2,888 reputation
822
bio website nicolaromano.net
location Edinburgh, United Kingdom
age 34
visits member for 3 years, 11 months
seen May 14 at 19:27

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

I'm Italian and been living in New Zealand, South of France, and now Scotland.

I'm pretty good at Mediterranean cuisine (or so they say) and I love Asian food, especially Thai and Indian.


Jan
23
comment Soda from fridge to room temperature
@Jefromi not if you leave it long enough at room temperature, so that it reaches the equilibrium. As the system is closed, CO2 has no means to escape therefore the previous state (fridge or no fridge) will only affect how long it will take to reach equilibrium outside the fridge.
Jan
23
comment Soda from fridge to room temperature
@Jefromi he answer to the actual question is only reached after a fairly long amount of text I have this bad habit of trying to explain things clearly rather than giving unsubstantiated answers... As for the difference between refrigerating and RT or directly RT, surely that is different. As I say in my answer, reaction is slowed down at lower temperature, therefore 1h in the fridge and 1h at RT is different from 2h of RT. However, if the bottle is closed the difference may not be that big on the long term.
Jan
20
awarded  Notable Question
Jan
4
awarded  Custodian
Jan
4
reviewed No Action Needed Is it possible to oversoak wood chips for smoking?
Jan
4
reviewed Reject Fix a bad vegetable soup
Jan
3
revised Why don't they sell frozen tomatoes like other frozen vegetables and fruits?
Good answer, but the Monsanto argument is totally gratuitous (and fallacious) and does not add to the answer.
Jan
3
comment Why did people start using CO2 (instead of e.g. oxygen) for carbonated drinks?
Also, oxygen is quite a bit more dangerous to handle (probably not the main reason it is not used, but just in case someone wanted to try...)
Sep
9
comment I bought Mainland's vintage cheddar, it tastes… stale?
+1 for the suggestion on storage. What I generally do is wrap the cheese in a paper towel, then put it in a plastic bag which I loosely seal. Also works for other hard cheeses (e.g. Parmigiano Reggiano and Pecorino Romano)
Jul
28
comment Storage of cheese starter cultures
Weird, I did not see that... must have slipped through there is lots of info :)
Jul
22
comment Storage of cheese starter cultures
Good to know! So the culture was freeze-dried, or did you freeze it after dissolving it in milk?
Jul
20
comment Storage of cheese starter cultures
@rumtscho: thanks, thought they were more expensive. Just got one from Amazon.
Jul
20
comment Storage of cheese starter cultures
Unfortunately my scale goes to 1g only... I have got a very precise one in the lab, but no way anything that I will eat is going to touch that! :) Any thoughts about stability of powder vs frozen milk?
Jul
19
asked Storage of cheese starter cultures
Jul
15
comment Does glutinous rice contain gluten?
-1: rice contains starch, which is a chemically completely different thing (carbohydrate vs protein).
Jun
18
awarded  Yearling
May
20
awarded  Notable Question
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!