olive oil >
@@Aelfraed26 No no, they are right, just like I like coffee with my sugar :)
It should also be mentioned that butter has a relatively low smoke point and burns more easily than oils on average. Even without burning, it can brown, and that would give a very different flavor.
This is why I always cut off a small cube (1"×1"×1") of ivory soap and melt it in with the oil when cooking eggs and other sticky foods. It helps meld that water into the oil and adds a unique flavor you can't get with most other things. That all plus the soap being one of the cheapest cooking ingredients I've gotten bulk-use and shelf-stability out of!
Butter smokes at around 180c or nearly 400f, if you're choosing your oils on smoke point you're probably cooking your food to the point where you're breaking down nutrients and creating a lot of carcinogenic compounds like heterocyclic amines and polycyclic hydrocarbons.
@@SeaHay wat?
You mean a butter yummier flavor wink wink
@@kacidygod forbid we have some acrylamides from our maillard reaction
Stopp why is that egg holding the butter so cute
Awwww
It is lol
Would tbh
Egg really went :3
Women ☕ be like:
Hrr drrr object with face is cute 🤪
Can we just take a moment and talk about HOW CUTE THESE DRAWINGS ARE!!!!
FINALLY SCIENTIFIC EXPLANATIONS TO COOKING AND I LOVE IT
You should look into the old show “Good Eats”. One of the best cooking shows.
These have existed for decades
its called Food Science
people who cook regularly looking at you crazy here
America's Test Kitchen does these types of little educational explanations in their cooking show. Those little bits of scientific info make the show way more engaging.
Ah the egg holding butter is so cute)
It's holding water akshualy ☝🤓
Would
@@Natt_Skapa??? Would what?😮
@@Natt_Skapa 🤢Naaaah thats craaazy
@@Natt_Skapa please.... no.......
These drawings are so adorable
I love the drawings! There so cute!
Also, if you're using a stainless steel pan, heating up the pan enough to produce the Leidenfrost effect with some tap water spritzed on it before adding a thin coating of oil (or butter if you want) and then adding your eggs will greatly help prevent sticking or burning, while also cooking your eggs quite quickly.
see, i thought i was just making it the way i was taught and the video made me think i was doing it wrong (i really don't like slathering my eggs that deep in butter frfr like the video shows) but good to know the science is there to back it up that my way is also fine. cus yeah my method never got it stuck either
You dont need 6 sticks of butter to make your food not stick.@@stephanos6128
Also make sure you don’t have water droplets still in the pan when you add oil. Makes a big mess if you do
@@coleschwartz477 Yes, very important!
Just using room temperature eggs in general will greatly stop your eggs from sticking to the pan
Not mentioned but pretty important, oil has a significantly higher burning temperature
I mean yeah but also if you fry the egg in a high enough temp for that to matter you need psychiatric treatment 💀
@@edim108
Revelation 3:20
Behold, I stand at the door, and knock: if any man hear my voice, and open the door, I will come in to him, and will sup with him, and he with me.
HEY THERE 🤗 JESUS IS CALLING YOU TODAY. Turn away from your sins, confess, forsake them and live the victorious life. God bless.
Revelation 22:12-14
And, behold, I come quickly; and my reward is with me, to give every man according as his work shall be.
I am Alpha and Omega, the beginning and the end, the first and the last.
Blessed are they that do his commandments, that they may have right to the tree of life, and may enter in through the gates into the city.
Insignificant for 20ml.
@@edim108it’s good for getting the whites cooked and crisped but keeping a runny yolk (especially if you baste). Also it’s quite fast
@@edim108it absolutely matters, they're not saying your oil should be hot enough to smoke, they're saying oil has a higher smoke point THAN BUTTER, as it is too low and the milk solids will burn easily before the eggs have the chance to properly cook
I was so happy to see the egg and the pan finally hold hands and I learned that butter is indeed tastier and better 😋🧈
The butter in that graphic is the ultimate cock blocker😅
Wait till you learn all about heart attacks and clogged arteries! Those courses are only taught by professor butter.
Have you been cooking with oil?
Why does this comment feel so much like AI? Quick, how many Rs are in the word strawberry
@@Iwasonceanonionwithnolayers lol I’m sorry for my basic ai thought 🤖 I am half cyborg if that counts?
Even the voice in this video emphasizes that butter and eggs are amazing
I have a perpetual problem with egg sticking to my pan, so this will be a game changer! Thanks!
A good ceramic non stick pan will solve that too.
Heat the pan before adding the butter or oil and food won’t stick.
Also butter is healthier for you
Make sure the pan is completely heated through before adding anything to it and that your eggs are room temperature, not cold.
@@Sarita_Red_Feather absolutely, many oils break down into carcinogenic compounds if overheated.
Omg, these drawings are so cute
That's why you use the "hot pan, cold oil" technique. That way the polymers of the oil wants to stay together and the thinness of the oil film isnt as thin.
Yeah! I use a tri-clad stainless pan heated until water beads up and rolls across the surface, then I add my room temp cooking oil. Fantastic non stick surface.
That's what I do and it works perfectly
Or just buy a good non-stick pan and you're golden
@@poldi2233 Sir, not all dishes are cooked in pans. This trick works for everything, and is preferred in industry for 4 reasons: you keep your pan hot when adding whatever, you can scrape the bottom without risk on a stainless pan/pot, you can clean it with dish soap without re-seasoning, and it works better than any "non stick pan".
Speedrunning strategy for ruining a non stick pan, wash it with dish soap.
@@meusana3681 what are you on about? I'm talking about teflon, not cast iron. I wash it with soap every day and no problems after years of use. Just gotta be careful to never scrape it with metal
This was explained well and simply. Thank you.
Make sure to have the pan really really hot that oil will works fine. It's not a matter of the type of grease, but the pan temperature.
I have noticed that too! I can't use butter because of a milk allergy, but I have noticed that if the eggs hiss when I add them to the pan, I know they won't stick. I am guessing it is because the water is flash boiled into steam, creating a different kind of barrier.
I know it is the right temperature when water droplets dance across the pan.
@teresaellis7062 yeah, it's the leidenfrost effect. Just turn up the heat and wait until the water bounces without friction and add oil.
@@teresaellis7062 I believe it's actually to do with the rate of cooking.
1. It cooks much faster with appropriate heat, to the point where bonding between the food and the pan is much less likely because there's less time for it to occur.
2. Cooking faster changes the "shape" of the cooking item faster. So any crispy spots that are hardened are constantly pulled and released from the pan which reduces it's bonding time/stick.
The fast boiling water probably does help in cases of shallow frying, such as eggs, but these effects can be observed in methods other than shallow frying too.
nerd :skull:
@@teresaellis7062that’s helpful (Idk how to cook)
I love the way you explain things and I love the cute art!
I have definitely noticed less sticking with it. Also butter is one of the few cooking oils/fats that I like that isn't neutral. It's a flavor I feel goes well with other stuff almost all of the time. Normally I cant stand non-neutral oils outside of niche uses and a lot of oils are a lot less neutral than people say they are (looking at you "light"-olive oil). And if you want a high temp version that's more neutral, ghee is a good option, tho it'll contain less of those compounds and act more like a normal oil.
Thanks! The graphics really helped to make it easier to understand!
I recommend taking a knob of butter and just doing a touch of oil on top of that for pan frying like that. Like she said it helps for wetter stuff like eggs but also adding a little oil helps keep the smoking point of the fat higher than it is with just butter which can burn eventually
The cutest egg and pan ever ❤
I always cook off some cut up bacon strips nice and crispy and then use the bacon grease to cook the egg right after.
Oh gosh yes. I just got back from the store and I didn't get any bacon, and now I'm craving eggs and bacon. Looks like another trip to the store tomorrow.
I do that too, and I keep the egg close to the edge so I can get a smaller egg to put in a sandwich with the bacon.
As someone who grew up watching and learning alot from good eats i love this so much.
I appreciate that you made this entire video to give yet _another_ reason to use more butter :D
For scrambled eggs, butter is great. But let's not forget about heat resistance. It's real easy to smoke up some butter if you dont watch the heat. Rapeseed or sunflower oil holds up better
At the same time, if you watch the heat carefully, and find a way to brown the butter while you fry the egg, you're in for a treat
Completely agreed. Butter has a small amount of limited use cases where consistency, science, or taste deem it a better fit. But even if you LOVE the taste of butter and for some reason cant taste the saturated fats, you generally need to reach 310-400F during cooking.
Aaand butter burns right at that temperature. You have a 40 degree temperature window and if you fail to stay inside of it the entire cooking process, you don't get browning or you burn your butter.
It's crazy how the people who don't listen to science when they say "cholesterol bad" will listen to videos like this which *could* have false info and are encouraging an unhealthy behavior they've deemed safe. Whatever backs up their viewpoints and makes them feel special, i guess
Woah woah wait how did you call the first seed oil? 😮😱🤨
@@danielsurvivor1372 It's another name for canola
Seed oils are very unhealthy if heated, even slightly
I love ghee for anything that needs to get rip-roaring hot fast. Perfect for scallops.
While it is indeed good for that, do understand that ghee and clarified butter do not have the advantage described in the video, since the milk solids are removed.
@@4.0.4is ghee not healthier?
@@smittywerbenjagermanjensen320 definitely not. It has a higher concentration of fats which means it has more saturated fats, too. Which also means it has more calories.
The difference is very very little however. If you've deemed the saturated fats to not be an issue in your diet then you really shouldn't be worried about the difference between glee and normal butter, it's all basically the same poison.
@@cherriberri8373Weird, my dad is a health nut, and I remember him saying the ghee making process removes the unhealthiest parts. If it’s not beneficial, why would people make it in the first place? I assumed that was a reason why it’s more expensive
@@smittywerbenjagermanjensen320 when you make ghee, you remove the parts of butter that burn at low temperatures. It’s not used because it’s healthier, it’s used because the smoke point is much higher.
As someone who was moments away from making eggs, this is incredibly helpful
keep in mind though that butter burns more easily than oil
Yup! You gotta be quick!
Try clarifying the butter (or just buying clarified butter) before using it for cooking; it doesn't burn as quickly! It's not hard (even I can do it), pretty quick to do, and you can clarify a couple of sticks at once so you have a fair bit ready for when you need it. I tried that recently; works great!
You don't have to worry about the butter burning if you use a more reasonable cooking temperature. Better eggs that way too.
Depends on the oil and if the butter is clarified, (ghee) like mentioned. Butter’s smoke point is 350F, (177C) as is coconut oil. Ghee is 485, second highest among common cooking oils only to avocado oil, at 570. Canola & vegetable, 400. Peanut, 450. Olive oil (extra light), 468. VOO, 391. EVOO, 375.
@@ahe79 Good to know but all well out of normal egg cooking temperature range.
water: I HATE YOU
fat: I HATE YOU TOO
water: GET OUT OF MY WAY
fat: OKAY
😂
Water to Butter: “I wish I could quit you!”
A good excuse to use the yummier choice!
The illustrations are so cute
Best of all worlds: butter with just a little bit of (high smoke point) oil added. It raises the smoke point for the butter but keeps those solids (and flavors) in play.
If you're worried about smoke point while cooking eggs, you need to turn down the heat
@@liambohl I'm actually usually only worried about browning the butter: I don't have good heat control on my electric stove (which I will be replacing with gas soonish, but still)
@@YellaSpiceFamilyloser
@@YellaSpiceFamily Unfortunately that's not true. The part of butter that burns is the milk solids. It's the white dots speckled all throughout butter, you see it easier when it melts. Unless you remove them (aka clarify the butter) they'll be there to burn. Though clarifying butter is actually easy, just put some butter in the microwave and skim off only the fat portion into your dish.
@@noob19087 but wouldn't that remove the advantage of using butter for eggs, as described by this video?
If you want to be totally sure it won't stick, heat very well. There's another fenomenon not mentioned called the Leidenfrost Effect. When it's very hot, water tends to evaporate so quickly that it forms a layer of gas between the pan and the food. So heat thoroughly and use a high smoke point oil ;)
Don't do this to butter though, it burns it
Such a good point that is missed out here!
yeah crank up the heat on your butter...
you tried to be smart and failed
You're frying a very different kind of egg.
Don't try this on pancakes.
it's much harder to do it with oil than water though, and you risk burning both the food and yourself
From the comments I think lots of people are trying to eat healthier, I think it’ll benefit the channel to do more videos on health effects of cooking in different ways.
Don't worry. Real cow's butter from a local farm is actually quite good for you. A little bit of everything as the saying goes! Plus, it's better for the environment as well. Cattle chewing the cud and eating at grass actually helps to encourage microorganisms in the soil to lock in carbon and, on top of that, they fertilise the field for free. This all natural fertiliser sits much better than chemical sprays and helps contribute to plant and microbial growth - helping lock in even more carbon and prep the field for ploughing the following year for crops.
@@silversiren7046no it's not, it's still high in saturated fat
@@samvandervelden8243 you need some saturated fats. Besides which, the amount you use in cooking is miniscule and the nutritional payoff is worth it. So, using butter in moderation, is actually very healthy. It's part of a traditional diet which uses next to no processed foods and focuses on year-round staples and what's in season. Fats are, contrary to popular belief, something you do need to eat some of as is cholesterol. The trick is not to stuff your face with it.
@@silversiren7046 that is just false saturated fat is a non-essential nutrient by definition, our body can produce all that it needs just like cholesterol. butter is really high in saturated fat and used to be a major source of saturated fat in our diet when it was used over oil.
Butter also is a processed food so pretty strange that you mention that.
A healthy balanced diet has less than 10% of energy coming from saturated fat with most fat coming from unsaturated fat.
Go to any first world country and their dietary guidlines, none of them will recommend to consume saturated fat, on the contrary, they recommend reducing it because it raises apoB and thereby raises your risk of atherosclerotic cardiovascular dissease
@@samvandervelden8243 www.ncbi.nlm.nih.gov/pmc/articles/PMC4927102/
Not everyone can make enough of certain molecules for themselves and some individuals do need to have it in their diet. Consuming things like fat and cholesterol in moderation together with a reasonably active lifestyle has no significant effect on health and the additional macro and micronutrients you gain in the interim are worth the exchange. Again, it's all about moderation. Also, no, cow's butter is not considered to be a processed food. It's a processed culinary ingredient, unlike margerine which is ultra processed. There's little to nothing done to butter - and traditional diets are far healthier
These drawings are incredible
You have just won a long-running argument with my mother for me. Thank you, from the bottom of my butter-loving heart! ❤
butter-loving heart... that sounds uhh
most cutest way to explain frying 🍳 someone's child in butter is better than oil. 😊 ❤
You are right and I don't like that, but i can't do anything.
@jonashoffmann9344 .. Haha .. It's the way it is . I just typed , what's better oil vs butter .. 🥲
@@ikartikthakur I meant the child part
Interesting! Though, I will probably stick to olive oil still for the flavour
yuck? Butter for the win with eggs. None of that non-salted crap either.
@@NightFlight1973 First reaction to hearing how someone from another culture cooks is an exclamation of disgust. Typical
I always use olive oil as well. I prefer the taste, but that also has to do with how i grew up and what i consider the proper/good taste for eggs.
Me too
@@Random_Gamer-sh6pfFACTS
I hate the smell of butter melting in a pan, so I always use olive oil for cooking.
Except for fried rice, in which case I use sunflower oil.
Well, the only problem here is that butter is more expensive than oil for every day cooking in my case 😅
High heat is all you need really with nonstick/stainless steel. If water droplets bead up: a touch of oil and youre good
I can just hear Matpat say "YOU'VE BEEN COOKING EGGS WRONG!!!"
But that's just a theory...
The science ain't wrong. I'll give another lesson. butter will wipe off the stove, no problem, you can't do that with oils.
I've found a bit of both works best. Oil down first until it shimmers, hit it with a pat of butter until it foams and cover the egg to set the white
Good to know! I've never used anything other than butter and I thought I was doing it wrong and that oil would be the better, more skilled choice.
Correct me if I'm wrong, but butter cannot withstand high temperature because of the milk solids in the spread, so it doesn't reccomended to use in cooking. You can still use butter if you use low temperature tho, but be careful, butter could easily burnt and it could become carcinogen. So, butter is reccomended to use, like when you spread the butter on toast, or any types of cooking that don't need high heat.
So for me, to cook egg, oil is the better choice due to healthy reason🙏
this is PERFECT so cute and informative
Not perfect, confused phobic and philic in explanation, but otherwise decent.
The solution to this problem is boiled eggs. It is healthier and you will not have to wash the dishes afterwards. 🤗
I've learned more from this one video than the years of schooling to college. Also, the animations are hilarious and adorable, how the eg and the pan are reaching out for one another. Got yourself a subscriber!
Hm, but you won’t rise butter to the same temperature as oil since it will start burning. And if the oil is hot enough then the egg won’t have the time to stick to the pan. This is how I make my eggs and I don’t have the problem with egg sticking to my cast iron pan. Also chinese style scrambled eggs are done with the same idea. So I don’t feel convinced that butter is a better choice.
Great point! I like my fried eggs crispy fried Chinese style. I think butters great from omelets and scrambles, though
Completely agreed, even ignoring the health benefits which are many, oil gives vastly more control. If you're getting sticking while there's hot oil in the pan, you're either not paying attention to your food enough or just straight up need a new pan if it's nonstick. And an overhaul if something other than non stick because that just should not be happening if you're paying attention with a decent pan.
It seems like the average American prefers eggs cooked longer on lower heat, which would be when butter is definitely preferable.
Once you got the pan heated up enough to actually allow for a CHEMICAL bond forming between egg and metal, you're way beyond smoking point of the oil, too. 😂😂
@@ellenzheng4317If you still like the taste of butter or just have a pan that isn't non stick anymore, you can mix oil and butter, I do mine like that and they don't stick but I can turn the heat up.
True, but oil has a higher temperatura when it burns so its better for your health. I need to practice my english😅
You only messed up one word in this sentence ("temperatura", which is Spanish for "temperature"). Otherwise you got everything else correct. Keep up improving and be proud of your progress 👍
You used the wrong word. You used the word “better” when you should have used “disastrous”.
Look up hexane gas extraction. Its used to get the oil out of the vegetables.
@@Technichian462do some research on the dairy industry. That stuff isn't healthy either.
@@Technichian462 This is the reason I only buy cold press/solventless oils when possible. Only downside is you'll be paying a lot more than the standard hexane-extracted oils.
No processed oil is better for you, it is literally made by boiling it over and over and over and over again. It boils over so many times before it ends up on the store shelf that it doesn't even matter that you boil it in the fryer another five times, at that point it's toxic af anyway.
Some exceptions exist of course, like virgin olive oil, where the process is different...great option for everything but frying. Nothing beats butter/fat when it comes to frying.
Butter, ghee, lard and bacon grease are ALWAYS better.
Coz nonveg...
@@omkarmavlankar6611 Vegetable oil is poison
Lard is 🤮
@@AceTaxiaGamingbacon grease IS lard
Yep, I always fry my eggs in bacon grease if I can help it. For a while I tried olive oil instead of butter bc the proteins browning bugged me, until I realised it doesn’t bug me when bacon proteins do that in the oil. And as they say in the video I always had better results from butter than oil.
Nothing better than an over easy egg cooked on low heat in butter. Yum! Soft boiled eggs with toast points and Korean style steamed eggs are killer too!
So this is where that one egg, pan, and yellow liquid r34 came from..............
Ngl im almost temped to report this comment so no one elce has to read that.
@@putinslittlehacker4793 i deeply apoligize if you accidentaly imagined that LOL
I dont understand?
@@The-terraria-boí Please don't
@@aphidakswell now I gotta look it up
I always thought I was crazy thinking about this. I guess there really is a scientific reason. Also cooking the egg slow reduces that egg smell to develop on the egg.
This may or may not be true. You’re forgetting the Leidenfrost effect, a phenomenon where a very hot surface will cause water to slide on its own cushion of steam. Oil has a higher burn point which means you can prevent sticking with a hotter surface that would burn the sugars in the butter. On a “seasoned” surface you can use minimal butter or oil.
I never thought if this much science in a morning sunnyside …. I love it .❤❤❤❤❤❤
Cooking margarine also does a decent job because it has emulsifiers in the oil water blend
But then you have to eat margarine...I'd rather dry fry and scrub!
@@fuzziestlumpkinhave you tried every margarine? I don't use margarine myself but some people Can't Believe It's Not Butter!
@@someguy2135It is also wayyyy worse for you than both butter and most oils at every reasonable cooking temperature.
@@ansatheatrocious6083It used to be worse when it was filled to the brim with trans fats but at least where I live it isn't anymore, so it is better health wise.
@@giannis_mIts still using toxic seed oils to be made, and, like most artificial substances, is not healthy.
That has interesting implications for margarine and vegetable oil spreads; while healthier because they don't use animal fat, due to the lack of dairy compounds, they can't behave exactly like butter does. As is noted at the end of the video, phospholipids are added back manually to replace the dairy compounds--that's what the soy lecithin is for!
Besides the different melting points, the differences between oil and butter caused by the presence of phospholipids could also help to change the texture of baked goods!
You might be wrong about margarine and veg oils being healthier for you.
I believe margarine was developed as a machine lubricant originally...I might be wrong so double check that.
Animal products are more recognizable to our bodies and can be broken down by the body more easily than highly processed foods and oils .
Cheers :)
That's a logical fallacy. It's like saying my car is fast because it is blue.😂 I dare you to give me one reason why animal fats are bad for you and why vegetable seed oils are good for you. You may attempt to reply with a clear concise statement filled with actual evidence. However I believe hell will freeze over before then.😂
Butter causes heigher cholesterol
Margarine is garbage for your health.
@@LaurenForster Animal fats have a higher proportion of saturated fats than vegetable oils. Saturated fats have been shown to increase inflammation and the likelihood of heart disease much more than unsaturated fats (and indeed, in moderation, polyunsaturated fats can actually *decrease* the risk of heart disease). Hence margarine being considered healthier. Details below.
Lard sat. fat/100g: 39g
Olive oil sat. fat/100g: 14g
Butter sat. fat/100g: 51g
Margarine sat. fat/100g: 15g
(USDA)
--
"Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update." Nettleton et. al. NIH National Library of Medicine.
"Reduced SAFA [saturated fatty acid] intake that was replaced by cis-polyunsaturated fatty acids (PUFA) was associated with a 17% lower risk of cardiovascular events, which was confirmed by randomized controlled trials."
--
"Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials." Mozzaffarian et. al. NIH National Library of Medicine.
"Average weighted PUFA consumption was 14.9% energy (range 8.0%-20.7%) in intervention groups versus 5.0% energy (range 4.0%-6.4%) in controls. The overall pooled risk reduction was 19%, corresponding to 10% reduced CHD risk for each 5% energy of increased PUFA, without evidence for statistical heterogeneity."
--
"Intake of individual saturated fatty acids and risk of coronary heart disease in US men and women: two prospective longitudinal cohort studies." Zong et. al. BMJ.
"Comparing the highest to the lowest groups of individual SFA intakes, hazard ratios of coronary heart disease were 1.07 for [lauric acid], 1.13 for [myristic acid], 1.18 for [palmitic acid], 1.18 for [stearic acid], and 1.18 for all four SFAs combined, after multivariate adjustment of lifestyle factors and total energy intake. Hazard ratios of coronary heart disease for isocaloric replacement of 1% energy from [all SFAs] were 0.92 for polyunsaturated fat, 0.95 for monounsaturated fat, 0.94 for whole grain carbohydrates, and 0.93 for plant proteins... Higher dietary intakes of major SFAs are associated with an increased risk of coronary heart disease."
--
"Saturated Fatty Acids Produce an Inflammatory Response Predominantly through the Activation of TLR4 Signaling in Hypothalamus: Implications for the Pathogenesis of Obesity." Milanski et. al. NIH National Library of Medicine.
"To evaluate the effect of long-chain saturated fatty acids on the induction of ER [endoplasmic reticulum] stress, rats were intracerebroventricularly [direct injection into brain ventricles] treated from 1 to 3 d with two daily doses of arachidic acid and the expressions of proteins induced during the UPR [unfolded protein response] were determined by immunoblot...UPR was rapidly induced in the hypothalamus of arachidic acid-treated rats...No induction of UPR was detected in the hypothalamus of control rats."
Replacing sources of saturated animal fat like butter and lard with sources richer in unsaturated fats like vegetable oil has time and time again been linked to reduced risk of heart disease.
Mixing butter and oil works the best IMO. You get thr advantages of butter without as much a risk of burning the milk solids.
Man, you're the first person I see saying this, I'm glad I'm not the only one who does it.
This is false. Mixing oils does not affect the smoke point. The butter will burn at exactly the same temperature.
@@ninjalectualx don't matter, butter+high heat=burnt taste, butter+oil+high heat=less stuff burnt=doesn't taste burnt
@@ninjalectualx It doesn't raise the smoke point. What it does is distribute the milk solids in a larger volume (and provide a carrier with a higher heat capacity). One issue is that (simplifying things down) burnt stuff acts as a catalyst for the formation of more burnt stuff (and also more acrid tasting burnt stuff). You are lowering the reaction rate for the formation of them by having a lower overall concentration.
This is why (with a melting point apparatus) typically if you contaminate it with an old sample that had thermally decomposed, the new sample starts thermally decomposing at a much lower temperature.
I learned something today. I will keep making my eggs with butter! Thanks
Paula Deen was right. “Everything tastes better with butter”
"Paula Dean was right" is a wild statement out of context
ITS THE BUTTER CHOICE HAHAHAHAHSHAHAHAAHHAHAHAHAHAHAHA
thats actually some really nice and useful info. thanks!
What about bacon grease? I cook the bacon first then put the eggs in afterwards. Never sticks. Tastes delicious! 😋
since you didn't say anything about clarified butter, oil (neutral oil) have a high smoke point. Perfect for cooking eggs with a crispy bottom. And canola the right kind of oil for that.
So cute illustrations
I've been using butter lately and just using the fork I scrambled the eggs with to gather the cooked egg in the pan. No sticking. Beautiful fluffy eggs.
Grass fed ghee is even better for frying.
These illustrations are so cute! 100% better than the textbooks 😂
Thank you for proving what I've been seeing. I noticed that. Will be cooking with butter.
Why not both? oil helps raise the smoke point which keeps the butter from burning at higher temperatures.
Because it's much less healthy 😐.
I use a bit of both. coat the pan in olive oil and then drop in the butter. Great results and flavor and the eggs glide
They both work just fine
I’m glad a cooking video has some science behind it for a chance.
Butter does look better to cook eggs because they fry fast. But with other type of foods the butter may burn first
Sunflower oil and several other oils also have a decent amout of phosphatidic acids (i.e. phosphatidylserines, phosphatidylcholine and other lecithins) which are all ambiphilic phospholipids that have a similar effect. So it really depends on the kind of oil.
Cool! Just used butter to cook an egg and it was perfect.
Cool animation, I totally love that! ❤
Omg they’re soooo cute 😭😭
Use a 2:1 mix of butter and oil when i make hashbrowns. Its great because the butter takes longer to brown and keeps everything from sticking to the pan. Good for batch frying eggs as well
So cute illustrations :3
I noticed that the eggs 100% of the time taste better when i use butter and don’t stick to the pan
unfortunately butter also scorches at a lower temp than most cooking oils.
a simple thin layer of olive oil applied to the pan prior to cooking is more than sufficient for making sure an omelette doesn't stick.
I use bacon grease. How does it compare with butter.
I like that it tastes great and is "free"!
yes but the additional branching of aliphatics in butter make it more susceptible to carbon byproducts and conglomerate formations, e.g. the burnt/burning carbon
This explains why butter seems to work better than Ghee (clarified butter) for preventing the eggs from sticking. I've been wondering why for a while now so thanks for clearing that up, Partner!
great explanation & animations, thanks for the tip:)
That van clock is such a cool design!
also make sure to combine a little oil with the butter in the pan so the butter doesnt brown and burn that quick
Question... doesn't butter burn faster though? I like to use it vs oil... but I've noticed it burns and leave my food a very dark color 🤔
Yep butter is the way to go with cooking most all food most of those butter substitute you'll find in the store or seed oil based lead to heart disease I know the media and stuff has been thrashing on butter for the past couple years but trust me it's much healthier than any substitute they put out for it and it's good for the joints to
For everyone mentioning butters low smoke point, use clarified butter. It has a similar or higher smoke point than olive oil. And they have similar calories
I have a test today on this stuff, thank you ❤