454 reputation
27
bio website flickr.com/photos/pinopinto
location Rome, Italy
age 38
visits member for 3 years, 2 months
seen Apr 10 at 16:19

I'm a civil engineer specialized in airport and highway design.
My interests are cooking, photography, IT, music, reading, videogames.
Born in Naples (Italy), lived for a few years in the UK, then the recession brought me back to Italy, where I'm currently living in Rome.


Apr
10
comment How do I tell if my pasta is molto al dente?
Since pasta keeps cooking even after you strain it, by its own heat, you also need to take into account the time it sits in the dish waiting to be eaten. That's the reason why it must be eaten right away. Pasta can't wait! :)
Aug
2
awarded  Yearling
Jul
9
comment Translating cooking terms between US / UK / AU / CA / NZ
Italian law (namely the Decreto Legislativo 50/2004) is even stricter about the use of those words in labels. Specifically, it defines the following products as a gelified mixture of water, sugar and: Jam (confettura): at least 35% of pulp or purée of one or more of any kind of fruit. Marmalade (marmellata): at least 20% of one of more of pulp, purée, water extract, peel from citruses only. Jelly (gelatina): at least 35% of juice or water extract of one or more of any kind of fruit. Jelly marmalade (marmellata gelatina): a marmalade deprived of any insoluble element.
Apr
22
awarded  Critic
Mar
26
awarded  Suffrage
Mar
26
comment What is the basic technique for making tea with teabags and a mug?
30 seconds look like a very short amount of time for the tea to properly dissolve in water, even at boiling temperature.
Mar
26
answered What is the basic technique for making tea with teabags and a mug?
Mar
26
awarded  Analytical
Mar
26
answered Should I use whole eggs or only yolks in Spaghetti alla Carbonara?
Aug
21
awarded  Yearling
Dec
5
comment What makes a pasta shape pair with a sauce?
Good answer. This also explains why coupling spaghetti with ground meat based sauce (such as bolognese or meatballs) is generally a bad idea: such a fat sauce requires a broad shaped, preferably fresh, pasta to better stick on it. Spaghetti should be reserved for lighter, less dense sauces. It is also worth to note that spaghetti with bolognese sauce is also "historically" inaccurate: bolognese is traditionally associated with Bologna area (Northern Italy), also famous for fresh pasta (e.g. tortellini, fettuccine); dried pasta, particularly spaghetti, is typical of Naples and Southern Italy.
May
2
answered Best way to measure Spaghetti/Linguini portions?
Feb
25
answered Is Spaetzle a pasta or a dumpling?
Feb
24
answered How can I add meat into a completed tomato sauce?
Feb
23
awarded  Autobiographer
Feb
17
answered Nutritional information on fruits and veggies
Feb
17
answered How much do dry beans expand when soaked?
Feb
14
comment How to deal with “no precooking required” lasagne sheets?
I don't have hard evidence supporting this theory and I'm a bit skeptikal myself (that's why I said "should help") but at least it shouldn't do any harm either since oil would be drained with the water anyway, without adding much fat to the dish. And besides, I've learned the hard way to always stick to traditions and common knowledge when cooking :-)
Feb
14
comment How to deal with “no precooking required” lasagne sheets?
Generally speaking, me neither. Being Italian myself, I can confirm the uselessness of adding oil to prevent pasta from sticking. But in the case of lasagne sheets, it could be different given their much higher specific surface area compared to other pasta formats.
Feb
14
revised How to deal with “no precooking required” lasagne sheets?
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