1,106 reputation
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bio website jennifersanborn.com
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visits member for 3 years, 2 months
seen Jul 15 at 19:19

Aug
15
awarded  Yearling
Jul
15
comment Rendering fat by sous vide
Some of this is going to depend on how much fat, and the original temperature of said fat when you start the process.
Jul
15
comment Are these eggs safe to eat?
Aeron, I would question the original thing you read. were there any references to research?
Jun
24
comment Why does my chocolate cake come out dry and grainy on top?
Are you using bar chocolate or cocoa for the chocolate? Can you provide more details of the quantities of your oil, number of eggs, and golden syrup?
May
23
comment Can I save a Creme Brûlée with a soggy crust?
Plus one for basically answering your own question! :)
May
15
awarded  Quorum
May
14
comment Why didn't my crumpets cook in the middle?
Do you know what metals the crumpet rings and pan are? It sounds like the heat of the crumpet rings was cooking them from the outside in, but that the heat underneath the middles wasn't maintaining enough heat to bake the bottom of the middle enough. And how big are the crumpet rings in diameter?
May
14
comment Why didn't my crumpets cook in the middle?
What kind of pan were you using, and how does that compare to the shape of the heating element? I am more concerned with the heat than with your yeast process. It sounds like the yeast did what it was supposed to do, and that perhaps your heat source was uneven.
May
14
answered How is it that brioche rises so high?
May
14
comment How is it that brioche rises so high?
Do you do a lot of baking? If so, you might have extra natural yeast in the air in your kitchen that is helping things along. Or perhaps the Oven Spring gods decided this was the right bread to hit.
May
6
reviewed Reviewed How do you reduce static in a coffee grinder?
May
6
reviewed No Action Needed Mathris broke as soon as I added it into medium hot oil
May
6
reviewed Reviewed Type of wok and how to go about seasoning it
May
6
comment How to keep graham cracker crust from falling apart
Could you please post an example of the ratios in the crust recipe you are using, so we can better help?
Apr
9
revised How can I use an espresso maker on an induction cooktop?
added words for clarity.
Apr
9
revised Non-shellfish Shrimp Substitutes?
Improved wording for clarity, added more modifiers for clarity
Apr
9
awarded  Custodian
Apr
9
reviewed No Action Needed Should homemade lasagna be frozen cooked or uncooked?
Apr
9
reviewed Reviewed How can I use an espresso maker on an induction cooktop?
Apr
9
suggested suggested edit on How can I use an espresso maker on an induction cooktop?