meta user
network profile
| bio | website | waprile.weblog.tudelft.nl |
|---|---|---|
| location | Brussels, Belgium | |
| age | 42 | |
| visits | member for | 2 years, 3 months |
| seen | May 12 at 21:42 | |
| stats | profile views | 66 |
Assistant Professor at TUDelft, in the Netherlands. You could call me a food scholar, yep.
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Mar 25 |
answered | how to get rid of the raw tomato smell from tomato sauce |
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Mar 13 |
answered | How can I minimize crumbliness in agar based candies? |
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Mar 2 |
awarded | Necromancer |
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Feb 9 |
answered | What can be used as a wrapper with minimum taste? |
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Jan 28 |
awarded | Yearling |
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Jul 20 |
awarded | Revival |
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Jul 19 |
answered | Is extremely young meat indigestible? |
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Jun 6 |
answered | why do my pancakes (crêpes) take such a long time to cook? |
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Jun 6 |
comment |
What vegetarian substitute for prosciutto could I use in Carbonara? not to be picky, but the carbonara recipes that use prosciutto are not Italian recipes. |
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Mar 2 |
answered | Can you interchange oil and butter in emulsified sauces? |
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Feb 27 |
answered | Extraordinary spices |
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Jan 28 |
awarded | Yearling |
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Dec 20 |
answered | Scaling up a risotto recipe x4. Things to consider? |
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Dec 9 |
comment |
What do I need to know when moving from an electric hob to a gas hob notice that some gas stovetop ranges have a very very tiny burner, which in my country we use to make coffee. That tiny burner is a lifesaver for any recipe that requires simmering. It as also very handy for keeping stock hot when making risotto. |
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Dec 9 |
answered | How can I make the most effective use of high-quality olive oil? |
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Dec 5 |
comment |
How to prevent overcooking of eggs in Carbonara sauce? I will just add that if you sautè the carbonara in a pan, as it is suggested by the original poster and others, you get something that is perhaps safer (in a food safety sense) but is far from the original spirit of the dish. Do I need to cite an authority? Ugo Tognazzi. |
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Dec 5 |
comment |
How to prevent overcooking of eggs in Carbonara sauce? this is the canonical way to make carbonara, and it never overcooks. The only problem is that, if you make with a small amount of pasta (say, less than a half pound) there is enough heat loss that the eggs do not cook, and so you have a carbonara fail on your hand. |
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Dec 5 |
answered | oil for cooking eggs |
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Nov 8 |
answered | please help identify this mystery cookware |
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Nov 8 |
answered | Fried Spaghetti |
