«Very flavorful butter with consistent quality in a practical, resealable dish that stays clean and keeps it fresh longer despite the high price.»
«Very flavorful butter with consistent quality in a practical, resealable dish that stays clean and keeps it fresh longer despite the high price.»
Why? You can only test, rate and make Migros even better if you're logged in.
Why? You can only test, rate and make Migros even better if you're logged in.
I use this butter for sautéing/steaming all kinds of things (meat, vegetables, mushrooms, etc.). I know there is an extra "frying butter", but as a single person I can't store too many types of butter in the fridge.
Question: how harmful is it to my health if I use this butter for frying? Actually several times a week?
Hello MigloMitR, thank you very much for your inquiry. "Ordinary" butter is not suitable for frying and steaming due to its low smoke point (approx. 150-180 degrees). The heat can change the taste of the butter and harmful substances (oxidation of fatty acids) can develop. Cooking butter is boiled butter with a very low water content. Cooking butter consists almost entirely of milk fat (98.8%) and contains only 0.2% water and is therefore heat-stable. This means that no oxidative fatty acids are formed, which are not so healthy if consumed in excess. Best regards, your M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
I use this butter for sautéing/steaming all kinds of things (meat, vegetables, mushrooms, etc.). I know there is an extra "frying butter", but as a single person I can't store too many types of butter in the fridge.
Question: how harmful is it to my health if I use this butter for frying? Actually several times a week?
Hello MigloMitR, thank you very much for your inquiry. "Ordinary" butter is not suitable for frying and steaming due to its low smoke point (approx. 150-180 degrees). The heat can change the taste of the butter and harmful substances (oxidation of fatty acids) can develop. Cooking butter is boiled butter with a very low water content. Cooking butter consists almost entirely of milk fat (98.8%) and contains only 0.2% water and is therefore heat-stable. This means that no oxidative fatty acids are formed, which are not so healthy if consumed in excess. Best regards, your M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
