What You Need to Know
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.
Steps
- 1.
Aged beef fat (Chinese cuisine) (Sichuan province): Controlled rancidity develops umami
- 2.
Rancid butter sauce (French cuisine) (Normandy): Traditional flavor enhancer
- 3.
Hongeo (Korean fermented skate) (Jeolla region): Natural urea breakdown creates characteristic ammonia notes