Winder treads shall have a minimum tread depth of 6 inches (152 mm) at any point within. the clear width of the stair. Within any flight of stairs, the largest winder tread depth at the walkline shall not exceed the. smallest winder tread by more than 3/8 inch (9.5 mm).
Here are instructions for FROZEN corn, remember, we're all about the easy here! (Instructions for FRESH corn follows). Toss your frozen bag of corn kernels on the counter top a few times to loosen the kernels. Arrange the frozen corn on your food dehydrator trays, making sure there's some space for breathing room! Turn on your food dehydrator and set the temperature between 125Â°F and 135Â°F (or per your food dehydrator's instructions). Dehydrated corn will be brittle when fully dried. Drying time: between 6-12 hours.
To blanch corn, bring one gallon of water to a boil in a large pot with a basket insert and a lid. Put the corn in the blanching basket, and lower into boiling water. Cover with a lid. The water should return to boiling within 1 minute, or you are counting blanching time as soon as the water returns to a boil. Blanch whole kernel corn for 4 minutes. Cool promptly by placing ears of corn in ice water. Drain and cut kernels from cob at 2/3 of their depth (do not scrape cob). For cream style corn, blanch ears 4 minutes; cool promptly and drain. Cut kernel tips, and scrape cobs with back of knife to remove the juice and heart of the kernel.