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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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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.<br><br>
Some people have said not to go above 105 for nuts...<br><br>
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.<br><br>
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! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 
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