427 reputation
2619
bio website econemon.com
location Berlin, Germany
age 34
visits member for 4 years
seen Nov 17 '13 at 10:43

I'm a programmer, currently working on my startup, econemon.com [sorry, German only, yet], which builds specialized middleware to use in the growing number of energy monitoring and smart metering applications.

I love to eat well, and I like about cooking that it brings together very deep, archaic human roots (gathering around the fire and eat) with advanced science and technology (Japanese steel blades, chemistry) and our natural environment (the plants and animals that we eat).

I care a lot about organic food, and while I love to eat meat, I do so only modestly and carefully pick where I get it from.


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comment How to pan sear a thin steak?
I would add flipping it over quite often. You won't be able to flip it that much, because of the short time overall, but it will distribute the heat a little more evenly.
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answered “Screaming” noise while steaming milk?
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comment Why does bread taste raw if you stop baking it and continue after it has cooled?
As with other oven preparations, such as when roasting beef, where it can be a problem to get the inside of something to a certain temperature without burning its outside, wouldn't the above mean we could bake the bread at a low temperature and then form a crust at high temperature? That might even allow to do the crusting part later, maybe even after freezing.
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awarded  Commentator
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comment What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?
@Jefromi, I'm not looking for a recipe. I don't even like recipes. I edited my question to make my objective a little clearer.
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revised What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?
added 454 characters in body
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asked What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?
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