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Posted

Nobody roasts a chicken as well as Jonathan Waxman, save maybe Thomas Keller, and Waxman uses EVOO and roasts at 450 F.  Good enough for me.  I can't taste any off flavors and I don't care if I've lost some antioxidants.

Posted (edited)
34 minutes ago, jimmyjazz said:

Nobody roasts a chicken as well as Jonathan Waxman, save maybe Thomas Keller, and Waxman uses EVOO and roasts at 450 F.  Good enough for me.  I can't taste any off flavors and I don't care if I've lost some antioxidants.

as already stated it probably doesn't get up to 450 in the oven. but science is science.

Edited by troph
Posted
2 minutes ago, troph said:

as already stated it probably doesn't get up to 450 in the oven. but science is science.

It may not get that hot, but the chicken is basted with the drippings and oil, and it's immersed in a 450 deg environment for over half an hour.  The mechanical engineer in me is highly skeptical that the surface oil doesn't exceed EVOO's smoke point.  (Full disclosure:  I hated thermodynamics and only tolerated heat transfer because the underlying math was interesting.)

Posted
1 minute ago, jimmyjazz said:

It may not get that hot, but the chicken is basted with the drippings and oil, and it's immersed in a 450 deg environment for over half an hour.  The mechanical engineer in me is highly skeptical that the surface oil doesn't exceed EVOO's smoke point.  (Full disclosure:  I hated thermodynamics and only tolerated heat transfer because the underlying math was interesting.)

hey jj, I don't care.  do what you want.  mkay...?

Posted
11 hours ago, Sawbonz said:

One last thing on fats/oils. There are arguments to be made about what % of total calories should be from fats. I think it’s widely accepted though that you want most of your dietary fats to come from saturated fats (SFA) and monounsaturated fat (MUFA)

only a minority (some recs say as low as 5%) of fat calories should come from polyunsaturated fats (PUFA) and of those you want to keep the ratio of Omega 6 : Omega 3 at around 2:1. So if you are cooking with oil you want to use one that is low in total PUFA or if high in total PUFA you want the ratio of 6:3 at 2 or less.
 

The worst for you are ones that have high total PUFA and high ratio of 6:3. Some of the worst are safflower oil, cottonseed oil, corn oil, and soybean oil. And guess which oils snack food / processed food manufacturers, chain restaurants, and other industrial kitchens use most commonly?

wait what

https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/polyunsaturated-fats

https://www.bhf.org.uk/informationsupport/support/healthy-living/healthy-eating/fats-explained

https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good

https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550

 

 

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Posted
Just now, kevwun said:

Ok, there's a whole board for food stuff where you guys can argue about cooking oil for the rest of your lives.

It's actually germane to this thread insofar as the "seed oil" drama is being brought by RFK Jr and his acolytes.

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Posted
2 minutes ago, kevwun said:

Ok, there's a whole board for food stuff where you guys can argue about cooking oil for the rest of your lives.

Sir, this is the RFK Jr thread. The topic of cooking oil, like healing crystals and coffee enemas is appropriate since as a nation we no longer adhere to the science of medicine. 

 

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