Post by cman on Mar 17, 2024 22:33:06 GMT 1
I posit that there is little benefit in using hydrogenated oil when in the liquid state.
But in the solid state, hydrogenated oil has a protective function of the cooked spices and herbs. The solid layer acts as a barrier against the air.
So, it’s similar to why oil is hydrogenated, initially.
As in everything, I would need to test this idea.
But in the solid state, hydrogenated oil has a protective function of the cooked spices and herbs. The solid layer acts as a barrier against the air.
So, it’s similar to why oil is hydrogenated, initially.
As in everything, I would need to test this idea.
