meta user
network profile
| bio | website | nicolaromano.net |
|---|---|---|
| location | Montpellier, France | |
| age | 32 | |
| visits | member for | 1 year, 11 months |
| seen | May 16 at 20:41 | |
| stats | profile views | 104 |
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.
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May 2 |
awarded | Popular Question |
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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. |
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Apr 13 |
comment |
How to caramelize white sugar without burning it? This, and buy a cooking termometer!!! |
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Apr 6 |
revised |
Why does broccoli turn brown when steaming? deleted 7 characters in body |
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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)? |
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Mar 24 |
comment |
How do I tone down the intensity of raw onion? @KMC: cold caramelised onions are very good in salads. |
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Mar 23 |
comment |
Is it safe to eat raw eggs? Egg beaters? Can you expand on that please? |
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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. |
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Mar 15 |
comment |
What kind of onions for dal? I would seriously doubt "everyone in India" makes dal the same way... |
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Feb 28 |
comment |
Make spring rolls in advance @DaveRook: yes, solution #2 worked perfectly! |
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Jan 27 |
comment |
left lasagne out for 2 hours 45 minutes before refrigerating. Safe to eat? @SAJ14SAJ: well, that's how I always saw people aging ricotta at home... although you are right, in that case you often add quite a bit of salt or some culture. Anyway, when you buy fresh ricotta at a market it is definitely not refrigerated (at least in Southern Europe, I doubt that is true about the US) so I am definitely positive that 2h45' at room temperature is not that big deal. |
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Jan 27 |
comment |
left lasagne out for 2 hours 45 minutes before refrigerating. Safe to eat? @SAJ14SAJ: considering that ricotta can be safely stored at room temperature (e.g. for ageing) I don't see that as an issue either. You are most probably still safe leaving lasagne out all night long. |
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Jan 27 |
accepted | How to store tamarind paste? |
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Jan 21 |
comment |
Best moment to put salt in spaghetti? @TFD: try to cook fresh egg pasta with water just covering it and then you'll tell me. Of course you can stay there constantly stirring, but I generally like doing other things in the meantime. |
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Jan 21 |
comment |
Best moment to put salt in spaghetti? @TFD: the amount that is generally suggested (e.g. by McGee's On Food and Cooking, pasta.it or by any Italian mamma for that matters) is 1l per 100g, with 10g salt, pretty standard. You would add more for large pasta, such as lasagne, unless you want them to stick. |
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Jan 20 |
answered | Best moment to put salt in spaghetti? |
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Jan 16 |
awarded | Popular Question |
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Jan 13 |
asked | How to store tamarind paste? |
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Jan 5 |
comment |
Cracking almonds without a nutcracker? I've spent countless afternoons cracking almonds with rocks (or a hammer, when one was around). We use to do almond milk with them, yummy! |
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Jan 5 |
comment |
How to store brown sugar without it becoming hard? @Ocaasi: because in Greek hygr- (ὑγρ-) means wet, moist, while hydr- (ὑδρ) is water. |
