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
4 votes

Why do Irish & British sausages have soft casings?

4 votes

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

2 votes

How to make Lebanese chicken wings

2 votes

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

0 votes

Home made beet gnocchi is sticky

2 votes

Pasta maker: Spaghetti sticking after rolling

2 votes

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

1 vote

What kind of chocolate should I use to coat homemade turtles?

1 vote

Scoring medium hydration dough after it's been in the oven

16 votes

Why add pasta water to pasta sauce?

4 votes
Accepted

Using frozen/cooked frozen blood in black pudding

2 votes
Accepted

How is it that brioche rises so high?

1 vote
Accepted

Watery Russet Baked Potato

2 votes

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

3 votes

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

4 votes

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

1 vote

Flambe, alcohol percentage and water residue

2 votes

Adjusting dessert recipes to accomodate a larger slow cooker

1 vote

brown sugar has gained some moisture, want to remove

2 votes

Baking after rising

1 vote
Accepted

What is the texture/taste difference between cured and uncured bacon?

4 votes

Making hard cheese from milk by vinegar

1 vote

Drying Picked Beans (Scarlet Runners)

1 vote

How do I make "thick cooked rhubarb"

2 votes

Homemade mayonnaise difficulties

0 votes

How long can you safely cure using Morton's Tender Quick?

6 votes
Accepted

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

2 votes

What red wine goes with fish?

1 vote

How to get cracks in my ginger molasses cookies

4 votes

Why boil milk in desserts?