437 reputation
2619
bio website econemon.com
location Berlin, Germany
age 34
visits member for 3 years, 11 months
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.


Dec
30
awarded  Popular Question
Dec
7
awarded  Popular Question
Nov
14
awarded  Popular Question
Oct
18
awarded  Yearling
Jun
18
awarded  Nice Question
Mar
5
asked Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?
Dec
1
awarded  Nice Question
Nov
3
accepted Why and when does a skin form on heated milk and how can I prevent it?
Nov
3
comment Why and when does a skin form on heated milk and how can I prevent it?
I'm not too sure if the fat molecules really evaporate, but overall, that explanation seems to make sense, especially the stirring part. Will try.
Nov
3
answered Is raw milk healthier than pasteurized?
Nov
3
asked Why and when does a skin form on heated milk and how can I prevent it?
Oct
25
answered What's wrong with using spin dryer to dry lettuce?
Oct
25
comment (How) can I prevent pasta water from boiling over with the lid closed?
Of course, removing the lid does not reduce energy usage, but I don't need to have the burner on (or have it on lower heat) if the pot doesn't cool off too quickly, and the lid might help with that. For my specific case of cooking pasta, however, this has been rendered irrelevant by Sobachatina's post pointing me at the cooking instructions where you just turn the heat off completely after bringing the water to the boil.
Oct
22
accepted (How) can I prevent pasta water from boiling over with the lid closed?
Oct
22
comment Pasta: Simmering Water or Rolling Boil?
Sure enough, simmering and boiling is not the same, but the question is, do we need to boil, and why? I thought the article linked to from daniel's post (cooking.stackexchange.com/questions/3949/…) sounds really solid. I'll try for myself and see.
Oct
22
comment Pasta: Simmering Water or Rolling Boil?
That article sounds pretty convincing, I'll definitely try that.
Oct
21
asked (How) can I prevent pasta water from boiling over with the lid closed?
Oct
21
comment In a tomato sauce recipe, how can I cut the acidity?
I seem to remember that this is also a very traditional "Italian grandma" way to do it. Any idea on how it works? Is there stuff in the tomato sauce that caramelizes or acids that break down during long cooking?
Oct
21
comment In a tomato sauce recipe, how can I cut the acidity?
Yes, onion works great that way. Make sure to sauté them at low heat, see also cooking.stackexchange.com/questions/8289/…
Oct
21
awarded  Teacher