Chris Steinbach

3,157 reputation

1548

bio	website	github.com/ChrisSteinbach/…
	location	Stockholm, Sweden
	age	36
visits	member for	2 years, 9 months
	seen	4 hours ago
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	4 hours ago

summary answers questions tags badges favorites bounties reputation activity

117 Revisions

suggestions reviews revisions comments badges posts accepts all

Apr 16	revised	Quality of frozen salmon (fish in general) Capitalization
Mar 16	revised	Pepper mill - which color and length? typo
Mar 7	revised	Is a partially frozen chicken safe if not immediately cooked at the proper temperature? defrosted -> thawed
Mar 6	revised	Is a partially frozen chicken safe if not immediately cooked at the proper temperature? not plural
Mar 6	revised	Is a partially frozen chicken safe if not immediately cooked at the proper temperature? Small readability changes
Mar 6	revised	What can I substitute for eggs in a pancake recipe? Small readability changes
Mar 4	revised	Should scones dough be sticky? Surely meant more viscous
Mar 4	revised	How can I make my Chocolate Mousse fluffier? readability changes
Feb 28	revised	How can I tell when the wax has been removed from citrus fruit? Added note about the applicability of my advice
Feb 27	revised	How can I make my Chocolate Mousse fluffier? remove dead link
Feb 13	revised	Baking 'Master' Recipes New section: Master recipe as comparison point
Jan 28	revised	How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space? switched links
Jan 14	revised	How to cook a pork sirloin roast? temperature unit conversion and other small readability changes
Jan 14	revised	Collapsing soufflé added 339 characters in body
Jan 13	revised	Mustard-fried burger patty added restaurant-mimicry tag
Jan 12	revised	What's the difference between Greek and Bulgarian Feta Cheese Correct name of bacteria
Jan 11	revised	Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours? updating as clarifications on FDA and USDA rules emerge
Jan 11	revised	Standardized symbols for marking food allergies / warnings? Added some details
Jan 10	revised	Could coconut cream be used to create a non-dairy ganache for whipping? smaller pictures; fix recipe and coconut butter -> coconut cream
Jan 10	revised	How to clean scrambled eggs from a pan? smaller images