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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)

13h
comment What are some useful tips when making caramel sauce?
How exactly are you trying to make it? Caramel sauce isn't made from just sugar, it's a mixture of sugar and dairy products.
13h
revised Why is lettuce rarely cooked?
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1d
comment Where to store my propane torch?
@CareyGregory: But you can't fill the cabinet with propane. You're talking about a tiny cylinder in a cabinet that's probably 50x the volume. The most you'd get is a kind of mist on the floor that dissipates pretty quickly when you open the door. That's not explosive, in either the Hollywood sense or in the sense that you're referring to.
1d
comment Where to store my propane torch?
@CareyGregory: "The propane cylinder in the typical kitchen torch contains enough gas to create an explosive atmosphere in something the size of a cabinet". Which is not true because it isn't actually a gas in that sense of the word. It can create flammable conditions, but not explosive. The only way it could explode is if the cylinder itself exploded, due to extremely high heat. I don't think this is factually different from my admittedly conservative answer; one represents the official guidance, the other is my interpretation of it.
1d
comment Where to store my propane torch?
@CareyGregory: You're ignoring that propane is heavier than air; it's not a true gas, it's either a liquid or a vapor, which means it won't expand to fill your cabinet, it will pool on the floor and immediately disperse when that cabinet is opened. I'm doing the responsible thing and quoting the official guidelines and risks, but in practice, the scenario you imagine is not only improbable, but practically impossible. A spark won't cause the cylinder to explode - that's only possible if it has leaked, and the odds of a spark on the floor of the cabinet AND a gas leak are astronomically low.
1d
answered Where to store my propane torch?
1d
comment Where to store my propane torch?
@CareyGregory: Most cabinets aren't airtight - it wouldn't explode on its own, not without a spark or heat source. And although torches vary, propane torches generally aren't that big and don't have a ton of fuel - we're not talking about the kind of propane cylinder that you'd see in an outdoor grill...
1d
revised Where to store my propane torch?
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1d
comment Why does waffle dough get dark?
That's not how it works here, or any other site on this network. Vague, incomplete, or poorly-substantiated answers are supposed to be downvoted and comments are largely a courtesy - no one is obligated to try to post a "better" answer. The biggest problem here is the overt assumption that it's safe, without any clear explanation (or understanding) of what the reaction is. Of course it's a chemical reaction - everything in cooking is a chemical reaction - but what reaction?
2d
revised Why commercial gummies do not melt?
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2d
revised food-preservation wiki description
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2d
revised food-preservation wiki excerpt
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2d
revised Keeping Food Hot & Delicious
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2d
comment How to make Coconut/Chili Sauce (based on Photos)
The photographs are useful, but you should be trying to give us more information on what you're trying to recreate, as per our guidelines on these types of questions. Otherwise you're likely to get wild guesses as answers, as indicated by the totally different answers submitted so far. For example, in what way did the first one taste "better" than the second? And have you tried just mixing chili sauce and coconut milk or cream and comparing?
2d
comment Why does waffle dough get dark?
Is this anything more than idle speculation? We're looking for answers that are based on well-known facts or personal experiences. If you've never made waffles, and never experienced this issue yourself when making pancake batter, then this answer isn't helpful.
2d
comment Why add pasta water to pasta sauce?
This is just wrong. The starch in pasta water is already cooked and gelatinized. It can't get any thicker than it already is by cooking it more. It will only thicken the sauce if your sauce is already essentially a water consistency.
Jul
24
comment How to replace Bouillon cubes without making them on my own
MSG is a natural product.
Jul
24
revised Is my microwave still safe to use after accidentally heating metal in it?
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Jul
24
revised What is the easiest way to remove chicken leg/drumstick tendons?
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Jul
23
revised Bell Pepper Mousse - won't charge or discharge
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