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 Teacher Answered first question with score of 1 or more.

This badge has been awarded 2911 times. Recently awarded to:
jan 19 at 2:54
How do I remove my KitchenAid attachment? — Bob 111
jan 18 at 15:39
Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be? — Kristalyn Mowers 861
jan 18 at 15:39
How to prevent sliced vegetables/roots from sticking to the blade — Kyle Hayes 20018
jan 18 at 8:09
How to add flavor to potato soup (using minimally processed ingredients)? — ahmed hassan 211
jan 17 at 21:09
What's the difference between Guatemalen, Honduran and Salvedorean Cream? — user15290 111
jan 17 at 15:19
Grinding melted latex off a pizza stone? — Jeromy French 20319
jan 17 at 11:14
What is Zwieback toast and where can I find it? — Mimefilt 111
jan 17 at 1:57
What's the crud in the pan with potatoes and oil? — lostinthespiral 311
jan 16 at 19:32
Wood for a cutting board, will sanding make it food safe? — nick 1212
jan 15 at 20:22
What's the numbering system for spaghetti and does it matter? — Leonard 111
jan 15 at 18:22
Why did my hollandaise sauce break when adding spices? — cioddi 1412
jan 15 at 3:56
Unroasted coffee beans in the pantry, several years old: roast, toss, or other use? — Joli D. 411
jan 14 at 19:21
How much CO2 does it take to carbonate water using a household Soda Siphon? — Jim DeLaHunt 17717
jan 14 at 16:31
How to save a dish with an onion paste base which tastes like raw onion paste? — elssar 251114
jan 14 at 16:16
macaroni salad, potato salad, tuna salad excess moisture — Daniele B 202110
jan 14 at 16:16
macaroni salad, potato salad, tuna salad excess moisture — Mohsenr1 212
jan 14 at 13:31
How to make extra crispy and crunchy breading like KFC? — Nkululeko 112
jan 14 at 4:35
Cooking messy foods in a bamboo steamer without a cleaning nightmare — user15232 311
jan 13 at 19:24
How to cook a pork sirloin roast? — user15219 111
jan 13 at 15:54
How to bring taste back when too much creme fraiche is added — user15204 261
jan 13 at 6:33
Why heat soup in a blender? — single_digit 111
jan 11 at 15:08
Standardized symbols for marking food allergies / warnings? — user15183 211
jan 10 at 1:07
Can Brussels sprouts be eaten raw? — Lexi 211
jan 9 at 8:55
KitchenAid Pro mixer clicking noise — Tim B 1111
jan 8 at 15:04
How to evenly spread butter in each square of a waffle? — Pace 1664
jan 7 at 21:48
Do I have to defrost chicken before cooking? — Jakatak 713
jan 7 at 19:53
What's a good bible on vegetarian cooking? — Elspeth 211
jan 7 at 19:53
Making chili less oniony — ceelun 3818
jan 7 at 16:13
Roasting large leg of wild boar — Rob 1265
jan 7 at 14:43
Should I sear meat which is cooked sous vide before it goes in the bag, or after? — user15106 211
jan 6 at 6:05
Kitchenaid mixer dropping metal shavings — Max 1112
jan 6 at 5:05
Why does Chinese food reheats better on stove than in microwave? — LadyMadness 281
jan 6 at 2:25
roasted garlic vs. raw — OmniaFaciat 651311
jan 6 at 1:05
What is the best utensil kit for the cost? — Li1t 505
jan 5 at 13:34
What are some vegan thickeners for beverages? — JesseW 132111
jan 5 at 2:09
Can I make pickled eggs that don't require refrigeration? — user15065 111
jan 4 at 23:09
How to know whether the default coating on the iron cookware has totally come off? — Joshua Kast 3241
jan 3 at 21:18
Why is my brining giving varied and usually poor results? — James Wilson 184110
jan 3 at 20:33
Are chillies hotter when they're ripe? — Eric Logan 211
jan 3 at 17:13
How long is the life of a shot of espresso? — Michael 1215
jan 3 at 12:13
Smartphone app to guide me with cooking — Brian Flynn 361
jan 2 at 18:52
What's a good bible on vegetarian cooking? — HappyCodeMonkey 21114
jan 2 at 16:57
What are the pros/cons of serving the salad dish before/after the main dish? — Sun W Kim 1311
jan 2 at 14:27
What causes the texture difference between Greek style yogurt and regular yogurt? — Shauna 1664
jan 2 at 0:46
How to fix food that got extra salty? — Arby 111
jan 1 at 23:06
How dangerous is it to bake food with plastic? — Henry B. 28216
jan 1 at 18:21
How to keep a high hydration bread loaf from becoming flat — Athanasius 1,72713
jan 1 at 17:51
What kinds of frostings have a lighter texture? — C. M. 211
jan 1 at 13:06
How can I make cheap, smooth homemade Alfredo sauce? — Chris Biagini 411
jan 1 at 12:11
How to remove quinoa bitterness (with many restrictions) doing chapatis — Sergio Nunez De Arco 111
dec 31 at 21:06
How can I make cheap, smooth homemade Alfredo sauce? — Bill 212
dec 31 at 20:56
Advice on meat cuts for German rouladen — Michelle B Brown 111
dec 31 at 5:26
How can I replicate authentic German potato dumplings? — letty 211
dec 31 at 1:20
How to clean scrambled eggs from a pan? — user14953 111
dec 30 at 11:50
Blow torching meat after sous vide - add fat or not? — sufw 1014
dec 30 at 4:50
What's the difference between Greek and Bulgarian Feta Cheese — user14981 191
dec 30 at 2:20
What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?) — CookingJingalala 8112
dec 29 at 18:30
What is the difference between crepes and Swedish pancakes? — Bart Sumner 211
dec 29 at 13:39
How to thicken Chili without compromising flavor — Raistlinxw 312
dec 29 at 13:39
How to thicken Chili without compromising flavor — Doug Kavendek 20428
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