part 2 OLIVE OIL VS. BUTTER

@danahassonn

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SoundTikTok sound · Morning Bossa Nova

Why it worked

The video effectively breaks down a common baking question with scientific explanations, making it educational and shareable. The clear visual comparison of the two cookie types and the focus on the 'why' behind the differences likely resonated with viewers interested in baking.

Summary

This video compares cookies made with olive oil versus butter, explaining the scientific differences in their fat and water content. It highlights how butter's water content creates steam for lift and its milk solids contribute to browning and flavor, while oil results in a denser cookie.

Structure

1Introduction of part 2: Olive oil vs. Butter cookies
2Explanation of butter's composition (fat, water)
3Explanation of oil's composition (100% fat)
4Discussion of water's role in cookie texture (steam, lift)
5Explanation of butter's milk solids and their contribution to flavor
6Comparison of final cookie textures (dense oil vs. soft butter)

On-screen text

part 2 OIL OLIVE OIL VS. BUTTER butter OIL VERSUS BUTTER NOW WE'RE ABOUT SCIENCE BUTTER 80% FAT BETWEEN 16% 18% COURSE FORGET AMOUNT PROTEINS SUGARS ACTUALLY 100% THE MAKES ACTUALLY WATER IN WHEN THE STEAM ACTUALLY LIFT SLIGHTLY MORE CRUMBLE OIL ANY BUTTER CONTAINS SOLIDS WHEN BROWN MAILLARD THAT'S FLAVOR COMPLEX NUTTINESS CARAMELIZATION EDGES OIL CONTRIBUTES UNLESS COURSE OIL STILL OWN IN COOKIES DENSE BUTTER

Original caption

PART 2 — Olive oil vs. Butter — @Homemade ish #homemadeish #cookies #testingrecipes #homemadeishtestkitchen #bakingmix

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Transcript

Welcome back to part 2 of baking cookies with oil versus butter. But if you missed part one, go watch right now because now we're about science. Butter is about 80% fat, between 16 and 18% water. And of course, we cannot forget the small amount of proteins, sugars and the sugars. Oil actually is 100% fat. So the biggest thing that makes the difference actually is water in the dough. When the butter hits the oven, the water converts to steam, which actually creates a lift and slightly more tender, crumble. Oil doesn't have any of that. Butter also contains milk solids, which when they brown via the Maillard reaction, that's where the flavor complexity, nuttiness and caramelization on the edges comes from. Oil contributes no flavor unless, of course, it's olive oil or coconut oil, but it still has its own identity in cookies. Oil cookies are going to be more dense and butter cookies are soft.