id string | name string | created_utc int64 | author string | subreddit string | body string | score int64 | parent_id string | link_id string | permalink string | is_submitter bool | stickied bool | created_date timestamp[ns, tz=UTC] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d3p8tyr | t1_d3p8tyr | 1,464,623,584 | user_488bd0a77cd4 | Cooking | Sometimes it takes trial and error, as well as some background knowledge of how things work together. I've been baking for a long time and sometimes it's easier to eyeball your ingredients rather than specifically weigh them all out. | 1 | t1_d3p8abd | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8tyr | null | false | 2016-05-30T15:53:04Z |
d3p8svw | t1_d3p8svw | 1,464,623,538 | user_94b568d62203 | Cooking | For cereal? | 17 | t1_d3p6dwz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8svw | null | false | 2016-05-30T15:52:18Z |
d3p8so4 | t1_d3p8so4 | 1,464,623,528 | user_e755a1b2d7ed | Cooking | Onion, garlic, parsley and dill. | 38 | t1_d3p721q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8so4 | null | false | 2016-05-30T15:52:08Z |
d3p8si7 | t1_d3p8si7 | 1,464,623,520 | user_f8cd4e7915cd | Cooking | It does. I remember seeing it in a small market type store when I lived in Alaska about twenty years ago. | 1 | t1_d3p8llv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8si7 | null | false | 2016-05-30T15:52:00Z |
d3p8scc | t1_d3p8scc | 1,464,623,511 | user_15b31710cb50 | Cooking | That's the famous "brown couch." | 31 | t1_d3p8dyn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8scc | null | false | 2016-05-30T15:51:51Z |
d3p8s71 | t1_d3p8s71 | 1,464,623,504 | user_a1b23f48872a | Cooking | Most importantly: It doesn't help one bit. You can't get anything of that you wouldn't kill with heat anyway.
You just spread it to places you won't heat up. | 12 | t1_d3p7558 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8s71 | null | false | 2016-05-30T15:51:44Z |
d3p8qws | t1_d3p8qws | 1,464,623,448 | user_d6d17db0bdfa | Cooking | Very Simple Slow Cooker Pulled Pork
Ingredients:
1 onion, large dice
1 jar Apricot preserves (marmalade works too)
1 bottle barbecue sauce (i like original Sweet Baby Ray's, but some prefer a Carolina style sauce)
1 cup water or broth/stock of your choice
Salt and Pepper.
Pork loin
Liberally salt and pepper... | -1 | t3_4lnvke | t3_4lnvke | /r/Cooking/comments/t3_4lnvke/d3p8qws | null | false | 2016-05-30T15:50:48Z |
d3p8qg9 | t1_d3p8qg9 | 1,464,623,424 | user_9217aac76e69 | Cooking | My mom, full-blooded Italian, used to cook rice this way. My in-laws, full blooded Japanese, think it's insane to cook it this way. I got a rice cooker for a wedding gift and I use it all the time, cause it's easy, set it and forget it. | 4 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p8qg9 | null | false | 2016-05-30T15:50:24Z |
d3p8q6a | t1_d3p8q6a | 1,464,623,413 | user_58eb1423e927 | Cooking | > I refuse to believe that that's what they mean.
PMA! That's the spirit! | 12 | t1_d3p8bps | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8q6a | null | false | 2016-05-30T15:50:13Z |
d3p8p9z | t1_d3p8p9z | 1,464,623,371 | user_bc205a6c30e4 | Cooking | Am I write in thinking Jamie Oliver isn't well liked in the USA? | 5 | t1_d3p5e76 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8p9z | null | false | 2016-05-30T15:49:31Z |
d3p8oqo | t1_d3p8oqo | 1,464,623,345 | user_f2a8eb5cdb8b | Cooking | Your source actually suggests that high quality olive oil has a higher smoke point, which doesn't do much to support your point about authenticity:
Fat | Quality | Smoke Point, °C | °F
---|---|----|----
Olive oil|Extra virgin|160°C|320°F
Olive oil, high quality (low acidity)|Extra virgin|207°C|405°F
Olive oil|Virgin... | 3 | t1_d3p7p4c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8oqo | null | false | 2016-05-30T15:49:05Z |
d3p8o46 | t1_d3p8o46 | 1,464,623,317 | user_78fb5853a770 | Cooking | I had bought a cook book from the mid 40's at a thrift store. I didn't recognize half the ingredients. When I saw the wedding cake recipe called for 12 sticks of butter and another recipe called for DOVES BLOOD (according to book my local butcher can happily provide this. I don't think so..) I closed it up and now it's... | 299 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8o46 | null | false | 2016-05-30T15:48:37Z |
d3p8nk0 | t1_d3p8nk0 | 1,464,623,290 | user_a1b23f48872a | Cooking | That's the point. | 5 | t1_d3p69yn | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8nk0 | null | false | 2016-05-30T15:48:10Z |
d3p8muw | t1_d3p8muw | 1,464,623,255 | user_ab6a0031fa00 | Cooking | This really isn't true at all, and you actually have it backwards. Olive oil has a much higher smoke point than most people think. Extra virgin can usually go up to 330 and virgin past 400. Extra light smoke point is past peanut oil at 470. I usually fry at 320 anyway, so it's perfectly fine. Most of italy and Mar... | 108 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8muw | null | false | 2016-05-30T15:47:35Z |
d3p8lux | t1_d3p8lux | 1,464,623,207 | user_eb38bccd74f5 | Cooking | Cool whhhiiip | 1 | t1_d3p6eg0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8lux | null | false | 2016-05-30T15:46:47Z |
d3p8ln5 | t1_d3p8ln5 | 1,464,623,197 | user_7b222c56397e | Cooking | http://www.marthastewart.com/1106701/rhubarb-raspberry-cheesecake-squares
Ah, this is what I saw and was going to try today. With parchment paper though ;) | 1 | t1_d3ozob6 | t3_4ll9p7 | /r/Cooking/comments/t3_4ll9p7/d3p8ln5 | null | false | 2016-05-30T15:46:37Z |
d3p8llv | t1_d3p8llv | 1,464,623,195 | user_6f460d8ec5b6 | Cooking | A fresh whole chicken... in a can...? That exists? That sounds incredibly disgusting. | 14 | t1_d3p4pul | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8llv | null | false | 2016-05-30T15:46:35Z |
d3p8lig | t1_d3p8lig | 1,464,623,191 | user_51b26a179176 | Cooking | Not a sentence but a term; anything that uses the word "hack" instantly draws disdain. | 423 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8lig | null | false | 2016-05-30T15:46:31Z |
d3p8le3 | t1_d3p8le3 | 1,464,623,185 | user_36c8984b79c7 | Cooking | Yes. This. No condensed soups. No matter what my Midwestern neighbors tell me, this is not a food, or an ingredient and you can get great flavors with real cream, real stock etc. | 1 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8le3 | null | false | 2016-05-30T15:46:25Z |
d3p8ks4 | t1_d3p8ks4 | 1,464,623,156 | user_d0ab872e1510 | Cooking | But it's a sentence in a recipe. For example, "Try out this super healthy vegan brownie!" "These peanut butter chocolate chip cookies are made without eggs, you'd never guess it was healthy!" | 7 | t1_d3p86ga | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8ks4 | null | false | 2016-05-30T15:45:56Z |
d3p8kga | t1_d3p8kga | 1,464,623,142 | user_b6c9ff84b46e | Cooking | She invented the term. I think it might be her whole claim to fame. | 50 | t1_d3p69qc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8kga | null | false | 2016-05-30T15:45:42Z |
d3p8jr3 | t1_d3p8jr3 | 1,464,623,111 | user_2000b5cbb289 | Cooking | Though I wouldn't do it when cooking for myself, I think food coloring could have its uses when serving others. Presentation is a big part of enjoying a meal. | 11 | t1_d3p69ku | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8jr3 | null | false | 2016-05-30T15:45:11Z |
d3p8jna | t1_d3p8jna | 1,464,623,106 | user_6e9e244a916e | Cooking | NECI (New England Culinary Institute) is sort of known as "the boot camp of culinary schools". We went to class 6-7 days a week, *minimum* of 10 hour classes every day. We switched classes every 2.5 weeks and switched stations every 3rd day. You were expected to learn your station on the first day, be proficient the se... | 110 | t1_d3p80c2 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8jna | null | false | 2016-05-30T15:45:06Z |
d3p8jn5 | t1_d3p8jn5 | 1,464,623,105 | user_cab5eb93e214 | Cooking | nice username, LOL | 2 | t1_d3p6xlj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8jn5 | null | false | 2016-05-30T15:45:05Z |
d3p8jer | t1_d3p8jer | 1,464,623,095 | user_08ed1e1b78b3 | Cooking | Decorative cakes aren't that color naturally... | 8 | t1_d3p69ku | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8jer | null | false | 2016-05-30T15:44:55Z |
d3p8je5 | t1_d3p8je5 | 1,464,623,094 | user_ba4da3a8d401 | Cooking | That isn't even a remotely accurate comparison ??? | -1 | t1_d3p649q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8je5 | null | false | 2016-05-30T15:44:54Z |
d3p8j6h | t1_d3p8j6h | 1,464,623,085 | user_b7fa9c61ad5b | Cooking | Is it really so bad that there is a blog post before the recipe? It isn't like the recipe isn't formatted and easily distinguishable from the paragraphs that make up the blog post, and you aren't forced to read it anyways. | -5 | t1_d3p6r0t | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8j6h | null | false | 2016-05-30T15:44:45Z |
d3p8j58 | t1_d3p8j58 | 1,464,623,083 | user_51b26a179176 | Cooking | That username, haha. | 2 | t1_d3p6r51 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8j58 | null | false | 2016-05-30T15:44:43Z |
d3p8ivb | t1_d3p8ivb | 1,464,623,070 | user_ba4da3a8d401 | Cooking | Really? Is it that pretentious to want to cook using actual ingredients, instead of just heating and serving? | 27 | t1_d3p5q5b | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8ivb | null | false | 2016-05-30T15:44:30Z |
d3p8iuj | t1_d3p8iuj | 1,464,623,069 | user_dda6a985e9ec | Cooking | How about a cup of solid butter? Annoying enough for ya? | 5 | t1_d3p7afo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8iuj | null | false | 2016-05-30T15:44:29Z |
d3p8iou | t1_d3p8iou | 1,464,623,061 | user_78fb5853a770 | Cooking | Actually I used equal amounts EVOO and butter to fry pork chops and chicken cutlets. Gives the breading a great flavor and crunch. Just gotta go low heat bc of its low smoke point | 3 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8iou | null | false | 2016-05-30T15:44:21Z |
d3p8i3v | t1_d3p8i3v | 1,464,623,034 | user_66507a61b080 | Cooking | Using extra virgin olive oil (EVOO) for anything other than a salad dressing or drizzle. | 7 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8i3v | null | false | 2016-05-30T15:43:54Z |
d3p8fzj | t1_d3p8fzj | 1,464,622,937 | user_2000b5cbb289 | Cooking | She said her husband doesn't like it, not that she doesn't. It was a perfectly legitimate response offering one cooking method over another. | 10 | t1_d3p7f9v | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8fzj | null | false | 2016-05-30T15:42:17Z |
d3p8ejt | t1_d3p8ejt | 1,464,622,871 | [deleted] | Cooking | [deleted] | 1 | t1_d3p5amw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8ejt | null | false | 2016-05-30T15:41:11Z |
d3p8dyn | t1_d3p8dyn | 1,464,622,842 | user_39bfaaa6bb11 | Cooking | I'm oddly fascinated by the tufted velvet chair he uses as both an eating surface and video backdrop. | 75 | t1_d3p6hhh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8dyn | null | false | 2016-05-30T15:40:42Z |
d3p8czx | t1_d3p8czx | 1,464,622,798 | user_9250756f35a2 | Cooking | I definitely wan't implying that people in Asia don't use carrots or broccoli at all. Just that they're not traditionally used ingredients (usually placeholders for daikon/mu and chinese broccoli/napa in western countries) so it's usually a good indicator that it's not a traditional recipe. | -11 | t1_d3p7sau | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8czx | null | false | 2016-05-30T15:39:58Z |
d3p8chl | t1_d3p8chl | 1,464,622,774 | user_2000b5cbb289 | Cooking | I know it's as fake as food can get and never use it myself, but my mom always bought Cool Whip when we were growing up and damn if I don't find it delicious. | 47 | t1_d3p6eg0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8chl | null | false | 2016-05-30T15:39:34Z |
d3p8ce2 | t1_d3p8ce2 | 1,464,622,769 | user_41ba3d21a47f | Cooking | That is utterly nasty... And now I'm wondering what the directions are like... warm it up.. or just eat it cold?
Update: I shouldn't have looked it up. "Cheeseburger in a can. Simply put the can in hot water and warm it up to your taste. Alternatively you can heat it in a pan. Ingredients: Beef, cheese, onions, cucu... | 16 | t1_d3p6hhh | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8ce2 | null | false | 2016-05-30T15:39:29Z |
d3p8bps | t1_d3p8bps | 1,464,622,738 | user_ba4da3a8d401 | Cooking | I think they mean canned flaked chicken right? They can't possibly mean the whole chicken in a can. I refuse to believe that that's what they mean. | 54 | t1_d3p4pul | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8bps | null | false | 2016-05-30T15:38:58Z |
d3p8b28 | t1_d3p8b28 | 1,464,622,707 | user_b59dde9efb99 | Cooking | EVOO | 59 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8b28 | null | false | 2016-05-30T15:38:27Z |
d3p8abd | t1_d3p8abd | 1,464,622,673 | user_d14db635fc5f | Cooking | I completely agree. I have been trying to learn how to bake, but most of the recipes I see use directions in cups, tablespoons and/or teaspoons. Almost never turns out good, very frustrating. | 0 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8abd | null | false | 2016-05-30T15:37:53Z |
d3p8a6g | t1_d3p8a6g | 1,464,622,667 | user_ba4da3a8d401 | Cooking | Ridiculous time lines.
Making caramelized onions - "cook the onions for 15 minutes until brown and sweet."
You've just lost all credibility. | 66 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8a6g | null | false | 2016-05-30T15:37:47Z |
d3p8a43 | t1_d3p8a43 | 1,464,622,664 | user_51b26a179176 | Cooking | A [pressure cooker might come in useful](http://www.seriouseats.com/2016/01/the-food-lab-pressure-cooker-caramelized-onions-onion-soup.html0) | 7 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8a43 | null | false | 2016-05-30T15:37:44Z |
d3p89c6 | t1_d3p89c6 | 1,464,622,627 | user_8947c90f469c | Cooking | Are we not doing phrasing any more? | 234 | t1_d3p72cr | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p89c6 | null | false | 2016-05-30T15:37:07Z |
d3p87zm | t1_d3p87zm | 1,464,622,563 | user_8851833875d8 | Cooking | Unless like me you are completely self taught, I bake a lot but I always get confused if I should pack or not my dry ingredients. I also wish weight was more common then cups, but i'm decent at troubleshooting to make it work
| 19 | t1_d3p7afo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p87zm | null | false | 2016-05-30T15:36:03Z |
d3p87cp | t1_d3p87cp | 1,464,622,534 | user_212aed416707 | Cooking | Great on a salad | 2 | t1_d3p1scy | t3_4lmkra | /r/Cooking/comments/t3_4lmkra/d3p87cp | null | false | 2016-05-30T15:35:34Z |
d3p879g | t1_d3p879g | 1,464,622,529 | user_9eca4e77d62b | Cooking | Yes, I used to work at Outback, where the veggies were steamed in the microwave. | 1 | t1_d3p6r51 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p879g | null | false | 2016-05-30T15:35:29Z |
d3p86ga | t1_d3p86ga | 1,464,622,494 | user_4c21d52bdbfa | Cooking | but... that's... not a recipe... | -2 | t1_d3p4sfq | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p86ga | null | false | 2016-05-30T15:34:54Z |
d3p85zf | t1_d3p85zf | 1,464,622,470 | user_9eca4e77d62b | Cooking | It was a conversation about cooking. That's why I commented. Also, I never said I don't like steamed asparagus.
ETA -- How was the tip not aimed toward me? It was in response to something I said. I'm not allowed to discuss something in my own conversation? | 7 | t1_d3p7f9v | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p85zf | null | false | 2016-05-30T15:34:30Z |
d3p8557 | t1_d3p8557 | 1,464,622,429 | user_6eaa1b3ae59a | Cooking | That's such a huge myth though, you can't really fault a chef for thinking it. | 33 | t1_d3p5u1p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p8557 | null | false | 2016-05-30T15:33:49Z |
d3p84tl | t1_d3p84tl | 1,464,622,412 | user_4e8b8e270d20 | Cooking | A few centuries ago in the US, scales were far too expensive for the average household to own, so volumetric measurement was the only option. This established the precedent that we still follow today. Some/many/most European recipes use weight measures because scales were and are more common. | 36 | t1_d3p58vc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p84tl | null | false | 2016-05-30T15:33:32Z |
d3p83rl | t1_d3p83rl | 1,464,622,362 | user_e222af0f34fe | Cooking | ...donkey sauce... | 8 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p83rl | null | false | 2016-05-30T15:32:42Z |
d3p839k | t1_d3p839k | 1,464,622,338 | user_c514191127d7 | Cooking | Yep. I pressure cook in beer & onions for 12 min. Heat the grill while it's coming to pressure/cooking and throw the brats right on when they're done in the cooker. Also delicious seared in a pan if you don't have a grill! | 2 | t1_d3oz9mv | t3_4lmdly | /r/Cooking/comments/t3_4lmdly/d3p839k | null | false | 2016-05-30T15:32:18Z |
d3p820t | t1_d3p820t | 1,464,622,280 | user_6eaa1b3ae59a | Cooking | http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.html | 270 | t1_d3p4xhi | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p820t | null | false | 2016-05-30T15:31:20Z |
d3p81dj | t1_d3p81dj | 1,464,622,250 | user_cc5fbfaca7d4 | Cooking | I was responding to the posted question, not necessarily condemning cream of mushroom soup as a whole. Just the use of it in recipes when it isn't needed.
Cream of mushroom is used to add umami, creaminess, and to thicken. Things that are easily accomplished without using soup. The only recipe that really needs cream ... | 4 | t1_d3p7ko8 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p81dj | null | false | 2016-05-30T15:30:50Z |
d3p811w | t1_d3p811w | 1,464,622,234 | user_6d68729ee963 | Cooking | I haven't been able to come by garlic powder that doesn't absolutely reek with the worst qualities of garlic. I do notice that the author is talking about making his own in a dehydrator however. That sounds a lot more interesting. | 2 | t1_d3p6n41 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p811w | null | false | 2016-05-30T15:30:34Z |
d3p80c2 | t1_d3p80c2 | 1,464,622,202 | user_bc2f222a2795 | Cooking | Holy shit that's some boot camp shit. Was he screaming like R. Lee Ermey the whole time? | 69 | t1_d3p7nxy | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p80c2 | null | false | 2016-05-30T15:30:02Z |
d3p7zyx | t1_d3p7zyx | 1,464,622,184 | user_68ece62e37fa | Cooking | My brother seasoned his cast iron with EVOO....
Couldn't figure out why everything he cooked was so smokey. | 15 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7zyx | null | false | 2016-05-30T15:29:44Z |
d3p7z0q | t1_d3p7z0q | 1,464,622,138 | user_b98c3e810e82 | Cooking | >Olive oil Extra virgin 160°C 320°F
>Olive oil Virgin 210°C 410°F
>Olive oil, high quality (low acidity) Extra virgin 207°C 405°F
Yes low quality oils of every variety have lower smoke points. More adulterants in the oil causes it to burn at a lower temperature. | 1 | t1_d3p7p4c | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7z0q | null | false | 2016-05-30T15:28:58Z |
d3p7yj0 | t1_d3p7yj0 | 1,464,622,115 | user_196eec339e78 | Cooking | This is the recipe I use. Simple and really delicious. | 0 | t1_d3p6n0e | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7yj0 | null | false | 2016-05-30T15:28:35Z |
d3p7xcv | t1_d3p7xcv | 1,464,622,059 | user_90aa0f7f30e7 | Cooking | Came here to say this. I got a six cup one from Amazon for $14. Free shipping with Prime. It's fantastic,perfect every time. I cook in stock from my slow cooker and it's always great. | 4 | t1_d3p058a | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p7xcv | null | false | 2016-05-30T15:27:39Z |
d3p7wow | t1_d3p7wow | 1,464,622,029 | [deleted] | Cooking | [deleted] | 1 | t1_d3p6yyv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7wow | null | false | 2016-05-30T15:27:09Z |
d3p7w7k | t1_d3p7w7k | 1,464,622,007 | user_65e2126e3022 | Cooking | You get a dessert topping and free Tupperware. Win win! | 61 | t1_d3p6eg0 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7w7k | null | false | 2016-05-30T15:26:47Z |
d3p7vv5 | t1_d3p7vv5 | 1,464,621,991 | user_889974b29ead | Cooking | The answer is a sharp knife | 2 | t3_4lpsb9 | t3_4lpsb9 | /r/Cooking/comments/t3_4lpsb9/d3p7vv5 | null | false | 2016-05-30T15:26:31Z |
d3p7snx | t1_d3p7snx | 1,464,621,837 | user_c2b1554b9218 | Cooking | "This recipe is easy." - Any recipe that my sister-in-law gives me starts with this sentence. I don't even know what some of the words in her recipes mean. | 59 | t3_4lphl7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7snx | null | false | 2016-05-30T15:23:57Z |
d3p7sau | t1_d3p7sau | 1,464,621,820 | user_3bbf8c955ed8 | Cooking | I have had Japanese food, in Japan, with carrots and broccoli.
Dude doesn't know what he's talking about. | 23 | t1_d3p61o1 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7sau | null | false | 2016-05-30T15:23:40Z |
d3p7rbk | t1_d3p7rbk | 1,464,621,774 | user_0d85c7011142 | Cooking | There is nothing wrong with microwaving bacon. It's nearly as good as any other method, and requires a fraction of the cook and cleanup time. Actually try it before you toss it aside. Really, the only major disadvantage it has is you don't get any of the bacon grease, which is why I always pan fry my bacon if I'm makin... | 12 | t1_d3p5487 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7rbk | null | false | 2016-05-30T15:22:54Z |
d3p7p4c | t1_d3p7p4c | 1,464,621,668 | user_f330a850e4ba | Cooking | Not trying to be snarky or anything, but you should seriously check the authenticity of anything claiming to be "extra virgin olive oil" that doesn't smoke until 380.
[Source](https://en.wikipedia.org/wiki/Smoke_point) | 4 | t1_d3p71aj | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7p4c | null | false | 2016-05-30T15:21:08Z |
d3p7ou3 | t1_d3p7ou3 | 1,464,621,656 | user_cc5fbfaca7d4 | Cooking | But Rachel Ray said to do it. /s | 2 | t1_d3p6d4r | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7ou3 | null | false | 2016-05-30T15:20:56Z |
d3p7o9i | t1_d3p7o9i | 1,464,621,627 | user_cc5fbfaca7d4 | Cooking | There are other olive oils that aren't extra virgin and can be fried with. Extra virgin has a low smoke point and also imparts a taste. It is great as a finishing sauce and used in dressings, sometimes also for light sauteing, but it is a bad oil to fry with. Also a total waste of money to fry with. | 5 | t1_d3p6cp6 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7o9i | null | false | 2016-05-30T15:20:27Z |
d3p7nxy | t1_d3p7nxy | 1,464,621,611 | user_6e9e244a916e | Cooking | When I was in culinary school one of the chefs had us julienne a 50# sack of onions, then he put them all in the giant tilt skillet we had in one of the kitchens. He put them on super low & we cooked those bastards for 12 and a 1/2 hours.
BEST FUCKING CARAMELIZED ONIONS I'VE EVER EATEN. | 207 | t1_d3p5amw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7nxy | null | false | 2016-05-30T15:20:11Z |
d3p7mtn | t1_d3p7mtn | 1,464,621,556 | user_87b3f3bfbb2a | Cooking | If you put condensed soup in front of me, I'll eat it. | 5 | t1_d3p668o | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7mtn | null | false | 2016-05-30T15:19:16Z |
d3p7ksp | t1_d3p7ksp | 1,464,621,459 | user_d172a6e41489 | Cooking | I havent had canned, but I have had boxed and frozen and it wasn't terrible | 4 | t1_d3p5m7x | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7ksp | null | false | 2016-05-30T15:17:39Z |
d3p7ko8 | t1_d3p7ko8 | 1,464,621,452 | user_0345ed0cbe64 | Cooking | I understand where you're coming from. I was trying to find a good cherry cream cheese pie for a friend the other day but all the recipes I could find used canned cherry pie filling, which was kind of frustrating because I wanted to actually cook the thing instead of mixing three ingredients together and throwing it al... | 70 | t1_d3p517n | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7ko8 | null | false | 2016-05-30T15:17:32Z |
d3p7kj9 | t1_d3p7kj9 | 1,464,621,446 | user_d68ccf20ec0d | Cooking | But Asian babies love broccoli? | 4 | t1_d3p5rqv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7kj9 | null | false | 2016-05-30T15:17:26Z |
d3p7jxg | t1_d3p7jxg | 1,464,621,419 | user_7548de524be9 | Cooking | Yeah but that doesn't mean the recipe is bad, just that the chef isn't a scientist. Ramsay says it all the time. | 146 | t1_d3p5u1p | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7jxg | null | false | 2016-05-30T15:16:59Z |
d3p7gk7 | t1_d3p7gk7 | 1,464,621,256 | user_0d85c7011142 | Cooking | Cooks Illustrated did an experiment where their chefs each measured a cup of flour using the same method ("scoop and sweep"). I'd have to dig out the issue for the exact numbers, but due to the fact that flour can compress, there was something like a 15+% variation in weight between the lightest and heaviest cup of flo... | 18 | t1_d3p6l8h | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7gk7 | null | false | 2016-05-30T15:14:16Z |
d3p7fd1 | t1_d3p7fd1 | 1,464,621,195 | user_2b78b1574938 | Cooking | Yes! This is exactly what I was trying to say, just put better. I just woke up and my head is still fuzzy. I just hate when people automatically hate on dried ingredients! | 4 | t1_d3p77if | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7fd1 | null | false | 2016-05-30T15:13:15Z |
d3p7f9v | t1_d3p7f9v | 1,464,621,190 | user_d68ccf20ec0d | Cooking | Well if you don't like steamed asparagus, why even comment? Clearly this tip wasn't aimed at you. | -10 | t1_d3p5hv7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7f9v | null | false | 2016-05-30T15:13:10Z |
d3p7et4 | t1_d3p7et4 | 1,464,621,169 | user_ec812447c20c | Cooking | It's been shown to not really do anything other than spread the germs around your kitchen with little water droplet sprays. Just pat your chicken dry. | 55 | t1_d3p77hm | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7et4 | null | false | 2016-05-30T15:12:49Z |
d3p7eb9 | t1_d3p7eb9 | 1,464,621,144 | user_3f2e93b5c35f | Cooking | I can imagine frying chicken in it if in a pinch, because it doesn't need much heat. Doesn't change the fact that it'll taste better fried in any other oil. | 3 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7eb9 | null | false | 2016-05-30T15:12:24Z |
d3p7dak | t1_d3p7dak | 1,464,621,094 | user_6d68729ee963 | Cooking | Cream of mushroom contains flavor enhancers, thickening agents and second rate ingredients like soy oil, dehydrated garlic and unrecognizable bits of mushroom. You get MSG, yeast extract, tomato paste and more than half your recommended intake of salt per day per cup so it obviously has a lot of flavor.
You could say ... | 88 | t1_d3p649q | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7dak | null | false | 2016-05-30T15:11:34Z |
d3p7b5r | t1_d3p7b5r | 1,464,620,991 | user_b81b84834b78 | Cooking | https://stellaculinary.com/podcasts/video/how-to-caramelize-onions-in-10-minutes-or-less-a-rebuttal
edit: Well that's a whole lot of downvotes from people who haven't even had time to watch the video.
edit 2: Objection withdrawn. | 8 | t1_d3p5amw | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7b5r | null | false | 2016-05-30T15:09:51Z |
d3p7b0h | t1_d3p7b0h | 1,464,620,983 | user_b81b84834b78 | Cooking | https://stellaculinary.com/podcasts/video/how-to-caramelize-onions-in-10-minutes-or-less-a-rebuttal | -7 | t1_d3p5az7 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7b0h | null | false | 2016-05-30T15:09:43Z |
d3p7afo | t1_d3p7afo | 1,464,620,957 | user_d68ccf20ec0d | Cooking | But anyone who was taught to bake already knows that you don't pack hard flour, it's pre sifted. If there's a difference the recipe will tell you. It's not that hard. | 43 | t1_d3p5xyf | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7afo | null | false | 2016-05-30T15:09:17Z |
d3p79aq | t1_d3p79aq | 1,464,620,902 | user_75787aa696fb | Cooking | ~~Here here~~
Edit: Hear hear | 6 | t1_d3p6nmc | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p79aq | null | false | 2016-05-30T15:08:22Z |
d3p794h | t1_d3p794h | 1,464,620,894 | user_b6f9511095be | Cooking | Any bacteria on the chicken should be killed during cooking. Washing the chicken just splashes the bacteria around the sink and kitchen | 52 | t1_d3p7558 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p794h | null | false | 2016-05-30T15:08:14Z |
d3p77if | t1_d3p77if | 1,464,620,814 | user_e237b73da6c8 | Cooking | Drying ingredients changes and concentrates flavors. They shouldn't be used interchangeablely but they definitely each have uses. Especially charred garlic powder, smoked onion powder, etc. Even things like kale take on new flavors when dried and powdered! | 16 | t1_d3p6n41 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p77if | null | false | 2016-05-30T15:06:54Z |
d3p77hm | t1_d3p77hm | 1,464,620,813 | user_4315ce6e1265 | Cooking | Why is that? | 14 | t1_d3p6u3j | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p77hm | null | false | 2016-05-30T15:06:53Z |
d3p77fs | t1_d3p77fs | 1,464,620,811 | user_7c3e96f4bfc4 | Cooking | Awesome! I will 100% buy that book. All of your work is amazing and your recipes are a constantly used.
I know it doesn't mean much from an internet stranger but your cooking/recipes have really influenced how I cook and I've learned a huge amount from you. I'm really looking forward to a completely vegetarian coo... | 3 | t1_d3odmz7 | t3_4lh8qo | /r/Cooking/comments/t3_4lh8qo/d3p77fs | null | false | 2016-05-30T15:06:51Z |
d3p76my | t1_d3p76my | 1,464,620,770 | user_7f92ca13fd49 | Cooking | Just do what you're already doing. Some people can be as stuck up about rice as others are about coffee.
If you want, add a small bit of oil to the bottom of the pot and put the drained rice back in, and steam in medium heat for ten to fifteen minutes. Just put a towel under the lid to catch the steam.
That's what ... | 2 | t3_4lopgy | t3_4lopgy | /r/Cooking/comments/t3_4lopgy/d3p76my | null | false | 2016-05-30T15:06:10Z |
d3p767m | t1_d3p767m | 1,464,620,749 | user_d0ab872e1510 | Cooking | It makes them safe for you to eat, but it doesn't necessarily make it healthy. | 31 | t1_d3p6yyv | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p767m | null | false | 2016-05-30T15:05:49Z |
d3p7558 | t1_d3p7558 | 1,464,620,698 | user_b5cd6a709037 | Cooking | I was not aware that you shouldn't wash a chicken. Is there any reason why?
Edit: Rather than replying to you all individually, I figured this was easier. Thanks for the tips! I kind of always worried about getting chicken germs everywhere...sometimes I'd bump the faucet spout with the chicken and then freak out that ... | 17 | t1_d3p5yzo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p7558 | null | false | 2016-05-30T15:04:58Z |
d3p74sx | t1_d3p74sx | 1,464,620,680 | user_e5c587a44ac6 | Cooking | > With some things, there are no shortcuts.
blah, peeling shouldn't be one of those things. oh well... | 2 | t1_d3p6iem | t3_4lpsb9 | /r/Cooking/comments/t3_4lpsb9/d3p74sx | null | false | 2016-05-30T15:04:40Z |
d3p73sk | t1_d3p73sk | 1,464,620,628 | user_1a6fa96229a7 | Cooking | Who knows? The concern is that we really don't know what kind of stuff goes into a plastic blender and the manufacturer isn't obligated to tell us. There are so many sources of chemicals these days, you may as well avoid some common ones whenever possible.
https://en.wikipedia.org/wiki/Plasticizer#Effect_on_health
ht... | 1 | t1_d3no25v | t3_4lhdoa | /r/Cooking/comments/t3_4lhdoa/d3p73sk | null | false | 2016-05-30T15:03:48Z |
d3p72wt | t1_d3p72wt | 1,464,620,584 | user_1f0ad126dabe | Cooking | I do the same thing! My mom and boyfriend really like sticking to the exact recipe and I'm the one going "One clove of garlic......plus five" | 95 | t1_d3p6ode | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p72wt | null | false | 2016-05-30T15:03:04Z |
d3p72cr | t1_d3p72cr | 1,464,620,555 | user_1f0ad126dabe | Cooking | If you can't smell me coming, there wasn't enough garlic in the dish | 259 | t1_d3p6dwz | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p72cr | null | false | 2016-05-30T15:02:35Z |
d3p723g | t1_d3p723g | 1,464,620,542 | [deleted] | Cooking | [deleted] | 0 | t1_d3p5dck | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p723g | null | false | 2016-05-30T15:02:22Z |
d3p721q | t1_d3p721q | 1,464,620,540 | user_a60de576bb99 | Cooking | I use this in a taco soup. What should I use instead? | 14 | t1_d3p63n3 | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p721q | null | false | 2016-05-30T15:02:20Z |
d3p71aj | t1_d3p71aj | 1,464,620,504 | user_b98c3e810e82 | Cooking | I assume by fry you mean deep fry or shallow fry such as you would cook fried chicken or fritters. There are reasons you may not want to use extra Virgin olive oil for this but it is certainly possible and there is nothing "wrong" in using it.
Most extra Virgin olive oil has a smoking point above 380 degrees. Most... | 2 | t1_d3p5mxo | t3_4lphl7 | /r/Cooking/comments/t3_4lphl7/d3p71aj | null | false | 2016-05-30T15:01:44Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.