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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)

Mar
29
revised Chicken bone broth, what is the brown stuff at the bottom of the pot?
edited tags
Mar
29
answered Chicken bone broth, what is the brown stuff at the bottom of the pot?
Mar
29
comment Will spoiled food technically make you sick?
A "theory" is the result of scientific agreement after sufficient data has been gathered, usually by many researchers replicating the same experiment under controlled conditions, and it has the ability to reliably predict future events. What you're referring to might charitably be called a "hypothesis", except that hypotheses don't get published until they've actually been extensively tested. I can promise you there's no research being done on "spoiled" food because "spoiled" isn't a scientific term. There is tons of research on specific pathogens though; search scholar.google.com.
Mar
29
comment Will spoiled food technically make you sick?
"anecdotal stories are the start of scientific research" - false. Even if it were true, there's no logic in continuing to rely on anecdotes after the research has been done.
Mar
28
comment Will spoiled food technically make you sick?
I wouldn't equate mold with bacteria. Most mold is bad, with only a small variety of strains being used in cheese-making; conversely, most bacteria are benign, and only a handful of strains cause serious problems.
Mar
28
comment Will spoiled food technically make you sick?
Ugh, more anecdotal evidence on food safety. This really is complete nonsense. Perhaps the biggest problem with anecdotes like this is that when people say "I/he/she didn't get sick", they invariably mean that they didn't appear to get sick immediately afterward. The problem is that sickness can develop hours or even days later, and by that time, most people have forgotten about the original incident. Anyway, you can tell that this is unscientific because it refers to fermentation culturing, and dry-aging as "intentionally spoiled".
Mar
28
comment Why are there no recipes combining both yeast and baking powder?
Folks, please do not post recipes as answers to this question. The question didn't ask for recipes, and we don't allow recipe requests.
Mar
26
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.
Mar
25
revised Can I make Irish Brown Bread using a covered loaf pan?
edited tags; edited title
Mar
25
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).