From AI:
Smoking point of Cooking oil & varies meat cooking temperature
The smoke point of olive oil depends on the type of olive oil and can range from 350°F to 470°F.
Smoke point of different types of olive oil
- Extra virgin olive oil (EVOO): The smoke point of high-quality EVOO is around 410°F.
- Regular olive oil: The smoke point of regular olive oil is between 390°F and 470°F.
- Pure or light olive oil: The smoke point of pure or light olive oil can be as high as 450°F.
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Refined avocado oil also has a higher smoke point than most plant-based cooking oils (about 520° Fahrenheit), which makes it one of the most efficient pantry items. Use it for sautéing, roasting, searing, grilling, and drizzling.Feb 15, 2022
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A baked chicken leg should reach an internal temperature of 165°F to be considered safe to eat, but for optimal tenderness, aim for 170-175°F as the dark meat in the leg benefits from a slightly higher cooking temperature
The recommended internal temperature for roasted chicken legs is 170–175°F (77–79°C). However, the USDA says that chicken is safe to eat at a minimum internal temperature of 165°F (74°C).
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Stir-fry is typically cooked at temperatures between 350°F and 370°F. However, the ideal temperature depends on the type of pan used, the ingredients being cooked, and the heat source.
The safe internal temperature for cooking meat depends on the type of meat.The U.S. Department of Agriculture (USDA) recommends the following temperatures:
- Poultry: 165°F
- Ground meats: 160°F
- Fresh meat steaks, chops, and roasts: 145°F
- Ham: 145°F for uncooked ham, 140°F for fully cooked ham
- Fish and shellfish: 145°F
The ideal temperature for searing meat is between 300°F and 500°F. Searing at higher temperatures can dry out the meat and make it burnt.
- Doneness: You can sear a steak to medium doneness at 450°F for 7–8 minutes per side.
