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  1. #1
    Registered User denverizzles's Avatar
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    pan fried vs deep fried

    so im always reading about how fried food are bad. I agree with the statement, "all deep fried foods are bad" but calling pan fried foods bad confuses me. If i cook chicken breast on a frying pan with some olive oil, i think that's pretty healthy.

    so when people refer to fried foods im assuming they mean deep fried?
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  2. #2
    Starchild Eric-Navy's Avatar
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    si
    chix breast w. olive oil is muy bueno methinks
    Baltimore Ravens.

    I rep good posts.
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  3. #3
    ( •_•)>⌐■-■ (⌐■_■) lee__d's Avatar
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    ya, chicken plus olive oil is good.
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  4. #4
    Platinum Member MikeD4386's Avatar
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    Itt's bad for you because the oil turns to trans fat. They are both terrible for you(pan frying and deep frying). only difference is that deep frying is obviously worse. It;s like saying which is worse getting stabbed or getting shot? and then saying Getting stabbed is NOT AS BAD, therefore, it is good to be stabbed. That is the logic you jsut used. start sauteeing your food food in butter instead of oil.
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  5. #5
    ( •_•)>⌐■-■ (⌐■_■) lee__d's Avatar
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    olive oil is WIN!
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  6. #6
    Registered User denverizzles's Avatar
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    oil does not turn into trans fat. If that were the case then companies could not advertise we use 0 trans fat oil. Also, i would think using butter would be worse than using a little bit of olive oil
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    Registered User Theenforcer1's Avatar
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    Originally Posted by MikeD4386 View Post
    Itt's bad for you because the oil turns to trans fat. They are both terrible for you(pan frying and deep frying). only difference is that deep frying is obviously worse. It;s like saying which is worse getting stabbed or getting shot? and then saying Getting stabbed is NOT AS BAD, therefore, it is good to be stabbed. That is the logic you jsut used. start sauteeing your food food in butter instead of oil.
    LMFAO!!!!

    how does oil "turn into" trans fat...

    i need to hear this
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  8. #8
    Platinum Member MikeD4386's Avatar
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    Originally Posted by denverizzles View Post
    oil does not turn into trans fat. If that were the case then companies could not advertise we use 0 trans fat oil. Also, i would think using butter would be worse than using a little bit of olive oil
    Originally Posted by Theenforcer1 View Post
    LMFAO!!!!

    how does oil "turn into" trans fat...

    i need to hear this
    ^^^^ Define Trans Fat
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  9. #9
    Registered User powerhouse17's Avatar
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    Never heard of olive oil being bad for you ....your the first one ive ever heard say this, you have any backup to your theory?
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  10. #10
    Registered User mikeraw's Avatar
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    Trans fats are molecules that are double binded together, leaving less room for them to bond with hydrogen, which makes them unsaturated. They raise levels of bad cholesterol and lower levels of good cholesterol. Olive oil is good and has many healthy benefits, while transfat has no health benefits. There is no way that olive oil turns into transfat, it is molecularly impossible.

    To answer your question, sure it is better to pan fry something in olive oil compared to deep frying, but you're still better off just grilling or baking the chicken though.
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  11. #11
    Registered User kevin128's Avatar
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    what if you fry chicken on a pan by very very very very (did i say very) lightly spraying it with some 0 calorie non stick spray.. thats what i do.. when its to cold to grill.
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  12. #12
    Registered User psaljoug's Avatar
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    i have actually heard that too.. that olive oil becomes trans fat when cooked at high temperatures.. which is why they say to avoid cooking with extra virgin olive oil.. because it has a low smoke point.. but i have no idea if thats true


    The best way to cook chicken in my opinion is to boil it, or to roast it.. grilling is also a good option. I swear all 3 taste better than pan frying and use no oil
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  13. #13
    Platinum Member MikeD4386's Avatar
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    Originally Posted by mikeraw View Post
    Trans fats are molecules that are double binded together, leaving less room for them to bond with hydrogen, which makes them unsaturated. They raise levels of bad cholesterol and lower levels of good cholesterol. Olive oil is good and has many healthy benefits, while transfat has no health benefits. There is no way that olive oil turns into transfat, it is molecularly impossible.

    To answer your question, sure it is better to pan fry something in olive oil compared to deep frying, but you're still better off just grilling or baking the chicken though.
    Then where the hell does transfat come from, if it's not form the heating of unsaturated fats. And your definition of TransFat is crappy at best.
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  14. #14
    Registered User Ruz4life's Avatar
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    Originally Posted by kevin128 View Post
    what if you fry chicken on a pan by very very very very (did i say very) lightly spraying it with some 0 calorie non stick spray.. thats what i do.. when its to cold to grill.


    I think you are worrying about these stupid little things in life WAYYY WAYY WAYY WAYY WAYY ( did i say way) to much.
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  15. #15
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    ^^^lulz
    olive oil is good fat
    chicken is good protein
    combine the two... add heat. healthy!
    Baltimore Ravens.

    I rep good posts.
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  16. #16
    All things in balance chosenone28's Avatar
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    Only unsaturated fats can be trans fats. Saturated fatty acids are never trans fats because they have no double bonds, and therefore cannot display a trans- configuration. Moreover, lipids containing a triple bond (but no double bonds) cannot be trans fats because a triple bond can only assume one configuration.

    Carbon atoms are tetravalent, forming four covalent bonds with other atoms, while hydrogen atoms bond with only one other atom. In saturated fatty acids, each carbon atom is connected to its two neighbour carbon atoms as well as two hydrogen atoms. In unsaturated fatty acids the carbon atoms that are missing a hydrogen atom are joined by double bonds rather than single bonds so that each carbon atom participates in four bonds.
    Wilhelm Normann patented the hydrogenation of liquid oils in 1902

    Hydrogenation of an unsaturated fatty acid refers to the addition of hydrogen atoms to the acid, causing double bonds to become single ones as carbon atoms acquire new hydrogen partners (to maintain four bonds per carbon atom). Full hydrogenation results in a molecule containing the maximum amount of hydrogen (in other words the conversion of an unsaturated fatty acid into a saturated one). Partial hydrogenation results in the addition of hydrogen atoms at some of the empty positions, with a corresponding reduction in the number of double bonds. Commercial hydrogenation is typically partial in order to obtain a malleable mixture of fats that is solid at room temperature, but melts upon baking (or consumption).

    In most naturally occurring unsaturated fatty acids, the hydrogen atoms are on the same side of the double bonds of the carbon chain (cis configuration — meaning "on the same side" in Latin). However, partial hydrogenation reconfigures most of the double bonds that do not become chemically saturated, twisting them so that the hydrogen atoms end up on different sides of the chain. This type of configuration is called trans, which means "across" in Latin.[24] The trans conformation is the lower energy form, and is favored when catalytically equilibriated as a side reaction in hydrogenation.

    The same molecule, containing the same number of atoms, with a double bond in the same location, can be either a trans or a cis fatty acid depending on the conformation of the double bond. For example, oleic acid and elaidic acid are both unsaturated fatty acids with the chemical formula C9H17C9H17O2.[25] They both have a double bond located midway along the carbon chain. It is the conformation of this bond that sets them apart. The conformation has implications for the physical-chemical properties of the molecule. The trans configuration is straighter, while the cis configuration is noticeably kinked as can be seen from the following three-dimensional representation.

    The trans fatty acid elaidic acid has different chemical and physical properties owing to the slightly different bond configuration. Notably, it has a much higher melting point, 45 ?C rather than oleic acid's 13.4 ?C, due to the ability of the trans molecules to pack more tightly, forming a solid that is more difficult to break apart.[25] This notably means that it is a solid at human body temperatures.

    In food production, the goal is not to simply change the configuration of double bonds while maintaining the same ratios of hydrogen to carbon. Instead, the goal is to decrease the number of double bonds and increase the amount of hydrogen in the fatty acid. This changes the consistency of the fatty acid and makes it less prone to rancidity (in which free radicals attack double bonds). Production of trans fatty acids is therefore a side-effect of partial hydrogenation.

    Catalytic partial hydrogenation necessarily produces trans-fats, because of the reaction mechanism. In the first reaction step, one hydrogen is added, with the other, coordinatively unsaturated, carbon being attached to the catalyst. The second step is the addition of hydrogen to the remaining carbon, producing a saturated fatty acid. The first step is reversible, such that the hydrogen is readsorbed on the catalyst and the double bond is re-formed. Unfortunately, the intermediate with only one hydrogen added contains no double bond, and can freely rotate. Thus, the double bond can re-form as either cis and trans, of which trans is favored, regardless the starting material. Complete hydrogenation also hydrogenates any produced trans fats to give saturated fats.
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  18. #18
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    Originally Posted by MikeD4386 View Post
    Itt's bad for you because the oil turns to trans fat. They are both terrible for you(pan frying and deep frying). only difference is that deep frying is obviously worse. It;s like saying which is worse getting stabbed or getting shot? and then saying Getting stabbed is NOT AS BAD, therefore, it is good to be stabbed. That is the logic you jsut used. start sauteeing your food food in butter instead of oil.
    The trans fat scare is a little confusing. Trans fats are just fats with trans isomer fatty acids. Yes olive oil contains oleic acid which is a trans fat but CLA also falls into the trans fat cat and so does stearic acid (found in animal fats). What you should be worring about is a specific type of trans fat which contains artificial trans fats, specifically (and I'm sure you've heard this term) partially hydrogenated oils or fats. This is the bad stuff. This is what you need to look out for.
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  19. #19
    Platinum Member MikeD4386's Avatar
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    Originally Posted by keninverse View Post
    The trans fat scare is a little confusing. Trans fats are just fats with trans isomer fatty acids. Yes olive oil contains oleic acid which is a trans fat but CLA also falls into the trans fat cat and so does stearic acid (found in animal fats). What you should be worring about is a specific type of trans fat which contains artificial trans fats, specifically (and I'm sure you've heard this term) partially hydrogenated oils or fats. This is the bad stuff. This is what you need to look out for.
    CLA and the "Trans fat" naturally found in animal fat, are actually Trans-cissic fatty acids. nice try though. A for effort.
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    Pan frying is MORE likely to overheat your olive oil causing problems. And the amount of oil absorbed in the food may actually be no higher with deep frying vs pan frying (sauteeing, actually).

    Although BB.com loves to deal in platitudes, they are rarely true.
    No sir, I don't like it.
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    Originally Posted by Theenforcer1 View Post
    Only unsaturated fats can be trans fats. Saturated fatty acids are never trans fats because they have no double bonds, and therefore cannot display a trans- configuration. Moreover, lipids containing a triple bond (but no double bonds) cannot be trans fats because a triple bond can only assume one configuration.

    Carbon atoms are tetravalent, forming four covalent bonds with other atoms, while hydrogen atoms bond with only one other atom. In saturated fatty acids, each carbon atom is connected to its two neighbour carbon atoms as well as two hydrogen atoms. In unsaturated fatty acids the carbon atoms that are missing a hydrogen atom are joined by double bonds rather than single bonds so that each carbon atom participates in four bonds.
    Wilhelm Normann patented the hydrogenation of liquid oils in 1902

    Hydrogenation of an unsaturated fatty acid refers to the addition of hydrogen atoms to the acid, causing double bonds to become single ones as carbon atoms acquire new hydrogen partners (to maintain four bonds per carbon atom). Full hydrogenation results in a molecule containing the maximum amount of hydrogen (in other words the conversion of an unsaturated fatty acid into a saturated one). Partial hydrogenation results in the addition of hydrogen atoms at some of the empty positions, with a corresponding reduction in the number of double bonds. Commercial hydrogenation is typically partial in order to obtain a malleable mixture of fats that is solid at room temperature, but melts upon baking (or consumption).

    In most naturally occurring unsaturated fatty acids, the hydrogen atoms are on the same side of the double bonds of the carbon chain (cis configuration ? meaning "on the same side" in Latin). However, partial hydrogenation reconfigures most of the double bonds that do not become chemically saturated, twisting them so that the hydrogen atoms end up on different sides of the chain. This type of configuration is called trans, which means "across" in Latin.[24] The trans conformation is the lower energy form, and is favored when catalytically equilibriated as a side reaction in hydrogenation.

    The same molecule, containing the same number of atoms, with a double bond in the same location, can be either a trans or a cis fatty acid depending on the conformation of the double bond. For example, oleic acid and elaidic acid are both unsaturated fatty acids with the chemical formula C9H17C9H17O2.[25] They both have a double bond located midway along the carbon chain. It is the conformation of this bond that sets them apart. The conformation has implications for the physical-chemical properties of the molecule. The trans configuration is straighter, while the cis configuration is noticeably kinked as can be seen from the following three-dimensional representation.

    The trans fatty acid elaidic acid has different chemical and physical properties owing to the slightly different bond configuration. Notably, it has a much higher melting point, 45 ?C rather than oleic acid's 13.4 ?C, due to the ability of the trans molecules to pack more tightly, forming a solid that is more difficult to break apart.[25] This notably means that it is a solid at human body temperatures.

    In food production, the goal is not to simply change the configuration of double bonds while maintaining the same ratios of hydrogen to carbon. Instead, the goal is to decrease the number of double bonds and increase the amount of hydrogen in the fatty acid. This changes the consistency of the fatty acid and makes it less prone to rancidity (in which free radicals attack double bonds). Production of trans fatty acids is therefore a side-effect of partial hydrogenation.

    Catalytic partial hydrogenation necessarily produces trans-fats, because of the reaction mechanism. In the first reaction step, one hydrogen is added, with the other, coordinatively unsaturated, carbon being attached to the catalyst. The second step is the addition of hydrogen to the remaining carbon, producing a saturated fatty acid. The first step is reversible, such that the hydrogen is readsorbed on the catalyst and the double bond is re-formed. Unfortunately, the intermediate with only one hydrogen added contains no double bond, and can freely rotate. Thus, the double bond can re-form as either cis and trans, of which trans is favored, regardless the starting material. Complete hydrogenation also hydrogenates any produced trans fats to give saturated fats.
    You just copied this off of wikipedia and don;t even know what it means. if you actually read the whole thing, it says the opposiste of everything you said earlier.
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    im still trying to grasp how overheating oil olive is a bad thing? and if you use a non-stick pan with a very small amout of olive it should not even be close to how much oil get sucked up during deep frying.

    i dont see how olive oil having a low smoke/burning point can effect how healthy the oil is
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    Originally Posted by denverizzles View Post
    im still trying to grasp how overheating oil olive is a bad thing? and if you use a non-stick pan with a very small amout of olive it should not even be close to how much oil get sucked up during deep frying.

    i dont see how olive oil having a low smoke/burning point can effect how healthy the oil is
    It's not just olive oil, it;s unsaturated fats in general
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    Hmmm this interests me because last night for the first time I put extra olive oil in a frying pan and fried chicken breasts with some white flower (very little) and some seasoning. I was wondering if this is worse than grilling it. I know the white flower is bad I bet it was 1 tbsp between 2 pieces.
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    If you are worried about the smoke point of olive oil, try peanut oil. Or, if you still want to use olive oil, add just a little butter to it, that will increase the smoke point.

    Really, though, I saute chicken breasts all the time in olive oil and smoke point is not an issue. I would recommend that you flatten each breast to 1/4" before cooking to speed up cooking time and prevent the oil from being used too quickly.
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    Originally Posted by euclid View Post
    If you are worried about the smoke point of olive oil, try peanut oil. Or, if you still want to use olive oil, add just a little butter to it, that will increase the smoke point.

    Really, though, I saute chicken breasts all the time in olive oil and smoke point is not an issue. I would recommend that you flatten each breast to 1/4" before cooking to speed up cooking time and prevent the oil from being used too quickly.
    Good call, butterfly that chicken!
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    might i add tenderizing it as well!!!
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    Originally Posted by Mr. Horse View Post
    Pan frying is MORE likely to overheat your olive oil causing problems. And the amount of oil absorbed in the food may actually be no higher with deep frying vs pan frying (sauteeing, actually).

    Although BB.com loves to deal in platitudes, they are rarely true.
    Good replies on BB.com a lot of times are not recognized and are often lost in a jumble of goo.
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    Originally Posted by denverizzles View Post
    im still trying to grasp how overheating oil olive is a bad thing? and if you use a non-stick pan with a very small amout of olive it should not even be close to how much oil get sucked up during deep frying.

    i dont see how olive oil having a low smoke/burning point can effect how healthy the oil is
    My understanding is, like most things, cooking something can change it's molecular structure. As it was pointed each oil has it's respective change points, olive oil starts to smoke at 190 degrees (not a good deep frying oil). Though to the respective the molecular changes, I haven't a clue. Maybe a google search will show something someone has posted.

    Although the structure may change, I don't think you can 'accidentally' make trans or saturated fatty acids at home heating olive or any other oil. That process is a little more involved that just heating.
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    Originally Posted by Mr. Horse View Post
    Although BB.com loves to deal in platitudes, they are rarely true.
    dictionary.com's server just crashed from overload.
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