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seen Nov 2 at 16:49

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
27
revised What are the options for thawing a frozen turkey?
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Nov
27
revised What is the best way to clean an electric fryer?
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Nov
27
comment My stock is too sweet
@vwiggins: Is that supposed to be a joke? No risotto recipe I have ever seen calls for salt during the cooking process, just as a seasoning later, and the ones that include broth as a liquid ingredient (as opposed to stock or water or wine) usually make a point of mentioning the low-salt type.
Nov
26
revised What is meringue powder?
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Nov
26
revised Why do red onions turn blue or green when cooking sometimes?
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Nov
26
revised Garlic Powder vs Garlic
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Nov
26
revised why roast marrow bones at 450F?
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Nov
26
comment My stock is too sweet
P.S. @Martha, there's no "A" in the middle of my name; I won't get your comment replies if it's spelled wrong. ;)
Nov
26
comment My stock is too sweet
@Martha: Well, not necessarily, I guess, but mirepoix is to stock as roux is to white sauce. It's kind of fundamental (along with the bouquet garni), and generally you don't mess with it unless you have a lot of experience and know exactly what you're trying to do. And even then, people typically just add to it, and you have to be careful what you add (as Doug has pointed out, parsnips aren't really appropriate for most stocks). So while there's always more than one way to skin a cat in cooking, you should probably stick with the "standard" for stock unless you have a good reason not to.
Nov
26
awarded  Nice Answer
Nov
26
revised How to melt butter most conveniently?
added 7 characters in body; edited tags
Nov
25
revised Dangers to continuing to cook an unfinished torte?
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Nov
25
comment My stock is too sweet
That certainly can happen, although they have to be really finely chopped for it to be a problem; fine enough to actually break down and dissolve during the simmering, almost a minced consistency. The standard 1/2" cube works well.
Nov
25
comment Dangers to continuing to cook an unfinished torte?
@Daniel: Ah, well I think I covered that a little at the end; you're going to end up cooking it for slightly longer because of the heat it's lost, but that's not going to destroy it. Especially with a torte - usually the problem with overbaking is dryness and toughness due to gluten, but that comes from flour/starch and tortes usually don't have much (or any). Just keep an eye on it and make sure it's not overdone.
Nov
25
answered Dangers to continuing to cook an unfinished torte?
Nov
25
revised Dangers to continuing to cook an unfinished torte?
added 2 characters in body; edited tags; edited title
Nov
25
revised Chop nuts before or after toasting?
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Nov
25
revised can i bake pine nuts?
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Nov
25
revised Botulism, Garlic, Cold pressed Olive oil and mason jars
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Nov
25
answered Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?