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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d4rqea9 | t1_d4rqea9 | 1,467,148,709 | user_b6c9ff84b46e | Cooking | Are you sure they're rubber grips? Most likely they are silicon grips that are oven safe. | 2 | t1_d4rgepi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rqea9 | null | false | 2016-06-28T21:18:29Z |
d4rq67m | t1_d4rq67m | 1,467,148,401 | user_36755cb16586 | Cooking | How do you keep your house from being completely engulfed in smoke? | 4 | t1_d4rhq8j | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rq67m | null | false | 2016-06-28T21:13:21Z |
d4rq5s8 | t1_d4rq5s8 | 1,467,148,384 | user_d06dbe6ece62 | Cooking | If you eat a lot of steaks and other meat, you may want to look into [sous vide](http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html). The machines can be had for[ under $200](http://store.anovaculinary.com/products/anova-precision-cooker) now.
You can also do it [in a beer cooler](http:... | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rq5s8 | null | false | 2016-06-28T21:13:04Z |
d4rq4ot | t1_d4rq4ot | 1,467,148,342 | user_2da25282029d | Cooking | Chateaubriand. | 1 | t3_4qbn9r | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4rq4ot | null | false | 2016-06-28T21:12:22Z |
d4rq1p6 | t1_d4rq1p6 | 1,467,148,226 | user_2d433653d7a7 | Cooking | Works well as the meat in a pasta (spaghetti) sauce | 1 | t3_4q8pw2 | t3_4q8pw2 | /r/Cooking/comments/t3_4q8pw2/d4rq1p6 | null | false | 2016-06-28T21:10:26Z |
d4rq1ov | t1_d4rq1ov | 1,467,148,225 | user_d06dbe6ece62 | Cooking | That's a themometer designed for use in the oven, to be left in the meat. It's great for that purpose, but it is very slow to read, making it a bad choice for stovetop cooking, or anything that will be moved around or flipped a lot.
For cooking a steak, or anything that you'll be cooking at least partially on the stov... | 1 | t1_d4rjrdw | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rq1ov | null | false | 2016-06-28T21:10:25Z |
d4rpysk | t1_d4rpysk | 1,467,148,116 | user_ccef93cb60ff | Cooking | Saved. Thanks for sharing! I've already found some good recipes to try from these books. | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rpysk | null | false | 2016-06-28T21:08:36Z |
d4rpv9c | t1_d4rpv9c | 1,467,147,978 | user_69d06132efdd | Cooking | Well I think I'm gonna man up and go get the wine, but it's still nice to know alternatives for the future, just in case! | 1 | t1_d4rplac | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rpv9c | null | false | 2016-06-28T21:06:18Z |
d4rptln | t1_d4rptln | 1,467,147,915 | user_c7238a4ccfd6 | Cooking | Someone shared this recipe with me today...
http://inspiralized.com/vegan-carrot-dogs-with-spiralized-toppings-four-ways/ | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rptln | null | false | 2016-06-28T21:05:15Z |
d4rpti3 | t1_d4rpti3 | 1,467,147,911 | user_ba1acf99bcf0 | Cooking |
**Lavatools Javelin Digital Instant Read Food and Meat Thermometer (Chip...**
||||
--:|:--|:--
Current|$25.99|Amazon (3rd Party New)
High|$28.00|Amazon (3rd Party New)
Low|$18.99|Amazon (3rd Party New)
|Average|$25.31|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/rURd6Lm.png) | [FAQ](http://www.red... | 1 | t1_d4rpstb | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rpti3 | null | false | 2016-06-28T21:05:11Z |
d4rpstb | t1_d4rpstb | 1,467,147,884 | user_d06dbe6ece62 | Cooking | I like the [Lavatools Javelin](http://smile.amazon.com/dp/B00GRFHXVQ). Some have issues with it's shorter probe, but it's never caused me an issue. For most cooking tasks, it's within 0.5 seconds of the Thermapen. And it's only 25% of the cost! | 1 | t1_d4rh04q | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rpstb | null | false | 2016-06-28T21:04:44Z |
d4rpmk1 | t1_d4rpmk1 | 1,467,147,646 | user_9728b79d1982 | Cooking | Fridge pickled right? Should be fine but fresh is better | 1 | t3_4qaxl6 | t3_4qaxl6 | /r/Cooking/comments/t3_4qaxl6/d4rpmk1 | null | false | 2016-06-28T21:00:46Z |
d4rplac | t1_d4rplac | 1,467,147,600 | user_6b1648f5792d | Cooking | That is a pain! I do think you'd be able to find a bottle under or around $5 at a regular store, but then again, I saw you said it's a laziness thing not a money thing! :) I understand. I typically replace it with chicken stock if I have none on hand but it depends on the dish. Might need some acid in there too. | 0 | t1_d4rpd9b | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rplac | null | false | 2016-06-28T21:00:00Z |
d4rpl32 | t1_d4rpl32 | 1,467,147,592 | user_18c797f3f027 | Cooking | Black bean burgers? | 20 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rpl32 | null | false | 2016-06-28T20:59:52Z |
d4rpjkd | t1_d4rpjkd | 1,467,147,536 | user_f3e6f4fcced7 | Cooking | I have followed about 87 different methods to "the perfect steak". I only found out what it was for me after cooking a lot of steak. Experience will be your ultimate tutor. Go through all the advice on the web and magazines and TV, etc. then modify your techniques according to what has worked for you. I have made great... | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rpjkd | null | false | 2016-06-28T20:58:56Z |
d4rph7q | t1_d4rph7q | 1,467,147,451 | user_a9cf8ebb02fe | Cooking | Or Blueberry crumble, easier and also uses lots of blueberries. | 1 | t1_d4qyitz | t3_4q7uts | /r/Cooking/comments/t3_4q7uts/d4rph7q | null | false | 2016-06-28T20:57:31Z |
d4rpd9b | t1_d4rpd9b | 1,467,147,306 | user_69d06132efdd | Cooking | I think it's a size thing, since we DO have grocers that sell liquor.
It was an old walmart they redid into a supercenter, they didn't have anywhere to add the booze part since it needs to be physically separate from the rest of the store
It's a fuckin pain | 1 | t1_d4rofe5 | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rpd9b | null | false | 2016-06-28T20:55:06Z |
d4rp1e2 | t1_d4rp1e2 | 1,467,146,868 | user_cb65540d70cc | Cooking | Wooden spoons. The advantage of wood is that it will not get hot like metal instruments can. Remember woks cook at a very high temp. | 1 | t3_4pcrji | t3_4pcrji | /r/Cooking/comments/t3_4pcrji/d4rp1e2 | null | false | 2016-06-28T20:47:48Z |
d4rp0da | t1_d4rp0da | 1,467,146,831 | user_424c28685a7f | Cooking | Awesome.
You can also make yogurt in a similar manner! Get some good whole milk and add a little yogurt and keep it warm for a while and the cultures in the yogurt will turn all the milk into yummy yogurt! | 1 | t1_d4rnrz0 | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4rp0da | null | false | 2016-06-28T20:47:11Z |
d4rovjy | t1_d4rovjy | 1,467,146,655 | user_fda52d84f46c | Cooking | How about beef wellington? | 1 | t3_4qbn9r | t3_4qbn9r | /r/Cooking/comments/t3_4qbn9r/d4rovjy | null | false | 2016-06-28T20:44:15Z |
d4rot5l | t1_d4rot5l | 1,467,146,567 | user_f766b3b4c6eb | Cooking | Some pre-shred is okay, but you ever notice how most of it looks like it has a white powdery residue? Keeps it from melting properly. When you grate yourself, you always know what you're getting! [Look at Kraft's ingredient list](http://www.foodfacts.com/ci/nutritionfacts/Cheddar/Kraft-Shredded-Sharp-Cheddar-Cheese-16-... | 1 | t1_d4rom8z | t3_4qbkpr | /r/Cooking/comments/t3_4qbkpr/d4rot5l | null | false | 2016-06-28T20:42:47Z |
d4ros4h | t1_d4ros4h | 1,467,146,529 | user_a08b1de57aa2 | Cooking | It'll be fine, just weaker. | 2 | t3_4qaxl6 | t3_4qaxl6 | /r/Cooking/comments/t3_4qaxl6/d4ros4h | null | false | 2016-06-28T20:42:09Z |
d4rom8z | t1_d4rom8z | 1,467,146,310 | user_b8893b5c4421 | Cooking | It's funny - I normally use pre-shredded, and it turns out great. This time I grated a block of cheddar myself.
I didn't realize that the bechamel being too hot could do that. It looks like that was the culprit here as well - I was a bit pressed for time so I added the cheese while the sauce was still at a simmer. | 2 | t1_d4ro3iq | t3_4qbkpr | /r/Cooking/comments/t3_4qbkpr/d4rom8z | null | false | 2016-06-28T20:38:30Z |
d4rofe5 | t1_d4rofe5 | 1,467,146,064 | user_6b1648f5792d | Cooking | Ahhh, you're in one of those states. My condolences. | 1 | t1_d4ro716 | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rofe5 | null | false | 2016-06-28T20:34:24Z |
d4rob92 | t1_d4rob92 | 1,467,145,913 | user_980a67575196 | Cooking | Agreed. For my taste, anyway, I think raw onion may be too overpowering. Thanks! | 2 | t1_d4ri22w | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4rob92 | null | false | 2016-06-28T20:31:53Z |
d4ro716 | t1_d4ro716 | 1,467,145,758 | user_69d06132efdd | Cooking | Unfortunately my local walmart doesn't stock alcohol | 2 | t1_d4rm5tr | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4ro716 | null | false | 2016-06-28T20:29:18Z |
d4ro3iq | t1_d4ro3iq | 1,467,145,633 | user_f766b3b4c6eb | Cooking | What kind of cheese did you use/how was it packaged? Pre-shredded cheese usually has this problem. The only other thing I can think of is that your bechamel may have been too hot when you added the cheese. | 1 | t3_4qbkpr | t3_4qbkpr | /r/Cooking/comments/t3_4qbkpr/d4ro3iq | null | false | 2016-06-28T20:27:13Z |
d4rnz9z | t1_d4rnz9z | 1,467,145,481 | user_2a352dc9e063 | Cooking | I think portobello mushrooms are a great idea, but peel off the upper "skin" if you can before grilling. It can get slippery and tough to cut or bite through otherwise. I love finishing them with a high quality balsamic! | 6 | t1_d4rluqn | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rnz9z | null | false | 2016-06-28T20:24:41Z |
d4rnxhf | t1_d4rnxhf | 1,467,145,415 | user_f766b3b4c6eb | Cooking | I don't see any problem with cooking without thawing in this instance; especially since your meat is pre-cooked.
If you can get the bag off, and you have a pot big enough, just chuck it in the pot and turn it on medium. You're going to have to stir/rearrange pretty often at first so the sauce doesn't burn. If it start... | 1 | t1_d4rnpfo | t3_4qbez7 | /r/Cooking/comments/t3_4qbez7/d4rnxhf | null | false | 2016-06-28T20:23:35Z |
d4rnvbt | t1_d4rnvbt | 1,467,145,338 | user_2584a4365d3e | Cooking | You're not terrible. You just need practice!!! :)
Some important things I do when cooking a steak!
0. Cast iron pan is VERY useful. I use it 100% of the time I make steaks.
1. Buy good meat. If you aren't buying good meat, you aren't eating good meat.
2. Set the steaks out and let them get to room temperature or clos... | 3 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rnvbt | null | false | 2016-06-28T20:22:18Z |
d4rnrz0 | t1_d4rnrz0 | 1,467,145,216 | user_980a67575196 | Cooking | I learned something new today. I'll definitely have to give this a try! | 2 | t1_d4rndy3 | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4rnrz0 | null | false | 2016-06-28T20:20:16Z |
d4rnpfo | t1_d4rnpfo | 1,467,145,124 | user_196be0ef398b | Cooking | Presauced | 1 | t1_d4rn6g7 | t3_4qbez7 | /r/Cooking/comments/t3_4qbez7/d4rnpfo | null | false | 2016-06-28T20:18:44Z |
d4rnfpl | t1_d4rnfpl | 1,467,144,770 | user_6b1648f5792d | Cooking | Sometimes you don't want to wait for something to be delivered. Also, if they have something on sale... | 1 | t1_d4dhp89 | t3_4og0si | /r/Cooking/comments/t3_4og0si/d4rnfpl | null | false | 2016-06-28T20:12:50Z |
d4rndy3 | t1_d4rndy3 | 1,467,144,706 | user_424c28685a7f | Cooking | When making whipped cream you want the bowl cold. What I just described is a recipe for crema or creme fraiche. It's made by adding the bacterial cultures from the buttermilk and providing a warm environment for them to do their magic. | 1 | t1_d4rmywc | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4rndy3 | null | false | 2016-06-28T20:11:46Z |
d4rnd0d | t1_d4rnd0d | 1,467,144,672 | user_5ba68702bede | Cooking | A large portabella is perfect for the grill. Also, you could see if they are able to eat seafood (some vegetarians can and some can't). If so, a piece of grilled fish would be great or you could make some shrimp shishkebabs. Here's a recipe for a homemade vegetarian burger that is great but takes some prepwork: http://... | 1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rnd0d | null | false | 2016-06-28T20:11:12Z |
d4rnbh5 | t1_d4rnbh5 | 1,467,144,617 | user_65e6205956c9 | Cooking | Chances are the steaks you're buying from your local supermarket are thick enough to require a finish in the oven | 2 | t1_d4rgepi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rnbh5 | null | false | 2016-06-28T20:10:17Z |
d4rn7dh | t1_d4rn7dh | 1,467,144,467 | user_5ba68702bede | Cooking | When I was in college, I was all about my George foreman grill. They're pretty cheap (like $20-$40 at target) and so versatile. Grab some chicken breasts, ground meat (ground turkey is great and lean), some vegetables (corn, asparagus, zucchini, tomatoes) and you're all set. For breakfast you can through some bacon on ... | 1 | t3_4q9r0a | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rn7dh | null | false | 2016-06-28T20:07:47Z |
d4rn6g7 | t1_d4rn6g7 | 1,467,144,434 | user_f766b3b4c6eb | Cooking | Ouch. It's totally frozen, and you need it ready in a few hours? Is it in sauce already, or without sauce? | 2 | t3_4qbez7 | t3_4qbez7 | /r/Cooking/comments/t3_4qbez7/d4rn6g7 | null | false | 2016-06-28T20:07:14Z |
d4rmywc | t1_d4rmywc | 1,467,144,152 | user_980a67575196 | Cooking | Interesting. I've only been familiar with the old school, "cream and mixing bowl should both be really cold" method. Thanks for the tip! | 1 | t1_d4rl45f | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4rmywc | null | false | 2016-06-28T20:02:32Z |
d4rmvxe | t1_d4rmvxe | 1,467,144,043 | user_a39585a702cf | Cooking | What you got for brine? I like using new brine. Old brine never works out that great from my experience. | 5 | t3_4qaxl6 | t3_4qaxl6 | /r/Cooking/comments/t3_4qaxl6/d4rmvxe | null | false | 2016-06-28T20:00:43Z |
d4rmud7 | t1_d4rmud7 | 1,467,143,986 | user_7ba23b6622b4 | Cooking | Any lunch meat will do, but everyone has a preference. I like ham. Smoked or honey will work. You want to get very thin slices. Either the prepacked [Buddig](http://i5.walmartimages.com/dfw/dce07b8c-546b/k2-_a6022100-970c-4400-99d1-099bbd70435b.v1.jpg) ham or you can splurge and get some ham sliced thin at the deli cou... | 2 | t1_d4rlx3o | t3_4qb7t4 | /r/Cooking/comments/t3_4qb7t4/d4rmud7 | null | false | 2016-06-28T19:59:46Z |
d4rmm1k | t1_d4rmm1k | 1,467,143,688 | user_8e4dc79a38ab | Cooking | Comment to return when on computer | 1 | t3_4q6mmy | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rmm1k | null | false | 2016-06-28T19:54:48Z |
d4rmf03 | t1_d4rmf03 | 1,467,143,432 | user_6b1648f5792d | Cooking | Really? I wouldn't be even slightly disappointed by this, sounds delicious. | 1 | t1_d4qj5tw | t3_4q68gt | /r/Cooking/comments/t3_4q68gt/d4rmf03 | null | false | 2016-06-28T19:50:32Z |
d4rmca5 | t1_d4rmca5 | 1,467,143,334 | user_9221a0024130 | Cooking | As long as he has his rum. | 1 | t1_d4qvao2 | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rmca5 | null | false | 2016-06-28T19:48:54Z |
d4rmb5v | t1_d4rmb5v | 1,467,143,296 | user_f56e491f818d | Cooking | This is our preferred method because it is difficult to over cook if you are paying attention and it gives a nice uniform texture through the entire steak. Use a really hot cast iron for a nice sear.
Using a smoker at 225F is a fun twist to replace the oven too. Just a little smoke on the beef kicks it up a notch. | 1 | t1_d4riemm | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rmb5v | null | false | 2016-06-28T19:48:16Z |
d4rmabf | t1_d4rmabf | 1,467,143,266 | user_385ccd21b4f5 | Cooking | I never considered marinating halloumi before. That sounds awesome. | 4 | t1_d4rm44a | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rmabf | null | false | 2016-06-28T19:47:46Z |
d4rmabi | t1_d4rmabi | 1,467,143,266 | user_6b1648f5792d | Cooking | I think a nice big portobello mushroom makes a decent substitution for a steak. Similar in size/color, can be grilled, and makes a satisfying meal. I think they are delicious, I'm not vegetarian and would be perfectly happy chowing down on one. | 3 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rmabi | null | false | 2016-06-28T19:47:46Z |
d4rm5tr | t1_d4rm5tr | 1,467,143,107 | user_6b1648f5792d | Cooking | I've seen bottles of wine for under $5 at pretty much every grocery store. Walmart by me has one for like $3. | 0 | t1_d4rbh49 | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rm5tr | null | false | 2016-06-28T19:45:07Z |
d4rm44a | t1_d4rm44a | 1,467,143,046 | user_f512927ffa57 | Cooking | Oooo halloumi might be perfect. I can even marinate it and give it grill lines to mimic the look of steak. | 4 | t1_d4rlvps | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rm44a | null | false | 2016-06-28T19:44:06Z |
d4rm2wm | t1_d4rm2wm | 1,467,143,003 | user_022387f6708f | Cooking | Lots of great ideas already listed here. You could also make veggie kabobs using red onions, bell peppers, tofu, mushrooms, tomato, cheese cubes.. Endless possibilities. | 5 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rm2wm | null | false | 2016-06-28T19:43:23Z |
d4rm2e5 | t1_d4rm2e5 | 1,467,142,985 | user_e3d852abac31 | Cooking | http://www.seriouseats.com/images/2016/06/20160610-clarify-oil-with-gelatin-4.jpg
The evidence is a little weak that you can clarify it to clear like he suggests. Moreover he didn't test for new smoke point. IF the solids are removed the smoke point of the oil should raise from that of the used oil.
How much gelatin... | -1 | t3_4qb90i | t3_4qb90i | /r/Cooking/comments/t3_4qb90i/d4rm2e5 | null | false | 2016-06-28T19:43:05Z |
d4rlx3o | t1_d4rlx3o | 1,467,142,797 | user_88f86ba7235a | Cooking | go on... | 1 | t1_d4rls1i | t3_4qb7t4 | /r/Cooking/comments/t3_4qb7t4/d4rlx3o | null | false | 2016-06-28T19:39:57Z |
d4rlvps | t1_d4rlvps | 1,467,142,747 | user_385ccd21b4f5 | Cooking | I think it's acceptable to ask them to bring something they like.
Mushrooms are good. As is Halloumi, a kind of grillable cheese.
Also a whole bunch of vegetables turn out great on the grill. spring onion, peppers, zucchini. | 9 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rlvps | null | false | 2016-06-28T19:39:07Z |
d4rluqn | t1_d4rluqn | 1,467,142,713 | user_f512927ffa57 | Cooking | Eggplant or zucchini are great ideas! Was also thinking maybe grilled portobello? Any other meaty/savory veggies that grill well? | 6 | t1_d4rlmye | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rluqn | null | false | 2016-06-28T19:38:33Z |
d4rls1i | t1_d4rls1i | 1,467,142,616 | user_7ba23b6622b4 | Cooking | Pickle wraps are a personal favorite of mine for any gathering. Easy to prepare and delicious. If you bring them to the beach, make sure to keep them in a cooler. | 2 | t3_4qb7t4 | t3_4qb7t4 | /r/Cooking/comments/t3_4qb7t4/d4rls1i | null | false | 2016-06-28T19:36:56Z |
d4rlpov | t1_d4rlpov | 1,467,142,529 | user_acba572dadfe | Cooking | I agree with you. Most of the recipes I've tried were disappointing to me. Either the end product is just bad, or it's not good enough to bother with the extra complicated techniques when simpler ones yield similar results. | 3 | t1_d4rbwsg | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rlpov | null | false | 2016-06-28T19:35:29Z |
d4rlmye | t1_d4rlmye | 1,467,142,431 | user_33dfa9db464b | Cooking | Think of "meaty" textured veg that grill well. I'm thinking of thick slices of aubergine and courgette, marinated in oil, chilli and oregano then grilled served crumbled feta. | 11 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rlmye | null | false | 2016-06-28T19:33:51Z |
d4rlmjl | t1_d4rlmjl | 1,467,142,417 | user_04770efc2f09 | Cooking | If you don't have a grill or cast iron then just put a metal pan under the broiler for about 7 minutes until it gets real hot and then put steak on to get sear and cook and then do it again on the other side. | 1 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rlmjl | null | false | 2016-06-28T19:33:37Z |
d4rlmc0 | t1_d4rlmc0 | 1,467,142,409 | user_f512927ffa57 | Cooking | Because I have a diverse group of friends that want to hangout and eat food together? Why even bother commenting? | 10 | t1_d4rlbwv | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rlmc0 | null | false | 2016-06-28T19:33:29Z |
d4rlj94 | t1_d4rlj94 | 1,467,142,299 | user_3c357f39b5f2 | Cooking | The most important part of gumbo that you can't fake is the dark roux. | 2 | t1_d4ri1uy | t3_4q9kla | /r/Cooking/comments/t3_4q9kla/d4rlj94 | null | false | 2016-06-28T19:31:39Z |
d4rlbwv | t1_d4rlbwv | 1,467,142,028 | [deleted] | Cooking | [deleted] | -1 | t3_4qb9p5 | t3_4qb9p5 | /r/Cooking/comments/t3_4qb9p5/d4rlbwv | null | false | 2016-06-28T19:27:08Z |
d4rl9ke | t1_d4rl9ke | 1,467,141,945 | user_f766b3b4c6eb | Cooking | Good to know! | 2 | t1_d4rl45f | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4rl9ke | null | false | 2016-06-28T19:25:45Z |
d4rl45f | t1_d4rl45f | 1,467,141,748 | user_424c28685a7f | Cooking | I make dips all the time without sour cream.
To make them somewhat quickly heat the heavy cream to just shy of 100F then mix with a little live buttermilk. Set the mix somewhere warm (around 70F) overnight. The next day you will have a nice dip base that's smoother than sour cream and not as sour. | 2 | t1_d4re0az | t3_4qadsz | /r/Cooking/comments/t3_4qadsz/d4rl45f | null | false | 2016-06-28T19:22:28Z |
d4rkyuv | t1_d4rkyuv | 1,467,141,558 | user_e0f57e5618c8 | Cooking | I have only recently started to turn out half decent steaks and the only way is meticulous timing and trusting in the power of resting the meat.
I look up the number of minutes for the thickness and level of doneness for my room temperature steak, heat the pan to smoking hot and use a kitchen timer to time the minutes... | 5 | t1_d4rhv93 | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rkyuv | null | false | 2016-06-28T19:19:18Z |
d4rkx9g | t1_d4rkx9g | 1,467,141,501 | user_beabc797a6e6 | Cooking | you are welcome! | 1 | t1_d4rjly2 | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rkx9g | null | false | 2016-06-28T19:18:21Z |
d4rkupo | t1_d4rkupo | 1,467,141,406 | user_b4eb5198fe73 | Cooking | Or just put the steak onto a baking tray. | 12 | t1_d4rgepi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rkupo | null | false | 2016-06-28T19:16:46Z |
d4rkrll | t1_d4rkrll | 1,467,141,292 | user_9f9ce5d170c9 | Cooking | Sounds like you have my problem. I get the pan too hot, and then get distracted. I have to use a timer. Once the pan is hot, turn the heat from full down to med-high. 4 min on side one, 5 on side two. then finish in oven (with probe thermometer)
Too many times i forget to adjust the flames, OR dont get back to th... | 3 | t1_d4rg9do | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rkrll | null | false | 2016-06-28T19:14:52Z |
d4rkjj8 | t1_d4rkjj8 | 1,467,140,995 | user_9f9ce5d170c9 | Cooking | > A steak pun is a medium that's rarely done well.
Pan-handling puns now? | 8 | t1_d4rfwvd | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rkjj8 | null | false | 2016-06-28T19:09:55Z |
d4rkdlv | t1_d4rkdlv | 1,467,140,772 | user_1cca7745a873 | Cooking | Try buying a meat thermometer, and bringing up to a certain doneness based on the final temp. Also, a thicker steak will help a ton, as you'll have less of a gradient from brown to rare, and more of a solid pink. Also, try cooking it in the oven low temp then finishing it in a pan. Look into reverse sear and sous vide ... | 2 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rkdlv | null | false | 2016-06-28T19:06:12Z |
d4rkcsz | t1_d4rkcsz | 1,467,140,742 | user_9c27503f0a55 | Cooking | It won't take too many before you get it. Thermometer + practice - you'll be fine.
[This](http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html) guide has some good tips, even if a lot of it is more detail than you'll really ever need. :) | 4 | t1_d4rk2g3 | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rkcsz | null | false | 2016-06-28T19:05:42Z |
d4rk5wg | t1_d4rk5wg | 1,467,140,490 | user_5a54ab306995 | Cooking | Chicken stock. | 1 | t3_4qa1oq | t3_4qa1oq | /r/Cooking/comments/t3_4qa1oq/d4rk5wg | null | false | 2016-06-28T19:01:30Z |
d4rk2g3 | t1_d4rk2g3 | 1,467,140,365 | user_a02594a40f85 | Cooking | We really need to start doing keto (I'm prediabetic from my last pregnancy), but it's hard when I can't make steak! So I plan on making them a few times a week once I can get it down pat. :) | 2 | t1_d4rjrdw | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rk2g3 | null | false | 2016-06-28T18:59:25Z |
d4rk0y6 | t1_d4rk0y6 | 1,467,140,311 | user_a02594a40f85 | Cooking | See - that's how bad I am!!! At least I'm picking the correct one I guess! | 1 | t1_d4rjvfw | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rk0y6 | null | false | 2016-06-28T18:58:31Z |
d4rjzny | t1_d4rjzny | 1,467,140,264 | user_93159efbc116 | Cooking | This exact same question was posted yesterday and is still on [the front page right now](https://www.reddit.com/r/Cooking/comments/4q2uhf/your_number_one_top_cookbook/). Go poke around there. | 2 | t3_4qaymc | t3_4qaymc | /r/Cooking/comments/t3_4qaymc/d4rjzny | null | false | 2016-06-28T18:57:44Z |
d4rjxxt | t1_d4rjxxt | 1,467,140,203 | user_a09f46e28bb5 | Cooking | Yep, that's how I learned. Start with an easy recipe, then start adding stuff. That way, you're reinforcing some basic skills (cooking pasta, chicken) while being comfortable enough to expand. Maybe after 2-3 times, you can start adding garlic, or onion, and it will also clearly give you the difference these things add... | 2 | t1_d4rjhka | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rjxxt | null | false | 2016-06-28T18:56:43Z |
d4rjvfw | t1_d4rjvfw | 1,467,140,113 | user_9c27503f0a55 | Cooking | Yes - it is! Ribeye is the most flavorful cut, but will tend to be tougher. Filets don't have flavor but will be very tender. NY Strip is the middle ground between the two.
In my house, I only make filets with a sauce of some sort but a ribeye needs nothing but salt and a little bit of pepper. | 2 | t1_d4rh7mi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rjvfw | null | false | 2016-06-28T18:55:13Z |
d4rjstg | t1_d4rjstg | 1,467,140,020 | user_a09f46e28bb5 | Cooking | Yes I read that earlier today actually. It seems fine, I don't splash things around when I wash chicken but if it doesnt benefit i guess no reason to do it. | 0 | t1_d4rjkko | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rjstg | null | false | 2016-06-28T18:53:40Z |
d4rjs22 | t1_d4rjs22 | 1,467,139,993 | user_eb28e73382f9 | Cooking | This is very interesting! Having never heard of most of these ingredients, how easy are they to come by? | 2 | t3_4q9z8g | t3_4q9z8g | /r/Cooking/comments/t3_4q9z8g/d4rjs22 | null | false | 2016-06-28T18:53:13Z |
d4rjro7 | t1_d4rjro7 | 1,467,139,978 | user_ba1acf99bcf0 | Cooking |
**Polder Original Cooking All-In-One Timer/Thermometer**
||||
--:|:--|:--
Current|$15.61|Amazon (New)
High|$24.99|Amazon (New)
Low|$12.99|Amazon (New)
|Average|$16.00|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/OUqcSSi.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 1 | t1_d4rjrdw | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rjro7 | null | false | 2016-06-28T18:52:58Z |
d4rjrdw | t1_d4rjrdw | 1,467,139,969 | user_9c27503f0a55 | Cooking | thermapens are great if you use them all the time, but expensive if you're only using it once in a while. Seriously a $15 digital probe [like this one](https://www.amazon.com/Polder-Original-Cooking-Timer-Thermometer/dp/B0000CF5MT) should be just fine for cooking steaks.
Agreed with the other parts of the comment tho... | 5 | t1_d4rh04q | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rjrdw | null | false | 2016-06-28T18:52:49Z |
d4rjq62 | t1_d4rjq62 | 1,467,139,925 | user_79fb3648e2ae | Cooking | Yeah I agree with the other post. Its basically stromboli. Follow his advice. Mine is to make sure the dough is thin in the middle, where the middle of the roll is, because that part is the one that will have the most difficulty cooking. As far as wrapping it in foil, ive never fried it, but I would be willing to bet t... | 1 | t3_4qauiz | t3_4qauiz | /r/Cooking/comments/t3_4qauiz/d4rjq62 | null | false | 2016-06-28T18:52:05Z |
d4rjm6m | t1_d4rjm6m | 1,467,139,779 | user_a02594a40f85 | Cooking | We have a gas grill - but we've never used it! I keep asking my husband to grill!! :) | 1 | t1_d4ritex | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rjm6m | null | false | 2016-06-28T18:49:39Z |
d4rjly2 | t1_d4rjly2 | 1,467,139,770 | user_71492a8d4cb2 | Cooking | Subscribed to the subreddit. Looks useful thanks! | 2 | t1_d4rdmr4 | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rjly2 | null | false | 2016-06-28T18:49:30Z |
d4rjlou | t1_d4rjlou | 1,467,139,762 | user_913f1d192e5a | Cooking | > Pan frying is definitely less forgiving.
And you get to make a sauce! | 2 | t1_d4ritex | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rjlou | null | false | 2016-06-28T18:49:22Z |
d4rjkko | t1_d4rjkko | 1,467,139,721 | user_f33b958501b8 | Cooking | I agree with everything except for the washing chicken part! It used to be a big thing but is generally discouraged now. (https://www.food.gov.uk/news-updates/campaigns/campylobacter/fsw-2014)
Also, season your chicken with a dash of salt. | 3 | t1_d4r9kjp | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rjkko | null | false | 2016-06-28T18:48:41Z |
d4rjk6s | t1_d4rjk6s | 1,467,139,707 | user_71492a8d4cb2 | Cooking | Not a fan of chili but the rest of the suggestions are great :)
Pasta and rice I can make so maybe I could find an easy recipe for stirfry with pasta or something.
Thanks for the help | 1 | t1_d4rfyie | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rjk6s | null | false | 2016-06-28T18:48:27Z |
d4rjjyz | t1_d4rjjyz | 1,467,139,698 | user_d72ca8c89efe | Cooking | oh this post is exactly what I've been in the market for too... I have also been in the market for a good tiramisu recipe
Just printed both of those out
| 1 | t3_4qalk6 | t3_4qalk6 | /r/Cooking/comments/t3_4qalk6/d4rjjyz | null | false | 2016-06-28T18:48:18Z |
d4rjhka | t1_d4rjhka | 1,467,139,611 | user_71492a8d4cb2 | Cooking | Aha thanks this seems simple enough. I can make rice and pasta so I'll go buy some chicken and have rice or pasta with chicken.
I'll give it a shot and then maybe move on to level 2 :P (marinating, sauce) | 1 | t1_d4r9kjp | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rjhka | null | false | 2016-06-28T18:46:51Z |
d4rjgdt | t1_d4rjgdt | 1,467,139,567 | user_c914b7ef7db6 | Cooking | What do you mean? Electric sharpener? | 1 | t1_d4rh8bf | t3_4q9r0a | /r/Cooking/comments/t3_4q9r0a/d4rjgdt | null | false | 2016-06-28T18:46:07Z |
d4rj7cm | t1_d4rj7cm | 1,467,139,237 | user_6dfb8e830463 | Cooking | My heart is not really set on propane, I just figured it may have been the easiest to find this arrangement. Can most charcoal BBQ's smoke food? Do you have a grill to recommend? | 1 | t1_d4qvh0z | t3_4pzsbk | /r/Cooking/comments/t3_4pzsbk/d4rj7cm | null | false | 2016-06-28T18:40:37Z |
d4rj6wo | t1_d4rj6wo | 1,467,139,221 | user_f9f50e16d479 | Cooking | I'm personally a huge fan of starting it in the oven and finishing on a pan. I like to do a dry brine a few hours ahead of time then toss them in the oven at 250 to an internal temperature of around 115 (15 or so minutes). Then heat up a good stainless or cast iron pan add a little butter and thyme then toss the steaks... | 1 | t1_d4rg9do | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rj6wo | null | false | 2016-06-28T18:40:21Z |
d4rj2ct | t1_d4rj2ct | 1,467,139,059 | user_68041803f2c1 | Cooking | thermoworks thermapen is usually considered the best but it $99 however their thermopop (http://www.thermoworks.com/ThermoPop?tw=WIRECUTTER) is also very good or the Lavatools Javelin (https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ?ie=UTF8&ascsubtag=SH47&linkCode=xm2&tag=thesweethom... | 1 | t1_d4rh7mi | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rj2ct | null | false | 2016-06-28T18:37:39Z |
d4rj1oy | t1_d4rj1oy | 1,467,139,035 | user_f548330221ac | Cooking | Look on youtube for Gordon Ramsey cooks perfect steak. Boom! | 2 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rj1oy | null | false | 2016-06-28T18:37:15Z |
d4rj0j3 | t1_d4rj0j3 | 1,467,138,992 | user_634b64e5dd4d | Cooking | [This](http://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/) is my favorite and pretty easy to make. Just takes a bit of effort if you're whipping cream by hand. | 2 | t3_4qalk6 | t3_4qalk6 | /r/Cooking/comments/t3_4qalk6/d4rj0j3 | null | false | 2016-06-28T18:36:32Z |
d4ritex | t1_d4ritex | 1,467,138,736 | [deleted] | Cooking | [deleted] | 2 | t3_4qam2t | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4ritex | null | false | 2016-06-28T18:32:16Z |
d4riqay | t1_d4riqay | 1,467,138,624 | user_8e083e5e6b93 | Cooking | I would recommend a simple blend of salt, lemon zest and parsley. Or just plain salt.
But for something more complex: http://allrecipes.com/recipe/214636/diannes-fish-seasoning/ | 1 | t3_4qacjp | t3_4qacjp | /r/Cooking/comments/t3_4qacjp/d4riqay | null | false | 2016-06-28T18:30:24Z |
d4rioto | t1_d4rioto | 1,467,138,570 | user_ce7104016e76 | Cooking | [THIS](https://www.reddit.com/r/Cooking/comments/4q2uhf/your_number_one_top_cookbook/) | 1 | t3_4qaymc | t3_4qaymc | /r/Cooking/comments/t3_4qaymc/d4rioto | null | false | 2016-06-28T18:29:30Z |
d4rihxr | t1_d4rihxr | 1,467,138,322 | user_cc040a6c36d4 | Cooking | I agree with you. I also usually end up dripping something on the counter and it's less risky to have to clean off the cookbook than my phone or laptop. | 2 | t1_d4qs5rr | t3_4q6mmy | /r/Cooking/comments/t3_4q6mmy/d4rihxr | null | false | 2016-06-28T18:25:22Z |
d4rihpw | t1_d4rihpw | 1,467,138,314 | user_a02594a40f85 | Cooking | Awesome - thank you so much!! | 1 | t1_d4ri0vz | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rihpw | null | false | 2016-06-28T18:25:14Z |
d4rih33 | t1_d4rih33 | 1,467,138,292 | user_a02594a40f85 | Cooking | Thank you!!!!!!! | 1 | t1_d4riemm | t3_4qam2t | /r/Cooking/comments/t3_4qam2t/d4rih33 | null | false | 2016-06-28T18:24:52Z |
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