295 reputation
210
bio website
location Cambridge, United Kingdom
age 29
visits member for 3 years, 9 months
seen Jan 28 at 19:09

I’m a bioinformatics PhD student at EMBL-EBI and the University of Cambridge but I’m originally from Berlin.

I’m mainly working on genomics using next-generation sequencing data. My current thesis project is about the regulation of tRNA expression in mammals.

Here’s my …

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Jan
28
accepted How to store clay dishes?
Jan
20
comment How to store clay dishes?
@rumtscho Handwash only, and my parents, who live in a dry place in southern France, actually have the same problem.
Jan
19
asked How to store clay dishes?
Jan
1
awarded  Editor
Jan
1
revised How do you prepare fresh fennel for cooking?
added 3 characters in body
Feb
19
awarded  Caucus
Dec
29
comment How to thicken Chili without compromising flavor
Scorching the bottom (a bit) is not a problem – it actually adds flavour (some recipes even demand for it, especially in Bolognese). Just scrape off the burnt bit in regular intervals to avoid burning it too much.
Sep
11
comment Botulism, Garlic, Cold pressed Olive oil and mason jars
Top, except for the last sentence. A low risk of injury of death is routinely tolerated, and in fact the implication that we can categorically exclude incidents (for instance in commercial food production) is simply misleading. Zero risk doesn’t exist, there is always a risk involved. And the risk of botulism from homemake food is ridiculously low (less than 1 case in 10 years), and the risk of death even lower (7% death rate after infection). That is an acceptable risk by most standards (but of course violating food safety increases that risk).
Jun
8
awarded  Constituent
Jun
8
awarded  Caucus
Dec
31
comment How long should you cook lamb steaks?
FWIW in France you get odd looks when you order your lamb medium. Don’t try it. In fact, once the cook flat-out ignored my request and got served a rare chop (“rosé”) with apologies from the waiter. I was grateful afterwards.
Dec
31
comment How do I cook minced meat faster?
Of course, the constant stirring also prevents a Maillard reaction, resulting in less savoury meat. I tend to just let the meat sit there and just scrape off sticky bits to prevent burning. It’s not as easy (catching the moment just before the meat burns) but it’s worth it.
Jul
23
awarded  Yearling
Jul
7
comment How to ensure that eggs get hard boiled on a gas stove?
@nico I always use already boiling water. That way it’s faster (I boil water in an electric kettle which is way faster than heating water on the stove). No issue when puncturing the egg – and nor should there be since the air can escape when expanding.
Jul
7
comment How to ensure that eggs get hard boiled on a gas stove?
google.com/search?hl=en&q=thumbtack&tbm=isch
Jul
7
comment How to ensure that eggs get hard boiled on a gas stove?
See en.wikipedia.org/wiki/File:Anatomy_of_an_egg.svg, the air pouch is denoted by “14”. As for how to puncture it without destroying the entire shell, a thumbtack put on the table will do; just push the egg carefully onto it. In European countries it’s common to have a special device for puncturing eggs in the kitchen – de.academic.ru/pictures/dewiki/69/Eierpikser.jpg. It’s basically just a spring-loaded needle.
Jul
7
comment How to ensure that eggs get hard boiled on a gas stove?
I’ve never had an issue with cold eggs, and this doesn’t sound particularly plausible. Puncturing the shell is much more important.
Jul
7
comment How to ensure that eggs get hard boiled on a gas stove?
Eggs usually crack because they contain an air pouch that’s expanding with heat. This occurs pretty early and is no indication of the egg’s status at all. To prevent cracking you should puncture the egg’s shell prior to cooking at the blunt end (where the air pouch is located).
Apr
13
comment Is asparagus generally recognized as the best vegetable, and why?
“In Germany, everybody knows …” – well, I for one didn’t. What about truffles (perhaps not really a vegetable)? Then again, I’ve never particularly liked white asparagus.
Feb
27
comment Is it safe to leave cooked poultry at room temperature overnight?
Right, that’s what I figured. Why, though? Since the proteins are denatured and the egg is still almost (!) sterile, I find it plausible that it should be safe.