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.


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!
Nov
11
comment What is the rind of Brie cheese made of?
@ChrisSteinbach: you can actually do either.
Nov
10
comment What is the rind of Brie cheese made of?
@vwiggins: maybe you should read how Brie, Camembert etc. are made, because GdD is actually right, the rind is composed of the same material (milk + bacteria + salt + rennet. Once coagulated it is put in molds and then sprayed with Penicillium).
Nov
10
comment What is the rind of Brie cheese made of?
@Marti: penicillin is called like that because it is produced by members of the Penicillium genus.
Nov
5
comment How many people would a bushel of average sized blue crabs feed?
@Joe: yes, that was my source of knowledge about the ~36 liters! :D
Nov
4
comment How many people would a bushel of average sized blue crabs feed?
You always learn something... I never heard about a bushel before in my life... So, for the metric users out there, it's about 36 liters. :)
Nov
2
comment best way to preserve ricotta?
@gcb: actually ricotta has 10-30% fat!
Nov
2
comment best way to preserve ricotta?
@gcb: yeah, but fresh cheese turning yellow to me sounds like rancidification (e.g. by oxydation), not necessarily bacteria. Anyway I would not eat it either, was just curious if you knew for sure that it was toxic.
Nov
1
comment What is the best substitute for Provolone?
Definitely not mozzarella. Provolone, especially aged one is a very tasty cheese and the texture is completely different from mozzarella. That said, mozzarella would also be very good in the dish, it just won't give the same type of result.
Nov
1
comment What is the best substitute for Provolone?
Aged provolone is very sharp and dry, I would use a quite mature and dry cheddar.