Timeline for Is there any way to predict/calculate the pH level of a recipe when the level of individual ingredients is known?
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 30, 2019 at 5:31 | comment | added | Icyfire | @KonradRudolph, sorry, I meant for this particular question. I've edited the answer to make it more clear. | |
| Dec 30, 2019 at 5:31 | history | edited | Icyfire | CC BY-SA 4.0 |
added 17 characters in body
|
| Dec 30, 2019 at 1:12 | comment | added | Konrad Rudolph | What do you mean by “other solvents not really being relevant for cooking”? Fat and ethanol are solvents that are highly relevant for cooking. | |
| Dec 29, 2019 at 23:20 | review | First posts | |||
| Jan 2, 2020 at 9:40 | |||||
| Dec 29, 2019 at 23:18 | history | answered | Icyfire | CC BY-SA 4.0 |