Timeline for Problem with "No Bake Cookies"
Current License: CC BY-SA 4.0
22 events
| when toggle format | what | by | license | comment | |
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| Oct 17, 2023 at 16:59 | answer | added | Lorie Scovin | timeline score: 1 | |
| Dec 19, 2022 at 21:54 | history | edited | user3169 | CC BY-SA 4.0 |
updated results
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| Dec 19, 2022 at 21:49 | history | edited | user3169 | CC BY-SA 4.0 |
updated results
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| May 30, 2022 at 6:00 | history | tweeted | twitter.com/StackCooking/status/1531153433746722818 | ||
| May 4, 2022 at 17:32 | review | Suggested edits | |||
| Jul 19, 2022 at 8:47 | |||||
| May 3, 2022 at 10:42 | answer | added | Cherylee50 | timeline score: 2 | |
| Dec 18, 2018 at 7:32 | answer | added | Sally | timeline score: 0 | |
| Dec 1, 2017 at 20:10 | comment | added | JohnEye | I can't believe somebody stil uses margarine these days. | |
| Dec 1, 2017 at 6:42 | history | edited | user3169 | CC BY-SA 3.0 |
added 293 characters in body
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| Oct 9, 2016 at 12:04 | answer | added | Beez | timeline score: 2 | |
| Sep 24, 2016 at 22:53 | history | edited | user3169 | CC BY-SA 3.0 |
added 233 characters in body
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| Sep 24, 2016 at 22:46 | comment | added | user3169 | @Sue Yes you are correct. This is why I was concerned about some other factor like boiling temp/time or humidity effect on ingredients or something else that keeps the sugar from crystallizing. They will remain gooey for hours sometimes, but at other times the sugar will crystallize in less than 1 hour. Also I added one additional point to the question. | |
| Sep 24, 2016 at 18:14 | comment | added | Sue Saddest Farewell TGO GL | Hi! Just to clarify, do you use the Nesquik instead of cocoa every time? If so, that may not be causing the problem, since it only happens sometimes. I just want to make sure I'm reading your question correctly. Thanks! | |
| Sep 24, 2016 at 16:13 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Aug 25, 2016 at 15:27 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Jul 26, 2016 at 14:29 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Jun 27, 2016 at 3:44 | comment | added | user3169 | @Jolenealaska The Nestle Quik seemed like a possibility as it has many ingredients, but regarding this problem it is random about 75% OK/25% NG. So over time not consistent unless their ingredients have changed. The Nesquik we don't use for anything else, so it can sit in the cupboard for months, which is why I wonder if the humidity is getting to it. | |
| Jun 26, 2016 at 14:10 | answer | added | Ecnerwal | timeline score: 1 | |
| Jun 26, 2016 at 11:30 | comment | added | James McLeod | The recipe calls for "butter or margarine" | |
| Jun 26, 2016 at 7:47 | comment | added | Chris H | The margarine could be a lot softer than the butter as well. Try it I've with the proper ingredients (I assume there's no allergy or similar reason to make these substitutions) and see what happens | |
| Jun 26, 2016 at 7:09 | comment | added | Jolenealaska♦ | I don't know if this is your problem, but Nesquik isn't even close to a substitute for cocoa. | |
| Jun 26, 2016 at 3:57 | history | asked | user3169 | CC BY-SA 3.0 |