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)

390 Answers

newest activity votes
5
Cast iron, forged iron or carbon steel pan for induction?
jun 17 '12 at 22:37
2
How can I infuse alcohol with 'fragile' herbs?
jun 14 '12 at 0:25
46
Why can applesauce be used in place of oil?
sep 7 '10 at 1:27
6
Can cashews go bad? If so, how do you tell?
may 21 '12 at 0:08
5
Why does brining work with dry heat methods and not wet heat methods?
may 19 '12 at 17:58
11
Removing ramekins from a bain marie
apr 24 '12 at 22:44
7
How long can cooked food be safely stored at room/warm temperature?
sep 7 '11 at 13:30
3
What can I do to prolong vegetable and meat freshness in the freezer?
apr 12 '12 at 23:25
9
Does microwaving eggs kill salmonella?
apr 12 '12 at 12:59
6
How long does it take botulism spores to germinate in the fridge?
oct 29 '11 at 20:50
3
What does melted butter do in a swiss roll recipe?
apr 1 '12 at 15:59
5
Do different fat contents (skim, 2%, whole, etc) affect rate or intensity of milk spoilage?
mar 30 '12 at 22:23
5
Are chilies in olive oil dangerous?
mar 25 '12 at 4:03
13
Is there any trick to make a palindrome-cocktail?
mar 19 '12 at 23:30
3
What are double-cut chops?
mar 18 '12 at 18:06
8
How much difference does the placement of the shelf in the oven make to the final outcome of a cake?
mar 11 '12 at 15:50
5
Substituting cream of tartar in turkish delights?
mar 11 '12 at 16:15
15
How can I intensify the orange flavour in orange cake?
mar 11 '12 at 15:36
1
Which oils are considered flavorless?
feb 26 '12 at 14:49
3
What to add to the batter of the cake to avoid hardening when the gluten formation can't be avoided?
feb 26 '12 at 2:29
2
Fixing a Brownie Brick
feb 21 '12 at 16:31
3
What is the base of a seasoning blend for something like roast chicken?
feb 16 '12 at 14:30
6
Does natural {peanut, cashew, almond} butter require refrigeration?
feb 12 '12 at 21:48
3
Is old barbeque sauce safe to eat?
feb 12 '12 at 21:35
10
Difference in caffeine levels between light and bold coffee?
feb 12 '12 at 18:12
10
How should I choose a BBQ sauce for root-beer-braised pulled pork?
feb 7 '12 at 14:02
4
What is the origin of cheese dip?
feb 3 '12 at 13:59
14
Difference between soup and stew
jan 31 '12 at 23:34
4
What can I do with a large amount of glacé cherries?
jan 29 '12 at 13:37
3
Should I press the chicken breast against the pan when I grill it?
jan 21 '12 at 16:06
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