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visits member for 5 years
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)

Jan
19
revised What is the ideal temperature for water added to chickpea flour for falafel?
edited tags
Jan
19
comment How can I reheat a roux-based (alfredo) sauce in the microwave without separation?
@MatthewMoisen: Enough heat can break any emulsion. The other answers here also apply - the longer you microwave and the higher the power, the more likely it is to break the emulsion. If it didn't separate in the fridge, I'd say the xanthan gum did work, at least somewhat. Try with lower heat next time.
Jan
18
awarded  Enlightened
Jan
18
awarded  Nice Answer
Jan
16
awarded  Good Answer
Jan
15
comment How long does Peanut Oil keep
I've kept peanut oil (opened) for more than a year without it smelling or tasting rancid. In a closed, dark pantry, with fairly well-regulated room temperature. Sounds like you're not storing it properly. Or maybe you're buying unrefined oil.
Jan
15
revised Why are my beets not fermenting?
edited tags
Jan
15
comment How do you make meringues?
You'll want to post the recipe you used so people can help you. It's definitely not normal for meringue cookies to come out like that.
Jan
14
revised What can I do to prevent the gaseous side effect of sunchokes?
edited tags
Jan
13
awarded  Enlightened
Jan
13
awarded  Nice Answer
Jan
10
awarded  Nice Answer
Jan
10
comment What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
@NickT: No, you're absolutely right. I really don't know what I must have been smoking when I wrote that; I know that gluten is protein-based and have written several other answers here to that effect. I've corrected the bad information.
Jan
10
revised What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
added 52 characters in body
Jan
6
comment Why do my pastries come out flat when I use butter instead of margarine?
Any reason not to just use a recipe that calls for butter in the first place (i.e. most of them)?
Jan
6
revised Why do my pastries come out flat when I use butter instead of margarine?
added 57 characters in body; edited tags; edited title
Jan
6
revised Moldy black truffles-are they edible?
edited tags
Jan
3
awarded  Nice Answer
Dec
31
comment What should the consistency of the meat filling of moussaka be like?
Which type of moussaka are you talking about? Adding a cuisine tag would help - Turkish is very different from Greek, for example, and those aren't the only variants.
Dec
31
comment What should I look for in a new kitchen knife set?
This may or may not answer the question - it's actually hard to tell because the question isn't totally clear. The OP asks "what should I look for (or avoid) in a set?" which could be interpreted as either "what materials/characteristics" or "what knives". If it's the latter, as I suspect it might be, this is a completely reasonable answer, although I'd probably take out the "don't buy a set" sentence.