Kitchen Logic

Most extra-virgin oils start to smoke around 190–210°C (375–410°F); refined olive oils hold to about 230–240°C (450–465°F).

Most cooking oils don’t boil until ~300–400°C (572–752°F); they break down and smoke far earlier in normal kitchen use.

Milk boiling temperature is about 100°C (212°F) at sea level; composition and altitude shift it by a few degrees.

Egg cooking temperatures: whites set near 145–155°F (63–68°C), yolks thicken around 150–160°F (65–71°C); for safety, heat mixed dishes to 160°F (71°C).

Alcohol evaporation temperature sits below water’s boil; ethanol boils near 78 °C (173 °F), yet evaporation starts well below that point.

Alcohol doesn’t vanish at a set temp—ethanol boils at 173°F (78.4°C), and real cook-off hinges on time, surface area, and method.

Most pitmasters wrap ribs around 160–170°F, once the bark sets and the surface looks dry with light cracking.

For frying fish, heat oil to 350–375°F (175–190°C) and cook until the fillet hits 145°F (63°C) inside.

Salmon is done at 125–130°F (52–54°C) for medium or 145°F (63°C) for fully cooked; baking at 400°F (204°C) for 10–15 minutes works for most fillets.

For most loaves, bake bread in a 220–245°C (425–475°F) oven and finish when the center reads 93–99°C (200–210°F), based on the style.