MinuteFood | Butter vs oil @MinuteFood | Uploaded 1 year ago | Updated 1 hour ago
Get an exclusive @Surfshark deal! Enter promo code MINUTEFOOD for an extra 3 months free at https://surfshark.deals/MINUTEFOOD
Your pan is hot, and youโre ready to cook, but which fat do you reach for: butter, or oil?
๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐:
-Bueschelberger HG, Tirok S, Stoffels I & Schoeppe A (2014). Lecithins. Emulsifiers in food technology, 21-60. doi.org/10.1002/9781118921265.ch2
-Chaiyasit W, Elias RJ, McClements DJ, Decker EA (2007). Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science Nutrition 47(3): 299-317. doi.org/10.1080/10408390600754248
-Gunstone F (Ed) (2011). Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons. doi.org/10.1002/9781444339925
-Ogrodowska D, Staniewska K, Kowalik J (2021). The effect of triacylglycerol and fatty acid composition on the rheological properties of butter. International Dairy Journal 114:104913. doi.org/10.1016/j.idairyj.2020.104913
-Nishide T, Shimizu M, Tiffany TR & Ogawa H (2004). Cooking oil: cooking properties and sensory evaluation. Diacylglycerol oil, 197-207. cabdirect.org/cabdirect/abstract/20043188829
-Pimpin L, Wu JH, Haskelberg H, Del Gobbo L, Mozaffarian D (2016).Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality. PLoS One 11(6):e0158118. doi.org/0.1371/journal.pone.0158118.
-Ramsden CE, Zamora D, Majchrzak-Hong S, Faurot KR, Broste SK, Frantz RP, Davis JM, Ringel A, Suchindran CM, Hibbeln JR (2016). Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73). BMJ i1246. http://dx.doi.org/10.1136/bmj.i1246
๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:
bonappetit.com/story/butter-vs-oil
reddit.com/r/carbonsteel/comments/l27ida/eggs_stick_with_oil_but_not_butter_why
reddit.com/r/Cooking/comments/tw43fs/why_do_some_fats_make_eggs_stick
reddit.com/r/carbonsteel/comments/l7bwdr/butter_vs_oil_fried_egg_test
hestancue.com/blogs/blog-recipes/how-to-cook-perfect-eggs
reddit.com/r/AskCulinary/comments/oqs2ex/why_is_cooking_spray_slipperier_that_oil
seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter
zeroacre.com/blog/cooking-oil-smoke-points
https://www.cdr.wisc.edu/butter-science-101
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
Youtube | youtube.com/minutefood
TikTok | tiktok.com/@minutefood_
Twitter | twitter.com/minutefood
Instagram | instagram.com/minutefood_
Facebook | facebook.com/minutefood
Get an exclusive @Surfshark deal! Enter promo code MINUTEFOOD for an extra 3 months free at https://surfshark.deals/MINUTEFOOD
Your pan is hot, and youโre ready to cook, but which fat do you reach for: butter, or oil?
๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐:
-Bueschelberger HG, Tirok S, Stoffels I & Schoeppe A (2014). Lecithins. Emulsifiers in food technology, 21-60. doi.org/10.1002/9781118921265.ch2
-Chaiyasit W, Elias RJ, McClements DJ, Decker EA (2007). Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science Nutrition 47(3): 299-317. doi.org/10.1080/10408390600754248
-Gunstone F (Ed) (2011). Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons. doi.org/10.1002/9781444339925
-Ogrodowska D, Staniewska K, Kowalik J (2021). The effect of triacylglycerol and fatty acid composition on the rheological properties of butter. International Dairy Journal 114:104913. doi.org/10.1016/j.idairyj.2020.104913
-Nishide T, Shimizu M, Tiffany TR & Ogawa H (2004). Cooking oil: cooking properties and sensory evaluation. Diacylglycerol oil, 197-207. cabdirect.org/cabdirect/abstract/20043188829
-Pimpin L, Wu JH, Haskelberg H, Del Gobbo L, Mozaffarian D (2016).Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality. PLoS One 11(6):e0158118. doi.org/0.1371/journal.pone.0158118.
-Ramsden CE, Zamora D, Majchrzak-Hong S, Faurot KR, Broste SK, Frantz RP, Davis JM, Ringel A, Suchindran CM, Hibbeln JR (2016). Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73). BMJ i1246. http://dx.doi.org/10.1136/bmj.i1246
๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:
bonappetit.com/story/butter-vs-oil
reddit.com/r/carbonsteel/comments/l27ida/eggs_stick_with_oil_but_not_butter_why
reddit.com/r/Cooking/comments/tw43fs/why_do_some_fats_make_eggs_stick
reddit.com/r/carbonsteel/comments/l7bwdr/butter_vs_oil_fried_egg_test
hestancue.com/blogs/blog-recipes/how-to-cook-perfect-eggs
reddit.com/r/AskCulinary/comments/oqs2ex/why_is_cooking_spray_slipperier_that_oil
seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter
zeroacre.com/blog/cooking-oil-smoke-points
https://www.cdr.wisc.edu/butter-science-101
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
Youtube | youtube.com/minutefood
TikTok | tiktok.com/@minutefood_
Twitter | twitter.com/minutefood
Instagram | instagram.com/minutefood_
Facebook | facebook.com/minutefood
