Timeline for Substituting oil in baking?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jun 3, 2017 at 0:44 | review | Suggested edits | |||
| Jun 3, 2017 at 8:52 | |||||
| Nov 9, 2012 at 11:34 | comment | added | J.A.I.L. | Not all olive oil have strong olive taste. Although olive oils sold in non Mediterranean countries are somehow luxurious, and therefore stronger tasting. | |
| Nov 2, 2012 at 3:12 | vote | accept | KatieK | ||
| Oct 31, 2012 at 16:31 | comment | added | GdD | @KatieK, because it tastes of olives. Just think, chocolate cake with an olive tinge - yech! | |
| Oct 31, 2012 at 16:29 | comment | added | GdD | What they hey, infinitesimal is too hard to spell. | |
| Oct 31, 2012 at 16:29 | comment | added | KatieK | Why would olive oil be bad for cakes? | |
| Oct 31, 2012 at 16:28 | comment | added | Cascabel♦ | Subtle might be an overstatement - I'm not sure most people would even be able to tell the difference between peanut oil and canola oil in a cake. | |
| Oct 31, 2012 at 16:26 | history | answered | GdD | CC BY-SA 3.0 |