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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A technique that infuses oil with smoky flavor by exposing it to smoke at controlled temperatures.
Origin: Korean, Japanese, Mexican, modernist chefs (Traditional (pre‑20th century) and contemporary (21st century)) — Asia, North America, contemporary kitchens
See full technique reference →During smoking, phenolic compounds such as guaiacol and syringol, along with aldehydes, diffuse into the oil. The process must be kept below 100 °C to avoid oxidation of unsaturated fatty acids; exceeding 120 °C can produce trans‑fats and rancid off‑odors. Water contamination triggers hydrolysis, leading to off‑odors and loss of flavor.
Primary Reaction
mass transfer of smoke-derived phenolic and aldehyde compounds into oil
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