Andy M.
Certified Pretend Chef
If you haven't been seeing smoking and noticed a bad taste on your food, you're OK.
Just curious, what are you roasting at 450 F?
Just curious, what are you roasting at 450 F?
Safe Cooking Temp for Olive Oil & How to Tell Visually
- Thread starter Loveydovey
- Start date
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Like I said, I am new to cooking. I'm not sure if this is the "right" temperature, but I used the recipe from PBS's Everyday Food for tandoori chicken. It's directions were to roast it at 475 F.
Well, it didn't taste as good as when I have it in the Indian restaurants. But ever since then, I have been roasting chicken breast at 450 because, well, I don't know, I guess I just assumed that since at 475 it was a little dry (I think indian is supposed to be a little dry, well at least the chicken, because that is how the tandoori is at an indian restaurtant i go to), i would lower it by 25 degrees...
attie
Sous Chef
Way to go Lyndalou, if you're not eating it three times a day every day chances are it won't kill you any quicker.
Andy M.
Certified Pretend Chef
For whole chickens or whole parts with bone and skin, you can successfully bake/roast at temperatures from 325 F to 400 F. I wouldn't go above 400 F. because the thinner parts of the chicken will tend to dry out too fast.
While oiling chicken is a good idea, it's not necessary for all meats all the time. Many meats have enough fat present to make that unnecessary.
