Please give as much information as possibleThe type of weave that will make it dry faster and the type of fabricFor example, an answer may look like:Fleese: 100% polyester is .thanks
Choose a fiber that is hydrophobic: doesn't absorb water - for instance, polyesterChoose a thinner, open construction type of weave or knit for the fabricBetter air circulation faster dryingConfounding effects: wool will keep you warm even if it's dampit's one of the amazing properties of woolPolyester fleece, likewise, will keep you warm when still damp - it was one of the huge selling points for fleece for outdoor goods when Polarfleece first came on the market for performance clothing Because I'm an experimentalist at heart, I did a quick test this summer, using a single layer of light weight wicking polyester (silkweight Powerdry) and a 200 weight Polartec polyester fleeceIndoors, 68 degrees F, 58% relative humidity, hang drying, the Powerdry was dry in about 90 minutes, the Polartec in about 2.5 hours Sounds like you need a good basic textiles textbook so you can begin to understand the properties of both fiber and fabric constructionSome choices include Kadolf and Hollen - you're looking for a book written for a beginning college textiles class.
Roast Chicken1 roasting chicken, 5-7 lb1-2 oranges, quartered 1 medonion, quartered Salt and pepper, to taste 2 tspdried rosemary ? cwater Glaze3 tbspgrainy mustard 3 tbsphoney 1 tbspapricot or orange jam 3 tbspKahlua Preheat oven to 400 degreesRinse chicken inside and out with cold water; pat drySqueeze juice of orange all over birdThen place orange and onion inside birdTie legs upSprinkle salt and pepper all over bird, then rosemaryPlace bird breast side up in a roasting pan and pour water into panRoast chicken for 1 hourPrepare glaze; heat everything until hot and smoothSpoon glaze over chicken and bake until bird is golden brown about 40 minutesCooking time is approximateBird is cooked when drumstick moves easily.
the best baked chicken i ever made was one that i enclosed in a baking bag and seasoned with cajun spicesThe bird baked at 375 for 2 hrsThe bag seals the juices to keep it moist and it baked really brown on the outside S pryor
