2,888 reputation
822
bio website nicolaromano.net
location Edinburgh, United Kingdom
age 34
visits member for 3 years, 9 months
seen Mar 19 at 18:32

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
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
15
comment Does glutinous rice contain gluten?
-1: rice contains starch, which is a chemically completely different thing (carbohydrate vs protein).
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 dairy. In many European countries cheeses are sold at room temperature and are absolutely fine to eat, and 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.