Description
Frying in animal fat is a thermal cooking technique used in Inuit cuisine to denature proteins and produce Maillard browning at 120–140 °C.
Technical
The high saturated fat content of seal or caribou oil provides a stable medium that resists oxidation at these temperatures, allowing protein denaturation and Maillard reaction to occur without excessive fat breakdown. The process generates melanoidins and other browning compounds while preserving moisture inside the food.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
savorysmokyrichearthyseafoodgameynuttycaramelizedumami-richbuttery