User Sobachatina - Seasoned Advice

Sobachatina

Member for 13 years, 3 months
Last seen this week

cooking.stackexchange.com/…
Utah, USA

527 Answers

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53 votes

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Flammable gas emitted by sausage

answered Dec 30, 2016 at 19:48

48 votes

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Jam with honey & without pectin has a saucy consistency always

answered Jun 11, 2019 at 15:10

46 votes

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Can mold grow in vinegar?

answered Sep 17, 2018 at 14:58

43 votes

How do I separate egg white?

answered May 26, 2011 at 12:26

39 votes

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What are the impacts of common pizza dough errors?

answered Jan 27, 2012 at 18:22

36 votes

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Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

answered Jun 18, 2019 at 5:12

36 votes

When making yogurt, why doesn't bad bacteria grow as well?

answered Sep 1, 2019 at 23:18

34 votes

Can I can vegetables using sous-vide?

answered Apr 13, 2011 at 3:39

34 votes

Why use yeast instead of baking powder?

answered Nov 4, 2010 at 12:56

32 votes

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What should I cover bread dough with while it's rising?

answered Feb 21, 2012 at 19:15

29 votes

Can I brine meat after cooking it?

answered Nov 17, 2016 at 16:52

27 votes

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Cocoa vs chocolate

answered Jul 19, 2012 at 19:35

26 votes

Why is tomato paste so cheap?

answered May 12, 2019 at 21:40

26 votes

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Tough roast.. what's going wrong?

answered Jan 30, 2012 at 21:27

26 votes

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What is that gooey stuff from okra?

answered Sep 27, 2010 at 13:16

25 votes

What causes yogurt in sauces to split? How to prevent it?

answered May 15, 2011 at 23:53

24 votes

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Cooking dried corn

answered Jun 29, 2012 at 13:55

23 votes

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How do you know when a cultured item is no longer safe to consume?

answered Aug 27, 2010 at 17:03

22 votes

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Why does my bread keep 'blowing out'?

answered Feb 23, 2012 at 20:58

22 votes

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Can I cook two types of dried beans simultaneously?

answered Feb 2, 2013 at 2:41

21 votes

Why is it that veggies, fruit, and meat need to be salted or sugared when fermented to avoid pathogens, but milk and yogurt don't?

answered Oct 9, 2022 at 14:44

21 votes

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Bananas - too many - so how can I preserve them?

answered Mar 20, 2017 at 16:08

21 votes

Can I make bread/pizza dough with only cricket flour and no wheat flour

answered May 24, 2018 at 15:01

20 votes

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Making yogurt without heating milk?

answered Mar 18, 2013 at 19:35

20 votes

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Getting butter from yogurt

answered Jul 31, 2013 at 16:38

20 votes

Is the double boiling canning procedure really necessary?

answered Jul 3, 2012 at 3:02

20 votes

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Are vegetables poisonous if they have roots, are sprouting or are many weeks old?

answered Sep 15, 2010 at 13:08

20 votes

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What does "buttermilk" mean in an American pancake recipe?

answered Apr 4, 2011 at 18:42

19 votes

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What's the best way to store rice long-term?

answered Jun 29, 2011 at 17:04

19 votes

How long can I keep eggs in the refrigerator?

answered Sep 28, 2010 at 18:38

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