Timeline for Caramel Apple cocktail garnish
Current License: CC BY-SA 3.0
13 events
| when toggle format | what | by | license | comment | |
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| May 14, 2017 at 3:45 | history | tweeted | twitter.com/StackCooking/status/863601062686720000 | ||
| May 13, 2017 at 20:08 | answer | added | user110084 | timeline score: 0 | |
| S May 13, 2017 at 20:06 | history | suggested | user110084 |
apples tag added, considering removing cocktails tag for no relevance to the question
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| May 13, 2017 at 20:04 | comment | added | user110084 | Are you making the caramel from sugar yourself? Do you have a sugar thermometer or a normal thermometer that would measure up to 200C? | |
| May 13, 2017 at 20:02 | review | Suggested edits | |||
| S May 13, 2017 at 20:06 | |||||
| May 13, 2017 at 17:54 | answer | added | Food Lover | timeline score: 1 | |
| S Feb 16, 2017 at 21:28 | history | suggested | Incorporeal Logic | CC BY-SA 3.0 |
Reworded the OP to make it more clear and concise
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| Feb 16, 2017 at 18:14 | review | Suggested edits | |||
| S Feb 16, 2017 at 21:28 | |||||
| Feb 16, 2017 at 12:57 | comment | added | Chris H | To help you get a start, you probably want a fairly hard (or at least solid) caramel, and to melt it for dipping. You'll need to experiment with how hot, and how you cool it. | |
| Feb 16, 2017 at 12:19 | comment | added | Daniel Griscom | Hello, and welcome to Stack Exchange. Visit your competitors and get us a picture of what you're looking for. | |
| Feb 16, 2017 at 9:17 | comment | added | Stephie♦ | Define "dripping effect", please... | |
| Feb 16, 2017 at 8:31 | review | First posts | |||
| Feb 16, 2017 at 12:19 | |||||
| Feb 16, 2017 at 8:29 | history | asked | Adrian S | CC BY-SA 3.0 |