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seen 17 hours ago

Please welcome Iron Chef Canada who will be preparing his signature dish, Kraft Dinner Bouillabaisse avec Tartiflette Poutine et Sirop d'érable.

AKA:

  • Aaronaught (Stack Overflow)
  • Aarobot (Meta Stack Overflow)

17h
comment Will spoiled food technically make you sick?
The moral of the story is: Don't ever assume that what you just ate was what caused you to get sick, and as a corollary, don't assume that you're "in the clear" if you manage to get through the night after eating something unsafe. Food poisoning isn't just hard to trace, it's basically impossible, and most people have dangerously wrong ideas about how accurately they can identify the cause.
1d
revised Can I make Irish Brown Bread using a covered loaf pan?
edited tags; edited title
1d
revised How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?
deleted 74 characters in body; edited tags; edited title
Mar
15
revised Ingredient Identification: Hong Kong restaurant spicy spice
edited tags
Mar
15
comment Why Does a Lot of Pastry Have an Orange Flavor?
Are you sure it's orange, and not just vaguely citrus? Ascorbic acid is a fairly common ingredient in commercial pastries. I've never been able to taste it, but maybe some people are more sensitive.
Mar
15
comment meatballs refrozen, safe to eat
"In the teens" doesn't sound like "above freezing temp". First of all, we don't know whether your numbers are supposed to be in °C or °F. "Teens" in C is way above freezing temperature, and in F it's actually below freezing temperature. Can you please clarify?
Mar
15
comment What is this black stuff coming off my George Forman grill?
Re: Using the top rack - most dishwashers have the heating element near the bottom rack. Items that are claimed to be safe in the top rack only might melt or warp if you wash them in the bottom rack.
Mar
13
revised Does “1 lime leaf” mean a pair of leaves, or half a pair?
edited tags
Mar
8
comment Why does my chicken go dry when I boil it?
I wouldn't say "never boil", although I might say "never boil meat". Aside from starches, there are reasons to boil things: Candy-making, blanching, canning, or even just working with certain ingredients e.g. agar-agar. Also, we shouldn't perpetuate the myth that cooked or even rare meat has "blood" - it's myoglobin.
Mar
8
comment Why does my chicken go dry when I boil it?
Also, I feel like this has to be a duplicate, but there are so many questions here about dry chicken that searching for the one on food science is like finding a needle in a haystack... anyone want to try their luck?
Mar
8
comment Why does my chicken go dry when I boil it?
Why does this seem odd to you? Have you not noticed that your own skin dries out when you take a long shower or repeatedly wash your hands? It is, in fact, mostly water to begin with. Not "saturated with" water but actually water.
Mar
5
comment Extremely Tender Hospital Beef
Velveting is mostly done as preparation for high-heat cooking methods e.g. stir-frying, which I highly doubt would be used in a hospital, and wouldn't produce especially tender meat anyway. It's more about the surface texture. Far more likely that it was cooked low-and-slow - probably by a distributor and not the hospital itself.
Mar
4
comment Why is fish not considered as meat?
Who said anything about the "vegetarian society"? And what, if any, is their claim to authority on that question? I'm pretty sure Buddhism predates the "vegetarian society" by many centuries (possibly millenia).
Mar
4
awarded  Enlightened
Mar
4
comment Why do patterns appear on tempered chocolate?
@PaulGuyot: Don't get it wet, is the simple answer. Too much moisture can actually cause it to seize and completely ruin it. Water baths might cause problems if you use them in an enclosed area, e.g. underneath a range hood. Personally, I don't use a water bath or let good chocolate anywhere near water. Also, not applicable here specifically, but as a general rule you need to work very quickly when coating things like fruit, especially when frozen. In those cases, sometimes it also helps to divide the tempered chocolate into smaller portions so moisture doesn't accumulate endlessly.
Mar
3
awarded  Nice Answer
Mar
3
answered Why do patterns appear on tempered chocolate?
Mar
1
revised What can I substitute for tomato juice?
Who edits a question INTO a recipe request? Honestly.
Mar
1
comment What's the difference between fresh and frozen blueberries for baking?
I agree, the question needs to be rephrased but it is a real question, specifically one that seems to be trying to address a fundamental misunderstanding about what frozen fruits (or veggies) are.
Mar
1
revised What are bagel chips?
edited tags