Aaronut

Moderator ♦ less info
meta site favicon meta user | stack exchange network profile network profile
35,133 reputation
487184
bio website
location Toronto, Canada
age
visits member for 2 years, 10 months
seen yesterday
stats profile views 3,545

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
4
Can I grill a chicken/turkey breast in the night and eat it 12:00 and 18:00?
8
Can you pickle avocados?
5
Why does Béarnaise separate as opposed to crème brûlée or lemon curd?
3
Why does strata have to come to room temperature before baking?
2
Uneven baking in a convection microwave oven
3
Can brownie dough sit?
4
Mascarpone left outside fridge overnight - still usable?
25
Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
0
How long should a 4-5 pound rib roast take in an infrared cooker?
4
How can I quickly save a tasteless curry?
6
What is the difference between kosher salt and unprocessed sea salt?
5
How can I tell if my chocolate is tempered?
5
Looks curdled, but it wasn't - my bad alfredo
3
Where can I find (plain) Ramen noodles?
8
The bottom of my black cheap pan has worn off and I can now see the metal below where food would go. Is that pan safe to use anymore?
3
In what way is kosher chicken different from brined chicken in terms of salt absorbtion?
6
Why is my brining giving varied and usually poor results?
1
How to get very smooth, flat cooked potato pieces
17
How do I optimize my chicken stock for the best flavor at the lowest cost?
5
Brining a kosher bird
2
How can non-hydrogenated shortening exist?
2
When should I add melted chocolate to reduced sugar meringue?
7
please help identify this mystery cookware
6
How long does it take botulism spores to germinate in the fridge?
3
How to minimise sugar in meringue
3
Substitute sugar free maple syrup in baking?
4
Why can food be left out to cool (140F to 40F in < 6h) but not to defrost?
2
How to prevent separation/layers in panna cotta?
11
Is it okay to eat gorgonzola cheese mold?
7
How long can cooked food be safely stored at room/warm temperature?
1 2 3 4 5 … 13