"Reg" > wrote

> Nancy Young wrote:

>> Funny, today on AT Kitchen, they tested string for tying
>> a pork roast. They recommended a certain weight cotton
>> or cotton/poly blend.
>>
>> Personally, I'd use all cotton. Whether it does or not, I feel
>> as though the poly would melt.

> The folks at ATK mean well, but they're not always
> quite on the ball (cough).

Heh.

> Here they assume the intended
> use is only on a stovetop or in an oven. Very bad
> assuption on their part. There are other possibilities.
>
> A rotisserie, for instance. Cotton will usually hold up,
> but plastic will do awful things.

Yeah, I don't really think plasticy ingredients in string
are the way to go in cooking. They even tested some bright
yellow nylon stuff, gee, that didn't work out too well.

nancy