Smoke point: locut. The smoke point is the temperature at which a fatty substance begins to decompose, turning black and emitting acrid smoke on a continuous basis.
It is at this temperature that these products begin to decompose and become denatured: the substance thus gives a bad taste. This is why the smoke point of an oil or fat is a key factor in frying food.
This is because the value of the smoke point dictates the temperature and therefore...
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