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According to this anecdotal Reddit post [1], salmon oil holds up to 460F, 232C. However, most fish oils are considered unstable and unsuitable for cooking as their Inherent Oxidation Stability is relatively high [2]. [1] https://www.reddit.com/r/AskCulinary/comments/7dx0cp/fish_oil_as_a_cooking_fat [2] http://www.clovegarden.com/ingred/oilchart.html


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Idea 1: Sprinkle confectioners sugar on silicone sheet before putting down jelly. Confectioners sugar is sugar and corn starch and it will limit adherence. It will not be weird in a dessert. Idea 2: Do not use silicone sheet. Use a nonstick frying pan. Do all the rest as instructed recipe (in refrigerator etc). Teflon is more unsticky than silicone. ...


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