Chris Steinbach

3,157 reputation

1548

bio	website	github.com/ChrisSteinbach/…
	location	Stockholm, Sweden
	age	36
visits	member for	2 years, 9 months
	seen	yesterday
stats	profile views	249

Taking an extended break from SA.

	3,157 reputation	bio	website	github.com/ChrisSteinbach/…	visits	member for	2 years, 9 months
1548 badges		location	Stockholm, Sweden		seen	yesterday

summary answers questions tags badges favorites bounties reputation activity

203 Comments

suggestions reviews revisions comments badges posts accepts all

May 16	comment	Bottling and Storing Cold-Brewed Coffee? Try googling Japanese Iced Coffee where you drip-brew directly over ice. It doesn't take any longer to make than normal drip-brew and many people prefer it to cold-brewed.
Apr 12	comment	How to make the sour cream that some restaurants serve with quesadillas? If a buttermilk equivalent isn't readily available, then I imagine Crème fraîche would use (exactly?) the same cultures as sour cream.
Mar 19	comment	Should I peel Boskoop apples for a pie? @Jefromi A little research shows me that opinion on the internet is not always with me on this point, so I ought to find some way to back up my facts before I post. I'll do some comparative testing if I can get hold of some Boskoop.
Mar 17	comment	How do I reverse engineer a recipe? I agree with @SAJ14SAJ. You could try to make your question more answerable by narrowing the scope somewhat. Anything from TV is going to be difficult to reproduce because you have only seen the food and not tasted it. If you know what ingredients and cooking techniques were used for making the food, or if you are willing to make some assumptions, then this narrows the question down to a search for the correct proportions. This is also a tricky question, but I think it is answerable.
Mar 14	comment	How do Crispbread manufacturers use so few ingredients? I think it quite unlikely that Finn Crisp is Swedish :-)
Mar 14	comment	Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor? Great answer and nice idea re. the collective experiment. I've been considering purchasing the different organic waxes online and taste-testing them alone. I'll post the results here somewhere if I get around to it.
Mar 14	comment	Should I peel Boskoop apples for a pie? Belle de Boskoop are just fantastic. I always peeled them before baking and they hold together really well. Since I never even considered baking them with the peel I can't provide a complete answer.
Mar 6	comment	Is a partially frozen chicken safe if not immediately cooked at the proper temperature? @Jefromi Sure, didn't mean to imply they are duplicates. Actually this answer has better information than the last two links I posted, although once again, not aimed specifically at frozen chicken or convection ovens.
Mar 6	comment	Is a partially frozen chicken safe if not immediately cooked at the proper temperature? See this question about cooking chicken at a low temperature for a long time and this question.
Mar 6	comment	What can I substitute for eggs in a pancake recipe? Mayonnaise contains egg, so it's not a great substitute for eggs.
Mar 6	comment	What happens to boiled pasta if you use too little water? @MandisaW Fom my reading of the article (and from experience), pasta has to be stirred to begin with regardless of how much water is used.
Mar 4	comment	What can you do with an infrared thermometer? Only curious because the STG for Pizza Napoletana specifies 485ºC.
Mar 4	comment	Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor? @Jefromi Good call. Thanks.
Mar 4	comment	What can you do with an infrared thermometer? You have a firewood oven? Wow! Not really pertinent to the question at hand, but are you saying that if you go above 450ºC for pizza, you are heading away from the optimal temperature?
Mar 4	comment	Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor? @rumtscho Thanks for your comment. It simplifies my question enormously if I restrict it to organic products. There are only two types of wax allowed on organic citrus here in Sweden: bee wax and carnauba wax. I double checked to see whether the supermarkets note treatments. Five out of five supermarket chains do not. Some had the boxes used for packing lying around which did have labels sometimes marked "treated with Imazalil", "covered with natural waxes", or simply "wax coated".
Mar 4	comment	How can I make my Chocolate Mousse fluffier? Thanks for posting. Does this recipe result in a mousse with a texture like that I asked about?
Mar 3	comment	Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor? Also see this related question on the Skeptics Q/A site.
Feb 28	comment	How can I tell when the wax has been removed from citrus fruit? @derobert I didn't say that I can't know I've succeeded. The answer might be that there is no way, in general, to tell whether the wax is there or not, but I don't make that assumption in my question. And before this question is answered, I can't say whether or not it makes a difference to the food. If you are fishing for what triggered this question, I was following a recipe for lemon curd which specified unwaxed lemons. That meant a lot of lemon zest, so I figured it was a good time to get serious about removing the wax.
Feb 24	comment	How can I tell when the wax has been removed from citrus fruit? @rumtscho I think it quite possible that unwaxed lemons are glossy. And yes, maybe I succeeded in removing the wax. The thing is, how would I know?
Feb 24	comment	How can I tell when the wax has been removed from citrus fruit? @ashes999 Thanks for the tip. Although I did some trials with boiling water, I didn't try boiling the lemons together with the water. I'll give that a go.