smoke point

EnglishEdit

NounEdit

smoke point (plural smoke points)

  1. (cooking) The temperature at which an oil or shortening begins to produce smoke. Oils with a high smoke point are suitable for frying in; attempting to fry in a low smoke point oil would be a fire hazard and result in offensive tastes and odors in addition to making the air unbreathable.

TranslationsEdit

Last modified on 7 October 2013, at 19:21