Nancy, You used the word “blot” in your reply to Charles, and while I can’t be certain that you did not mean the same...I would like say in the interest of clarity, that it is safer to carefully “wick” the water away from under each section prior to baking. Blotting (like we might do after a Gram stain) would likely remove parts or all of the section. All the best, Greg -- *Greg Dobbin* 1205 Pleasant Grove Rd RR#2 York, PE C0A 1P0
*Everything in moderation...even moderation itself**!* _______________________________________________ Histonet mailing list Histonet@lists.utsouthwestern.edu http://lists.utsouthwestern.edu/mailman/listinfo/histonet
