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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Culinary fats differ in fatty‑acid composition, smoke point, and oxidative stability, influencing their heat tolerance.
Origin: Mediterranean, Mesoamerican, European/California (Antiquity, Pre‑Columbian, Modern) — Mediterranean basin, Mesoamerica, Europe/California
See full technique reference →Olive oil (~70 % oleic acid) resists oxidation up to ~210 °C, avocado oil (~65 % oleic) tolerates ~270 °C, while grapeseed oil (~70 % linoleic) oxidizes above ~215 °C, forming aldehydes and polymerized triglycerides.
Primary Reaction
oxidative degradation of unsaturated fatty acids
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