2,830 reputation
721
bio website nicolaromano.net
location Edinburgh, United Kingdom
age 34
visits member for 3 years, 6 months
seen Dec 22 at 16:36

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.


Jul
6
comment Rubbing eggplants in salt
Salt + put a weight on top of the eggplants is very efficacious, also to remove lots of the water that the eggplants tend to release when cooked.
Jul
4
comment Substitute for red bean paste?
+1 for dodo eggs :) (and because it's an interesting question, of course!)
Jun
30
comment Which kind of cream do I use for creme brulee?
I can complete for Italy and France. Double cream is used in both countries (respectively as crème double and panna doppia) for cream with >48% fat. Lighter creams are panna da montare/crème entiere (whipping cream/full cream) with >30% fat; panna da cucina/demi crème (kitchen cream/half cream) with >20% fat. Finally panna da caffetteria/Crème à café (coffee cream) has >10% fat.
Jun
29
comment What vegetables hold up well for making vegetarian pot pie?
I have to say: I do the same thing but with butter instead of oil. And that is the bestest tasting couliflower in the world. :D
Jun
28
comment How to ensure that spices reach inside the eggs in the egg curry?
That's why I was thinking of using a spice concentrate. Maybe the colour doesn't reach the inside but the flavour might (esp if you poke them.
Jun
28
comment How do I scale a recipe that calls for boiling off liquid?
you should also consider that the whole idea of ragu is that you put it on the stove and forget about it for at least 3-4 hours (only stir from time to time)...
Jun
27
comment Is there grade/quality for spaghetti selection?
As far as "bronze extruded" pasta, I would definitely add Voiello. Harder to find compared to Barilla, and a tad more expensive, but you can definitely feel the difference.
Jun
26
comment How to wash soft fruit?
Sounds like they were over-ripe
Jun
26
comment What kind of olive oil should I use?
@gunbuster: chemicals are used in some low grade olive oils (third press olive oils) to lower the acidity. I'm not familar with US denominations, anyway unless you get really bad olive oil you should be OK.
Jun
26
comment How can I tell if a balsamic vinegar is good?
Also, often cheap (in all senses) imitations contain caramel. When you see caramel and/or thickeners in the ingredient's list, an alarm should start ringing.
Jun
25
comment Make spring rolls in advance
I've done the rolls, kept them in the fridge with some kitchen wrap on top and they were perfect!
Jun
24
comment Ingredients: Icelandic local specials
@James Barrie: horse meat is eaten in many parts of Italy and it's supertasty, you should definitely try it. Donkey salami is also found in Northern Italy, but also in Sardinia, Southern France and possibly somewhere in the South of Italy (not sure).
Jun
23
comment Fix a bad vegetable soup
@cmcculloh: cool, let us know how it turns out!
Jun
23
comment What do you use to measure the weight of ingredient?
Agree with @BobMcGee: sometimes you just add as much as you like. Especially with pasta things are very subjective.
Jun
20
comment What makes store brand mayo white?
it's not a EU thing, as mayo with pastorized eggs is sold in Italy for instance. @BobMcGee: Miracle Whip contains egg yolks too. Furthermore, on the German Kraft website I found this: tinyurl.com/6395jz2 which seems to indicate that egg yolks are used in Germany too (my German is very poor, I translated the page with Google, so I may be wrong).
Jun
19
comment Make spring rolls in advance
I think I may actually try to do a few tomorrow and leave them overnight in the fridge to test the thing!
Jun
19
comment Can bean-to-cup machine make quality espresso/cappuccino?
You should probably define coffee. Having lived in different countries I can assure you that ordering a simple coffee can result in massively different outcomes!
Jun
18
comment What is the proper way to bake meat balls in the oven?
Some old(ish) bread soaked in milk and then roughly chopped does the job too
Jun
18
comment How to remove the bitter taste from green bell pepper?
The best thing is roast the pepper for 15-20' at high temperature then let it cool down (maybe cut it in half to speed up the process). Once cool it's supereasy to peel it.