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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)

Jun
22
comment Is smell a bad way of determining whether meat is still good?
@DavidRicherby: You're covering subjects that have been extensively discussed on this site. Toxins can't be killed because they aren't alive. They can be denatured, but for many toxins the denaturation temperature is so high that your food would be charcoal if you reached it. Thus we simply consider sufficient bacterial contamination to be an unrecoverable situation and tell people "when in doubt, throw it out".
Jun
22
revised What cut of ground beef is ideal to mix with ground lamb for kofta?
edited tags
Jun
22
answered A firm mousse with juice with my cream whipper
Jun
22
revised Is smell a bad way of determining whether meat is still good?
added 4 characters in body
Jun
22
comment Is smell a bad way of determining whether meat is still good?
@Ben: Bacteria are killed by cooking, but the cooking temperatures provided by food safety agencies are specifically designed for typical levels of contamination found at the supermarket and so on - not for petri dishes containing billions of times more bacteria than normal. It's true that toxins are the more serious issue because they can't be killed, but even with the bacteria, it's not a "yes" or "no" question, it's a "how many" question; even if there were no toxins, you might have to considerably raise the cooking time and temperature to kill the additional bacteria.
Jun
21
comment Alton Brown's Buffalo Wings
@JamesMcLeod: He discusses that before he gets into the steaming - remember that on his first try, he puts them straight into the oven. That's when he's saying they need to be dry - when they go into the oven and "meet the [high] heat". Obviously they don't need to be dry for steaming because steaming is a wet cooking method - but he hasn't talked about steaming at that point!
Jun
21
comment Alton Brown's Buffalo Wings
@JamesMcLeod: No, he really never says that. And at around 20:20 he says, "you did steam, cool, and perfectly roast the pan and wing pieces, right?" - there's no reference at all to chilling before the steam. I really don't think that's what he was trying to suggest. Most people I know don't do their butchering and cooking in one really long session, especially if they have to prepare for the cooking part (getting steamer baskets, putting them together like he did, bringing water to a boil, etc.). He was just taking the opportunity to give a food safety lesson.
Jun
21
comment Alton Brown's Buffalo Wings
@JamesMcLeod: Just because he does that, doesn't mean it's part of the recipe. He could well be refrigerating them to keep them safe while he takes a break or does something else.
Jun
21
answered Fresh salmon that was frozen after: till when can it still be eaten raw
Jun
20
comment Alton Brown's Buffalo Wings
Yes, the purpose is to dry them out after steaming. Can you point us to where he says that they should be refrigerated before steaming for the same reason? Either in the transcript or a particular time code in the episode?
Jun
20
comment Alton Brown's Buffalo Wings
Don't they start out in the fridge? You obviously don't want to steam them from frozen...
Jun
20
awarded  Good Question
Jun
17
awarded  Enlightened
Jun
17
awarded  Nice Answer
Jun
16
awarded  Enlightened
Jun
16
awarded  Nice Answer
Jun
15
comment Is sugar a thickening agent?
Generally true, although hydrocolloids do dissolve above the hydration point; they then crystallize again as it cools and that's when they start trapping all the water. At least that's how I understand it...
Jun
15
comment What is the purpose of heating agar powder
@rumtscho: I think it's implied that it's the solution being heated; otherwise, the word "boiling" makes no sense (you can't boil a powder... not easily, anyway).
Jun
15
comment Whipping double cream with amaretto
@ElendilTheTall: I believe that's very much a UK thing; it's definitely not widely available in either Canada or the USA, and from what I've read from various answers and comments on this site, it's not common in most of Europe either. I guess there's just not a lot of demand for it... what would the typical home cook do with 48% or clotted cream? Maybe there's some popular UK dish that uses it?
Jun
15
comment What is the purpose of heating agar powder
@mylifeisalie: Obviously you would need to cool it below its melting point in order to make it a solid/gel - it's a phase change. Like almost every other liquid, it needs to crystallize, and in order to do that, the molecules need to be slowed down. If you're asking why it needs to be cooled so much relative to the melting point, that's a property called hysteresis. It's pretty specific to agar - other hydrocolloids like gelatin and carrageenan don't have it to a noticeable degree.