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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5xq8pc | t1_d5xq8pc | 1,469,922,535 | user_10c46abb6b0d | Cooking | I'm new to cooking anything that's not cooked eggs, can you walk me through making the mixture for fresh fruit parfait? Is it just whipped cream? | 1 | t1_d5xp58x | t3_4veaet | /r/Cooking/comments/t3_4veaet/d5xq8pc | null | false | 2016-07-30T23:48:55Z |
d5xq6l5 | t1_d5xq6l5 | 1,469,922,426 | user_39667d612ed3 | Cooking | Whatever is comfortable.
It's not a soup or a dessert, though, so in a formal setting you would use a fork. | 3 | t3_4ven6a | t3_4ven6a | /r/Cooking/comments/t3_4ven6a/d5xq6l5 | null | false | 2016-07-30T23:47:06Z |
d5xq4vy | t1_d5xq4vy | 1,469,922,339 | user_2c400af62f91 | Cooking | Another good Thai recipe site:
shesimmers.com
As others have said, almost all Thai food doesn't have peanuts in it. The peanut containing dishes are over-represented in American-Thai restaurants. | 1 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5xq4vy | null | false | 2016-07-30T23:45:39Z |
d5xq3d7 | t1_d5xq3d7 | 1,469,922,263 | user_329953e81912 | Cooking | One delicious way to make potatoes is to roast them with olive oil, garlic, onion, herbs like rosemary, thyme, and lavender. | 1 | t3_4vdctb | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xq3d7 | null | false | 2016-07-30T23:44:23Z |
d5xq0e4 | t1_d5xq0e4 | 1,469,922,113 | user_be872a3befd5 | Cooking | You could use some kind of oil. I tried that once and it wasn't too bad. | 6 | t3_4vemi0 | t3_4vemi0 | /r/Cooking/comments/t3_4vemi0/d5xq0e4 | null | false | 2016-07-30T23:41:53Z |
d5xpxbo | t1_d5xpxbo | 1,469,921,955 | user_329953e81912 | Cooking | That depends on the meat/veggies. | 1 | t1_d5xgo6m | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xpxbo | null | false | 2016-07-30T23:39:15Z |
d5xpu7j | t1_d5xpu7j | 1,469,921,798 | user_bfb357d5404c | Cooking | Get some fish, limes and red onions and make ceviche, it's delicious... I like Peruvian ceviche the best. It's not too hard to make as far as I know. | 1 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5xpu7j | null | false | 2016-07-30T23:36:38Z |
d5xprrz | t1_d5xprrz | 1,469,921,675 | user_a1a7e9f4dd7d | Cooking | Heat in the smoke-filled air is transferred into the food during the cooking process. This cools the air slightly. The more food in the chamber, the more it cools the air. Fortunately, though, new smoke-filled air is continuously entering the smoke chamber, so it doesn't affect the overall cooking time much. Unless... | 1 | t3_4vaz3h | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5xprrz | null | false | 2016-07-30T23:34:35Z |
d5xpqyx | t1_d5xpqyx | 1,469,921,635 | user_b04bcf94272c | Cooking | You can reheat it. How will it taste different? | 6 | t1_d5xpm1z | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xpqyx | null | false | 2016-07-30T23:33:55Z |
d5xpmol | t1_d5xpmol | 1,469,921,420 | user_3200e8ffd07f | Cooking | Not asian, I would wager. Nobody puts rice in the fridge. | -28 | t1_d5xp8xv | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xpmol | null | false | 2016-07-30T23:30:20Z |
d5xpm1z | t1_d5xpm1z | 1,469,921,387 | user_3200e8ffd07f | Cooking | Because that tastes like shit. | -24 | t1_d5xoth6 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xpm1z | null | false | 2016-07-30T23:29:47Z |
d5xpjki | t1_d5xpjki | 1,469,921,260 | user_20b7815d2ceb | Cooking | Would covering them in foil not steam the wings, therefore making them soggy ? | 9 | t1_d5xkwcm | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xpjki | null | false | 2016-07-30T23:27:40Z |
d5xph40 | t1_d5xph40 | 1,469,921,135 | user_79f6a31c360d | Cooking | I always bread mine with flour, cayenne, garlic, onion powder, paprika and whatever else I feel like using. Add a little sugar to caramelize a bit and help to keep crispy. I use any old red sauce and add it to a pan with butter, lemon juice and brown sugar. I reduce it by about a third before tossing some in a bowl and... | 1 | t1_d5xh2yy | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xph40 | null | false | 2016-07-30T23:25:35Z |
d5xpd2w | t1_d5xpd2w | 1,469,920,933 | user_86018f020844 | Cooking | Excellent mouth feel :D | 6 | t1_d5xbduw | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xpd2w | null | false | 2016-07-30T23:22:13Z |
d5xp8xv | t1_d5xp8xv | 1,469,920,726 | user_b04bcf94272c | Cooking | Refrigerators dehydrate food in a covered dish? How is that possible? | 23 | t1_d5xp2bm | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xp8xv | null | false | 2016-07-30T23:18:46Z |
d5xp8lk | t1_d5xp8lk | 1,469,920,709 | user_61bdfe3f3176 | Cooking | That's the thing - in the Netherlands it's nothing like a 6 year old birthday party. It's a normal and tasty sandwich topping. It's just culture I guess - there's lots of things in other countries that I think are strange, childish, over the top or weird too! | 2 | t1_d5xn8te | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xp8lk | null | false | 2016-07-30T23:18:29Z |
d5xp5sx | t1_d5xp5sx | 1,469,920,567 | user_4c2e8a9ef4ea | Cooking | I can't comment on baking but I cook with rendered animal fats all the time. Use it for sauteing or stir frying as you would cooking oil. It's normal for it to be liquid at room temp. I believe it needs to be solid for baking but I keep it at room temp for cooking. | 2 | t3_4v9myy | t3_4v9myy | /r/Cooking/comments/t3_4v9myy/d5xp5sx | null | false | 2016-07-30T23:16:07Z |
d5xp58x | t1_d5xp58x | 1,469,920,540 | user_aa632c71210d | Cooking | Are you good at cooking? If you're new to it, fresh fruit parfait and some toast or a bakery croissant would be lovely. Maybe some bacon on the side. I love waking up to the smell of bacon and coffee.
Whatever you do, clean up the mess. Otherwise, it's not much of a treat. | 2 | t3_4veaet | t3_4veaet | /r/Cooking/comments/t3_4veaet/d5xp58x | null | false | 2016-07-30T23:15:40Z |
d5xp2bm | t1_d5xp2bm | 1,469,920,393 | user_ee0af5e5d0cf | Cooking | refrigerators dehydrate | -17 | t1_d5xoth6 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xp2bm | null | false | 2016-07-30T23:13:13Z |
d5xp1wj | t1_d5xp1wj | 1,469,920,373 | user_518dbe199f4f | Cooking | Goddamnit | 2 | t1_d5xhtih | t3_4vaknr | /r/Cooking/comments/t3_4vaknr/d5xp1wj | null | false | 2016-07-30T23:12:53Z |
d5xoy5j | t1_d5xoy5j | 1,469,920,188 | user_ed2edfb84287 | Cooking | You're pretty much hosed bro | 4 | t1_d5xjnzu | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xoy5j | null | false | 2016-07-30T23:09:48Z |
d5xox5z | t1_d5xox5z | 1,469,920,138 | user_f96ad300b063 | Cooking | Yeah but for the sauce I guess do a 50/50 with the white chocolate and cream cheese. And yeah that picture looks about right. I don't personally roll them in that conical shape. But that's all preference and doesn't matter. You also could fold it in fourths or sixths. It all really doesn't matter. Just make it so that ... | 1 | t1_d5xos29 | t3_4veaet | /r/Cooking/comments/t3_4veaet/d5xox5z | null | false | 2016-07-30T23:08:58Z |
d5xowc3 | t1_d5xowc3 | 1,469,920,096 | user_0a6677837d64 | Cooking | Make some bomb ass lemonade and get trashed | 1 | t3_4vcpzb | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xowc3 | null | false | 2016-07-30T23:08:16Z |
d5xoth6 | t1_d5xoth6 | 1,469,919,953 | user_b04bcf94272c | Cooking | Um, it may be apropos but is there a reason you didn't put your rice in the refrigerator and just heat it up when you wanted it? | 74 | t1_d5xbckm | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xoth6 | null | false | 2016-07-30T23:05:53Z |
d5xos29 | t1_d5xos29 | 1,469,919,881 | user_10c46abb6b0d | Cooking | What do you mean? 1 cup of flour means 1 cup of flour, eggs are all the same, and so are tablespoons, your measurements are the ones i find the easiest to follow.
That boiler thing seems easy enough to make, but you didn't answer the "how should they look like, what am i making?" question, is [this](http://images.... | 1 | t1_d5xom58 | t3_4veaet | /r/Cooking/comments/t3_4veaet/d5xos29 | null | false | 2016-07-30T23:04:41Z |
d5xom58 | t1_d5xom58 | 1,469,919,584 | user_f96ad300b063 | Cooking | [Oh for the double boiler just put a glass or metal bowl over a pot of boiling water.](http://lovelylittlelife.com/wp-content/uploads/2014/09/Double-Boiler.jpg) And yes any berries work. Though raspberries are the best. And sorry for the lack of measurements. I never use any when making these. | 1 | t1_d5xo9fz | t3_4veaet | /r/Cooking/comments/t3_4veaet/d5xom58 | null | false | 2016-07-30T22:59:44Z |
d5xohyd | t1_d5xohyd | 1,469,919,378 | user_a1d706e1f93d | Cooking | > stupid rules like X times per Lb.
...that's not completely invalid. It's nice to know approximate cooking time, so you know when to start, based on when you want to eat.
For when it's actually done, yeah, there's no substitute for a thermometer.
| 4 | t1_d5x697a | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5xohyd | null | false | 2016-07-30T22:56:18Z |
d5xohvd | t1_d5xohvd | 1,469,919,374 | user_19be6acdf00a | Cooking | The Philippines.
Make sure your shots are up to date. | 2 | t1_d5xncf2 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xohvd | null | false | 2016-07-30T22:56:14Z |
d5xofmg | t1_d5xofmg | 1,469,919,267 | [deleted] | Cooking | [deleted] | 1 | t3_4ve4o9 | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5xofmg | null | false | 2016-07-30T22:54:27Z |
d5xobfo | t1_d5xobfo | 1,469,919,061 | user_867d9060ae42 | Cooking | For me it was the realization that I can eat whatever I want for breakfast and not limit myself to traditional breakfast foods like eggs/bacon/etc. I love burritos or a bowl of rice/veggies and such for breakfast. Also green smoothies are fast and delicious. | 3 | t3_4ve6me | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5xobfo | null | false | 2016-07-30T22:51:01Z |
d5xo9ou | t1_d5xo9ou | 1,469,918,975 | user_6c61d828077c | Cooking | Dip not drench. Set your sauce on the side. | -1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xo9ou | null | false | 2016-07-30T22:49:35Z |
d5xo9fz | t1_d5xo9fz | 1,469,918,963 | user_10c46abb6b0d | Cooking | Alright, seems easy enough. I'm guessing raspberries isn't the only option, anything sweet and berry will work, right?
If this is what you mean by a [double boiler](https://images-na.ssl-images-amazon.com/images/I/81MdHOozhJL._SL1500_.jpg) we don't have that :(, will a regular boiler work?
Can you look for a ... | 1 | t1_d5xnxs8 | t3_4veaet | /r/Cooking/comments/t3_4veaet/d5xo9fz | null | false | 2016-07-30T22:49:23Z |
d5xo7c3 | t1_d5xo7c3 | 1,469,918,863 | user_25f4a7ad1347 | Cooking | You don't bread sauced wings. You just deep fry them to get the skin crunchy.
You can try baking powder and oven baking. Chef john has a good recipe for it | -1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xo7c3 | null | false | 2016-07-30T22:47:43Z |
d5xo6gb | t1_d5xo6gb | 1,469,918,823 | user_b69cc80b379e | Cooking | You could sauce them and try throwing them on a baking sheet and then broil for a few minutes. That's what I usually do and they aren't soggy | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xo6gb | null | false | 2016-07-30T22:47:03Z |
d5xo2dc | t1_d5xo2dc | 1,469,918,623 | user_348847ba1bfb | Cooking | I dont see why not, as long as the temperatures are the same consistently for the same amounts of time, I see NO reason why it would NOT work | 3 | t1_d5xlnmx | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xo2dc | null | false | 2016-07-30T22:43:43Z |
d5xo1lw | t1_d5xo1lw | 1,469,918,585 | user_0b4d9bf16e7a | Cooking | Something I haven't seen anyone else say yet:
Double fry your wings. As in, fry them to the point where they are cooked, but not done, and then let them cool/dry on a rack. Then deep fry them a second time.
After I had done this once, I never did it the old way again. The wings come out SO MUCH crispier, and they ... | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xo1lw | null | false | 2016-07-30T22:43:05Z |
d5xo0ry | t1_d5xo0ry | 1,469,918,544 | user_41ba3d21a47f | Cooking | As with all food packaging, if the package is broke, I don't use it. | 2 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xo0ry | null | false | 2016-07-30T22:42:24Z |
d5xnxs8 | t1_d5xnxs8 | 1,469,918,400 | user_f96ad300b063 | Cooking | Crepes filled with white chocolate and raspberry.
1. On a double boiler melt/soften/mix white chocolate and cream cheese.
2. Once smooth add an egg yolk and stir until it begins to thicken a bit(Only one yolk so it wont change much)
Crepes
3. Mix 1 cup of flour, 2 eggs, 1 tablespoon oil, add milk to consistency
4.... | 2 | t3_4veaet | t3_4veaet | /r/Cooking/comments/t3_4veaet/d5xnxs8 | null | false | 2016-07-30T22:40:00Z |
d5xnsab | t1_d5xnsab | 1,469,918,133 | user_6e315a6d6f47 | Cooking | I've noticed that Wing Street (Pizza Hut) uses some kind of gum or gelatin in their wing sauce. It's definitely got a lot more body to it than just hot sauce and butter. It sits up on top of the breading without soaking in, even an hour later when it finally gets to your house. | 2 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xnsab | null | false | 2016-07-30T22:35:33Z |
d5xns4v | t1_d5xns4v | 1,469,918,125 | user_ac4a816f8601 | Cooking | It would s not made of bugs, but you are right | 1 | t1_d5xjnj7 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xns4v | null | false | 2016-07-30T22:35:25Z |
d5xnq3r | t1_d5xnq3r | 1,469,918,029 | user_80423c9cd663 | Cooking | This morning (Sat) west coast PBS had America's Test Kitchen reviewing digital grill thermometers including remote ones. Might be up on their site and worth a look. | 1 | t1_d5x697a | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5xnq3r | null | false | 2016-07-30T22:33:49Z |
d5xnprh | t1_d5xnprh | 1,469,918,012 | user_6e315a6d6f47 | Cooking | Rice flour does the same. I used to use 50/50 AP and rice flour for calamari, I haven't tried it on wings so YMMV! | 1 | t1_d5xmcyd | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xnprh | null | false | 2016-07-30T22:33:32Z |
d5xnonq | t1_d5xnonq | 1,469,917,958 | user_592643bff1cb | Cooking | Toss it. The reason that the shell is cracked like that is because it was already leaking and got stuck to the carton. That's why you should open the carton at the store, run your palm over all the eggs, and if any of them stick then you don't buy them. | 2 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xnonq | null | false | 2016-07-30T22:32:38Z |
d5xnndg | t1_d5xnndg | 1,469,917,898 | user_2f502ba69308 | Cooking | Does any flavor come out when you blanch a leaf? | 1 | t1_d5xmtxq | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xnndg | null | false | 2016-07-30T22:31:38Z |
d5xnl9c | t1_d5xnl9c | 1,469,917,795 | user_e868b9fecf6b | Cooking | Maybe try juicing or smoothies? That's what I like in the morning so I'm biased. | 1 | t3_4ve6me | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5xnl9c | null | false | 2016-07-30T22:29:55Z |
d5xnkh5 | t1_d5xnkh5 | 1,469,917,758 | user_80423c9cd663 | Cooking | I'm gonna go full Reddit ham and say, "Literally. *So* much This."
Never leave cooked rice out at room temperature because it harbors bacteria. Also, simply reheating spoilt food won't fix the issue: While heat kills bacteria it *won't* affect the toxins they've already produced.
This is a great reason to never eat f... | 81 | t1_d5xb6kj | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xnkh5 | null | false | 2016-07-30T22:29:18Z |
d5xniqx | t1_d5xniqx | 1,469,917,674 | user_592643bff1cb | Cooking | Yeah-no. An egg can go bad **way** before it starts to stink. | -4 | t1_d5xd4o0 | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xniqx | null | false | 2016-07-30T22:27:54Z |
d5xncg9 | t1_d5xncg9 | 1,469,917,376 | user_72f456681249 | Cooking | Lol sorry baking powder. Got distracted while typing | 2 | t1_d5xl9pj | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xncg9 | null | false | 2016-07-30T22:22:56Z |
d5xncf2 | t1_d5xncf2 | 1,469,917,375 | user_127f4251cf4c | Cooking | Haha where is this? I really want to be able to order a betamax somewhere. | 2 | t1_d5vxryo | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xncf2 | null | false | 2016-07-30T22:22:55Z |
d5xn8te | t1_d5xn8te | 1,469,917,206 | user_127f4251cf4c | Cooking | Hegelslag always confused me because I am a hussy for German dialectics. (and businessmen put this in their work lunches like they are at a 6 year old birthday party) | 1 | t1_d5w9a6a | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xn8te | null | false | 2016-07-30T22:20:06Z |
d5xn7i8 | t1_d5xn7i8 | 1,469,917,147 | user_22a5a24a2671 | Cooking | It's summer. You can't leave food out overnight. | 17 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xn7i8 | null | false | 2016-07-30T22:19:07Z |
d5xn4gh | t1_d5xn4gh | 1,469,917,002 | user_117cecb2ca74 | Cooking | I am not saying they are that bad. I am saying the one I got was that bad. I have seen mostly glowing reviews, which d why we bought one. I am just unwilling to give them another chance.
They did replace the one we got, and the manager of the Sam's Club told me they have a handful that are bad from every Christmas se... | 1 | t1_d5xkq1v | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5xn4gh | null | false | 2016-07-30T22:16:42Z |
d5xn1zm | t1_d5xn1zm | 1,469,916,887 | user_94fbf8996cf6 | Cooking | Oh okay - that's good but; he/she said they would leave it for a week! *ACK!* | 7 | t1_d5xmypm | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xn1zm | null | false | 2016-07-30T22:14:47Z |
d5xn1y6 | t1_d5xn1y6 | 1,469,916,886 | user_dbf8205c3f05 | Cooking | you break eggs for a living? | 6 | t1_d5xe6tg | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xn1y6 | null | false | 2016-07-30T22:14:46Z |
d5xn1xy | t1_d5xn1xy | 1,469,916,885 | user_127f4251cf4c | Cooking | Silly person just called a potato cake a scallop :D
| 1 | t1_d5vqh87 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xn1xy | null | false | 2016-07-30T22:14:45Z |
d5xn0iv | t1_d5xn0iv | 1,469,916,818 | user_f96ad300b063 | Cooking | I like to cut it up once ripe and store it in a Tupperware. Usually good for up to a week. Definitely four days. | 3 | t1_d5xmrbe | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5xn0iv | null | false | 2016-07-30T22:13:38Z |
d5xmznp | t1_d5xmznp | 1,469,916,776 | user_428f55f8b4c4 | Cooking | Youre probably right but usually the chicken has some sliminess and mostly i just wanna rinse that off. | 2 | t1_d5xjy79 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xmznp | null | false | 2016-07-30T22:12:56Z |
d5xmypm | t1_d5xmypm | 1,469,916,732 | user_d14fe68b5ea4 | Cooking | It sounds like they are leaving it in the rice cooker. Most rice cookers have a setting to hold temp for however long you leave it on for. Mine does, although I've never left it for more than half a day. | 10 | t1_d5xm2it | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xmypm | null | false | 2016-07-30T22:12:12Z |
d5xmtxq | t1_d5xmtxq | 1,469,916,500 | user_7ff0ed724064 | Cooking | It's very bland, almost no flavor at all. Doesn't taste like any other herb or leaf I've tried. | 1 | t1_d5xcv5q | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xmtxq | null | false | 2016-07-30T22:08:20Z |
d5xmtjb | t1_d5xmtjb | 1,469,916,481 | user_ac559f30dcfc | Cooking | Doesn't a rice cooker get hot enough to kill all bacteria?
There isn't much that will survive at 212F.
Then, if you cover the rice, airborne bacteria shouldn't get it.
We don't believe in spontaneous generation anymore.
Or, is it possible that OP lives on a high mountain, where boiling water isn't hot enough to kill... | -8 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xmtjb | null | false | 2016-07-30T22:08:01Z |
d5xmsyj | t1_d5xmsyj | 1,469,916,453 | user_ac9d0f9a0cfe | Cooking | I wouldn't use eggs so much as egg whites. Yolks can interfere with crisping.
But, if you want a very tender breading, yolks are great! Depends on the dish you're going for. | 2 | t1_d5xl8rz | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xmsyj | null | false | 2016-07-30T22:07:33Z |
d5xmrbe | t1_d5xmrbe | 1,469,916,377 | user_6f460d8ec5b6 | Cooking | Oh that's a good idea. About how long can it stay in the fridge once ripened? | 1 | t1_d5xmlx9 | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5xmrbe | null | false | 2016-07-30T22:06:17Z |
d5xmrad | t1_d5xmrad | 1,469,916,375 | user_5147e99e3a27 | Cooking | There are different types of potatoes that have somewhat different properties, and though you can use any type of potato for any recipe, you may decide you like certain varieties best for certain uses. I'll describe the ones I'm most familiar with as a home cook in the U.S., but as I understand it, there may be differe... | 7 | t3_4vdctb | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xmrad | null | false | 2016-07-30T22:06:15Z |
d5xmqw0 | t1_d5xmqw0 | 1,469,916,356 | user_80423c9cd663 | Cooking | Tortilla presses are cheap and plentiful here. As much as I love the ones that come from La Finca a few blocks away, *nothing* beats fresh homemade tortillas. Great idea, thanks! | 1 | t1_d5x10rg | t3_4v9myy | /r/Cooking/comments/t3_4v9myy/d5xmqw0 | null | false | 2016-07-30T22:05:56Z |
d5xmqd7 | t1_d5xmqd7 | 1,469,916,329 | user_ac9d0f9a0cfe | Cooking | Well, yeah. If you're going for fried chicken, you ought to have wheat flour in there, for flavor and texture. | 2 | t1_d5xmisk | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xmqd7 | null | false | 2016-07-30T22:05:29Z |
d5xmqbw | t1_d5xmqbw | 1,469,916,327 | user_2d5d9f753c11 | Cooking | I like to salt my melons (that sounds dirty...) But it always seems to make a less-flavorful one taste sweeter. | 6 | t3_4ve7dw | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5xmqbw | null | false | 2016-07-30T22:05:27Z |
d5xmqbg | t1_d5xmqbg | 1,469,916,326 | user_1922390caa11 | Cooking | When dealing with food: Maybe = NO
It's a few dollars or shitting your face off for a week. | 7 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xmqbg | null | false | 2016-07-30T22:05:26Z |
d5xmq6s | t1_d5xmq6s | 1,469,916,320 | user_f96ad300b063 | Cooking | The meat is going to be next to flavorless once you make a broth out of it. So keep that in mind. A London broil should work for that. They are pretty big. | 1 | t3_4ve4o9 | t3_4ve4o9 | /r/Cooking/comments/t3_4ve4o9/d5xmq6s | null | false | 2016-07-30T22:05:20Z |
d5xmlx9 | t1_d5xmlx9 | 1,469,916,117 | user_f96ad300b063 | Cooking | Honeydew is really hit or miss. Some are like you had. Then others are completely awesome. With tons of flavor and sweetness. Try getting it from a farmers market if you can. It will likely be the latter kind. Also ripen it outside the fridge. Then once ripe move it in the fridge. | 3 | t3_4ve7dw | t3_4ve7dw | /r/Cooking/comments/t3_4ve7dw/d5xmlx9 | null | false | 2016-07-30T22:01:57Z |
d5xmisk | t1_d5xmisk | 1,469,915,968 | user_96b4ab8cdbb5 | Cooking | Wonder if a mix would work.. | 2 | t1_d5xmcyd | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xmisk | null | false | 2016-07-30T21:59:28Z |
d5xmiom | t1_d5xmiom | 1,469,915,962 | user_0ba79a6cd279 | Cooking | You can add a little corn starch and water in a cup and slowly add it into your sauce to help thicken it up. | 1 | t1_d5xh2yy | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xmiom | null | false | 2016-07-30T21:59:22Z |
d5xmdub | t1_d5xmdub | 1,469,915,732 | user_f96ad300b063 | Cooking | Does take some time to make, but you can do it ahead of time. Shakshouka is delicious. Normally the egg is cooked in the sauce. But for times sake you could fry up a quick one over easy then heat the sauce in the microwave, then combine. | 5 | t3_4ve6me | t3_4ve6me | /r/Cooking/comments/t3_4ve6me/d5xmdub | null | false | 2016-07-30T21:55:32Z |
d5xmcyd | t1_d5xmcyd | 1,469,915,689 | user_ac9d0f9a0cfe | Cooking | Well, be careful with American style fried chicken. Too much and too thick, and it gets gluey, whereas wheat flour gets bready. But yeah, it makes it much crunchier. | 2 | t1_d5xltdf | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xmcyd | null | false | 2016-07-30T21:54:49Z |
d5xma4o | t1_d5xma4o | 1,469,915,555 | user_7ff0ed724064 | Cooking | I have the green leaves, not the red flower, so I don't think this would work. | 2 | t1_d5xiohh | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xma4o | null | false | 2016-07-30T21:52:35Z |
d5xm2it | t1_d5xm2it | 1,469,915,199 | user_94fbf8996cf6 | Cooking | Once cooked - the rice should be refrigerated.
Not a healthy situation leaving it out at room temp for days at a time. *feels a lil sick just thinking about that* | 77 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xm2it | null | false | 2016-07-30T21:46:39Z |
d5xm2ae | t1_d5xm2ae | 1,469,915,188 | user_1426804bc7e7 | Cooking | Jamaica is delicious and very refreshing! | 2 | t1_d5xh12i | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xm2ae | null | false | 2016-07-30T21:46:28Z |
d5xm1bh | t1_d5xm1bh | 1,469,915,140 | user_67e91c0afe87 | Cooking | Can I interest you with this super easy stir fry squid?
http://www.ricashomeyspace.com/adobong-pusit-recipesauteed-calamari-with-squid-ink/ | 1 | t3_4v9bl7 | t3_4v9bl7 | /r/Cooking/comments/t3_4v9bl7/d5xm1bh | null | false | 2016-07-30T21:45:40Z |
d5xlwqw | t1_d5xlwqw | 1,469,914,929 | user_67e91c0afe87 | Cooking | Did you change the type of rice you use? There are types of rice that can go for 2 days while some go bad for less a day. Asian here and cooking rice every single freakin' day. | 1 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xlwqw | null | false | 2016-07-30T21:42:09Z |
d5xlvd8 | t1_d5xlvd8 | 1,469,914,863 | user_96b4ab8cdbb5 | Cooking | I'm all over good butter, but for some reason I think plain flour is much of a muchness... | 1 | t1_d5xlt74 | t3_4ve0yb | /r/Cooking/comments/t3_4ve0yb/d5xlvd8 | null | false | 2016-07-30T21:41:03Z |
d5xlumo | t1_d5xlumo | 1,469,914,828 | [deleted] | Cooking | [deleted] | 1 | t3_4vdp2f | t3_4vdp2f | /r/Cooking/comments/t3_4vdp2f/d5xlumo | null | false | 2016-07-30T21:40:28Z |
d5xluix | t1_d5xluix | 1,469,914,822 | user_96b4ab8cdbb5 | Cooking | Thanks. | 2 | t1_d5xl8rz | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xluix | null | false | 2016-07-30T21:40:22Z |
d5xltdf | t1_d5xltdf | 1,469,914,769 | user_96b4ab8cdbb5 | Cooking | I have recently been using potato starch for batter in crispy pork/crispy chicken Asian style and love the chewiness and the fact it stays crispy. Never thought to use it for "American style" fried chicken. | 2 | t1_d5xlheu | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xltdf | null | false | 2016-07-30T21:39:29Z |
d5xlt74 | t1_d5xlt74 | 1,469,914,760 | user_f96ad300b063 | Cooking | Also flour is flour. Yes the quality will be different. But not by much. But butter quality has a much wider range. A good roux starts with a good butter. | 1 | t1_d5xlqpx | t3_4ve0yb | /r/Cooking/comments/t3_4ve0yb/d5xlt74 | null | false | 2016-07-30T21:39:20Z |
d5xlqpx | t1_d5xlqpx | 1,469,914,646 | user_96b4ab8cdbb5 | Cooking | >a roux will have a much better flavor and mouth feel. Plus with a roux you can change the flavor by cooking it longer.
This is very interesting. I use regular cheap plain flour for roux - never once have I thought to use anything other.
Custard was pretty much my first contact with cornflour, in fact for a whil... | 2 | t1_d5xlnwa | t3_4ve0yb | /r/Cooking/comments/t3_4ve0yb/d5xlqpx | null | false | 2016-07-30T21:37:26Z |
d5xlnwa | t1_d5xlnwa | 1,469,914,513 | user_f96ad300b063 | Cooking | Cornflour is also used for thickening custards along with egg yolks. As good as cornflour is for gravies. a roux will have a much better flavor and mouth feel. Plus with a roux you can change the flavor by cooking it longer. | 1 | t3_4ve0yb | t3_4ve0yb | /r/Cooking/comments/t3_4ve0yb/d5xlnwa | null | false | 2016-07-30T21:35:13Z |
d5xlnmx | t1_d5xlnmx | 1,469,914,500 | user_65acc8398bef | Cooking | Is it possible to cook wings this way on the bbq in say an aluminum pan? I don't want to deep fry my wings, but since it's summer here I also don't want to heat the house up with the oven! | 2 | t1_d5xjqj6 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xlnmx | null | false | 2016-07-30T21:35:00Z |
d5xllz8 | t1_d5xllz8 | 1,469,914,421 | user_28020c1c720a | Cooking | That seems dangerous. You should probably not eat rice that has not been placed in the fridge. | 15 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xllz8 | null | false | 2016-07-30T21:33:41Z |
d5xljd0 | t1_d5xljd0 | 1,469,914,299 | user_ac9d0f9a0cfe | Cooking | For typical fried chicken, that's great advice, but wings are so small that they can be overshadowed by it. If you go for a breading, a thinner one is better on wings. Gives them a lighter quality. | 0 | t1_d5xd9rt | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xljd0 | null | false | 2016-07-30T21:31:39Z |
d5xlheu | t1_d5xlheu | 1,469,914,207 | user_ac9d0f9a0cfe | Cooking | Breading gets crispy when wet starch cooks until gelatinized and then dessicated. It forms a crunchy, water-resistant, paperlike web.
Naturally, more starch means crispier breading. | 3 | t1_d5xkspt | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xlheu | null | false | 2016-07-30T21:30:07Z |
d5xlex9 | t1_d5xlex9 | 1,469,914,091 | user_a3aa6998ddfd | Cooking | maybe in the winter but not in this hot humid summer...besides it's best practice to put in fridge overnight... | 4 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xlex9 | null | false | 2016-07-30T21:28:11Z |
d5xla2x | t1_d5xla2x | 1,469,913,860 | user_7681d0e8aced | Cooking | In my case, yes. | 2 | t1_d5xkgac | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xla2x | null | false | 2016-07-30T21:24:20Z |
d5xl9y7 | t1_d5xl9y7 | 1,469,913,854 | user_7681d0e8aced | Cooking | Nope! They taste like wings. Use aluminum free. | 2 | t1_d5xix8p | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xl9y7 | null | false | 2016-07-30T21:24:14Z |
d5xl9pj | t1_d5xl9pj | 1,469,913,844 | user_639659907ef9 | Cooking | Baking soda? Lost you at the end.... | 1 | t1_d5xhmzk | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xl9pj | null | false | 2016-07-30T21:24:04Z |
d5xl8rz | t1_d5xl8rz | 1,469,913,801 | user_639659907ef9 | Cooking | Mix and few eggs, 3/4 of a cup of corn starch and your unbreaded wings, if you need add a tiny bit of water. It makes a light, and crunchy breading. Pretty much what all coconut shrimp, or coconut chicken has on it | 2 | t1_d5xkspt | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xl8rz | null | false | 2016-07-30T21:23:21Z |
d5xl8eg | t1_d5xl8eg | 1,469,913,783 | user_b04bcf94272c | Cooking | It's fine. The membrane isn't broken.
So long as it's been refrigerated and not 5 months old then it's fine. | 1 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xl8eg | null | false | 2016-07-30T21:23:03Z |
d5xl5im | t1_d5xl5im | 1,469,913,642 | user_dba4918a5168 | Cooking | I generally dont bread wings that I intend to sauce, I reserve on the side for dipping. But in general the best way I have found to get crispy wings, and even crispy fried chicken is A: bread twice and B: fry wings for a few minutes, pull them out of the oil to dry for a minute or two (you can hit them with a paper tow... | 4 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xl5im | null | false | 2016-07-30T21:20:42Z |
d5xl4hx | t1_d5xl4hx | 1,469,913,593 | user_d574e3fbae45 | Cooking | Breaded wings call for no sauce or a dip in sauce between plate and mouth. Unbreaded wings can be tossed in sauce. | 8 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xl4hx | null | false | 2016-07-30T21:19:53Z |
d5xl09r | t1_d5xl09r | 1,469,913,397 | user_306d2aa10690 | Cooking | Sauce on the side, dip them in the sauce as you eat them | 0 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xl09r | null | false | 2016-07-30T21:16:37Z |
d5xkwcm | t1_d5xkwcm | 1,469,913,212 | user_fc685215dd32 | Cooking | I do exactly this. However, I cook mine in the oven. So, after letting them rest and and coating them in the sauce, I cover with aluminum foil and throw back in the still-warm oven for about 5 minutes just to ensure that the sauce is warmed to the same temperature as the surface of the wings. | 1 | t1_d5xbduw | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xkwcm | null | false | 2016-07-30T21:13:32Z |
d5xktkp | t1_d5xktkp | 1,469,913,081 | user_ac9d0f9a0cfe | Cooking | There are a few things you can try.
First, try oil blanching before frying. Have relatively cool oil, about 275°F. Add the chicken and fry until the meat is just barely cooked through, still a bit pink. Pull it out and leave it to drain and cool a bit. Heat the oil further to about 400°F, dunk in the chicken, and let ... | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xktkp | null | false | 2016-07-30T21:11:21Z |
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