smoke point

noun

noun

Cooking, Food, Lifestyle The temperature at which an oil or shortening begins to produce smoke.

The smoke point depends on the initial free fatty acid content of the fat: the lower the free fatty acid content, the more stable the fat, and the higher the smoke point.2004, Harold McGee, chapter 15, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

Entry derived from the Wiktionary, under licence CC BY-SA 4.0 — list of authors.