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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)

Mar
22
reviewed Edit suggested edit on Do I need to thaw fish before steaming it?
Mar
22
revised Do I need to thaw fish before steaming it?
Changed Unfreeze to thaw, syntax
Mar
22
revised How long should I steam squid and cuttlefish?
edited tags; edited title
Mar
16
comment Corned beef on warm for 2 hr before cooking
Was this raw corned beef, or canned/prepared?
Mar
16
revised Corned beef on warm for 2 hr before cooking
edited tags
Mar
16
comment Oops left baby back ribs on warm instead of low for 7 hrs
Don't be so sure that it will even kill the remaining bacteria; posted cooking times are based on maximum levels of bacteria typically found in properly-stored foods; although they die at an exponential rate at high temperatures, they also grow at an exponential rate at warm temperatures. Bacterial toxins are probably the more dangerous risk, but after 7 whole hours of incubating I wouldn't be surprised if there were still an unsafe amount of bacteria left after cooking it. Some types are more heat-tolerant than others.
Mar
16
comment Oops left baby back ribs on warm instead of low for 7 hrs
I really don't think that's a good choice for a duplicate. That question is asking about using the warm setting after cooking it, which is actually OK, as opposed to using the warm setting instead of cooking it, which is a hospital visit waiting to happen.
Mar
16
revised How should I store homemade salad dressing?
deleted 199 characters in body; edited tags
Mar
13
comment Are there unnoticable effects of cooked food going bad?
@rumtscho: Not necessarily the next day. Common cases of food poisoning (salmonella, e.coli, etc.) can take 3-7 days for visible symptoms. That's why so many people who make bad food safety decisions seem to think they're just fine; they make themselves sick and then misattribute their illness to something they ate more recently (probably at a restaurant).
Mar
13
comment Gelling agents closest to normal gelatin that set at room temperature
You say you know about carrageenan and gellan, which are the standard substitutes for gelatin. Other than just saying you're "looking for others", can you tell us why you don't want to use those ones?
Mar
13
comment How to make agar less brittle
Agar is supposed to give you a firm gel. If you want something softer or more elastic, why not use an additive with those properties?
Mar
13
revised How to make agar less brittle
edited tags
Mar
13
comment How to raise the setting and melting point of gelatin
Agar certainly has a much higher melting point than gelatin, but it's an altogether different additive... I don't think that simply combining a little with gelatin is going to give you gelatin with a higher melting point. It's going to give you gelatin and agar.
Mar
13
revised Custard based ice cream vs eggless ice cream
edited tags
Mar
13
revised How to cook chicken legs more evenly?
edited tags
Mar
9
comment How do I use a Chinese spoon?
The first two points don't seem to be unique to Asian spoons. Western metal spoons don't really heat up at the handles, and they stack just fine. Probably true about scratching the bowl, though (although I do use metal spoons with ceramic bowls and haven't really noticed much scratching).
Mar
9
comment Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?
@TheRebelAquarius or better yet, you could ask how the prepared coffee is different and what to expect in terms of taste.
Mar
9
comment Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?
Please refrain from all caps, thanks.
Mar
9
revised Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?
edited tags; edited title
Mar
9
revised Necessary to change chemical leavener for sugar substitution in baking recipe?
edited tags