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visits member for 4 years, 5 months
seen Dec 13 at 21:00

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)

Dec
13
comment Vacuum-packed cheese question (botulism)
@padma: No, it's not botulism. Forget botulism, especially in the fridge. Cheese is a cultured product, meaning it already started out as one massive bacterial colony. Mozzarella cheese in particular is also a curd cheese. Could be curd separation, could be moisture condensation, could be just about anything other than botulism. I've left unopened cheese in the fridge for up to a year with no ill effect. Just because botulism is an anaerobe doesn't mean it will grow in every airtight environment; it just means that it can, given the right conditions.
Dec
13
comment Vacuum-packed cheese question (botulism)
That was my point - there isn't a readily available source of information on individual cases, we can only extrapolate from the vague aggregates.
Dec
8
comment What direction must one stir molten chocolate?
It seems that the only part of this post that's actually answering the question is the 4th paragraph, which basically says "stir in a consistent direction, doesn't matter which one".
Dec
7
comment What direction must one stir molten chocolate?
I'm sure it's possible that there's something I just don't know, but this sounds highly implausible and maybe even scientifically impossible. The direction in which you stir simply has nothing whatsoever to do with crystal formation - only the temperature matters. Certainly I've stirred in both directions - sometimes in the same batch - and haven't noticed any difference.
Dec
3
comment Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?
Cool to 50 what? And why?
Dec
3
comment Can vegetable oil be used in place of butter?
Many related questions which have more comprehensive answers: Conversion rule: how to switch oil and butter?, Can I substitute olive oil for butter/shortening in pie crust?, Butter substitute for 1 cup of butter for baking. The substitution is not trivial for baked goods and may be especially problematic for cookies.
Dec
2
comment Why do my huge bone broth ice cubes become tiny puddles when melted?
Except salt doesn't melt, but... yeah.
Oct
13
comment Coca Cola's Secret Recipe
Not to mention, the manufacturing process itself is usually far too complicated for any one person to just casually blurt out. It's not a "recipe" you could just make at home, not anymore, although I'm sure there are many recipes to produce something similar. But the process that Coca-Cola actually cares about protecting is the one that lets them churn out 2+ billion cans per year. That information would only be useful to someone who already has billions of dollars to spend on factories and process engineering. The average worker probably has access to this info and doesn't care/understand.
Oct
13
comment Coca Cola's Secret Recipe
For anyone connected in any way with engineering (and Coke is engineered, not "prepared", let's not kid ourselves here), the reality of trade secrets and how they're protected is far more boring than the mystique surrounding them. They're usually well-documented within the company, the documentation being protected by a crapton of legal agreements and a stockpile of unrelated defensive patents. On the flip side, big corporations like PepsiCo will go to great lengths to avoid coming into contact with confidential information from other companies, because they don't want to end up in court.
Oct
5
comment Butter and chocolate left at room temperature
Well there's certainly no issue with anaerobic bacteria, because by definition those only grow in airless environments. But that doesn't mean it's not rancid, or growing mold, or generally unsafe. Throw the bowl and spoon in the dishwasher and Comet the sink; you should be doing those things on a regular basis anyway.
Oct
4
comment Butter and chocolate left at room temperature
Who cares? Just wash them. Or are you asking if your butter in the fridge is at risk?
Sep
27
comment Where can I buy borosilicate (Pyrex) bakeware in the U.S.?
@dfeuer: You're confusing the definition of "toxic" according to organizations like the FDA (it is completely safe to cook with) vs. the EPA (dumping large amounts of boron waste into a lake or landfill = bad idea). If you read my original comment a little more carefully, you will surely notice that it was referring specifically to waste disposal and not food safety.
Sep
26
comment Why is the liquid caramel colour separating in my cakes?
Welcome to Seasoned Advice! You may receive more/better answers if you post the details of your recipe (quantities, temperatures, time, etc.).
Sep
25
comment Best way to preserve a meat without using refrigerator
Does a freezer count as a refrigerator?
Sep
22
comment Does meat need to be washed before preparation?
Have any of you ever been sick, period? And if the answer is yes, as it undoubtedly must be, then how are you so sure it wasn't from cross contamination? Even if you've truly been fine, it's pretty much rule #2 of food safety that just because something hasn't made you sick before, doesn't mean it's safe (rule #1 being "when in doubt, throw it out"). And you've neglected to point out what you think the benefit of this practice is, which makes this answer not only somewhat dangerous but also unhelpful.
Sep
21
comment Which type of flour would be better to use in this case?
Depending on the locale, the "corn flour" might not be flour at all. In the UK, that just refers to cornstarch, which is not an appropriate substitution at all. If it's actually cornmeal then it might be OK.
Aug
5
comment How long will durian smell linger?
@belisarius: Sure, it has a rather... unique smell, but fundamentally it's the same thing - particles from the food get dispersed in the air, and the smell fades away as the concentration gets lower (i.e. circulation of outside air).
Aug
5
comment How long will durian smell linger?
You're obviously trying to be funny, but we have very specific guidelines for the food safety tag. I tried to edit your question into something that might stay open, but honestly, it's like any other smelly thing - it depends on the size of your area, ventilation, etc.
Aug
5
comment Is old brewed coffee too unsafe to drink?
Even if it's not unsafe, it's going to taste awful...ler. Are you that desperate to save yourself $1?
Aug
4
comment How does a Miracle Thaw work?
I think the risk of these isn't so much their exaggerated claims, but the fact that they are thawing at room temperature and may cause people to ignore the food safety guidelines (i.e. thawing in the refrigerator or under cold running water). I've never bought one of these, but I just seriously doubt that it could thaw a whole chicken in less than 2 hours, and maybe not even a thick cut of meat.