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Your pan is hot, and you’re ready to cook, but which fat do you reach for: butter, or oil?

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Bueschelberger HG, Tirok S, Stoffels I & Schoeppe A (2014). Lecithins. Emulsifiers in food technology, 21-60. https://doi.org/10.1002/9781118921265...
-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. https://doi.org/10.1080/1040839060075...
-Gunstone F (Ed) (2011). Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons. https://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. https://doi.org/10.1016/j.idairyj.202...
-Nishide T, Shimizu M, Tiffany TR & Ogawa H (2004). Cooking oil: cooking properties and sensory evaluation. Diacylglycerol oil, 197-207. https://www.cabdirect.org/cabdirect/a...
-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. https://doi.org/0.1371/journal.pone.0....
-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

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
https://www.bonappetit.com/story/butt...
  / eggs_stick_with_oil_but_not_butter_why  
  / why_do_some_fats_make_eggs_stick  
  / butter_vs_oil_fried_egg_test  
https://hestancue.com/blogs/blog-reci...
  / why_is_cooking_spray_slipperier_that_oil  
https://www.seriouseats.com/cooking-f...
https://www.zeroacre.com/blog/cooking...
https://www.cdr.wisc.edu/butter-scien...


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