Badge

 Teacher Answered first question with score of 1 or more.

This badge has been awarded 2911 times. Recently awarded to:
1d ago
Is this type of vegetable peeler effective? — Petah 1317
may 22 at 6:00
Where do you buy Indian spices online? — muttermutter 111
may 22 at 5:35
How to make fried chicken tender and juicy? — Azula R. 312
may 20 at 13:52
Are Damascus steel kitchen knives worth it? — Waquo 111
may 20 at 6:27
Are Damascus steel kitchen knives worth it? — Ray 111
may 19 at 8:26
Cooking Dry noodles without them being soggy — Motes 1112
may 19 at 6:31
How do tomatillos differ in taste from under-ripe tomatoes? — Barbara M. Murphy 111
may 16 at 14:52
unwarp my cutting board? — NOTjust -- user4304 1336
may 16 at 7:54
Can you make popcorn in a pressure cooker? — Austin Priebe 211
may 15 at 22:31
Lifetime of French press filter — stslavik 1837
may 14 at 22:08
Pulled pork substitute- How do I do it? — StuPointerException 1935
may 13 at 18:39
Soup is too salty! — kirsty 111
may 13 at 12:27
How to get stable and long lasting high temperatures in charcoal grill? — john3103 1112
may 13 at 0:48
How long can you store the bones of a chicken in the refrigerator? — Masi 172118
may 12 at 19:06
Why does strata have to come to room temperature before baking? — ellenmhunt 111
may 11 at 22:23
How do I add guar gum when making ice cream? — Janet Luker 111
may 11 at 16:42
Why is it necessary to preheat an oven? — Tobu 1111
may 11 at 12:01
Adding baking powder as a final step — Michael Nielsen 1112
may 10 at 20:41
Is it safe to roast marshmallows over a sterno flame? — G-Wyrm 111
may 9 at 20:39
unwarp my cutting board? — Jan Corson 211
may 9 at 10:26
Why boil rice first when steaming rice? — vincebowdren 1313
may 9 at 1:44
Substitute to milk in coffee? — DForck42 16919
may 8 at 23:13
What to do with 2 or 3 liters of pork broth? — user18237 111
may 8 at 23:13
What to do with 2 or 3 liters of pork broth? — dickens 211
may 8 at 22:03
How to shape the perfect bao dough — mdegges 1614
may 8 at 15:51
“Dry” foods from slow cooker — chama 19717
may 8 at 8:09
Is there something wrong with the corn kernels that don't pop? — cpilko 2561
may 6 at 7:47
What's the best way to keep sushi fresh for the following day? — Lee K-B 763
may 5 at 11:36
Should flour be thrown out past its expiry date? — Bjørn Bråthen 312
may 5 at 11:06
Subsitutions for Monterey Jack cheese in the UK — Jason 111
may 3 at 23:14
How long does it take for milk to spoil unrefrigerated? — Alexei Kaigorodov 1112
may 2 at 23:56
What can I use in place of Quinoa flour? — pulverize 112
may 2 at 22:50
(post deleted or otherwise unavailable) — sara 11
may 2 at 19:38
Pouring cold water on pasta after cooking it — knguyeniii 184
may 2 at 13:16
What's the difference between green, white, and red onions? — Jyotsna Sonawane 212
may 2 at 8:49
How can I get my bacon flatter? — freeChampagne 111
may 1 at 5:02
Should I use whole eggs or only yolks in Spaghetti alla Carbonara? — Tim 1213
apr 30 at 21:32
Is it possible to make pan roasted garbanzo beans creamy in the center? — mdillow 461
apr 30 at 14:01
How is boiled rice different from steamed? — abbonu 111
apr 30 at 6:54
What kind of onions for dal? — happybuddha 1112
apr 29 at 18:11
What can I do with a lot of bay leaves? — Pat 11
apr 29 at 18:11
What can I do with a lot of bay leaves? — adb12 11
apr 29 at 9:35
How can I get my bacon flatter? — Roy Rolison 111
apr 29 at 2:50
Dissolving cocoa powder in milk — the humble guy 112
apr 28 at 5:08
Too much onion flavor in dip — Kaya 714
apr 27 at 13:24
How do I colour ready-to-roll icing — Heather 111
apr 27 at 10:14
How to make crispy/dry potato chips/crisps? — Kasumi 1414
apr 26 at 20:48
What to do with broccoli stalk? — mkc 111
apr 26 at 8:08
Which type of oil/fat should I use for deep frying? — Lindy King 211
apr 26 at 1:58
Peeling cupcake liner from chocolate mold — Nick Williams 213
apr 25 at 21:22
What is the alternative to a vine ripened tomato? — TimLymington 211
apr 25 at 21:17
What is the alternative to a vine ripened tomato? — millimoose 1211
apr 25 at 12:06
Metalic Foil on Indian Sweets — scottk2112 111
apr 25 at 5:36
How do I neutralize a strong garlic flavor? — JRazzo 211
apr 25 at 3:11
Freezing bones for stock — LindySez 311
apr 24 at 14:46
How would I susbtitute fresh spinach for frozen? — Janice 111
apr 24 at 12:36
Is there a tradition where eating something sweet before something savory is the norm? — Surya 1584
apr 23 at 12:04
Substitute to milk in coffee? — RBerteig 1516
apr 22 at 17:23
Are there alternatives to okra as a thickening agent? — Chuck 111
apr 19 at 23:20
How do I separate egg white? — paul65 111
1 2 3 4 5 … 49