- Does the oil in your pan
really change the flavor of your food?
- Let's talk about that.
(upbeat music)
Good mythical morning.
- Today we're finally answering one of life's
slipperiest unanswered questions.
What difference does cooking our foods
in oil versus butter really make?
- And today's episode is sponsored by ButcherBox,
who believes in better.
- Mm hm, that's right.
ButcherBox delivers 100% grass-fed beef,
free-range organic chicken, pork raised crate free,
and wild-caught seafood directly to your doorstep.
It's great tasting, high quality meat
that you can feel good about.
- ButcherBox sources from farmers and fishermen who meet
the highest standards for quality.
And in case you're a visual learner,
that doesn't mean quality that's here, or here, or here.
We're talking about standards of quality that are up here!
That's outside of camera range quality,
which you know is good.
- Okay.
Now with ButcherBox, you get to choose your box type,
and delivery frequency, and they offer five different boxes.
Four curated box options,
as well as the popular custom box
so you get exactly what you and your family will love.
You can cancel at any time and with no penalty fees.
And with ButcherBox, shipping is free.
- And speaking of free,
what would you say if I said the words free bacon for life?
- I would say speak freely, my friend.
- That's what I thought.
Well, new ButcherBox members will receive
one pack of bacon for free in every order
for the life of their membership,
and save $20 off each box
for the first five months of membership.
- Okay.
- And you know there's never a bad time
for bacon or saving money.
- I agree with that.
Go to butcherbox.com/gmm, or click the link
in the description below to redeem your offer today.
- Thanks again to ButcherBox for sponsoring
this portion of today's episode.
- All right, there's some things
I just assume are best cooked in butter.
And I don't even know where I learned that from.
It's like I have a sixth sense, but without the ghosts.
- I always use butter for grilled cheese,
but oil for chicken. - Okay.
- I don't know why, I don't know if it really matters.
- Sixth sense?
- And what if our taste buds disagree with
what is considered the right cooking goo for every food?
- Yeah and what if he was dead the whole time?
- He was dead the whole time.
- Well that makes a lot of sense.
It's time for What's the Best Food Lube
to Use in your Skillet?
Let's Try Butter and Oils and Then We Can Spill It.
The results, not the oil.
Don't play with hot oil, kids.
- We'll be presented with a series of foods
that have been cooked in butter, olive oil, vegetable oil,
and a varying wild card oil.
- Oh really.
- Not made from cards, just it's wild card.
We just don't know what it's gonna be.
- As long as it's wild.
- It's gonna be chosen by the culinary team.
Some people cook using different oils
for dietary reasons or smoke points,
which relates to how hot something can get
before it sets your smoke alarm off.
But for today's taste test,
we're focusing on the flavor, okay.
- Just how much we like it.
In each round we're gonna be competing to guess
which item was cooked in butter.
Points are gonna escalate each round.
In the end, the loser has to butter the winter up
with compliments for 30 seconds in "Good Mythical More."
- Let's get greasy.
(dynamic music)
- [Stevie] All right, guys,
we are kicking things off with a little light dish
of chicken and veggie stir fry.
And in no particular order,
these dishes were cooked in butter, olive oil,
vegetable oil, and the wildcard is avocado oil.
- Avocado oil.
- [Stevie] But I need you to focus on
which one you think was cooked in butter.
- And by doing that, I'm not chewing.
- You're sucking.
- I'm just letting it rest. - Like a lozenge.
- For a taste, like a lozenge.
- You're lozenging your chicken.
Don't judge a man for lozenging, lozenging, lozenging,
lozenging, lozenging, lozenging, lozenging, lozenging?
- Savoring it.
- [Rhett] Savoring his chicken.
- [Link] Non-chew savoring.
I'm trying to get the same stuff in each of 'em.
There's so many things. - Hmm.
- Mm, second lozenge.
- [Rhett] I like the first one better than the second one.
- [Link] I agree.
- This one's got corn in it.
Y'all forgot a baby corn on here.
- [Link] They are all the same thing though.
See, I'm not eating the corn
'cause I'm eating the same thing in every bite.
- I shouldn't have done that 'cause now
I got baby corn taste in my mouth.
- And I'm doing the same levels of lozenges.
- I think I'm gonna recognize the olive oil,
but I haven't yet.
- This is weird.
And you really do have to lozenge it.
Don't chew it and start thinking.
- Well, that's your technique.
We're competing against each other,
don't give me tips. - All right, fine.
Don't listen to me.
I don't know what I'm doing over here.
Not chewing, that's a crazy idea.
- I'm getting plenty of taste.
- This one was good too.
- Huh?
They're all pretty good.
- I don't think three is good at all.
I think that it's down to one and four
which one I like the best.
And I'm just gonna say out loud that I'm gonna
just associate that with butter until I'm proven wrong.
- Well, this one's also got the most grease residue.
I don't know if that means butter or not.
Okay, I'm just gonna go off instinct here.
- [Stevie] Okay, hand over the butter,
in three, two, one.
- Whoop.
Do you think this is the tastiest?
- Especially the vegetables had the most flavor on this.
Like the broccoli was just soaking in something
that tasted really, really good.
- Yeah.
- [Stevie] The butter dish is on plate number three.
- What? - The one you didn't like.
- The one I didn't like?
- [Stevie] Yeah, the one that you guys did like,
the number one, is olive oil.
- Okay, olive oil, man.
And you know what?
Olive oil's healthy, it's a healthy oil.
You need more of it in your diet.
- [Stevie] And then our wild card,
which was avocado oil, is in plate number two.
And so plate number four is vegetable oil.
- So the one I don't like is butter.
- Well here's what I'll say,
I never have cooked a stir fry in butter.
This hasn't even crossed my mind to do it.
So I didn't even have, I mean,
I guess now I know why.
It doesn't taste as good as olive oil.
(dynamic music)
- [Stevie] You got pork chops here, fellas.
- Oh we do.
- [Stevie] And reminder, you're looking for the butter,
but you also have olive oil, and vegetable oil,
and the wild card this round is peanut oil.
- Peanut oil.
- Who would do such a thing?
- I love some peanut oil.
Man this, I thought that this was gonna be relatively easy.
First of all, the first one was good.
- It was.
It must not be butter.
- Hmm.
There's more of a browning sensation on this one.
- It's more about the pork.
- Are you lozenging your pork?
- Of course, man.
It's a patented technique that I don't recommend you use.
- That has a strong flavor and not my favorite.
Is it the pork or is it the oil?
One may never know.
- [Link] It's hard to say.
And finally.
- One and four are my favorites, tasting-wise.
- Peanut oil, huh?
That's lurking somewhere.
- [Stevie] Okay, hand over butter.
In three, two, one.
- I'm back here.
- I went two this time.
- [Stevie] The pork chops cooked in butter are--
- Hold on, hold on, hold on, I gotta change my answer.
I just voted on what I loved the best,
which I know is not butter.
I'm voting for this one.
The one I didn't like the most 'cause I think it's butter.
- [Stevie] On plate number one.
(all laughing)
- Okay, interesting.
I also thought that one in four were both the best.
I went with this one 'cause I liked it the least.
Thinking that maybe the butter carried through, but okay.
- Okay, so plate number two is vegetable oil.
- Yeah, didn't like that.
- [Stevie] Plate number three is the wild card,
which is peanut oil.
And then plate number four is olive oil.
- Olive oil was my favorite again,
but this time olive oil and butter were both really good.
- Butter was my favorite now, so.
- So we don't, so you're not learning anything really.
Well, actually, no,
we both liked butter this time.
We liked butter with meat, but not with a stir fry.
- Yes.
(dynamic music)
- [Stevie] It's French toast time.
And your French toast was cooked in butter, olive oil,
vegetable oil, and margarine.
- Okay. - Margarine.
- As someone who regularly cooks breakfast for himself,
and very occasionally French toast, under no circumstances
would I use anything but butter for French toast.
Like using olive oil with French toast,
seems like it would be an obvious bad call.
- [Link] Thanks for that info.
I'm kind of going to the middle here.
- Now I think most of you out there who understand cooking
would understand what I'm getting at with that.
- That first one tasted good to me.
- Because it absorbs so much of the oil
because of the nature of the toast.
- That's not bad to me.
I don't think it's as tasty as the first one.
- They're both good.
I mean, I'd agree with that.
- I'm just hacking this to bits in here
trying to get a middle piece.
- [Rhett] That feels pretty bland.
- [Link] Yep.
- [Rhett] Compared to the other ones.
- Nothing there, nothing added.
Nothing wagered, nothing lost with that one.
I heard your stomach go, (growling).
- The beginning of digestion.
I don't like that one either.
I like the first two.
- This one is, this one says nothing to me.
This one I do not like.
Something about the taste of that one.
And again, the French toast is always good,
but I can tell there's a difference.
Ooh my goodness.
- Man, that's good, when you get into the middle.
- [Stevie] I mean, at this point
you guys are just eating French toast.
- We're deliberating.
- And you got a problem with that?
- I loved French toast as a kid,
until I realized that it had egg in it.
- That says something about you.
Mm. - All right.
I'm ready to vote.
- [Stevie] Hand over butter in three, two, one.
- I'm agreeing with you that butter...
- These are both really good.
- I'm voting, this is my favorite.
- [Stevie] The French toast cooked in butter
is on plate number two.
And the reason that I think you liked plate number one
as well is because that was our wild card, the margarine.
- Yeah, okay.
So this is actually consistent
with what seems to be reality.
Like margarine is trying to be butter,
but these are the ones that were done in the oils
that you shouldn't do French toast in.
So finally some semblance of reality.
- [Stevie] And it tracks even further
because plate three is vegetable oil,
which tends to not have as strong of a taste as olive oil,
which is the fourth plate that you actively did not like.
- Yeah, it just didn't go together.
But it's great on some stir fry.
(dynamic music)
- [Stevie] And of course,
the best ending to any meal, salmon.
- (laughing) Yes. - A salmon dessert.
- [Stevie] Butter, olive oil, vegetable oil,
and the wild card is grapeseed oil.
- Oh, that's hot! - Woo!
It's real hot.
Especially when you're just gonna lozenge it.
- That's some hot fish.
- Is it real hot?
- I'm not really liking that at all.
The oil tastes bad.
- I didn't know how much of it was like
the first taste of salmon.
You gotta acclimate to eating a fish,
to get into the fish world.
- The first taste of salmon.
- Woo, that's hot.
That's real hot.
Is it real hot? - Uh huh.
But... - But.
- How'd you get it so hot?
- [Crew Member] Well, I nuked it for like a little bit
longer than I probably should've.
Sorry. - Okay.
That is beginning to taste a little bit more
like I would expect, but still not great.
- Go for it.
- [Rhett] I mean, I am getting into the skin here.
- Yeah, get in like the thinner end.
I would think it would give me more of an advantage
to hit that before you can get to it.
- Mm.
- Hmm. - That's pretty tasty.
But does that mean it's butter?
- [Link] I don't know, I don't.
- I mean, fish is so overpowering.
- Oh, you took my end piece.
(crew laughing)
Okay.
- Whoa.
- That's wild, caught salmon.
No, wild taste.
- That's super greasy.
- This is tough for me because the fish is so strong
and then it's just, and oily.
- [Rhett] Man, there's not a whole lot to go on here.
- Okay.
- [Stevie] You ready?
- Yeah.
- Do I think the best is the butter?
- [Stevie] Hand over butter in three, two, one.
- Yes.
Oh, look at us.
Just kind of saying, hey we're neighbors.
- I actually liked four the best.
- [Stevie] The salmon cooked in butter
is on plate number four.
- Okay.
- So you liked the butter. - I liked the butter.
Which consistently we're liking butter a lot.
- I didn't dislike it.
I don't know, it was just hard.
- [Stevie] So the other ones, on plate number one
we have the vegetable oil.
Plate number two is our wild card, the grapeseed oil.
And then plate number three is olive oil.
- And I made that note that this is the one
that began to taste like a normal salmon,
which is what I would typically cook in.
But this one was tough.
But what, did we, I think we did learn
that three out of the four rounds we preferred,
at least one of us preferred
the butter over the other things, right?
- [Stevie] Yeah, we kind of learned that there's a reason
that people cook certain things
in certain oils, and butters, and that holds up true.
- That's good, stick with it.
And somehow with escalating points,
you still won three to zero.
- Yeah, well just 'cause I got one right
when it was worth three.
- Just a bunch of, yeah.
- That's all.
- You were a lucky dog. - I got one right.
- And I'm a little less hungry,
but still open for more.
- And how about, speaking of more,
why don't you give me 30 seconds worth of compliments
in "Good Mythical More's" butter me up a little bit.
- All right.
Thanks for subscribing and clicking that bell.
- You know what time it is.
- I'm Thomas.
- And I'm Sam.
- And we're in Emerald Isle.
- [Sam] On Rhett Street.
- [Both] And it's time to spin the Wheel of Mythicality.
- I've been down that road many, many times.
- I've been down that road too, but I mean, physically.
Are you saying metaphorically?
- Uh, just physically.
Well I passed as you go by on 58.
Click the top link to find out which of your favorite
pizza chains makes the best garlic butter
in "Good Mythical More."
- Ooh, and to find out
where the Wheel of Mythicality's gonna land.
- [Rhett] Get the official Mythical Rubik's Cube
at mythical.com while supplies last.