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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
6
comment How can I roast chicken bones (without meat)?
Seems to have worked pretty well. The chicken "bones" I bought actually had a fair bit of meat, so I had to increase the cooking time to almost an hour, but aside from that, I'd say that this was the right advice.
Nov
6
answered How to quickly soften brown sugar
Nov
6
revised How can I stop roast beef drying out?
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Nov
6
asked How can I roast chicken bones (without meat)?
Nov
6
revised Add gelatin to soup as a replacement for stock?
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Nov
6
revised How do I cook lamb tongues?
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Nov
6
revised Do leeks need to be softened?
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Nov
5
revised Is there a product available that is pre-gelatinized starch and what product name is it sold with?
edited tags; added 80 characters in body
Nov
5
revised How do you raise your dough in cold seasons?
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Nov
4
comment what is the purpose of adding oil to balsamic vinaigrette slowly?
The last paragraph here is important, I think. Every unstable emulsion is going to separate in the refrigerator, no matter how you mix it. But assuming you plan to serve right away, then combining the liquids very slowly will result in something that is temporarily much more stable than if you had just dumped it all into a big bowl.
Nov
4
comment Is there any way to avoid grease splatter?
There are also silicone splatter shields, which tend to be a little more reliable and easier to clean than wire ones (YMMV of course).
Nov
4
revised How long does it take for buttermilk to go bad?
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Nov
4
revised what is the purpose of adding oil to balsamic vinaigrette slowly?
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Nov
4
awarded  Good Answer
Nov
4
awarded  Pundit
Nov
3
comment Keeping A Sauce From Separating
@mfg: Dried mustard is just prepared mustard minus the water, so either one is fine. Which one I would use depends primarily on what I have on hand and secondarily on the water content of the recipe. If the water content is minimal then I'll either use prepared mustard or make some by dissolving the dry mustard in some water. Mind you, neither one is a "preferred" emulsifier for me - I only use them in selected dishes where I want that flavour, like Mac 'n Cheese.
Nov
3
awarded  Nice Answer
Nov
3
comment How can I reheat a roux-based (alfredo) sauce in the microwave without separation?
Coincidentally, I just reheated a pesto cream sauce myself yesterday and didn't experience this problem at all. The sauce was basically made as a Béchamel with thawed pesto (made with olive oil) added to the roux and about half cream instead of milk. I didn't use any emulsifiers. I suspect that the generous amount of butter in the roux worked as a de facto emulsifier. So another option for you, next time, is to just use regular butter and not ghee. It's not a particularly efficient emulsifier like lecithin or xanthan, but it seems to do the trick in a cream sauce.
Nov
3
revised Why and when does a skin form on heated milk and how can I prevent it?
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Nov
3
revised What is the technique for Vacuum Flask Cooking?
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