Aaronut

35,142 reputation

487184

bio	website
	location	Toronto, Canada
	age
visits	member for	2 years, 10 months
	seen	3 hours ago
stats	profile views	3,571

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)

	35,142 reputation	bio	website		visits	member for	2 years, 10 months
487184 badges		location	Toronto, Canada		seen	3 hours ago

summary answers questions tags badges favorites bounties reputation activity

4,818 Actions

suggestions reviews revisions comments badges posts accepts all

Apr 22	comment	Fastest or most efficient way to cook rice in a pot with a lid? This was a question about fast/efficient methods of preparing the rice, not a general question about rice cooking. Is this method particularly fast or efficient compared to other methods? Does sautéeing actually speed up the rest of the cooking? Please explain your answer.
Apr 22	comment	Most olive & sundflower oil shouldn't be used for frying? I haven't seen this warning on any bottles of sunflower oil here, but maybe you've managed to find some unrefined oils. It's certainly not the case for "most oils" - if you can provide specific examples (aside from EVOO) to clarify the question then there might be a reason to reopen it.
Apr 22	revised	Most olive & sundflower oil shouldn't be used for frying? edited tags
Apr 22	comment	Most olive & sundflower oil shouldn't be used for frying? We have several questions on this topic already... in addition to the linked duplicate, see Why should I use olive oil? Why does my olive oil smoke/burn when I fry with it? Is this video showing an exception of the common wisdom that you shouldn't cook with EVOO? What oil or fat to use for different purposes? and many more in the [olive-oil] tag.
Apr 21	comment	How can I keep pasta shapes intact? I'm not really sure that I'd call 2-3 inches of water "plenty". As others have pointed out, you don't need much water if you're willing to stir constantly, but otherwise you want a pot that is mostly water (and well-agitated).
Apr 21	revised	Are there alternatives to okra as a thickening agent? edited tags
Apr 21	comment	How can I keep pasta shapes intact? The cold-water washing technique is recommended for certain types of rice, so I could see it working on unusually starchy pastas. Of course, if they're allowed to stick as any other pasta, then all bets are off - once they "tear" and the interior is exposed then they're just going to keep sticking.
Apr 21	comment	How do I determine if my mussels are fresh? Links should be relevant to the answers they're posted in, otherwise they will be considered spam. You're welcome to link to your site/blog in your profile, and you're welcome to link to a specific, relevant page in an answer (i.e. one that describes this particular process in more detail).
Apr 21	revised	How do I determine if my mussels are fresh? deleted 53 characters in body
Apr 20	revised	homemade chilli oil added 440 characters in body
Apr 20	revised	homemade chilli oil edited tags
Apr 20	answered	homemade chilli oil
Apr 20	comment	homemade chilli oil @violadaprile: That's all well and good, but you need the temperature above the boiling point of water in order to kill C.botulinum spores. The jar does not "explode" if you use pressure-canning techniques, which is what is required for low-acid foods. Storing unsterilized oil containing low-acid food at room temperature essentially guarantees that any spores present will germinate. So this answer is wrong, and dangerous. Botulism is rare, and most of these infused oil preparations don't end up getting inoculated, but that doesn't make them safe.
Apr 20	revised	Safety of Calphalon pots and pans edited tags
Apr 19	revised	How to turn froth into juice? edited tags
Apr 18	revised	Why have all of my quality pans started smoking at once? edited tags
Apr 17	revised	Does a head of lettuce really need to be refrigerated? edited tags
Apr 14	revised	How to thicken a sour cream recipe? edited tags
Apr 14	comment	Why does food taste bland when we are sick? I'm sure this is an interesting biology/pop-sci question but it's not about cooking.
Apr 14	comment	Low Salt Indian Food I'm sorry, but one of the few types of culinary questions we don't entertain here are recommendations/suggestions/ideas. See the faq and the meta question "What should i cook" type questions. As TFD says, just pick any recipe and don't add salt.