does butter oxidise when used as cooking oil?
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when i saute beef i notice some white bubbles come up it sign butter oxidising?
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@the-MOUSE The bubbles are not the sign of the oxidation, as far as I know it’s just that, unlike other fats and oils used for cooling, butter has a lot more water in it, which is what causes the bubbles
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@Njegos i see, thanks. yeah its like this white foam. maybe the milk
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From a chemical perspective, any cooking at medium to high heat will produce incomplete oxidation, and leave behind potentially toxic byproducts. This would be the case for any cooking oil that is not particularly stable under heat, like butter. That is probably why coconut oil is preferable.
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@reasonablepete said in does butter oxidise when used as cooking oil?:
This would be the case for any cooking oil that is not particularly stable under heat, like butter. That is probably why coconut oil is preferable.
Yes indeed.
Butter is 82 % fat:- 65 % SFA
- 30 % MUFA
- 4% PUFA.
I cook with coconut oil and add some butter at the end, e.g. with my champigons cooked in the pan.
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@LucH said in does butter oxidise when used as cooking oil?:
@reasonablepete said in does butter oxidise when used as cooking oil?:
This would be the case for any cooking oil that is not particularly stable under heat, like butter. That is probably why coconut oil is preferable.
Yes indeed.
Butter is 82 % fat:- 65 % SFA
- 30 % MUFA
- 4% PUFA.
I cook with coconut oil and add some butter at the end, e.g. with my champigons cooked in the pan.
Solid maneuver for cooking eggs as well.
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@reasonablepete said in does butter oxidise when used as cooking oil?:
From a chemical perspective, any cooking at medium to high heat will produce incomplete oxidation, and leave behind potentially toxic byproducts. This would be the case for any cooking oil that is not particularly stable under heat, like butter. That is probably why coconut oil is preferable.
Why is butter not stable under heat? Maybe you're referring to the protein in butter. If you remove the protein in butter, it is called ghee. Ghee is all fat, and it is stable enough.
You don't cook with unlimited heat to raise temperatures so much that it will exceed the flash point, where it will produce smoke, but it helps to use an oil that can take high enough temperatures that allow deep frying to be done well, such that the finished cooked product is not drenched in oil, making the attempt to deep fry a fail.
A good deep frying oil allows for a high enough temperature so that the deep fry item will keep releasing steam from the water inside it, and the constant stream of steam coming out will not permit the surrounding oil to soak in, and the deep fried item will this be kept from becoming covered up in oil. This makes the deep fry a success.
Ghee can take a higher temperature than refined coconut oil, the typical coconut oil used for cooking. Even if coconut oil has mostly saturated bonds, which keeps the oil stable (not oxidize), the coconut oil has many low molecular weight components, and this makes the oil unable to have a high flash point, the temperature where it starts to smoke. So it isn't a good idea to deep fry with refined coconut oil, as an oil with a high flash point is needed to deep fry. Fully hydrogenated coconut oil though, is excellent for deep frying.
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@yerrag I only refer to the chemical tendency to burn where the triglycerides can form small byproduct molecules like the toxic fragment, acrolein.
But I’m sure a small amount of such a chemical is benign considering it is formed in other behaviors like smoking. Better to just enjoy and not be a hypochondriac about such things I think.
Dr Peat once said that caramel contains very toxic molecular fragments but he would never stop eating it. If you enjoy it enough, the pleasure you feel will outweigh the negative effect of some obscure chemical reaction we are worried about.
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@reasonablepete said in does butter oxidise when used as cooking oil?:
@yerrag I only refer to the chemical tendency to burn where the triglycerides can form small byproduct molecules like the toxic fragment, acrolein.
But I’m sure a small amount of such a chemical is benign considering it is formed in other behaviors like smoking. Better to just enjoy and not be a hypochondriac about such things I think.
Dr Peat once said that caramel contains very toxic molecular fragments but he would never stop eating it. If you enjoy it enough, the pleasure you feel will outweigh the negative effect of some obscure chemical reaction we are worried about.
Is that what acrolein is? Have come across it before but never really internalized it. Thanks for reminding me of it. I suppose that we can fairly call the burning of triglycerides a form of oxidation as well, and acrolein is toxic, but as long as we don't eat burnt and charred meat that often, like Peat said, there is a license out of enjoying life that justifies it.
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@reasonablepete This is how i feel with bananas and pineapples. Sure bananas have some starch and they both have serotonin. I love these fruits too much to not eat them because of a little serotonin
