What You Need to Know
Deep‑frying at 175–190 °C initiates a rapid Maillard reaction that forms a melanoidin crust, limiting oil uptake to <10 % of food weight. Confit cooks meat at 85–95 °C, allowing collagen to solubilize into gelatin while keeping internal temperatures below 70 °C to prevent excessive protein denaturation. Repeated heating above 180 °C accelerates oil oxidation, producing polar compounds and polymerized triglycerides that increase viscosity and generate off‑flavors.
The Science
Primary Reaction
Maillard reaction, collagen solubilization, oil oxidation