Jennifer S's user avatar
Jennifer S's user avatar
Jennifer S's user avatar
Jennifer S
  • Member for 12 years, 6 months
  • Last seen more than 1 year ago
16 votes

Why add pasta water to pasta sauce?

12 votes

Why do so many dessert/biscuit recipes have salt in them?

8 votes
Accepted

Can Brussels sprouts be eaten raw?

8 votes

Desperately Seeking Chicken Haddies

6 votes
Accepted

Can the bacon in homemade "Bacon Salt" be made shelf stable?

4 votes

Making hard cheese from milk by vinegar

4 votes

How to decorate a cake so that the icing is smooth?

4 votes
Accepted

Using frozen/cooked frozen blood in black pudding

4 votes

Why boil milk in desserts?

4 votes

Converting kneading times from machine kneading to hand kneading

4 votes

Spaghetti sauce consistency / coating noodles

4 votes

Is There A Better Way Than Straining To Clarify Lard and Tallow?

4 votes

Why do Irish & British sausages have soft casings?

3 votes

How to get more flavor out of dried herbs?

3 votes

Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?

2 votes

How do I tell if my cheese culture is still good?

2 votes

Adjusting dessert recipes to accomodate a larger slow cooker

2 votes

Baking after rising

2 votes

Homemade mayonnaise difficulties

2 votes

What red wine goes with fish?

2 votes
Accepted

Dutch oven cooking

2 votes

Should you avoid cooling a frying pan with water?

2 votes

How can I identify bad peanuts before using them?

2 votes
Accepted

What do green spots on the inside of a butternut squash indicate?

2 votes
Accepted

Does garbage disposal horse power matter that much?

2 votes
Accepted

How is it that brioche rises so high?

2 votes

What results can I expect from egg and sugar variations in spritz cookies?

2 votes

Pasta maker: Spaghetti sticking after rolling

2 votes

Is very slow smoking of meat allowed commercially in the US?

2 votes

How to make Lebanese chicken wings