Iodine free salt does matter in some applications, like pickling.
Also for some things you want coarser salt, which doesn’t really have anything to do with iodine but most of that is going to be iodine free.
For general table salt and such though, yeah, doesn’t matter.
And for gluten-free stuff, in some cases, the macros might just be better for your dietary needs/goals. My wife has occasionally gotten gluten free stuff because of that, not because of any issue with gluten.
Where I live we use sunflower oil because sunflowers are growing here while, let’s say, olives – don’t. I suppose Italians would use olive oil as a default variant.
AFAIK based on my own myopic experience, they also use seed oils for frying and alike, except from few very specific oil-based sauces and dishes (e.g. cooking garlic).
Then there can easily be some random Italian Chef that will swear seed oil is the devil and it’s turning us gay.
Sunflower oil is just fine for frying, as long as it’s refined — otherwise you’ll get a shitton of smoke, and burnt particles in the dish. But unrefined oil tastes better in salads.
Idk even what the problem with garlic could be, except of course for the fact that chopped garlic fries very quickly.
That depends on who you ask. Some people say they contain excessive omega-6 acids, linolenic acid, vitamin E, and other stuff that negatively affects insulin absorption and contributes to inflammation in the body.
Others claim they’re a super food, they make fried food good for you, and you shouldn’t use anything else. These people are usually regurgitating dumb/useless things they heard on a trendy cooking channel.
The truth, of course, is likely somewhere in the middle.
I mean omega-3, 6, linolenic acid and vitamin E vary wildly between different seeds’ oils so I’m sure as an informed consumer one can just leave that flame war alone and figure out by themself that the aforementioned criticism is true for sunflower oils for example but rapeseed oil has a fantastic fatty acid composition and is great for cooking while linseed oil is even better but not really suited for cooking and should instead be limited to cold dishes. To blanket “seed oils” as bad for cooking is just braindead.
No. Don’t listen to influencers for food science. Seed oils are not “toxic” like you say. In fact, if you hear someone describing food as “toxic” you can almost guarantee they are a quack.
The only food stuff off the top of my head that’s toxic is pink curing salt :) It’s designed to be used in such small portions that it doesn’t matter, but it’s dangerous enough to keep out of children’s reach.
Calling people names to try and discredit them is not an effective way of communicating why toxic foods seemingly don’t exist or whatever it is you’re trying to say. In this day and age of so much information at our fingertips you have to want to stay ignorant of food toxins. I wish I could say that being that way would only hurt oneself but that mentality allows poor food quality to persist across the industry
If it walks like a duck… You can stay ignorant of food science if you choose but food “toxins” is a term almost exclusively used by quacks and grifters. Listen to people that have been trained, went to school, and have a degree in food/dietary science instead. It’s probably a lot more boring, and doesn’t confirm your biases as much, but has the advantage of being factual and true. You also won’t fall for bullshit and buy into possibly dangerous woo, that can hurt you, to magically “get rid of toxins” too.
This weird food rabbit hole you’ve gone down to convince yourself of “food toxins” is almost assuredly an echo chamber of bullshit. I’m asking you very nicely, with kid gloves on, to actually go out to a library and read a book about actual food science instead of engaging with influencers and social media about it. I think you’ll find out pretty quickly that they’re all full shit and should be ignored.
There’s a 2023 randomised, double-blind, placebo-controlled trial published in The Lancet Gastroenterology & Hepatology where they gave adults who self-reported non-coeliac gluten sensitivity gluten-free bread but said it had gluten in it and around 40% of them got matching symptoms. However actual gluten intake, by itself, produced little additional effect once expectancy was accounted for.
We do this all the time in asia, no widespread food poisoning despite science claiming it will. It’s always the westerner claiming it will, or you guys just have some of the weakest sauce stomach.
A lot of chicken is packed in brine solution. Some of us don’t want all that salt. Easy enough to rinse it off though. Although I’ve never needed to powerwash a chicken to the point the entire kitchen is coated in a fine mist of chicken water. Seems excessive.
I don’t know. I am aware of this argument and I still wash chicken and pork, and pat dry with a paper towel before cooking. I never wash beef unless it’s packed wet, because I don’t want to ruin the searing. I wash chicken because I find it gross otherwise. I never noticed that this habit of washing caused any problems.
If you don’t see the insides of meat factories and market warehouses it doesn’t mean they are nice. Bet the refrigerator of your nearby supermarket was thoroughly cleaned in 2019.
I’ve been in the factories and supermarkets as a worker and an inspector. It’s very rare (I don’t say impossible, because there’s always a chance) to find hair, sand, and other foreign objects in meat processed in registered factories - the cleanliness is pretty high up there because the fines are also high up there.
But if you’re getting meat from an unregistered butcher/retailer, you’re on your own. You can also see/inspect the meat in the display case before you buy.
You’re more likely to spread germs around your sink and kitchen by washing it. If they splash upwards onto the tap and then get splashed downwards into the bowl where you’re rinsing your salad greens, the salad could make you sick. Whereas the germs on the chicken will die from cooking.
Edit: if you must, I suppose you could set up an outdoor chicken washing place. But do you also wash your other meats?
Everybody knows that chicken water is gross. Maybe the people who insist on washing their chicken also bother to wash their kitchen?
This is one of those areas where restaurant and factory food safety standards are being misapplied to the home cook. The risk of food born illness cannot be eliminated, only mitigated; it’s a statistics problem. And the formula changes dramatically when your serving 200 people vs when your serving 4. Or when your washing 1 bird vs 50.
If you take the chicken out of the package and drop it on the floor, the odds probably change to “rinse it without splashing, put it in the cooking container and IMMEDIATELY scrub your hands and the entire sink area, then put the scrubber in the dishwasher and don’t use it again until it’s been sterilized.” But in general the less you handle it the better.
Funny thing, most people who wash chicken wouldn’t think of washing a steak.
Side note: one thing people often forget is they touch their spice jars with their chicken/meat/fish hands.
Washing chicken
Iodide free salt
Cooking with seed oils
(Unless you’re allergic) gluten-free anything
Poking holes in steak to “let the marinade in”
Iodine free salt does matter in some applications, like pickling.
Also for some things you want coarser salt, which doesn’t really have anything to do with iodine but most of that is going to be iodine free.
For general table salt and such though, yeah, doesn’t matter.
And for gluten-free stuff, in some cases, the macros might just be better for your dietary needs/goals. My wife has occasionally gotten gluten free stuff because of that, not because of any issue with gluten.
What’s wrong with seed oil?
nothing. many countries’ nutritional guidelines recommend consuming sunflower oil, because it’s high-oleic.
Where I live we use sunflower oil because sunflowers are growing here while, let’s say, olives – don’t. I suppose Italians would use olive oil as a default variant.
AFAIK based on my own myopic experience, they also use seed oils for frying and alike, except from few very specific oil-based sauces and dishes (e.g. cooking garlic).
Then there can easily be some random Italian Chef that will swear seed oil is the devil and it’s turning us gay.
Sunflower oil is just fine for frying, as long as it’s refined — otherwise you’ll get a shitton of smoke, and burnt particles in the dish. But unrefined oil tastes better in salads.
Idk even what the problem with garlic could be, except of course for the fact that chopped garlic fries very quickly.
Iirc it was just the taste. I was also told to never use virgin oil for cooking as it has a low smoke point. So I only use oil that’s been around.
Hmmm, guess I’ve just never tried garlic fried in anything else, except maybe butter.
Ignore nutritional “guidelines” - look at the nonsensical food pyramid, which even a diabetes doc from 1930 would call bullshit.
What’s largely important with oils is the Omega 3,9,6 balance.
There are other considerations after that (GLA/ALA), but it’s a good place to start.
My therapist gave me shit once for saying that the pyramid was bullshit.
Were they also a dietician?
That depends on who you ask. Some people say they contain excessive omega-6 acids, linolenic acid, vitamin E, and other stuff that negatively affects insulin absorption and contributes to inflammation in the body.
Others claim they’re a super food, they make fried food good for you, and you shouldn’t use anything else. These people are usually regurgitating dumb/useless things they heard on a trendy cooking channel.
The truth, of course, is likely somewhere in the middle.
So my entire nation, who cook everything with sunflower oil and otherwise eat lots of sunflower oil, are all diabetic and perpetually inflamed?
I mean omega-3, 6, linolenic acid and vitamin E vary wildly between different seeds’ oils so I’m sure as an informed consumer one can just leave that flame war alone and figure out by themself that the aforementioned criticism is true for sunflower oils for example but rapeseed oil has a fantastic fatty acid composition and is great for cooking while linseed oil is even better but not really suited for cooking and should instead be limited to cold dishes. To blanket “seed oils” as bad for cooking is just braindead.
To my knowledge, it’s specifically sunflower oil that’s really high in Omega 6, which is why you shouldn’t consume it when you have rheumatism.
Nothing it’s ‘influencers’ and poor outdated studies that stated they were. Rapeseed, sunflower and corn oils are great for heart health.
Many seed oils are toxic to consume. Okay oils being avacado, coconut, and olive. Coconut looks to have many health benefits too
No. Don’t listen to influencers for food science. Seed oils are not “toxic” like you say. In fact, if you hear someone describing food as “toxic” you can almost guarantee they are a quack.
The only food stuff off the top of my head that’s toxic is pink curing salt :) It’s designed to be used in such small portions that it doesn’t matter, but it’s dangerous enough to keep out of children’s reach.
Calling people names to try and discredit them is not an effective way of communicating why toxic foods seemingly don’t exist or whatever it is you’re trying to say. In this day and age of so much information at our fingertips you have to want to stay ignorant of food toxins. I wish I could say that being that way would only hurt oneself but that mentality allows poor food quality to persist across the industry
If it walks like a duck… You can stay ignorant of food science if you choose but food “toxins” is a term almost exclusively used by quacks and grifters. Listen to people that have been trained, went to school, and have a degree in food/dietary science instead. It’s probably a lot more boring, and doesn’t confirm your biases as much, but has the advantage of being factual and true. You also won’t fall for bullshit and buy into possibly dangerous woo, that can hurt you, to magically “get rid of toxins” too.
This weird food rabbit hole you’ve gone down to convince yourself of “food toxins” is almost assuredly an echo chamber of bullshit. I’m asking you very nicely, with kid gloves on, to actually go out to a library and read a book about actual food science instead of engaging with influencers and social media about it. I think you’ll find out pretty quickly that they’re all full shit and should be ignored.
It’s always a trip to hear what they mean by “toxin.”
There’s a 2023 randomised, double-blind, placebo-controlled trial published in The Lancet Gastroenterology & Hepatology where they gave adults who self-reported non-coeliac gluten sensitivity gluten-free bread but said it had gluten in it and around 40% of them got matching symptoms. However actual gluten intake, by itself, produced little additional effect once expectancy was accounted for.
those all sounds like “all natural crowd” would consume, and would pay a bunch just to use that. i never get the obsession with iodine free salt.
What’s wrong with washing chicken? You never know where it has been.
The issue is that the chicken bacteria (potentially salmonella or campylobacter) gets splashed around inside and outside the sink.
i think its more have to do with the dripping water thats drops everywhere, from the sink to your cutting board, to the pan.
We do this all the time in asia, no widespread food poisoning despite science claiming it will. It’s always the westerner claiming it will, or you guys just have some of the weakest sauce stomach.
As asian, we do not do this at all, nor i know any people in asia that does. its always western white people, and thier perception of asia.
As asian living in asia, we do this all the time.
Trust me bro, I do so of course 2+ billion others do with no problems.
And your point being?
Is that a realistic problem?
https://www.usda.gov/about-usda/news/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice
100 % that the meat is already tainted so you’ve got to get it up to temperature anyway.
It’s best to keep that mess contained and let the heat kill off all the baddies.
Is dirt and shit on the chicken a realistic problem?
I’ve never once seen anything on a store-bought chicken that required washing it.
A lot of chicken is packed in brine solution. Some of us don’t want all that salt. Easy enough to rinse it off though. Although I’ve never needed to powerwash a chicken to the point the entire kitchen is coated in a fine mist of chicken water. Seems excessive.
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I don’t know. I am aware of this argument and I still wash chicken and pork, and pat dry with a paper towel before cooking. I never wash beef unless it’s packed wet, because I don’t want to ruin the searing. I wash chicken because I find it gross otherwise. I never noticed that this habit of washing caused any problems.
Instead of washing it, just cook it.
Hair, sand, etc?
How are you storing your chicken?!
If you don’t see the insides of meat factories and market warehouses it doesn’t mean they are nice. Bet the refrigerator of your nearby supermarket was thoroughly cleaned in 2019.
I’ve been in the factories and supermarkets as a worker and an inspector. It’s very rare (I don’t say impossible, because there’s always a chance) to find hair, sand, and other foreign objects in meat processed in registered factories - the cleanliness is pretty high up there because the fines are also high up there.
But if you’re getting meat from an unregistered butcher/retailer, you’re on your own. You can also see/inspect the meat in the display case before you buy.
on the beaches of greece apparently.
You’re more likely to spread germs around your sink and kitchen by washing it. If they splash upwards onto the tap and then get splashed downwards into the bowl where you’re rinsing your salad greens, the salad could make you sick. Whereas the germs on the chicken will die from cooking.
Edit: if you must, I suppose you could set up an outdoor chicken washing place. But do you also wash your other meats?
that must be a new phenomenon, because the only time you put in water if its frozen, and you want thaw it.
Everybody knows that chicken water is gross. Maybe the people who insist on washing their chicken also bother to wash their kitchen?
This is one of those areas where restaurant and factory food safety standards are being misapplied to the home cook. The risk of food born illness cannot be eliminated, only mitigated; it’s a statistics problem. And the formula changes dramatically when your serving 200 people vs when your serving 4. Or when your washing 1 bird vs 50.
If you take the chicken out of the package and drop it on the floor, the odds probably change to “rinse it without splashing, put it in the cooking container and IMMEDIATELY scrub your hands and the entire sink area, then put the scrubber in the dishwasher and don’t use it again until it’s been sterilized.” But in general the less you handle it the better.
Funny thing, most people who wash chicken wouldn’t think of washing a steak.
Side note: one thing people often forget is they touch their spice jars with their chicken/meat/fish hands.