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seen May 19 at 4:41

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)

Mar
8
comment Why does my chicken go dry when I boil it?
Also, I feel like this has to be a duplicate, but there are so many questions here about dry chicken that searching for the one on food science is like finding a needle in a haystack... anyone want to try their luck?
Mar
8
comment Why does my chicken go dry when I boil it?
Why does this seem odd to you? Have you not noticed that your own skin dries out when you take a long shower or repeatedly wash your hands? It is, in fact, mostly water to begin with. Not "saturated with" water but actually water.
Mar
5
comment Extremely Tender Hospital Beef
Velveting is mostly done as preparation for high-heat cooking methods e.g. stir-frying, which I highly doubt would be used in a hospital, and wouldn't produce especially tender meat anyway. It's more about the surface texture. Far more likely that it was cooked low-and-slow - probably by a distributor and not the hospital itself.
Mar
4
comment Why is fish not considered as meat?
Who said anything about the "vegetarian society"? And what, if any, is their claim to authority on that question? I'm pretty sure Buddhism predates the "vegetarian society" by many centuries (possibly millenia).
Mar
4
awarded  Enlightened
Mar
4
comment Why do patterns appear on tempered chocolate?
@PaulGuyot: Don't get it wet, is the simple answer. Too much moisture can actually cause it to seize and completely ruin it. Water baths might cause problems if you use them in an enclosed area, e.g. underneath a range hood. Personally, I don't use a water bath or let good chocolate anywhere near water. Also, not applicable here specifically, but as a general rule you need to work very quickly when coating things like fruit, especially when frozen. In those cases, sometimes it also helps to divide the tempered chocolate into smaller portions so moisture doesn't accumulate endlessly.
Mar
3
awarded  Nice Answer
Mar
3
answered Why do patterns appear on tempered chocolate?
Mar
1
revised What can I substitute for tomato juice?
Who edits a question INTO a recipe request? Honestly.
Mar
1
comment What's the difference between fresh and frozen blueberries for baking?
I agree, the question needs to be rephrased but it is a real question, specifically one that seems to be trying to address a fundamental misunderstanding about what frozen fruits (or veggies) are.
Mar
1
revised What are bagel chips?
edited tags
Mar
1
revised what determines the texture of cookies
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Mar
1
revised Ingredient selection for Canadian Poutine dish
edited tags
Mar
1
revised Using Glucose instead of Fructose
edited tags
Mar
1
revised What types of wine are suitable for Dijon mustard?
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Mar
1
revised Can sarsaparilla and sassafras be substituted with licorice root?
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Mar
1
revised In ingredient lists, does “lime” mean the fruit or the chemical?
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Mar
1
revised Adding lime juice to green curry paste and heating
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Mar
1
revised secret ingredient in a restaurant bolognese
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Feb
25
comment dry garlic in oil --> botulism risk?
@DaaBoss: Oil and butter are very different - butter has water, oil doesn't. There are plenty of Q&As here about blue/green garlic, it was probably just a benign chemical reaction. Botulism does not have any color, and mold is very unlikely with oil. If there were bacteria growing in there, you'd see a lot of bubbles.