2,777 reputation
521
bio website nicolaromano.net
location Montpellier, France
age 33
visits member for 2 years, 10 months
seen Mar 31 at 8:09

I'm a researcher in neurosciences, cooking is one of my hobbies.

I'm Italian and live in the South of France, so I'm pretty good at Mediterranean cuisine (or so they say).

I love Asian food, especially Thai and Indian.


Feb
11
awarded  Notable Question
Nov
1
awarded  Popular Question
Oct
6
comment Soda from fridge to room temperature
@endolith: not sure about what would happen with nitrogen... but definitely you don't want to put highly explosive gas into your soda!
Aug
1
comment What part of the squid is edible?
Very nice video explaining the process: video.about.com/culinaryarts/Cleaning-Squid.htm
Aug
1
comment What part of the squid is edible?
@GdD: not much flavour??? It tastes actually extremely [unsurprisingly] fishy! Fantastic with (or within) pasta.
Jun
18
awarded  Yearling
Jun
17
revised How long does Marsala wine last, after opening?
added 4 characters in body
Jun
17
answered How long does Marsala wine last, after opening?
Jun
14
comment How long can eggs be unrefrigerated before becoming unsafe to eat?
I am not second guessing the FDA. Not everyone lives in the US, and it is wrong to suggest that the FDA rules should be applied everywhere in the world. I am just providing scientific evidence of why that is. Otherwise it is like saying that you should never drink tap water because in certain countries it is not safe.
Jun
14
comment How do I know if food left at room temperature is still safe to eat?
I strongly disagree on eggs and dairy. In many European countries eggs are sold at room temperature and are absolutely fine to eat. Same for cheese, which you can definitely keep it out of the fridge for more than two hours with no issue whatsoever. Preserved meat (salami, ham and in general Charcuterie) can be kept in a cool place outside of the fridge for months with no problem. In summary, you cannot generalize.
May
2
awarded  Popular Question
Apr
13
comment How to caramelize white sugar without burning it?
@SAJ14SAJ: sure, my point was just that temperature being critical, it is good to use a termometer rather than relying on colour.
Apr
13
comment How to caramelize white sugar without burning it?
This, and buy a cooking termometer!!!
Apr
6
revised Why does broccoli turn brown when steaming?
deleted 7 characters in body
Mar
27
comment What oils are suitable for Indian cooking (i.e. extended frying duration)?
@ESultanik: I do not have access to the book linked in the question. Could you please cite a few examples of temperature/time equivalence (considering that Indian cooking generally needs high temperatures)?
Mar
24
comment How do I tone down the intensity of raw onion?
@KMC: cold caramelised onions are very good in salads.
Mar
23
comment Is it safe to eat raw eggs?
Egg beaters? Can you expand on that please?
Mar
16
comment What kind of onions for dal?
@Divi: India is such a big country with such a variety of cultures that I would be amazed if noone used yellow onions to make dal, especially as the type of onion is something that would vary by availability.
Mar
15
comment What kind of onions for dal?
I would seriously doubt "everyone in India" makes dal the same way...
Feb
28
comment Make spring rolls in advance
@DaveRook: yes, solution #2 worked perfectly!