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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)

Dec
1
comment How long will uncooked chicken keep in the fridge?
These aren't bad guidelines in my opinion (although I've kept bacon for way longer than a week), but you really should try to source them; few things on the internet are more dangerous than anonymous and unverified food safety claims.
Dec
1
revised How long will uncooked chicken keep in the fridge?
added 6 characters in body; added 1 characters in body
Dec
1
revised How long will uncooked chicken keep in the fridge?
edited tags
Dec
1
revised Will vegetables and fresh herbs last longer in the refrigerator in a plastic bag?
edited tags
Dec
1
comment What are the fundamental sauces that every cook should know how to make?
Doesn't matter anyway, since it's a dupe. The old question is kind of grandfathered, I guess. And we reworked that one to be a little more specific.
Dec
1
comment Ultimate Grilled Cheese : Keeping it together
You're all wrong. An ultimate grilled cheese sandwich is bread, butter, cheese, and bacon.
Dec
1
revised Books that explain the science of cooking?
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Dec
1
awarded  Nice Answer
Dec
1
awarded  Enlightened
Dec
1
awarded  Nice Answer
Dec
1
comment How long will uncooked chicken keep in the fridge?
I have to say that I have kept chicken in the fridge for longer than 2 days and not died. Some even have "best before" dates 3-4 days in. The quality definitely suffers, and I'm sure there's some risk, but it's probably low. The USDA, of course, plays it safe, but I think those of us who handle a lot of raw chicken prefer to use our noses. You can definitely smell when chicken's gone bad.
Dec
1
comment How do you reduce a cream sauce?
@OTisler: Indeed, it's an easy mistake for many to make; substitutions have to take into account context, it's often important to understand why the recipe calls for a certain ingredient before you can determine if a substitute is appropriate (or even necessary).
Dec
1
answered How do you reduce a cream sauce?
Nov
30
comment Does canning stock raise its temperature too high?
I don't think I've ever made an "unctuous" stock. To each his own, but in my little world a well-made stock has no fat, lots of gelatin, and tons of flavour.
Nov
30
comment Does canning stock raise its temperature too high?
@jcollum: I see. Well, it's an unverified comment on the internet so take that for what it's worth. ;) I suppose it's theoretically possible, but I don't think that the overextraction that can occur with coffee applies to bones or mirepoix, at least as long as the temperature isn't absurdly high. I've accidentally left pots of stock on "bubbly simmer" for upwards of an hour or two and haven't noticed even the slightest difference in taste - just in the water level.
Nov
30
revised Can I substitute Fenugreek seeds for leaves?
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Nov
30
comment is broth that hasn't been boiled safe?
@jcollum: You're right, the interior of the turkey cooks slower, which is why the food safety agencies recommend cooking whole birds to a temperature of 185° F or 85° C, to be on the safe side. It only takes 30 minutes to kill salmonella at 140° F; anything over 170° F or so is basically instant death; and we're talking about at least 180° for several hours. E. Coli generally doesn't live in turkey, you're thinking of beef.
Nov
30
comment Does canning stock raise its temperature too high?
@jcollum: I can't seem to find this comment you're referring to. Can you be more specific? I cannot think of any reason why going above 180° F would make the stock bitter - just cloudy/fatty due to the agitation.
Nov
30
comment Does canning stock raise its temperature too high?
The difference is as clear as mud. But whatever definition you choose, the biggest difference is usually in purity, which is pertinent to this question.
Nov
30
revised Does canning stock raise its temperature too high?
Forgot to edit the title last time...