Timeline for Why does my ice cream leave a waxy texture on the roof of my mouth?
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 29, 2017 at 10:59 | history | tweeted | twitter.com/StackCooking/status/869146210422206464 | ||
| May 27, 2017 at 20:39 | answer | added | Max | timeline score: 4 | |
| Jun 21, 2011 at 14:23 | vote | accept | Fanzoo | ||
| Jun 21, 2011 at 11:58 | comment | added | Sobachatina | Check out this question: cooking.stackexchange.com/q/5400/2001 The answers apply here. | |
| Jun 20, 2011 at 23:57 | answer | added | Adam S | timeline score: 5 | |
| Jun 20, 2011 at 23:50 | comment | added | rumtscho♦ | the first thing you are doing incorrect is "simmered just until boiling". the critical temperature for custards is somewhere between 83 and 86 degrees C. above that, yolks cook and set. you don't see bubble building in a custard until it's too late. | |
| Jun 20, 2011 at 23:12 | history | asked | Fanzoo | CC BY-SA 3.0 |