How "not' to kill mold spores, and the right way

ithacaartist · 09-25-2015, 11:13 PM

Jerry, also try the temps 60-70 C for the 30 minute time. I'm curious to see what that level of heat/time does to a sample. If one were to put a dinner plate of food in for 10-15, it would be nicely heated to eat. I'm wondering about the variables of too-done food--one thing different might be that there's lots more oily component in food, which helps it brown. Leather would have lots less.

BTW, I spent a little time on the Horn (cow, not musical) Forum a while back, while getting info about making a powder horn for my son. I don't think you will get in anywhere as much trouble with the wife as they do with theirs when they simmer up a batch of "horn soup" to soften them (horns, not wives) for adjustment!

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09-25-2015, 11:13 PM	#11
ithacaartist Twice a Lifer Lifetime Forum Patron Join Date: Mar 2011 Location: Atop the highest hill in Schuyler County NY Posts: 3,410 Thanks: 7,594 Thanked 2,661 Times in 1,399 Posts	Jerry, also try the temps 60-70 C for the 30 minute time. I'm curious to see what that level of heat/time does to a sample. If one were to put a dinner plate of food in for 10-15, it would be nicely heated to eat. I'm wondering about the variables of too-done food--one thing different might be that there's lots more oily component in food, which helps it brown. Leather would have lots less. BTW, I spent a little time on the Horn (cow, not musical) Forum a while back, while getting info about making a powder horn for my son. I don't think you will get in anywhere as much trouble with the wife as they do with theirs when they simmer up a batch of "horn soup" to soften them (horns, not wives) for adjustment! __________________ "... Liberty is the seed and soil, the air and light, the dew and rain of progress, love and joy."-- Robert Greene Ingersoll 1894

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