I've made these flattened chicken tights in the oven without the stove

[SEEING-TO-BELIEVE]

does browning like that can cause cancer? or perhaps unless it is burnt there is no worry?

also.. if you want less splatter use one of these metal mesh covers.. as i said. on medium heat there is no much splatter. but with the mesh even less..

 

[taxlady]

I don't really care for the splatter guard mesh. It's a nuisance to clean, unless you have a dishwasher. In fact, it's enough more nuisance to clean than wiping down the stove, that I don't really use mine.

 

[dragnlaw]

I used to use my splatter guard but it was never the right size for my pan. The outside edges became very blackened and and fats in them would stink. Didn't mind washing it - swishing in hot soapy water was good.
But really stopped using it due to the overhang. As it would also get in the way of other pots plus not place to put it safely without the whole counter getting gucky. As taxy says, would rather just wipe up what was there and also learned that sometimes you don't need the heat that hot or dry your ingredients a bit more.

 

[SEEING-TO-BELIEVE]

i wash it in less than a minute.
but it is true. it is easier to clean a flat stove..

 

[SEEING-TO-BELIEVE]

browning like that is cancerous?
i don't think that i asked that already..

 

[dragnlaw]

Those look only browned and nicely crispy - not charred, or what I call burnt. It is my understanding that it is charred food that could possibly be carcinogenic. Also not clear in that it is the char created by an open flame such as BBQ grilliing. But as I said, that is merely my understanding and could be wrong.
It has never been an issue for me as I heartily dislike burnt, aka charred things and try very much to not burn things.

 

[SEEING-TO-BELIEVE]

thanks
it was made on the stove.... without any flames

 

[pictonguy]

browning like that is cancerous?
i don't think that i asked that already..

This is my take and where legacy media (main stream) emphasizes the "cancer" risk simply because it attracts attention to engage viewers, and pretty much all scientists would say fear mongering.

Cooking food in a dry heat scenario can engage the Maillard Reaction, which is the browning effect we see on bread, French fries and your chicken breasts and this browning effect can produce acrylamides which are classified by the International Agency for Research on Cancer (IARC) which is a dept within the WHO organization as a "probable carcinogen"

Probable in the context that animal studies show that cancer does happen from exposure. There are no human studies just animal studies. In all these studies the dose given to these animals is around 20,000% higher than what humans would normally consume, yes not 200% but 20,000%

Another example is glyphosate where quite a few countries have banned it's use entirely which is also shown to be a probably carcinogen by the WHO but again dosage is important and the dosage where glyphosate becomes problematic are dozes that are 5 million to 17 million times higher.

The big fear mongering example is crispy bacon, that is a good one. the dose where the carcinogens start to be problematic are doses that are 100 million times higher, yes, not a mistake so basically either do your own research or take anything you hear from legacy media with a grain of salt.

The WHO also classify "red meat" as a group 2 carcinogen. Not based on animal studies, because animals that are considered meat eaters, no cancer happens, so they use food frequency questionnaires and ask hundreds of thousands to millions of people maybe twice a year for decades and look at how many people got cancer and the group that ate the most red meat had the highest incident of cancers, so they concluded it must have been the red meat. Their particular lifestyle that caused the cancer the WHO actually have no idea because it could be from other lifestyle factors like obesity, heart disease, alcoholism, smoking, or a combination. It's too difficult actually impossible to extrapolate a cause and effect by looking at a questionnaire, but they did anyway, which is much of the type of science they use and why the scientific community doesn't take them very seriously.

 

[Andy M.]

browning like that is cancerous?
i don't think that i asked that already..

Browning is not the issue. Charred/Burned BLACK has been found to expose you to carcinogens.

 

[pictonguy]

Browning is not the issue. Charred/Burned BLACK has been found to expose you to carcinogens.

Both browning and burning create carcinogens but if someone eats a big piece of burnt toast or carbonized meat and fat from a steak from the grill it's about 20 times more likely to cause cancer, which is almost non existent and it really depends on various factors, including the amount of exposure, the duration of exposure, and individual susceptibility. The body's ability to repair DNA damage, detoxify carcinogens, and other defense mechanisms play a role in reducing that risk. I certainly like a nice piece of carbonized raisin bread, or some blackened end bits of a steak, but really how often do I eat those, a few times a year. It's basically a non issue imo.

 

[dragnlaw]

Thank you guys! I have seriously believed, for absolute years, without research, what you have just said pictonguy!.. and I thank you for having done the research/analysis compilation.
I mean seriously... how many people are going to sit around the fireplace burning their steaks and toast to cinders and consume.
Remember when you weren't supposed to eat more than 2 eggs (or something like that) per week? Or when wooden carving boards were banned as not been able to clean them properly? Everyone chucked theirs out and bought plastic ones... and now plastics are the no-no's.
Teflon - now that one is still a problem for many.

oh yeah, and don't forget.... the cure for lead poisoning is charcoal... go figure.

 

[SEEING-TO-BELIEVE]

good to have this information

 

[CharlieD]

For dark meat, 200, skin up, seasoning of your choice, for one hour, perfect every time.
White meat, skinless, boneless, 190, about 25 minutes, depending on how thick the breast is.

 

[jazzerlord]

does browning like that can cause cancer? or perhaps unless it is burnt there is no worry?

also.. if you want less splatter use one of these metal mesh covers.. as i said. on medium heat there is no much splatter. but with the mesh even less..

That's a great idea! I hadn't thought of that! Thank you!