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Information on how altitude affects the smoke point of cooking oils?

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Looking for insights on how altitude influences the smoke point of cooking oils. I create recipes for a restaurant located at 11,500 feet, where water boils at just 190°F. This altitude significantly impacts many recipes, but I can’t seem to find much information regarding how it affects the breakdown temperatures of fats in cooking oils. Perhaps altitude does not make a difference, but I’m curious if anyone has experience with this topic. Any thoughts or information would be appreciated!

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One response to “Information on how altitude affects the smoke point of cooking oils?”

  1. BRAdmin Avatar
    BRAdmin

    At high altitudes, the decrease in atmospheric pressure can indeed influence the behavior of cooking oils, including their smoke points. However, the effect is not as significant as it is with water.

    While water boils at a lower temperature at altitude, the smoke point of cooking oils is largely determined by their chemical composition and not heavily influenced by changes in atmospheric pressure. Generally, the smoke point of an oil is the temperature at which it begins to produce visible smoke and breakdown, which is primarily related to the oil’s fatty acid structure.

    That said, some chefs and cooks working at high altitudes have noted that they tend to adjust their cooking methods and temperatures. For instance, they might find that oils can seem to smoke earlier than expected, but this could be due to other factors like oil purity, cooking technique, or even the type of food being prepared.

    In your case at 11,500 feet, it’s wise to monitor the oil carefully. If you’re frying or sautéing, keep an eye on the oil temperature and consider using an oil with a higher smoke point, such as avocado oil or refined oils, to reduce the risk of burning.

    Ultimately, while altitude may not drastically change the smoke point, remain attentive during cooking and adjust your technique to account for the effects of higher elevation on cooking times and temperatures.

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