1 question
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
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