Giovanni De Gaetano
2017
Mar
26
awarded  Popular Question
Mar
19
awarded  Notable Question
2016
Oct
26
awarded  Popular Question
2015
Mar
6
comment Cooking pasta in a Pressure Cooker
@Catija Thanks for your interest! Actually the supposed advantages of the pressure cooker are manifolds, it uses only one pot, so less energy, less water, less salt, less fat needed, and, last but not least, less time than regular cooking. If these advantages are real or not I'm trying to understand. Morever I like to have a variety of techinques for cooking pasta (or anything else), each producing a slightly different result, to have for each recipe its perfectly matched cooking technique.
Mar
5
comment Cooking pasta in a Pressure Cooker
@Joe Thanks again! But I do not have gluten free pasta, was it a misunderstanding or you actually think soaking would improve the situation also for a regular hard wheat pasta?
Mar
5
comment Cooking pasta in a Pressure Cooker
I thank you all for your comments. I actually master other ways of doing pasta quite well, I'm specifically interested in learning how to cook it in a pressure cooker. @Joe Thanks, I'm going to try what you suggest! Even though shaking a pressurized pot makes me feel kind of scared. And do you have a clue why soaking the pasta before use could work? Would it release some amid that would otherwise make my pasta sticky?
Mar
5
comment Cooking pasta in a Pressure Cooker
I'm sorry for the unprecise term. I do not mean al dente, I think it can be described as tough, hard, a bit elastic though. If I were to venture a comparison I would say that it is close to a "well-done" steak... Does it make any sense now?
Mar
5
asked Cooking pasta in a Pressure Cooker
2014
Dec
1
comment What caused my homemade “Nutella” to go bad?
Thank you very much! Now that you explain it, it looks quite obvious; but it truly didn't cross my mind!
Dec
1
accepted What caused my homemade “Nutella” to go bad?
Nov
30
awarded  Commentator
Nov
30
comment What caused my homemade “Nutella” to go bad?
Thanx!! Do you mean something like: "wet hazelnuts" (just to mention one) rot, while dry hazelnuts don't? Because I would say that water left in glass on a shelf at most evaporates or collects unwanted stuff from the environment, but doesn't deteriorate by itself. Am I right?
Nov
30
comment What caused my homemade “Nutella” to go bad?
Are you joking or am I missing something very basic?
Nov
30
asked What caused my homemade “Nutella” to go bad?
Sep
24
awarded  Autobiographer
Jul
4
comment How to travel with a cake overseas?
@Kareen I actually share your point of view; but the web is full of possible strategies for this situation, what I think is missing is an analysis of what could go wrong (which is always a surprise!); and I don't think that the two problems are totally independent...
Jul
4
comment How to travel with a cake overseas?
Super question! I hope that an answer would be also useful for those who, like me, have problems carrying a cake for a 5 minutes bike ride; and it will not simply state that it's impossible due to flight regulations...
Jul
2
comment How do they Prepare Steak so fast in Restaurants?
You can also use the "reverse searing techinque", i.e. you first put it in the oven and only then you pan it, this reduces drastically servings time. To get an idea: weber.com/weber-nation/blog/grilled-steaks-the-reverse-sear
Jul
2
comment traditional italian pasta: with or without eggs?
In any case adding eggs to flour to make pasta is something almost as old as pasta itself (prehistoric to be precise)... ...I should look up for a precise reference though!
Jul
1
comment Method to make corn pasta?
@rumtscho I'm sorry for the ignorance, but I do not see what kind of things would be needed to keep the pasta together. Wheat pasta has only wheat flour and water as ingredients, why not also corn pasta?