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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
12
comment Is it safe to put hot food in the fridge?
As for your previous question: Yes, there is more bacteria in cooked stock, especially when it's been left out. Even if you killed every single bacteria during the cooking process (which is not the case), it can become contaminated again just as easily as the vegetables, and unlike vegetables, stock sitting around at room temperature (or worse, 60° C or so) is quite literally a breeding ground for bacteria. Unless you're in the habit of vigorously rubbing your broccoli with raw chicken, it's a lot safer than stock.
Nov
12
comment Is it safe to put hot food in the fridge?
An agar plate is not a pot of stock. Such a small quantity does not take very long to come down to room temperature. If you're going to divide your hot food into small portions that can be cooled within a few minutes, then by all means, cool it for a few minutes on the counter top. As I pointed out in my answer, though, the concerns here are when dealing with a single large quantity of food, and a full pot of stock will take quite a bit more than a few minutes to cool this way. So your point, while interesting, is not actually relevant.
Nov
12
comment Trouble making corn tortillas
You mean prevent a tag from being used in the future, i.e. blacklist it? Only the admins can do that; it's reserved for extreme cases.
Nov
11
revised what does it mean to incorporate in recipes
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Nov
11
revised How to tell if it is real sourdough?
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Nov
11
comment Trouble making corn tortillas
I assume this is about Mexican/American-style tortillas; if not, please revise the cuisine tag as appropriate.
Nov
11
revised Trouble making corn tortillas
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Nov
11
comment Why cleave chicken when making stock?
@TFD: Fat and water are immiscible. All fat can be skimmed or congealed unless you've prepared the stock incorrectly (i.e. by using a rapid boil instead of a slow simmer - and even then, it's just dispersed, not dissolved or "bound"). Finished stock is supposed to be clear; if there is a significant fat content then it would be cloudy.
Nov
11
comment Is it safe to put hot food in the fridge?
@TFD: Did you read anything that anybody has said to you?
Nov
11
comment Is it safe to put hot food in the fridge?
The only lack of science here is your own. A pot of chicken stock is clearly going to be harbouring more bacteria than a single lettuce leaf that happened to get a splash of meat juice. And freshly cooked food is more sterile but not totally sterile. Leaving food out at room temperature for several hours and then refrigerating it for several more days is simply careless, and dangerous.
Nov
10
comment Is it safe to put hot food in the fridge?
I believe the thing you're referring to is an ice pack. Right?
Nov
10
comment Any way to soften gummy candy?
@Brian: I think you made it too warm. :P I guess this partly depends on the actual gummies, but try starting with a temperature just above tepid and try just a few gummies as a test. It is possible, though unlikely, that your gummies weren't made with very much gelatin to begin with, so it might not take much to dissolve them outright.
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?
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Nov
10
revised How should I cook bacon in an oven?
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Nov
10
revised What is the best way to clean a roasting tray/baking tray that has sauce burned on to it?
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Nov
10
revised Bitter watercress
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Nov
9
revised Uses for Old bread dough
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Nov
9
revised Uses for Old bread dough
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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.