Timeline for What is the impact of repeated cooling and reheating of maple syrup?
Current License: CC BY-SA 3.0
10 events
| when toggle format | what | by | license | comment | |
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
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| Aug 26, 2012 at 18:22 | answer | added | mary | timeline score: 0 | |
| Sep 22, 2011 at 23:00 | vote | accept | Flimzy | ||
| Sep 22, 2011 at 5:02 | answer | added | FuzzyChef | timeline score: 4 | |
| Sep 22, 2011 at 3:29 | history | tweeted | twitter.com/#!/StackCooking/status/116715795777720320 | ||
| Sep 21, 2011 at 21:38 | vote | accept | Flimzy | ||
| Sep 21, 2011 at 21:38 | |||||
| Sep 21, 2011 at 18:54 | answer | added | TheDoctorplus1 | timeline score: 2 | |
| Sep 21, 2011 at 14:03 | answer | added | Laura | timeline score: 6 | |
| Sep 21, 2011 at 9:34 | comment | added | rumtscho♦ | It behaves similar to honey, with the sugars (which are more than 95%) not changing, but the rest (which gives all the aroma) may change. See cooking.stackexchange.com/questions/13162/… | |
| Sep 21, 2011 at 1:39 | history | asked | Flimzy | CC BY-SA 3.0 |