Timeline for What is the impact of repeated cooling and reheating of maple syrup?
Current License: CC BY-SA 3.0
3 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 22, 2011 at 23:00 | vote | accept | Flimzy | ||
| Sep 22, 2011 at 5:20 | comment | added | Flimzy | Clearly I don't go through it fast enough to keep it from molding. :) That's interesting about it crystallizing... that's probably good enough reason to only heat as much as I need at a given time. | |
| Sep 22, 2011 at 5:02 | history | answered | FuzzyChef | CC BY-SA 3.0 |