Yeah, they’ve been going on about this for a while.
You’re right, “food influencers” and the “Manosphere” at large have been spouting nonsense about plant oils for a long time. That realm is rife with pseudoscience from people who think you don’t eat enough meat and that eating vegetables makes you weak. They try to sell strength to people by speaking confidently about being strong while also making shit up and lying about it.
I’ll never forget a phrase I heard about a certain type that loves to work out and talk about it with almost everyone to the exclusion of nearly anything else, and has turned to some way of trying to profit from that. Some times they might become a trainer or an influencer or sell supplements or what have you. Nothing wrong with those things in themselves so much, but it’s when they make the leap from their anecdotal experiences to thinking they have any credentials in nutrition or being an MD, etc…
That phrase was “bro science”.
Having worked for a company once that was FILLED with this type due to the industry we were in, I wish so very much I could go back in time with that phrase. Holy shit. I found them laughable and that’s BEFORE I became fully vegetarian. The amount of unsolicited stupid “advice” I got, involving basic nutrition that they were wrong about was off the charts.
Anyway, later on, I became vegetarian and wow, I sure have had my fill of “bro science” when it comes to what I eat. Favorite starter is: “but where do you get your protein?” Holeeeeee fuck.
Yeah when I was young most the weird anti vegetarian talking points that got thrown at me endlessly were things like ‘but if you were on an island without vegetation you’d have to eat meat’ but there was a point where it switched to bad nutrition ‘you can’t get protein from vegetables!’
I would point out that since I’ve never eaten meat and am healthy and strong that’s obviously not true and so they’d revert back to innane stuff like ‘mice and foxes get killed during harvesting’ or ‘plants can feel pain too’
Now though it’s evolved into weird alpha male podcast drivel, I hear stuff like ‘beans make you feminine’ and ‘we need beef protein to create masculine hormones’ and it’s always backed by complex jargon from people speaking like doctors but who can’t answer basic biology questions like what do the kidneys do.
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.
120 would be very low for anything other than fish, which is sometimes cooked at an even lower temperature.
Edit: not shitting on your example, just sharing.
Pasteurization curves work at 120f for most things but most people would prefer a higher temperature because they want the protein denaturing and collagen breakdown that occurs at higher temps (resulting in a slightly firmer texture)
The necessary internal temp is still strongly affected by both the type of meat, as well as known infectious diseases that will grow in different foods.
Pasteurization also has very specific context…
So, color me not convinced!
No you’re correct and I’m a dummy, it’s been ages since I’ve cooked meat. 130F is the lower bound for beef
You can sous vide beef in some circumstances at 120 but this is the equivalent of cooking beef rare. If you do this you should either blanch the beef or sear the meat before cooking it
The whole “cook meat as low as you possibly can sous vide” thing is dead anyway. All the cool kids have moved on to the new Baldwin curves that overshoot to speed up cooking immensely (outlined here: https://m.youtube.com/watch?v=GapkjSTx3Ao )
