Aaronut

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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)

388 Answers

newest activity votes
45
Why can applesauce be used in place of oil?
43
What cookbooks do you always come back to?
40
Why doesn't mayonnaise taste like pure oil?
38
Why did my Turkey Stock turn into gelatin?
35
Why shallots over onions?
34
How can you make a sauce less spicy/hot?
31
Theoretical: why there's no gradient of doneness in bread?
30
How can you melt chocolate without it getting wet?
29
Could coconut cream be used to create a non-dairy ganache for whipping?
27
Is there a magic ingredient that keeps ice-cream soft?
27
What exactly is “Sushi Grade” fish?
26
Is there a vegetarian gelatin substitute that is as strong as gelatin?
26
Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?
26
When is a cooking oil not appropriate to substitute for another?
25
Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
24
Cheap cheese is tasteless. Can I make it tastier in my mac and cheese?
24
Proper ratio of Water to Rice
24
Why does a brown paper bag speed ripening?
23
Why is it dangerous to eat meat which has been left out and then cooked?
23
Frying Oil Reuse
22
Leaving the food out to cool off after cooking
22
Juice Concentrate Manufacturing and Process?
22
My tea bags are expired, can I still use them?
21
What does gluten “do” in baking?
21
Cleaning a Sieve
21
Is there a difference between Brie & Camembert?
21
Why is sugar a wet ingredient?
20
Does it matter what kind of sugar is used in baking?
20
How to stop meatballs falling apart when frying
19
Is it really necessary to wash a skillet that will be heated up again soon?
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