Posted by:
noleary
at Thu Sep 11 21:07:50 2003 [ Email Message ] [ Show All Posts by noleary ]
I thaw mine at room temp all the time. Rather than warm/hot water, I have switched to a heat pad for the finishing touch - leave it there for 15-20 minutes, and you get a nice, thick heat that penetrates the food item, giving off more scent, and more importantly, giving off enough heat signature and in the right way that it triggers a solid feeding response. Had a hatchling that didn't want to eat - plopped it on the heat pad and she took it almost instantly.
Regards,
Neil
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