Dibir Von Niffel retweetledi

How butter is made.
Take cream from a cow.
Shake it.
Strain off the buttermilk.
Salt to taste.
Total processing steps: three.
How seed oil is made.
Take seeds. Heat them to 88°C to denature the proteins and break the cell walls.
Crush them between mechanical rollers under several tonnes of pressure.
Mix the resulting paste with hexane, a petroleum-derived solvent originally used to dissolve grease off engine blocks.
Let the hexane bath dissolve the remaining fat from the press cake.
Distill the hexane back out, mostly. Some stays in the oil. The food regulators have decided this is fine.
Now wash the dark, stinking, brown sludge with sodium hydroxide to neutralise the free fatty acids that taste rancid because the oil already is.
Filter through activated bleaching clay to remove the colour pigments that would otherwise reveal what colour cooking oil naturally is.
Steam it at 240°C under vacuum for an hour to strip out the smell. Without this step, no human would willingly put it near food.
Pour the resulting clear, odourless liquid into a plastic bottle.
But yes.
Definitely healthier than butter.
Trust the experts.
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