Are you using Celsius? Fahrenheit that’s near a sous vide temperature range and totally safe.
Regarding carcinogens, burning or browning anything is bad. But advanced glycation end products form when tou have the combination of carbs, fats, and protein plus dry heat.
Any time the temperature goes above 160-180 is my understanding, and usually more so with frying
Are you using Celsius? Fahrenheit that’s near a sous vide temperature range and totally safe.
Regarding carcinogens, burning or browning anything is bad. But advanced glycation end products form when tou have the combination of carbs, fats, and protein plus dry heat.
Yes I am using standard units
If you reread my comment i noted that it was 300 f and you said no it was much lower.
I think you gotta reread, I didn’t reply to that comment