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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)

Apr
18
comment Barium and aluminum in Teff?
Chlorine is highly toxic. It's also an essential part of your diet. Think about it.
Apr
5
comment Will using 4 year old unsalted butter make one sick?
Did it not smell rancid? Butter lasts a long time, sure, but after 4 years I have to assume it smells like bad meat...
Apr
2
comment Changing Sous Vide water
The food may never touch it directly, but how sure are you that the exterior of the bags/vessels are 100% free of any bacteria or other contaminants?
Apr
1
comment lemon juice curdling white chocolate
Since you mention truffles, I'm wondering if you left out the most important ingredient... cream. You can add lemon juice (or other flavourings) to the ganache (chocolate + cream), but you cannot add it directly to melted chocolate.
Mar
31
comment What method of coffee preparation gives the most caffeine in the finished cup?
Is this question significantly different from How can I maximize the caffeine content of my coffee?
Mar
29
comment Why are my strawberries keeping so long?
Please try to avoid words like "chemical" here - essentially all of food and cooking is chemistry and the word carries about as much meaning as "food". I assume what you really want to know is why they appear to be staying fresh for so long, so I'm editing the question accordingly.
Mar
29
comment Which of these Ingredients/additives assist in the longevity of frozen, microwavable foods?
@Jefromi: Well, the previous question was about "what makes frozen convenience food taste so great" which was the "Y" problem and was logically closed, so we suggested asking about which ingredients in a specific food were being used for flavouring (as opposed to preservatives, emulsifiers, etc.). Although the focus seems to have changed from flavour to preservation here...
Mar
28
comment Cooking lamb that falls off the bone
Off topic, but I'm really starting to despise the phrase "falls off the bone". It's so ridiculously cliché. Anyway, every single question we have on cooking tender meat is exactly the same - don't overcook it, don't dry it out.
Mar
28
comment What specifically makes microwavable frozen food taste so delicious?
I seriously doubt that everybody considers these foods to taste "so delicious". Maybe if you pointed to a specific list of ingredients, we might be able tell you which ones are there for flavour and which ones are not. That's as close as I think we could get to not having a primarily opinion-based question.
Mar
26
comment Is it safe to add raw eggs to homemade coffee creamer?
If you're only making this for yourself, I imagine that storage could be an issue here. Just how much of this creamer are you going to use in a single cup of coffee, and how many cups do you drink every day? This sounds like it would easily make enough "creamer" for two dozen cups, and won't keep in the fridge for more than a couple of days.
Mar
26
comment Is it safe to add raw eggs to homemade coffee creamer?
I'd add that you're not actually dumping 2-3 eggs into a single cup of coffee, you'd be using a teaspoon or two of the entire mix, which is more than half coconut milk. As long as you don't let the coffee cool beforehand, that raw egg is going to set almost immediately. I've made recipes like Bavarian Cream that involve a much higher proportion of raw egg, and they are considered safe.
Mar
26
comment Pouring cold water on pasta after cooking it
How does this answer the question that was asked?
Mar
26
comment What should I do with 100% cacao square?
Dip it in some peanut butter and sprinkle on icing sugar. Problem solved.
Mar
25
comment Please help me to fix my bread to be more soft and smaller hole
It is a duplicate - it's literally the exact same question. You've even posted the same photo. That is why we allow (and encourage) people to edit their questions here. You never accepted an answer to the previous question which implies that it hasn't been answered yet, further reinforcing the conclusion that this is, in fact, just an extension to that question. If you have clarifications, failed recipe attempts, etc. to discuss - edit them into your previous question. We want people searching for techniques on making dense bread to find one authoritative Q&A on the subject.
Mar
25
comment To which internal temperature should I cook beef for rare/medium/well done?
Welcome to Seasoned Advice! While this may theoretically answer the question, it would be preferable to include the essential parts of the answer here, and provide the link for reference.
Mar
16
comment Corned beef on warm for 2 hr before cooking
Was this raw corned beef, or canned/prepared?
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
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?