nico

2,622 reputation

320

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.

	2,622 reputation	bio	website	nicolaromano.net	visits	member for	1 year, 11 months
320 badges		location	Montpellier, France		seen	May 16 at 20:41

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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.
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.
Dec 6	comment	Should I boil beef for burgers before marinating? @spiceyokooko: "My homemade burger patties became smelly after one day" seems quite a clear sentence to me...
Dec 6	comment	Should I boil beef for burgers before marinating? @spiceyokooko: well, if meat starts to have a strong smell that is definitely not a good sign.
Dec 5	comment	Rabbit Substitute? @Marti: seriously? I don't really find rabbit and chicken that similar in flavour (although I agree they have similar consistency/textures). Also, just out of curiosity: where are you located that it is so difficult to find rabbit (here in Southern Europe it is commonly sold in butcher/markets/supermarkets)?
Nov 25	comment	Can tomato paste be substituted for tomato purée? In Italy tomato sauce (salsa di pomodoro) refers to the seasoned red sauce and not to canned tomatoes. The term marinara is not used in Italy to indicate tomato sauce.
Nov 21	comment	Is “swimming in broth” a common cooking technique for pasta and broccoli rabe? @Jeremy: sure, when I say "dry" I really mean "not saucy". A little bit of olive oil is perfect on it!