Khary and Fahad's grilled chicken  

Fahad Ali and Khary Owens 

December 4th, 2019 

Background Information: 

Cooking oil is made out of edible vegetable oils derived from olives, peanuts and safflowers, just to list a few of the many plants used. Cooking oils are sometimes added to a liquid at room temperature during the preparation of processed food. They are also used for frying foods and dressing salads. People began refining vegetable oils in several other regions thousands of years ago. 

Manufacture of cooking oil involves cleaning the seeds, grinding them, and removing the oil from them. A volatile hydrocarbon including hexane is used as a solvent in the extraction method. The oil is extracted after processing, mixed with an alkaline substance and washed in a centrifuge. Refinements of this technique included a stamper press invented throughout the 1600s in Holland and was used to extract oil until around the 1800s, a roller mill invented by English inventor John Smeaton in 1750 to grind vegetable matter more effectively, and a hydraulic press invented by Joseph Bramah in England. 

The first Noticeable chemical change was the color change of the chickens. This chemical change occurs because heat causes the denatured proteins to recombine, turning opaque and white in color, akin to when you fry an egg and the whites become white. For chicken, this occurs at 180 degrees.

Hypothesis:

The vegetable oil will grill the chicken the fastest, while also leaving the better taste. 

Procedure:

The independent variable for this process was the different types of oils used. All amounts, time, ingredients, methods, and temperature were kept constant. 

Trial One	Trial Two	Trial Three
Vegetable Oil	Mustard Oil	Olive Oil

1. We washed the chicken 
2. We cut the 3 chicken breast into 3 strips 
3. We marinated the 9 strips into a garlic and ginger based substance 
4. We set the temperature to medium (7) 
5. We poured 50mL of vegetable oil into our pan 
6. Once we saw the oil was popping we placed three strips of chicken into the pan 
7. After we saw that the chicken was fully cooked we turned off the heat and removed the chicken
8. Repeat

Types of     oils	Vegetables Oil	Mustard Oil	Olive Oil
Cooking  Notes	Heated up the fastest  Turned the chicken brown	The chicken turned a “golden” color  The oil gave off a smell  Cooked the chicken the fastest	Took the longest to cook the chicken  The oil got absorbed by the chicken  Took the longest to heat up
End Results	Both test subjects thought that the chicken tasted the best cooked in vegetable oil  Both test subjects thought the chicken was the softest cooked in this oil  Samaj thought that this oil made it the most spicy Khayla said that the oil only made it a little bit spicy  Both subjects thought that this oil made it the least salty  Both subjects thought it wasnt sweet Both subjects thought that it was ok when it came to being appealing  Both subjects thought that the chicken tasted better with the sides  Didn’t leave a taste or smell  Was the juiciest	Mustard oil cooked the chicken the fastest.  Mustard oil gave it a “golden” color.  Mustard oil tasted smokey and salty.  The mustard oil left a taste and smell.  Made the chicken look the most appealing.  Was the saltiest  Wasn’t sweet  Didn’t have the best taste.  Was the hardest  Khayla said that it wasn’t spicy  Samaj said that it was a little spicy  Samaj said it tasted the worst with the sides  Khayla said it wasn’t the worst with the sides  Both said that it wasn’t juicy	Khayla said that this oil made it spicy  Samaj said that the oil didn’t make it spicy at all  Both subjects said that the oil made it softer than the mustard oil, but harder than the vegetable  Both said that the oil made it saltier than the vegetable oil, but not saltier than the mustard oil  Both subjects said that the oil didn’t make it sweet  Both subjects said that this oil didn’t make it look appealing  Both subjects said that this oil made it taste better than the mustard oil, but not better than the vegetable oil  Didn’t leave a smell  Samaj said that it tasted better than the mustard oil with the sides, but not the vegetable oil with the sides  Khayla said that the olive oil tasted the worst with sides  Both subjects said that olive oil was juicier than mustard oil, but not vegetable oil
Pictures

 

The end results were taste, texture, and appeal. Fahad and I had two taste testers 

(Samaj and Khayla) to decide from a scale of 1-3 which oil gave off certain taste, was the softest, and looked the most delicious.

TEXTURE:

Analysis and Conclusion: 

As seen in the data, the preferred piece of grilled chicken was the one cooked in vegetable oil. First, let’s look at the difference in texture. As the chicken gets grilled by the oil in the pan it starts to absorb some of the oil to give it a grilled exterior, and a juicy interior. The interior and exterior of the chickens changed with the changing  of the oils; mustard oil produced the worst texture, even though it gave off the most appealing look mainly because of its color, but we will come back to that. Next, was the vegetable oil which actually produced the best texture from softness, to hardest. Lastly, was the olive oil which had the absolute worst texture, it was hard and dry. 

Next, is the color of the chickens which changed from a raw white color, to a perfect cooked brown color. What’s so interesting about the color change is that every oil gave off a different color. First, mustard oil gave off a nice golden brown that without surprise looked the most appealing. Next, was the vegetable oil, which was rated the least appealing, yet came strong in the taste and texture department beating out all of it's opponents. Lastly, is the olive oil which scored fairly well in all of the categories from appeal to texture. All in all the best piece of chicken with and without sides was the vegetable oil.