🧈🔥 Chefs Say Adding Oil Stops Butter From Burning… But Does It Really? 🤔

You’ve probably heard this famous kitchen trick: Add a little oil to butter, and you can cook at higher temperatures without burning it. 🧈🔥

Professional chefs have recommended this technique for years. The explanation sounds convincing: oil has a higher smoke point, so mixing it with butter should somehow protect the butter from burning.

But does adding oil actually raise butter’s smoke point? 🤔

Here’s where kitchen tradition meets food science.

Butter isn’t just fat. It also contains water and milk solids, including proteins and sugars. When butter gets hot enough, those milk solids begin to brown and can eventually burn.

Adding oil changes the mixture, but it doesn’t magically change the temperature at which butter’s milk solids begin to burn.

And that’s the detail many people overlook.

A higher-smoke-point oil doesn’t automatically protect butter’s milk solids from overheating. Even when the mixture appears to tolerate heat differently, the butter components can still brown or burn.

So why do some chefs swear by this method? Is there any practical advantage to combining butter and oil? And what’s the difference between regular butter, clarified butter, ghee, and olive oil when cooking at higher temperatures?

The answers may surprise you.

In this video, we’re putting one of the most popular cooking myths under the microscope and explaining what actually happens when you combine butter and oil in a hot pan.

Because just because a kitchen trick has been repeated for decades doesn’t mean the science behind it is correct.

🧈🔥 Before you add oil to your butter again, watch this!

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