Talk:Milk skin

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

???

This article has not yet received a rating on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Chocolate pudding skin... Mmmm...

Latest comment: 9 years ago1 comment1 person in discussion

What about the skin that forms of the top of cooked cornstarch pudding when it cools? (I love the stuff.) Is this the same thing? WilliamSommerwerck (talk) 19:16, 30 November 2014 (UTC)Reply

Self-contradicting nonsense!

Latest comment: 7 years ago1 comment1 person in discussion

When talking about denaturing due to boiling, the article states:

> not thermolabile (does not react to heat) and is stable at as high as 100 °C.

How is instability above 100°C, which is literally the boiling temperature of water, equal to “not thermolabile”, let alone “does not react to heat”?!?

Was this written by another American, too stupid to understand proper SI units?

— 87.78.164.227 (talk) 07:55, 11 July 2017 (UTC)Reply

Add topic