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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)

Aug
1
revised Should I taste-test food before serving it?
Popular question/answer - fixed grammar and punctuation issues.
Aug
1
revised Should I taste-test food before serving it?
Fixed various minor grammatical errors (since it's a popular question)
Aug
1
comment Digital recipes storage?
I can appreciate that this is a problem a lot of home cooks have, and I'm sorry if there aren't a lot of good answers; however, it is a product recommendation request and specifically a shopping question. Even without the obvious poll phrasing, the topic is still firmly in the "don't ask" list.
Jul
29
comment Breed of chicken
I assume you mean Perdue (not Purdue), and that's not a breed, it's a farming/distribution company. Is that what you actually mean by "breed"?
Jul
29
revised Rendering fat by sous vide
edited tags
Jul
29
comment Why does my caramel sauce fail?
It's no problem posting your own recipe, but you should post it in your question, rather than bury it in a comment (most people don't read comments). And I agree on summarizing the ingredients and basic prep steps.
Jul
28
comment Hot Sauce: margarine versus butter
My money's on Pizza Hut using hydrogenated vegetable oil, or maybe even shortening. Margarine is comparatively expensive.
Jul
28
comment What is Bosnian black honey?
@logophobe: That's probably why they call it "black honey" and not "tree parasite secretions".
Jul
27
comment Why does my caramel sauce fail?
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.
Jul
27
revised Why is lettuce rarely cooked?
edited tags
Jul
26
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.
Jul
26
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.
Jul
26
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.
Jul
26
answered Where to store my propane torch?
Jul
26
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...
Jul
26
revised Where to store my propane torch?
edited tags
Jul
26
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?
Jul
25
revised Why commercial gummies do not melt?
deleted 2 characters in body; edited tags
Jul
25
revised food-preservation wiki description
deleted 50 characters in body
Jul
25
revised food-preservation wiki excerpt
edited body