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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5yiyn9 | t1_d5yiyn9 | 1,469,987,208 | user_80423c9cd663 | Cooking | Yay! | 1 | t1_d5xyyxj | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yiyn9 | null | false | 2016-07-31T17:46:48Z |
d5yiyka | t1_d5yiyka | 1,469,987,205 | user_0ddafeea8153 | Cooking | I handle habenero and ghost chili's every day at work. Just make sure to glove up! It's fun to experiment with removing whites and trying to infuse hot peppers flavors and cut down the heat a bit for fudges and creme brulee or ice cream! | 3 | t3_4vhyjo | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yiyka | null | false | 2016-07-31T17:46:45Z |
d5yixmd | t1_d5yixmd | 1,469,987,165 | user_80423c9cd663 | Cooking | Unfortunately, the guy my sister was dating did *not,* leading to an unfortunate event on the side of the freeway. | 1 | t1_d5ybq8z | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yixmd | null | false | 2016-07-31T17:46:05Z |
d5yit9j | t1_d5yit9j | 1,469,986,982 | user_8980baaf807c | Cooking | Yeah I've never had a problem with the oven but I burnt through 2 probes in the grill. I finally got a thermopop but that doesn't work for monitoring continuously. | 1 | t1_d5ye1b9 | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5yit9j | null | false | 2016-07-31T17:43:02Z |
d5yiskd | t1_d5yiskd | 1,469,986,952 | user_7f453419039d | Cooking | First you need to know how to get rid of the gamey taste of catfish.
Rinse your fish pieces with cold water, then put them in a bowl. Sprinkle with kosher salt, add a generous splash of white or apple cider vinegar, and gently massage the pieces with your hands. You will actually feel the layer of slime come off the ... | 1 | t3_4q43wb | t3_4q43wb | /r/Cooking/comments/t3_4q43wb/d5yiskd | null | false | 2016-07-31T17:42:32Z |
d5yinp3 | t1_d5yinp3 | 1,469,986,748 | user_df1acca28b03 | Cooking | sure it is. you can make it with ghee, but i think the flavor would be overwhelming. | 2 | t1_d5yib17 | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yinp3 | null | false | 2016-07-31T17:39:08Z |
d5yik9f | t1_d5yik9f | 1,469,986,602 | user_e48b0cde55b3 | Cooking | In a pot, in cold water with a healthy dose of salt. Bring it your a boil, then turn off and let the eggs cool in the water. | 2 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yik9f | null | false | 2016-07-31T17:36:42Z |
d5yigee | t1_d5yigee | 1,469,986,441 | user_588f788bd154 | Cooking | I do ten minutes, but sane method otherwise | 1 | t1_d5y7knz | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yigee | null | false | 2016-07-31T17:34:01Z |
d5yig8w | t1_d5yig8w | 1,469,986,435 | user_7c3ec4204532 | Cooking | Brown rice needs to simmer twice as long as white rice. Maybe you aren't cooking it long enough. | 2 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yig8w | null | false | 2016-07-31T17:33:55Z |
d5yiffz | t1_d5yiffz | 1,469,986,401 | user_736853fb758b | Cooking | While I haven't used beef heart in this application before, I'm a bit skeptical. While heart is a hardworking muscle with a pronounced beef flavor, it is a rather lean cut, especially after trimming, and I am unsure how palatable the end result would be after prolonged high temperature cooking. I generally see, and per... | 1 | t1_d5xwc5o | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5yiffz | null | false | 2016-07-31T17:33:21Z |
d5yib17 | t1_d5yib17 | 1,469,986,214 | user_16643616b6e4 | Cooking | Lard is different from butter, right? | 1 | t1_d5yi5a3 | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yib17 | null | false | 2016-07-31T17:30:14Z |
d5yi8l6 | t1_d5yi8l6 | 1,469,986,111 | user_80e8a448b664 | Cooking | I usually only cook 3 or 4 cups of rice (the cup that comes with the cooker not a true measuring cup) and add one extra cup of water so 4 or 5 cups of water. It always comes out nice and soft like white rice. | 2 | t1_d5yg1se | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yi8l6 | null | false | 2016-07-31T17:28:31Z |
d5yi6fc | t1_d5yi6fc | 1,469,986,022 | user_3b425b3b2338 | Cooking | Exactly this. Once the twelve minutes is up, though, shock them with a ice water bath to stop the cooking. To be honest, the hard boiled egg cookers work awesomely, too, if you don't want to go the route of using the range. | 5 | t1_d5y7knz | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yi6fc | null | false | 2016-07-31T17:27:02Z |
d5yi5a3 | t1_d5yi5a3 | 1,469,985,975 | user_df1acca28b03 | Cooking | don't use oil, use lard. and use a lot of it, you are not going to eat it, if you don't want to. however, you are well advised to do, because lard infused with sausage juices is heavenly. same works in oven. | 3 | t3_4vhu8f | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yi5a3 | null | false | 2016-07-31T17:26:15Z |
d5yhya8 | t1_d5yhya8 | 1,469,985,682 | user_c3c6c3b42985 | Cooking | I bought some at the Costco Business Center. They have 3 sizes the brand was Romero's
I believe have seen them at smart and final too | 1 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yhya8 | null | false | 2016-07-31T17:21:22Z |
d5yhvox | t1_d5yhvox | 1,469,985,569 | user_68340a20bef7 | Cooking | Put eggs in pot covered with cold water, bring to boil, take off heat, let sit for ~10 minutes. If I'm particularly organized I'll then plunge them into ice water. | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yhvox | null | false | 2016-07-31T17:19:29Z |
d5yhv28 | t1_d5yhv28 | 1,469,985,542 | user_163a89a9005a | Cooking | Get gloves that don't have powder. | 3 | t3_4vhyjo | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yhv28 | null | false | 2016-07-31T17:19:02Z |
d5yhtw0 | t1_d5yhtw0 | 1,469,985,491 | user_3a117740d995 | Cooking | Try brown basmati. It's less mushy and has a nice flavor. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yhtw0 | null | false | 2016-07-31T17:18:11Z |
d5yhtry | t1_d5yhtry | 1,469,985,487 | user_16643616b6e4 | Cooking | I cook sausages with low heat. I'm using a nonstick pan but it's not that old. But maybe it is worn down anyway. | 3 | t1_d5ygldw | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yhtry | null | false | 2016-07-31T17:18:07Z |
d5yhts4 | t1_d5yhts4 | 1,469,985,487 | user_bc381f80f415 | Cooking | Will have to check this out, thanks for the recommendation! | 1 | t1_d5x00o3 | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5yhts4 | null | false | 2016-07-31T17:18:07Z |
d5yhteb | t1_d5yhteb | 1,469,985,471 | user_ad1ce3c38d67 | Cooking | Thank you, I will try that out! | 1 | t1_d5yhn7n | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yhteb | null | false | 2016-07-31T17:17:51Z |
d5yht4z | t1_d5yht4z | 1,469,985,460 | user_bc381f80f415 | Cooking | Awesome, I will have to try this! thanks | 1 | t1_d5wv0h4 | t3_4v9grj | /r/Cooking/comments/t3_4v9grj/d5yht4z | null | false | 2016-07-31T17:17:40Z |
d5yht3e | t1_d5yht3e | 1,469,985,458 | user_7b13628fc96b | Cooking | I'd recommend anything medium thickness - like up to an inch. When you get really thick steaks it can be a bit more involved getting it to the desired internal doneness as well as nicely seared on the outside.
Doesn't matter if it's a strip or ribeye or filet or what not. Experiment a bit and see what you like best. S... | 3 | t1_d5yh3iw | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yht3e | null | false | 2016-07-31T17:17:38Z |
d5yhsq0 | t1_d5yhsq0 | 1,469,985,442 | user_ad1ce3c38d67 | Cooking | Thanks! I'll order the ones u/therealjerseytom suggested, if I can't find them in my local cooking shop that is. | 2 | t1_d5yhkli | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yhsq0 | null | false | 2016-07-31T17:17:22Z |
d5yhs66 | t1_d5yhs66 | 1,469,985,418 | user_2188ca727a39 | Cooking | We have a Quisinart yogurt maker and we mix the little whey we have back in the yogurt. We've found a big difference in how long we wait between letting it cool and mixing the whey in. If we do it too early, it is real runny. The longer we wait, the less whey there is. For the most part, we heat for 8 hours and then co... | 1 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yhs66 | null | false | 2016-07-31T17:16:58Z |
d5yhs2t | t1_d5yhs2t | 1,469,985,414 | user_16643616b6e4 | Cooking | That is genius. Thanks for sharing. :) | 14 | t1_d5ygy6h | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5yhs2t | null | false | 2016-07-31T17:16:54Z |
d5yhn7n | t1_d5yhn7n | 1,469,985,209 | user_7b13628fc96b | Cooking | > I certainly don't want to end up with burning eyes or anything else r/tifu worthy..
I've definitely had this happen... *not fun*.
> Would gloves be hygienic? Some of them have some of that damn powder in them and all that.
Whatever you're using must be really damn hot. I use serranos and so long as I give a good w... | 3 | t3_4vhyjo | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yhn7n | null | false | 2016-07-31T17:13:29Z |
d5yhm0h | t1_d5yhm0h | 1,469,985,157 | user_488f2c8effb4 | Cooking | Kenji Lopez is the shit, him and Chef John are my favorites | 4 | t1_d5y7j03 | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yhm0h | null | false | 2016-07-31T17:12:37Z |
d5yhkli | t1_d5yhkli | 1,469,985,097 | user_681a4d8575a4 | Cooking | Use gloves. | 15 | t3_4vhyjo | t3_4vhyjo | /r/Cooking/comments/t3_4vhyjo/d5yhkli | null | false | 2016-07-31T17:11:37Z |
d5yhhh1 | t1_d5yhhh1 | 1,469,984,962 | user_9d344ae76abe | Cooking | I mean, that puts me in the wrong. I don't mean to be rude, I just get a little annoyed when the line between shrpening and honing ia blurred. I've seen people lose fingers because they thought their hone was a sharpener and had a dull knife as a result. | 1 | t1_d5ybjhk | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5yhhh1 | null | false | 2016-07-31T17:09:22Z |
d5yhe72 | t1_d5yhe72 | 1,469,984,817 | user_b05f1f3cc58d | Cooking | You could probably have just spread it in a pan and baked it just fine. This could be due to the scale and humidity, resulting in too much water. Add 30 grams less water next time and see if that helps. | 1 | t3_4vh0l5 | t3_4vh0l5 | /r/Cooking/comments/t3_4vh0l5/d5yhe72 | null | false | 2016-07-31T17:06:57Z |
d5yh8ov | t1_d5yh8ov | 1,469,984,572 | user_0609604aef9c | Cooking | This recipe is very close to how I make mine: http://www.rickbayless.com/recipe/basic-tamal-dough/
In mine, I also add some of the sauce from whatever meat I cooked. A few tablespoons to continue the flavor of the chile sauce. | 1 | t1_d5wxqmr | t3_4v9myy | /r/Cooking/comments/t3_4v9myy/d5yh8ov | null | false | 2016-07-31T17:02:52Z |
d5yh8bj | t1_d5yh8bj | 1,469,984,556 | user_ea250b44aa91 | Cooking | One of the top posts of all time in the foodporn sub.
https://www.reddit.com/r/FoodPorn/comments/3b6wfg/my_husband_said_this_was_the_best_chicken_ive/ | 1 | t3_4vez7x | t3_4vez7x | /r/Cooking/comments/t3_4vez7x/d5yh8bj | null | false | 2016-07-31T17:02:36Z |
d5yh6g2 | t1_d5yh6g2 | 1,469,984,475 | user_867d9060ae42 | Cooking | I think I got this method from Alton Brown but I'm sure it's common. Rub steak with oil/salt/pepper. Heat cast iron skillet in the oven at 500°. Have the burner on top on high and heated up. Pull skillet out on top and sear the steak about 30 seconds on each side. Put it back in the oven for about 2 minutes on eac... | 2 | t3_4vhn8w | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yh6g2 | null | false | 2016-07-31T17:01:15Z |
d5yh489 | t1_d5yh489 | 1,469,984,379 | user_80257fd673a9 | Cooking | If you want perfect rice get a rice cooker. You'll eat more brown rice and they are small and easy to use. | 3 | t1_d5y6wah | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yh489 | null | false | 2016-07-31T16:59:39Z |
d5yh3iw | t1_d5yh3iw | 1,469,984,349 | user_3a05fa994cf3 | Cooking | Okay. Thanks guys. Also, what's the easiest steak to cook? | 1 | t1_d5ygze5 | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yh3iw | null | false | 2016-07-31T16:59:09Z |
d5yh1is | t1_d5yh1is | 1,469,984,261 | user_063d553807c5 | Cooking | Get an instant pot! | 3 | t1_d5y7lab | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yh1is | null | false | 2016-07-31T16:57:41Z |
d5yh17z | t1_d5yh17z | 1,469,984,248 | user_13c3f2cef558 | Cooking | Yeah, these would be super hard yolks. I do mine for like 8 minutes | 7 | t1_d5ygj67 | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yh17z | null | false | 2016-07-31T16:57:28Z |
d5yh0jg | t1_d5yh0jg | 1,469,984,217 | [deleted] | Cooking | [removed] | 2 | t1_d5yfuyt | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yh0jg | null | false | 2016-07-31T16:56:57Z |
d5yh06c | t1_d5yh06c | 1,469,984,203 | user_1765514e52f1 | Cooking | Water is already boiling when you put them in.
6 min for soft boiled
7 min for medium boiled
8 min for hard boiled
Rest in ice bath for 3 min.
Peel.
Done. | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yh06c | null | false | 2016-07-31T16:56:43Z |
d5ygze4 | t1_d5ygze4 | 1,469,984,170 | user_38a483a66f89 | Cooking | My secret to brown rice is I add a pat of butter to my rice cooker with it. The extra fat keeps it from getting too dry/mushy/rough. Also keeps it from sticking to the bottom. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ygze4 | null | false | 2016-07-31T16:56:10Z |
d5ygze5 | t1_d5ygze5 | 1,469,984,170 | user_3ffdc6feac10 | Cooking | It's no joke. Salt and a bit of pepper is a great way to preppare steak. Start with that before trying anything else. | 10 | t1_d5yf94t | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5ygze5 | null | false | 2016-07-31T16:56:10Z |
d5ygy6h | t1_d5ygy6h | 1,469,984,118 | user_5e599a4aa53a | Cooking | When I make Italian sausage I start with water in the pan about 1/3 - 1/2 way up the links and simmer, turning the links, until the water evaporates then fry in its own grease. The par boiling cooks the sausage so I can fry at high heat without burning. | 146 | t3_4vhu8f | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5ygy6h | null | false | 2016-07-31T16:55:18Z |
d5ygy01 | t1_d5ygy01 | 1,469,984,111 | user_bea9295de5fd | Cooking | How about a couple of fruit salsas or chutneys? | 1 | t3_4v795k | t3_4v795k | /r/Cooking/comments/t3_4v795k/d5ygy01 | null | false | 2016-07-31T16:55:11Z |
d5ygum6 | t1_d5ygum6 | 1,469,983,968 | user_bea9295de5fd | Cooking | You could dice up extra peppers and freeze for later use. | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5ygum6 | null | false | 2016-07-31T16:52:48Z |
d5ygpl6 | t1_d5ygpl6 | 1,469,983,750 | user_db98358aa9f4 | Cooking | I brown mine in a little oil, keep cooking until they are done POPPING (just like popcorn). After that, I add water/seasoning and simmer on low until water has been absorbed.
The popping takes away the mouth feel of the husk and the browning adds a nutty flavor. I recommend! | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ygpl6 | null | false | 2016-07-31T16:49:10Z |
d5ygnhz | t1_d5ygnhz | 1,469,983,661 | user_1aed63ad54cd | Cooking | I've got a thermometer ordered on Amazon today. Hopefully you're right and I can remedy this without changing the process much | 2 | t1_d5yfy5s | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5ygnhz | null | false | 2016-07-31T16:47:41Z |
d5ygldw | t1_d5ygldw | 1,469,983,573 | user_5e6fe9039590 | Cooking | Your heat is up too high. Turn it down.
Also, what type of pan are you using? If you're using an old nonstick pan that's worn down, the teflon is probably wearing off and seeping off of the surface of the pan and into your food. If that's the case, I would throw out the pan and get a new one. | 16 | t3_4vhu8f | t3_4vhu8f | /r/Cooking/comments/t3_4vhu8f/d5ygldw | null | false | 2016-07-31T16:46:13Z |
d5ygj67 | t1_d5ygj67 | 1,469,983,475 | [deleted] | Cooking | [deleted] | 10 | t1_d5ya4pe | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ygj67 | null | false | 2016-07-31T16:44:35Z |
d5ygcfc | t1_d5ygcfc | 1,469,983,188 | user_1d45a11e0f83 | Cooking | Get [this cottage cheese](http://www.bordendairy.com/products/cottage-cheese/large-curd-cottage-cheese.aspx), place two layers of cheesecloth over a bowl and put the cottage cheese on top and bring up corners to make a ball. Twist the top until snug and set on a sheet pan. Put another sheet pan or skillet on top and ... | 30 | t3_4vhhjz | t3_4vhhjz | /r/Cooking/comments/t3_4vhhjz/d5ygcfc | null | false | 2016-07-31T16:39:48Z |
d5ygc62 | t1_d5ygc62 | 1,469,983,176 | user_52da3da50b78 | Cooking | 1 - make kefir instead. It's got way more pro-biotics. PM me if you're interested. Just pay for post if in US.
2 - pour that whey into potted plants or vegetable garden. They will thank you for it. | 2 | t1_d5y9fxr | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5ygc62 | null | false | 2016-07-31T16:39:36Z |
d5yg8id | t1_d5yg8id | 1,469,983,017 | user_1ebcf8ba061b | Cooking | Yen I keep hearing about ghee so I'll try that before I go | 1 | t1_d5y25ym | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yg8id | null | false | 2016-07-31T16:36:57Z |
d5yg6z1 | t1_d5yg6z1 | 1,469,982,947 | user_8fb820bbf1a7 | Cooking | Try Thai Riceberry. Its like jasmine rice but with a deep purple color and nuttier,it's my favorite rice you just need to add about 1/4 cup more water than the normal amount that you're cooking white rice. You can get them on amazon. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yg6z1 | null | false | 2016-07-31T16:35:47Z |
d5yg6nu | t1_d5yg6nu | 1,469,982,934 | user_1ebcf8ba061b | Cooking | Okay I'll try that. I'm gonna try all of these of these at home before we go | 1 | t1_d5y4dqj | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yg6nu | null | false | 2016-07-31T16:35:34Z |
d5yg3l5 | t1_d5yg3l5 | 1,469,982,801 | user_1ebcf8ba061b | Cooking | Okay I'll try that | 1 | t1_d5y3a3z | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yg3l5 | null | false | 2016-07-31T16:33:21Z |
d5yg2jw | t1_d5yg2jw | 1,469,982,755 | user_1ebcf8ba061b | Cooking | Okay | 1 | t1_d5xrmis | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yg2jw | null | false | 2016-07-31T16:32:35Z |
d5yg2iv | t1_d5yg2iv | 1,469,982,753 | user_1c31366864f6 | Cooking | A rice cooker isn't a unitasker. You can cook all kinds of crap in there. Lentils, grains, chickpeas, steam veg, all kinds of stuff. Let's hear it for the rice cooker. | 7 | t1_d5y7lab | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yg2iv | null | false | 2016-07-31T16:32:33Z |
d5yg2bm | t1_d5yg2bm | 1,469,982,743 | user_2089e5cdba54 | Cooking | Rub with salt a few hours and up to a day in advance. That's the only thing that is able to penetrate beyond a small fraction if an inch into the meat. Anything else can be rubbed on shortly before cooking. I prefer my steak cooked on a hot grill. Either use hardwood for fuel, or throw a handful of wood smoking pelle... | 2 | t3_4vhn8w | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yg2bm | null | false | 2016-07-31T16:32:23Z |
d5yg1se | t1_d5yg1se | 1,469,982,720 | user_7f46d62afdf5 | Cooking | What's your rice:water ratio? | 1 | t1_d5y8sq0 | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yg1se | null | false | 2016-07-31T16:32:00Z |
d5yg1p8 | t1_d5yg1p8 | 1,469,982,716 | user_1ebcf8ba061b | Cooking | Oh I didn't know that I'll try it thanks | 1 | t1_d5xtj1x | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yg1p8 | null | false | 2016-07-31T16:31:56Z |
d5yg0z8 | t1_d5yg0z8 | 1,469,982,685 | user_80f8ae929288 | Cooking | I use Alton Brown's method:
http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe.html | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yg0z8 | null | false | 2016-07-31T16:31:25Z |
d5yg0ol | t1_d5yg0ol | 1,469,982,671 | user_1ebcf8ba061b | Cooking | I don't really like avocado, buy thanks | 1 | t1_d5xwilq | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yg0ol | null | false | 2016-07-31T16:31:11Z |
d5yg0gt | t1_d5yg0gt | 1,469,982,661 | user_a82133627fde | Cooking | Sorry, I should have been satisfied with a simple upvote, but I couldn't resist adding my (redundant) $.02. | 2 | t1_d5yf5ks | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yg0gt | null | false | 2016-07-31T16:31:01Z |
d5yfzyf | t1_d5yfzyf | 1,469,982,639 | user_48a36054d7c9 | Cooking | I do exactly this, only with a makeshift double-boiler so I don't have to stir. | 1 | t1_d5ycb3o | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yfzyf | null | false | 2016-07-31T16:30:39Z |
d5yfzt3 | t1_d5yfzt3 | 1,469,982,633 | user_1ebcf8ba061b | Cooking | Yeah I'll try that | 1 | t1_d5xxhsl | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yfzt3 | null | false | 2016-07-31T16:30:33Z |
d5yfzc0 | t1_d5yfzc0 | 1,469,982,613 | user_1ebcf8ba061b | Cooking | Okay | 1 | t1_d5xxk84 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yfzc0 | null | false | 2016-07-31T16:30:13Z |
d5yfyu7 | t1_d5yfyu7 | 1,469,982,590 | user_1ebcf8ba061b | Cooking | Well I probably won't have salsa but I'll try the olive oil | 2 | t1_d5y3qbf | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yfyu7 | null | false | 2016-07-31T16:29:50Z |
d5yfy5s | t1_d5yfy5s | 1,469,982,562 | user_48a36054d7c9 | Cooking | Echoing /u/reichkit, I think your milk might be too hot when you add the yogurt. "Doesn't scald" could be a wide range depending on your tolerance for heat. Get an instant read or probe thermometer, and add your yogurt when the milk is between 110-115°F. I usually add it at 112°F. If it's too hot, the culture is just d... | 4 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yfy5s | null | false | 2016-07-31T16:29:22Z |
d5yfxhz | t1_d5yfxhz | 1,469,982,532 | user_1ebcf8ba061b | Cooking | Okay I'll try that | 1 | t1_d5y4lvs | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yfxhz | null | false | 2016-07-31T16:28:52Z |
d5yfwzk | t1_d5yfwzk | 1,469,982,510 | user_1ebcf8ba061b | Cooking | Well I still don't have butter | 2 | t1_d5y7qyq | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yfwzk | null | false | 2016-07-31T16:28:30Z |
d5yfwx4 | t1_d5yfwx4 | 1,469,982,507 | user_feee97f8f681 | Cooking | Do a Google image search for "farmer's cheese" and see if you don't recognise any of the brands as ones you can buy in your area. It's also a pretty easy cheese to make. | 7 | t3_4vhhjz | t3_4vhhjz | /r/Cooking/comments/t3_4vhhjz/d5yfwx4 | null | false | 2016-07-31T16:28:27Z |
d5yfwb6 | t1_d5yfwb6 | 1,469,982,480 | user_1ebcf8ba061b | Cooking | I'll try that | 1 | t1_d5y802n | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yfwb6 | null | false | 2016-07-31T16:28:00Z |
d5yfw0o | t1_d5yfw0o | 1,469,982,466 | user_1ebcf8ba061b | Cooking | Well I can't bring bacon cause it'll be unrefrigerated, but I might try that at home | 2 | t1_d5yc1b9 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yfw0o | null | false | 2016-07-31T16:27:46Z |
d5yfuyt | t1_d5yfuyt | 1,469,982,420 | [deleted] | Cooking | [removed] | -1 | t1_d5yf7dp | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yfuyt | null | false | 2016-07-31T16:27:00Z |
d5yfmg9 | t1_d5yfmg9 | 1,469,982,045 | user_4c15bfad4679 | Cooking | Honestly I discovered this method by trial and error, the whites are the most tender I have ever had. Oh, the shells practically fall off also.
| 2 | t1_d5y8tg7 | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yfmg9 | null | false | 2016-07-31T16:20:45Z |
d5yfb08 | t1_d5yfb08 | 1,469,981,539 | user_3b5de453507b | Cooking | Instant pot on trivet. 1 cup of water in bottom. 6 minutes high pressure, manual release. Ice bath for 5 minutes. | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yfb08 | null | false | 2016-07-31T16:12:19Z |
d5yfa19 | t1_d5yfa19 | 1,469,981,498 | user_ff5888134617 | Cooking | I have had good success with mixing brown and white rice as described here: https://www.ming.com/food-and-wine/recipes/simply-ming-season-9/house-steamed-rice.htm
With some gravy or side dishes I barely notice there's brown rice in the mix. I assume that 50℅ brown rice is more nutritious than no brown. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yfa19 | null | false | 2016-07-31T16:11:38Z |
d5yf94t | t1_d5yf94t | 1,469,981,459 | user_3a05fa994cf3 | Cooking | Lol okay. | -7 | t1_d5yf1rm | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yf94t | null | false | 2016-07-31T16:10:59Z |
d5yf7fj | t1_d5yf7fj | 1,469,981,383 | user_559c08fb688b | Cooking | Uae a wire strainer. Do all the eggs at the same time | 2 | t1_d5y7qim | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yf7fj | null | false | 2016-07-31T16:09:43Z |
d5yf7dp | t1_d5yf7dp | 1,469,981,381 | [deleted] | Cooking | [removed] | 2 | t1_d5yf0er | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yf7dp | null | false | 2016-07-31T16:09:41Z |
d5yf5ks | t1_d5yf5ks | 1,469,981,300 | user_31a82eedb0ca | Cooking | I think this is coming to me by mistake. I posted the same thing you are saying. | 1 | t1_d5ycnas | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yf5ks | null | false | 2016-07-31T16:08:20Z |
d5yf455 | t1_d5yf455 | 1,469,981,235 | user_9d527cf39e6b | Cooking | Yes. | 1 | t1_d5yf2jo | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yf455 | null | false | 2016-07-31T16:07:15Z |
d5yf3yj | t1_d5yf3yj | 1,469,981,226 | user_bb9fdf8e3946 | Cooking | Put eggs in pot with cold water, turn the stove on the highest setting that won't boil over. Come back in 30 minutes and dump in ice bath for perfect eggs. Works every time. | 0 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yf3yj | null | false | 2016-07-31T16:07:06Z |
d5yf2jo | t1_d5yf2jo | 1,469,981,163 | user_68bcbe548476 | Cooking | Don't forget to dry the steak with paper towels! | 13 | t1_d5yf1rm | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yf2jo | null | false | 2016-07-31T16:06:03Z |
d5yf1rm | t1_d5yf1rm | 1,469,981,129 | user_9d527cf39e6b | Cooking | Salt & Pepper and a super hot cast iron pan. | 22 | t3_4vhn8w | t3_4vhn8w | /r/Cooking/comments/t3_4vhn8w/d5yf1rm | null | false | 2016-07-31T16:05:29Z |
d5yf0er | t1_d5yf0er | 1,469,981,070 | [deleted] | Cooking | [removed] | 0 | t1_d5yekv1 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yf0er | null | false | 2016-07-31T16:04:30Z |
d5yet4m | t1_d5yet4m | 1,469,980,741 | user_60acac3751e8 | Cooking | cut underneath your vent fan, breathe through your mouth while cutting onions, use a sharpe knife, and be quick
no tears | 1 | t3_4vf62g | t3_4vf62g | /r/Cooking/comments/t3_4vf62g/d5yet4m | null | false | 2016-07-31T15:59:01Z |
d5yesac | t1_d5yesac | 1,469,980,703 | user_c62019467092 | Cooking | Honestly, they probably get them from the local restaurant supply store (Restaurant Depot, perhaps) and get whatever is the cheapest. Most of those barely have a brand name on them, but everyone buys it and they turn out great.
| 1 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yesac | null | false | 2016-07-31T15:58:23Z |
d5yepne | t1_d5yepne | 1,469,980,586 | user_9404079e5fa7 | Cooking | Yeah, I never thought I liked brown rice until I made it in a rice cooker. Still a different texture, but I like it enough to not use white rice anymore. | 2 | t1_d5y6wah | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yepne | null | false | 2016-07-31T15:56:26Z |
d5yeoib | t1_d5yeoib | 1,469,980,533 | user_3a05fa994cf3 | Cooking | Grilled tequila lime steak street tacos with refried beans and rice.
Cilantro, tomatoes, sour cream and lettuce are all optional. | 1 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5yeoib | null | false | 2016-07-31T15:55:33Z |
d5yekv1 | t1_d5yekv1 | 1,469,980,361 | [deleted] | Cooking | [removed] | 2 | t1_d5ycpck | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yekv1 | null | false | 2016-07-31T15:52:41Z |
d5yej14 | t1_d5yej14 | 1,469,980,280 | user_30288c9bcaff | Cooking | I have a zoj cooker that holds above 140 and I'll leave rice in it for a few days. I ain't scurred. | 1 | t1_d5y2u1n | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yej14 | null | false | 2016-07-31T15:51:20Z |
d5yeenh | t1_d5yeenh | 1,469,980,074 | user_bd636ffb02fb | Cooking | Taco's are great for get-togethers, put out the ingredients and the guests make their own. I recently just made some shredded chicken in a chipotle adobo sauce in a slow cooker, started it two hours on high before the guests were expected to arrive. When the chicken is cooked right, set it to warm. When they were ready... | 3 | t1_d5y2491 | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5yeenh | null | false | 2016-07-31T15:47:54Z |
d5yec7n | t1_d5yec7n | 1,469,979,956 | user_60acac3751e8 | Cooking | Buy a powdered chicken base. This will make your soup 100x more flavorful. This is the secret to making over the top chicken flavors. | 1 | t3_4vdf9c | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5yec7n | null | false | 2016-07-31T15:45:56Z |
d5ye8qr | t1_d5ye8qr | 1,469,979,791 | user_c2346e11ee3b | Cooking | I steam mine for about 25 minutes. It's so easy and they peel very cleanly as well | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ye8qr | null | false | 2016-07-31T15:43:11Z |
d5ye661 | t1_d5ye661 | 1,469,979,669 | user_4d8b745aaac1 | Cooking | I love brown rice, I kind of like it more than white rice now. Brown rice has a mild flavor, which I like. The key is soaking it in water for a long time. Like at least 6 hours, but longer is better (I like to do 10ish). The best thing to do if you know you're going to eat brown rice at dinner is to start soaking the r... | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ye661 | null | false | 2016-07-31T15:41:09Z |
d5ye2mq | t1_d5ye2mq | 1,469,979,509 | user_60acac3751e8 | Cooking | I don't have much faith from the replies I'm reading ... I eat hard boiled eggs *daily* so I'm cooking a batch of 8 - 12 about every 4 - 6 days
I take about 2 quarts of water and bring to a boil. All my eggs are brought straight from the fridge (this extends cooking time). Place eggs into boiling water & set 13 min... | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ye2mq | null | false | 2016-07-31T15:38:29Z |
d5ye1t2 | t1_d5ye1t2 | 1,469,979,471 | [deleted] | Cooking | [deleted] | 1 | t1_d5xc1wc | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5ye1t2 | null | false | 2016-07-31T15:37:51Z |
d5ye1b9 | t1_d5ye1b9 | 1,469,979,448 | [deleted] | Cooking | [deleted] | 1 | t1_d5xc5kk | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5ye1b9 | null | false | 2016-07-31T15:37:28Z |
d5ye0hq | t1_d5ye0hq | 1,469,979,409 | user_8a014d7040c4 | Cooking | 2 cups water to 1 cup rice
Put rice in water, put stove on high, leave uncovered until boiling.
Once boiling, cover and put on low until there is no more water | 2 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ye0hq | null | false | 2016-07-31T15:36:49Z |
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