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Probably a "duh" question about recipes in NT

post #1 of 2
11/24/09 at 5:15pm
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We're new to TF and still learning how to do some of the traditional preparation techniques. A lot of the recipes/guidelines in NT say to dry/bake things at 150 degrees for several hours. My oven only goes down to 170. Is that extra 20 degrees really going to make that much of a difference? Just leave it in there for less time, right?
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post #2 of 2
11/24/09 at 6:37pm
It does make a difference b/c if your oven is too hot it denatures the enzymes and stuff like that. (Like my scientific answer?) It changes the nutrient values.

Some people have said not to go above 105 for nuts...

Anyways, I've done some stuff with just my oven light on. My new oven gets to about 135 with the lights on, so I did crispy pecans at that temp. My old oven was 110 with the light on - perfect for yogurt.

If you can only do 170 or higher, might as well do 200/250/300 degrees for even less time and just get it over with!
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