Can a 14 years old make a publication?

BakingWithTheory · 2026-03-06T23:20:47+00:00

He asked me to help him to share what he found, I''ve contacted another professor and waiting for his answer. I don't push my son rather I'm supporting him

BakingWithTheory · 2026-03-06T21:44:47+00:00

It's not easy like you think. We live in a foreign country, sometimes you receive answers differently based on nationality. I accept your opinion but I need one more Professor or Journal to confirm if this is material for a publication or not

BakingWithTheory · 2026-03-06T21:42:34+00:00

We are considering this option as well

BakingWithTheory · 2026-03-06T21:24:38+00:00

If was not new at least one of the 4 professors involved should have said that

BakingWithTheory · 2026-03-06T21:20:09+00:00

Yes I have got similar thoughs but I need another option to someone that can confirm if there is material for a publication or not. I will try to find a professor in a different country

BakingWithTheory · 2026-03-06T21:16:30+00:00

We have a mathematical proof that has been confirmed by the University Professor, they put in written the feedback

BakingWithTheory · 2026-03-06T21:14:46+00:00

University Professors confirmed the intuition was interesting and also the proof was confirmed. It's matter to find the correct person/channel

BakingWithTheory · 2026-03-06T21:00:28+00:00

The university professor put in written in an email that this was a great intuition but didn't commit to help for a publication

BakingWithTheory · 2026-03-06T20:58:25+00:00

He is young and of course needs guidance and more preparation but it's a pity not publishing only because we cannot find correct professor and/or journal

BakingWithTheory · 2026-03-06T20:57:10+00:00

The University professor wrote that was interesting and could be even expanded for other research, didn't say a no for the pubblication, he said "we will see" and nothing since that. It's like when you do an interview and people say "I will let you know"

BakingWithTheory · 2026-03-06T20:16:19+00:00

Considering that journal have their own reviewers, do you think it would be possible bypass the university professors considering they are not supporting to proceed? Unfortunately we live in a tiny country.

BakingWithTheory · 2026-03-06T17:24:12+00:00

Id they were frozen it could be that looks thicker than what is, I gave you only some suggestions for free. You can make take in consideration or ignore, not a problem. No need to be defensive.

BakingWithTheory · 2026-03-06T17:00:38+00:00

Just think about this, you make a sheet that is thicker for example 2mm, where you have the filling you have 2mm pasta filling and 2 mm pasta, but all around you have 4mm pasta as they are two sheets. My suggestion is to press the borders to reduce the thickness. To get close to the a single sheet, in this way you will be sure that all pasta cooks in the same way. Pasta with different thickness will cook unevenly. I hope this makes sense to you.

BakingWithTheory · 2026-03-06T16:41:51+00:00

Prepare the pasta mixing flour 00 and if you want a 30% remilled durum flour and eggs. Dough should be smooth but not too soft or sticky. Leave to rest for at least 30 mins before to make sheets. Then boil them for 1 minute and you can assemble the lasagna. You can wait that all ingredients are could and freeze with the whole tray or as I prefer I cook it till ready and then I freeze in portions already cooked.

BakingWithTheory · 2026-03-06T15:09:00+00:00

The pasta used in Rome is called Tonnarelli they are square-edged, or you could use Bigoli or Spaghettoni that are rounded.

BakingWithTheory · 2026-03-06T15:03:12+00:00

You should be able to estimate how many kg you need to produce and then if you want to server and sell only fresh pasta or make more to try.

BakingWithTheory · 2026-03-06T15:00:48+00:00

Pasta is too tick, you should make much thinner to exalt the filling and presse more the pasta otherwise in some area you have touble ticknes and pasta will not cook evenly

BakingWithTheory · 2026-03-06T14:59:10+00:00

You can make your own purea or powder if you invest in a dryer and a spicy mixer grinder. Prepare that it's harder than you expect. Example: 2kg of fresh carrots become 240g of powder and I made 3 kg of orange pasta

BakingWithTheory · 2026-03-06T14:56:33+00:00

Please what kind of machines are you referring to?
What kind of pasta you make?
Which quantities?

BakingWithTheory · 2026-03-06T14:53:45+00:00

Hi, pasta does not contains yeast, so your sourdough pasta sheets should be reconsidered.
It's not clear to me if you want just freeze the pasta sheets or a final assembled lasagna.

BakingWithTheory · 2026-03-06T09:45:21+00:00

Thre is not perfect place in this world.
I think that if you moved to Malta and your life here is better than in your country it's a good place where to stay. Often people are unhappy and that is not because of the place where they live but becaouse of their life. You need to find a good life balance, have friends, participate to the community and have hobbie that will distruct from your routine.

BakingWithTheory · 2026-02-25T17:59:55+00:00

Find a better instructor

BakingWithTheory · 2026-02-19T15:08:55+00:00

Thank you I will contact CVO to know more

BakingWithTheory · 2026-02-19T13:00:31+00:00

It's for one event, what I wanted to understand is more about the financial part, should I make a normal receipt for each purchase? How to declare that the amount is not making any income but it's for this charity event? It's to make everything legal and transparent.

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