225 C is quite harsh.
Compare that to my usual procedure when making use of oils such as native lin seed oil or native canola oil:
- storing the oil with the glass bottle tightly sealed, in the fridge
- using the oil not for cooking but instead adding the oil to the finished meal just before eating
This way, the oil will be heated to maybe 60-70 °C at most and only for a few minutes while it's subjected to oxygen/air.
to be decided
npub1s5…40jw6
2024-02-26 15:08:39 UTC
in reply to nevent1q…2w72
Author Public Key
npub1s5ltncm5wgy3mgvded3m0lvrel7yzdremtatjjd47vlsz73dmy4s740jw6Seen on
wss://nos.lolPublished at
2024-02-26 15:08:39 UTCEvent JSON
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