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.


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
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.
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!!!
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!
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.
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.
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.
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.
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!
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.
Dec
16
comment roasted garlic vs. raw
So... what is the logic behind it? You do not explain that.