What You Need to Know
The high heat capacity of oil provides uniform heat transfer, minimizing temperature gradients that could otherwise cause surface overcooking. At 80–90 °C, vegetative pathogens are inactivated within 30 minutes, and the oil’s high smoke point prevents oxidation. The gradual protein denaturation and collagen gelatinization at these temperatures yield a tender, flavorful product with minimal flavor loss.
The Science
Primary Reaction
Protein denaturation and collagen gelatinization; thermal inactivation of vegetative pathogens