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[cdt-l] RE: [pct-l] RE: drying food
I've heard of several alternatives to using manufacturers screens for drying
food. It's a good idea to save money, but I can't recommend any of them.
The reason is that when food is heated it will absorb chemicals from the
thing it's sitting on, even at the relatively low temps in a food dryer.
Think of the long hours your food is in contact with who knows what in those
window screens, plastic cross stitch sheets, etc. No thanks. I think my
health is worth the few dollars those food grade screens cost. I'll take my
chemicals in Snickers, please.
Beth, in Portland, OR
[mailto:firstname.lastname@example.org]On Behalf Of Ted Rupp
Sent: Tuesday, January 23, 2001 11:55 AM
To: email@example.com; firstname.lastname@example.org
Subject: [pct-l] RE: drying food
If you are drying food that requires the fine screen to keep the items from
falling through, rather than buying the commercial screens, I recommend
buying a section of nylon screen material (screendoor screen) and using the
original screen as a cutting guide. The screen can be easily cut with an
utility knife and is much more flexible and easily cleaned than the
comercial screen. I actually prefer the homemade screens to the one
provided by the manufacturer.
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