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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
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.
Jun
15
revised What is the purpose of heating agar powder
edited tags; edited tags
Jun
15
answered What is the purpose of heating agar powder
Jun
15
comment Whipping double cream with amaretto
You don't need a cream whipper for this, just a stabilizer. Methocel may work, but so will any other alcohol-tolerant e-number, many of which are considerably less expensive. Even corn starch will handle alcohol pretty well. But that's getting you farther away from either a mousse or whipped cream... it ends up being more like a gel.
Jun
14
answered Whipping double cream with amaretto
Jun
14
comment Whipping double cream with amaretto
Mousse is made with eggs. You mixed cream with... well, water. What you describe is pretty much what I would expect to happen...
Jun
14
revised Whipping double cream with amaretto
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Jun
14
reviewed Approve suggested edit on Whipping double cream with amaretto
Jun
14
reviewed Approve suggested edit on Dishwasher safe bakeware?
Jun
14
revised How do I convert between the various measurements?
Moved heirloom link to proper section and fixed link, which was just point to Google. Removed "exact" measurements - IMO they add a lot of noise and don't really help anyone, since hardly any measuring cups or scales are anywhere near that precision.
Jun
14
revised How do I convert between the various measurements?
added 31 characters in body
Jun
14
revised How do I convert between the various measurements?
added 2145 characters in body
Jun
14
revised How do I convert between the various measurements?
added 254 characters in body
Jun
12
revised How can I prevent pork from becoming tough while being held at warm temperature?
deleted 18 characters in body; edited tags; edited title
Jun
9
awarded  Enlightened
Jun
9
awarded  Nice Answer
Jun
8
comment Age between mild and sharp
For real? You've never seen the medium cheddar cheese sitting on almost every grocery store shelf?
Jun
8
comment What is a good substitute for oyster sauce (for someone with a shellfish allergy)?
@logophobe: There is, but certainly less of a difference between oyster sauce and soy sauce, or oyster sauce and almost any other sauce.