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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)

Nov
24
answered Is there a device that can be used to grate coconut and sweet potatoes electrically?
Nov
24
comment Is there a device that can be used to grate coconut and sweet potatoes electrically?
It's not electrical, but what about a mandoline with a julienne blade? It's pretty easy to get "grated" consistency from that, unless you're going for the really fine pulp-like consistency. And most of the good ones have a top piece that you can use to hold the thing you're grating, so there's no danger to your hands.
Nov
24
revised yeast subtitution in a recipe with no water
edited tags
Nov
24
revised Beaten and poached eggs
added 649 characters in body
Nov
24
answered Beaten and poached eggs
Nov
24
comment How can I improve the flavor of spinach?
@TFD: Fine, great. I don't care. Just stick to the facts from now on please, and don't make claims that can't be verified with either a test or a reliable source. We're here to help people with their cooking, not to proselytize about diet and health.
Nov
24
awarded  Nice Answer
Nov
24
comment How can I improve the flavor of spinach?
@TFD: I have no idea what you mean by "perfectly good." If you mean perfectly safe, or reasonably crisp, then sure, but that's hardly the point. And in fact most of these folk myths are rooted in analogies; if the food looks fresh, it must be intact. In reality, though, nothing could be further from the truth.
Nov
24
comment How can I improve the flavor of spinach?
@TFD: Yes, the vast majority of vegetables are blanched before freezing. That's because freezing cannot actually stop enzymatic activity, only slow it down. Blanching inactivates them completely which, despite adding a lot of water resulting in a mushy/limp texture, actually preserves them in much better "internal" condition than what you get fresh at an ordinary supermarket.
Nov
24
comment How can I improve the flavor of spinach?
@TFD: That is exactly the kind of thing that should be asked as its own question. But if you must use this medium, then fine: Virtually nothing happens to frozen spinach. That's why it's frozen. If you're asking why it's limp compared to fresh spinach, that's because it's been blanched before freezing to inactivate the enzymes that actually do destroy nutrients over time. Blanching, obviously, does not do wonders for the overall texture, due to the increased water content, but the cells are still very much intact.
Nov
24
comment Is it possible to make a wheat free/gluten free/dairy free apple pie?
Strange, in every supermarket here, you can find lard (Tenderflake) right next to the shortening. I've never thought of it as a rare or ethnic ingredient.
Nov
24
comment How can I improve the flavor of spinach?
@TFD: You obviously either don't know what a "cellular structure" is or just aren't willing to accept that you might have been wrong about something. Flash-freezing does not damage the cellular structure. Please stop being disruptive.
Nov
23
comment How do I make a foam?
Haha @yossarian, always a good idea to keep it simple on the first try! I'd still suggest trying some of his suggestions if you run into trouble next time.
Nov
23
revised Whether to peel sweet potatos
edited tags
Nov
23
comment How do I make a foam?
Interesting, @yossarian: Did you also follow Michael's suggestions on how to incorporate more air? That could be part of the problem too.
Nov
23
revised What is the difference between sorbet and sherbet
edited tags
Nov
23
comment Can I make Crème Brûlée using a flambé?
@chris: I made crème caramels for the same event, but I didn't flambé them. There's really nothing to flambé; as you've noted, the sugar is already turned into soft caramel.
Nov
23
comment How can I improve the flavor of spinach?
Very funny @TFD, but I think it's clear to everybody what you were getting at, and what you were getting at is wrong. There is very little useful information one can glean from appearance alone. Sliced apples that have been sitting out for 10 minutes get brown without intervention; they look bad, but are they bad? No. Flash-frozen vegetables are more "intact" than 3-day-old fresh vegetables in every conceivable way; the enzymatic activity has done far more damage to the fresh vegetables during that time.
Nov
23
revised Cebiche dinner considered harmful
edited tags
Nov
23
revised How do I make a foam?
added 537 characters in body