40,125 reputation
12114221
bio website
location Toronto, Canada
age
visits member for 4 years, 1 month
seen Aug 6 at 22:36

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
10
comment Is it safe to put hot food in the fridge?
@Marti: Sure, it's not going to go bad within a few hours. But you understand that it is cumulative, right? Stock that might have lasted 3 days in the fridge might only last 2 days if you left it sitting out at room temperature.
Nov
10
revised How long will live lobsters last in the fridge?
edited tags
Nov
10
revised How should I cook bacon in an oven?
edited tags
Nov
10
revised What is the best way to clean a roasting tray/baking tray that has sauce burned on to it?
edited body
Nov
10
revised Bitter watercress
edited tags
Nov
9
revised Uses for Old bread dough
edited tags
Nov
9
revised Uses for Old bread dough
edited tags
Nov
9
comment Why cleave chicken when making stock?
@TFD: If you don't want the fat then skim it. That is how stock is supposed to be made! The texture of stock, AKA the "luxurious mouth feel", comes from collagen, which denatures into gelatin - not from fat.
Nov
9
revised What is the best way to clean a roasting tray/baking tray that has sauce burned on to it?
edited tags
Nov
9
comment What is the best way to clean a roasting tray/baking tray that has sauce burned on to it?
When you say washing powder, are you talking about supermarket stuff like Ajax or a specialty product like Barkeeper's Friend?
Nov
9
revised What's the best way to clean a salad spinner?
edited tags
Nov
9
awarded  Nice Answer
Nov
8
revised How to peel chestnuts?
edited tags
Nov
8
comment My Cheese Melted while in the Fridge?
@Jefromi: What else would you expect to see in the ingredients?
Nov
8
comment Should you strip meat off bones before putting them in a stock?
Anyway, I agree that the use of winglets was probably the main issue here; you don't need to strip the meat, but you want to use bones that are mostly, well, bone. That means backs, necks, and breast bones.
Nov
8
comment Should you strip meat off bones before putting them in a stock?
@daniel: It was definitely Herve This. Although I'm not clear on the exact details of his experiment, and I think he kind of glossed over the fact that cold temperatures increase the viscosity of fats, which makes them easier to skim in the case of stock. You can still make a perfectly good stock starting from hot water with careful skimming, and I think that was his point, but I always find the skimming process way easier while the liquid is still warming up. (Of course, maybe it's all in my head...)
Nov
8
comment Why cleave chicken when making stock?
@TFD: That's where most of the collagen is, without which you would not have stock; if you don't want the fat then just skim it off (as most cooks do).
Nov
8
comment Why cleave chicken when making stock?
@Manako: Nothing wrong with that, some people even simmer their stock overnight. The whole point of making stock is to draw out all of that wonderful collagen and break it down into gelatin, and the longer you simmer, the more of it you'll get (until it's all used up, that is).
Nov
8
comment Why cleave chicken when making stock?
I don't think that an hour is long enough to actually break down all of the collagen, especially if you don't chop the bones. Does your stock turn to a jelly-like consistency when it cools?
Nov
8
comment My Cheese Melted while in the Fridge?
I'm not going to post this as an answer since I have no way to verify it, but it sounds as though it may never have been real cheese to begin with. Perhaps it's just some processed Cheese-Whiz-like product that's been hardened somehow, and what you're witnessing is not melting but breaking down.