283 reputation
28
bio website it.linkedin.com/in/…
location Italy
age 29
visits member for 3 years, 8 months
seen 2 days ago
Currently doing web applications, I like Python, modern frameworks, clean code, biscuits.

Dec
5
comment What should I look for in an alternative to crème fraîche?
Are those Fahrenheit or Celsius degrees?
Sep
30
awarded  Scholar
Sep
30
accepted How to eat/serve take no tsuyu (たけの露)?
Sep
29
awarded  Critic
Sep
28
awarded  Student
Sep
28
asked How to eat/serve take no tsuyu (たけの露)?
Jul
18
comment How much acid to use for stabilizing meringue?
The water tip sounds almost too good to be true! I'll try it as soon as I have the occasion
Feb
19
awarded  Caucus
Feb
19
awarded  Constituent
Nov
7
comment Egg yolks vs Whole eggs
But what if I whip the whites?
Nov
7
comment Is there a magic ingredient that keeps ice-cream soft?
+1 beacuse “viscosity synergy”
Aug
18
comment What would be an appropriate gluten-free substitute for breadcrumbs?
As a side note, parmigiana is still great without dredging/dipping/coating the eggplants, and many people prefer it that way. If you've never tried, it might be worth a shot!
Aug
2
comment How do you make a cake lift equally and minimize doming?
+1 for bigger pan, or lower heat in case of smaller pan.
Feb
22
comment De-meatifying lasagna, casseroles
Great answer. A tipical italian recipe that fits the bill is Lasagna with Pesto: only loosely related to “regular” lasagna, but much more ovo-lacto-friendly!
Nov
30
awarded  Commentator
Nov
30
comment How should I prepare Risotto
don't forget to check the [risotto] tag here on cooking.se! There are some great tips lying around
Nov
23
comment Can I sprout grains/legumes/seeds I buy in bulk from whole foods?
+1 for bullet proof vest.
Nov
16
comment What can I do with a bunch of onions?
+1 now I'm hungry.
Sep
23
comment What cookbooks do you always come back to?
+1 for The Silver Spoon, a true classic.
Sep
15
awarded  Yearling