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Badges

Notable Question

 Notable Question
Question with 2,500 views. This badge can be awarded multiple times.
hawkeye
1,32533 gold badges1717 silver badges2222 bronze badges

earned this badge 11 times.
Will a pineapple marinade reduce a beef roast to paste?
Awarded Jan 22 '20 at 4:20
Can I rescue honey that is crystallised in the container? (with water or otherwise) [duplicate]
Awarded Aug 7 '19 at 21:05
Is there such a thing as pork stock?
Awarded Jun 26 '19 at 16:35
What is the additive they put in apple juice to change it from cloudy to clear?
Awarded Jul 4 '18 at 14:00
How to make my scrambled eggs more yellow?
Awarded Oct 11 '17 at 13:02
What is the term for serving a soft-cooked fried egg that breaks when the meal is consumed?
Awarded Sep 1 '17 at 22:00
Are mascarpone and clotted cream the same thing?
Awarded May 2 '16 at 21:05
Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
Awarded Sep 20 '15 at 13:46
If you 'caramelize' an onion, does an onion contain sugar?
Awarded Apr 20 '15 at 6:42
Will swapping the red wine in my spaghetti bolognese with port wreck the dish?
Awarded Feb 20 '15 at 14:38
Why does Tomato Sauce (ketchup) require refrigeration but Barbecue sauce (like Worcestershire sauce) does not?
Awarded Feb 6 '15 at 0:32

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