Timeline for Baking (pizza) stone and effects on puff pastry
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 11, 2021 at 21:52 | vote | accept | Stephie♦ | ||
| Jul 8, 2016 at 13:09 | answer | added | user293 | timeline score: 4 | |
| Jul 7, 2016 at 7:25 | comment | added | Stephie♦ | @Batman I might be running this experiment, yet I was kind of hoping for answers with "kitchen chemistry" or "kitchen physics" explaining why result X is to be expected. ^_^ | |
| Jul 7, 2016 at 4:11 | comment | added | Batman | Seems easy enough to run the experiment with a bit of store bought frozen puff pastry, but I'd expect the baking stone to lead to more puff and a more crisp bottom. | |
| Jul 6, 2016 at 23:05 | history | tweeted | twitter.com/StackCooking/status/750828027098099713 | ||
| Jul 6, 2016 at 19:58 | history | asked | Stephie♦ | CC BY-SA 3.0 |