Timeline for answer to How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up? by internetofmine
Current License: CC BY-SA 4.0
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| when toggle format | what | by | license | comment | |
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| Jan 23, 2022 at 15:31 | comment | added | PotatoCrisp | I always thought this was exactly how squeeze bottles are supposed to work. Seems too obvious but sometimes obvious is the answer. | |
| Feb 14, 2020 at 6:49 | comment | added | internetofmine | I use it to remove whites from yolk when cooking :) (I use water bottles, always have some empty lying around, but once I've done that, they are going out to the recycling bin) | |
| Feb 13, 2020 at 21:40 | comment | added | Bloke Down The Pub | I do something similar with shampoo sometimes when I have two part full bottles. The full one on top, squeeze the air out of the bottom one and then slowly release as it dribbles onto the opening. | |
| Feb 13, 2020 at 11:05 | review | First posts | |||
| Feb 14, 2020 at 7:06 | |||||
| Feb 13, 2020 at 11:02 | history | answered | internetofmine | CC BY-SA 4.0 |