They bitch about the Hexane, which boils off at 69C, 156F. Sooooo… if you’re frying your chicken at 155F not only are you doing it wrong you’re possibly leaving Hexane in the final product.
It’s possible to cook turkey at 120f but only if you know what you’re doing, like if you’re using an immersion circulator. 130 makes more sense for breast though and 150 for leg/thigh
This is how pasteurization works fyi. You shouldn’t do it in your home oven because air is a terrible insulator and your home oven likely sucks at maintaining temperature but if you can maintain temperature relatively precisely (not terribly, like within a swing of half a degree) and can use a medium that is not a terrible insulator (like a water bath) the problem is solved
Thus things like pasteurized milk, eggs, and sous vide.
Louis pasteur essentially found that you can just cook things to a super high temperature to kill bacteria but alternatively you can bring them to a much lower temperature and hold them at said temperature for a specific period of time and this will result in a reduction of bacteria to safe levels. This is highly preferable because it preserves flavor and texture. He was a super genius and you should read a book
Hexane can be an extremely low-percentage product of scorching some oils. But the temperatures needed to produce the hexane are far higher than hexane’s boiling point, so it’s all bullshit. It’ll be volatilized away as soon as it’s produced.
The other anti-seed-oil trope is that scorching seed oils produces free radicals. Free radicals are highly reactive and can be carcinogenic. But you get free radicals whenever you burn any sort of food, and it has long been known that cultures where people consume lots of burnt food have higher rates of esophageal and stomach cancers. That’s why most real nutritionists (the ones who do science, not the ones who con the gullible) say “Don’t eat burnt stuff.”
A little searing is probably OK, no need to give up the Maillard reaction entirely. But if it’s charred, your cancer risk increases about as much as smoking a pack a day (smoking is another source of free radicals and combustion products).
They bitch about the Hexane, which boils off at 69C, 156F. Sooooo… if you’re frying your chicken at 155F not only are you doing it wrong you’re possibly leaving Hexane in the final product.
https://en.wikipedia.org/wiki/Hexane
These are the same people who slow cook turkeys at 120F
It’s possible to cook turkey at 120f but only if you know what you’re doing, like if you’re using an immersion circulator. 130 makes more sense for breast though and 150 for leg/thigh
Seed oils are fine, these people are dumb
I mean, you do you but I’m NEVER cooking anything at 120F
Thats the concept of Sous Vide.
You essentially vacuum seal the meat in a bag and then stick in water thats at 120F (just an example) and let it get its internal temp up to match
You typically finish it with a sear. Some restaurants do this pretty heavily as it makes achieving consistency stupid simple.
This is how pasteurization works fyi. You shouldn’t do it in your home oven because air is a terrible insulator and your home oven likely sucks at maintaining temperature but if you can maintain temperature relatively precisely (not terribly, like within a swing of half a degree) and can use a medium that is not a terrible insulator (like a water bath) the problem is solved
Thus things like pasteurized milk, eggs, and sous vide.
Louis pasteur essentially found that you can just cook things to a super high temperature to kill bacteria but alternatively you can bring them to a much lower temperature and hold them at said temperature for a specific period of time and this will result in a reduction of bacteria to safe levels. This is highly preferable because it preserves flavor and texture. He was a super genius and you should read a book
So I shouldn’t do it at home but I should read a book. GTFO
How much hexane do you think is in oil you buy off the shelf
like, zero?
Then what are you talking about? Who’s cooking with Hexane?
Hexane can be an extremely low-percentage product of scorching some oils. But the temperatures needed to produce the hexane are far higher than hexane’s boiling point, so it’s all bullshit. It’ll be volatilized away as soon as it’s produced.
The other anti-seed-oil trope is that scorching seed oils produces free radicals. Free radicals are highly reactive and can be carcinogenic. But you get free radicals whenever you burn any sort of food, and it has long been known that cultures where people consume lots of burnt food have higher rates of esophageal and stomach cancers. That’s why most real nutritionists (the ones who do science, not the ones who con the gullible) say “Don’t eat burnt stuff.”
A little searing is probably OK, no need to give up the Maillard reaction entirely. But if it’s charred, your cancer risk increases about as much as smoking a pack a day (smoking is another source of free radicals and combustion products).
No one. Perhaps I was too subtle. These granola eaters think people are but there’s no hexane left once the oil is packaged