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yossarian earned this badge 32 times
jun 9 at 0:55Does water boil faster with the lid on?
apr 25 at 16:57How can I make very small quantities of balsamic reduction?
apr 13 at 6:35Is it safe to prepare Chicken Tartare?
mar 4 at 5:34How could I make stuffed french fries?
feb 2 at 0:02How should I sautee Portobello Mushrooms?
jan 29 at 17:13How do you smoke water?
oct 1 at 12:45How can I maximize ginger extraction?
aug 23 at 11:56How do I impart “extra” flavor with Sous Vide cooking?
aug 22 at 17:45What are the differences between types of soy sauce?
aug 21 at 0:04How warm must dough be in order to rise?
aug 20 at 22:24Why isn't my vinaigrette emulsifying properly?
jul 3 '12 at 2:55Should beef jerky be cut with or across the grain?
may 30 '12 at 18:49How long will live lobsters last in the fridge?
apr 16 '12 at 14:52Why did my mozzarella turn out like ricotta?
mar 29 '12 at 18:55Are there any techniques to “cheat” at cooking a risotto?
mar 28 '12 at 16:40What causes water to boil over?
jan 14 '12 at 22:59How can I make a chocolate cup that looks like the seaweed on a sushi roll?
dec 9 '11 at 0:43How do I keep my enchiladas from getting soggy when they cook?
dec 6 '11 at 16:19How do I get breading to stick to pre-cooked chicken for pan frying?
oct 18 '11 at 5:39How do I make a foam?
oct 11 '11 at 14:39How long will a balsamic reduction keep?
oct 2 '11 at 4:33How does a whipped cream charger work?
oct 1 '11 at 17:37What's the difference between Red and Panang curry?
mar 14 '11 at 21:12What can I substitute for Kaffir Lime Leaves?
oct 1 '10 at 23:22Why did my banana catch fire in the microwave?