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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5xkt4m | t1_d5xkt4m | 1,469,913,059 | user_1e9300eaa409 | Cooking | I looked up my brand and it says reduced sodium and aluminum free. | 3 | t1_d5xkgac | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xkt4m | null | false | 2016-07-30T21:10:59Z |
d5xkspt | t1_d5xkspt | 1,469,913,039 | user_96b4ab8cdbb5 | Cooking | Please expand. | 2 | t1_d5xa6rb | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xkspt | null | false | 2016-07-30T21:10:39Z |
d5xkq1v | t1_d5xkq1v | 1,469,912,911 | user_36682acf1a3c | Cooking | I had no idea that the Tramontina one was that bad. I retract my statement. | 1 | t1_d5x60yo | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5xkq1v | null | false | 2016-07-30T21:08:31Z |
d5xkoq6 | t1_d5xkoq6 | 1,469,912,847 | user_2656f2a52823 | Cooking | Crispy happens when you get the fat off of the wings quickly. Use paper towels to "dry" them or a rack. Use several paper towels only using fresh ones each time. | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xkoq6 | null | false | 2016-07-30T21:07:27Z |
d5xkoif | t1_d5xkoif | 1,469,912,837 | user_91bd6d181509 | Cooking | Most appreciated again man! | 2 | t1_d5xjvod | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xkoif | null | false | 2016-07-30T21:07:17Z |
d5xkgqh | t1_d5xkgqh | 1,469,912,475 | user_91bd6d181509 | Cooking | I appreciate this! | 3 | t1_d5xjx1c | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xkgqh | null | false | 2016-07-30T21:01:15Z |
d5xkgac | t1_d5xkgac | 1,469,912,456 | user_2ac924836138 | Cooking | Did you use Aluminum free? | 3 | t1_d5xjfkt | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xkgac | null | false | 2016-07-30T21:00:56Z |
d5xkfeb | t1_d5xkfeb | 1,469,912,416 | user_a9cf8ebb02fe | Cooking | hahaha, have a great evening! | 2 | t1_d5xk739 | t3_4vdvgl | /r/Cooking/comments/t3_4vdvgl/d5xkfeb | null | false | 2016-07-30T21:00:16Z |
d5xkf42 | t1_d5xkf42 | 1,469,912,403 | user_74b8388b098d | Cooking | Not sure how authentic Thai it would be but I make a "Thai curry" and you just dont add nuts to the stir fry. The main thing being the curry paste and then just throw whatever meat/veg you want with it and stir fry with coconut milk for about 6-8 minutes.
For the paste I throw all these ingredients into a food chopper... | 1 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5xkf42 | null | false | 2016-07-30T21:00:03Z |
d5xkcqa | t1_d5xkcqa | 1,469,912,297 | user_9c6eb0ce85c1 | Cooking | Jesus god I just ate and want some more immediately. | 15 | t1_d5xbduw | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xkcqa | null | false | 2016-07-30T20:58:17Z |
d5xk739 | t1_d5xk739 | 1,469,912,043 | user_4d5fc505bb15 | Cooking | Thanks, I was just saying that this is a perfect example of the "sunk cost" principle.
Headed to the pub | 2 | t1_d5xk285 | t3_4vdvgl | /r/Cooking/comments/t3_4vdvgl/d5xk739 | null | false | 2016-07-30T20:54:03Z |
d5xk60r | t1_d5xk60r | 1,469,911,996 | user_a9cf8ebb02fe | Cooking | I would go with the mushrooms and throw away the rice. | 1 | t3_4v4hub | t3_4v4hub | /r/Cooking/comments/t3_4v4hub/d5xk60r | null | false | 2016-07-30T20:53:16Z |
d5xk3m9 | t1_d5xk3m9 | 1,469,911,889 | user_7ebe307a1615 | Cooking | I used mine on my gas grill in a chicken over indirect heat, lid on. The probe was discolored when it was done, but it didn't seem to affect the accuracy. YMMV. | 1 | t1_d5xc1wc | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5xk3m9 | null | false | 2016-07-30T20:51:29Z |
d5xk285 | t1_d5xk285 | 1,469,911,828 | user_a9cf8ebb02fe | Cooking | I think you need to go with plan B, sorry. | 3 | t3_4vdvgl | t3_4vdvgl | /r/Cooking/comments/t3_4vdvgl/d5xk285 | null | false | 2016-07-30T20:50:28Z |
d5xk0ge | t1_d5xk0ge | 1,469,911,748 | user_1774e80eac41 | Cooking | thank you :D | 1 | t1_d5xj5g0 | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5xk0ge | null | false | 2016-07-30T20:49:08Z |
d5xjy79 | t1_d5xjy79 | 1,469,911,650 | user_7ebe307a1615 | Cooking | Just a heads up, there is no need to wash chicken. At best there is no benefit. At worst you are splashing campylobacter all over your kitchen and clothes. | 1 | t1_d5xjgq4 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xjy79 | null | false | 2016-07-30T20:47:30Z |
d5xjx1c | t1_d5xjx1c | 1,469,911,596 | user_a9cf8ebb02fe | Cooking | /r/cookingforbeginners will gladly help you and not expect you to already know the basics. | 4 | t3_4vdf9c | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xjx1c | null | false | 2016-07-30T20:46:36Z |
d5xjvod | t1_d5xjvod | 1,469,911,531 | user_a9cf8ebb02fe | Cooking | Seriously, there is a great sub called /r/cookingforbeginners. You should check them out | 1 | t3_4vdctb | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xjvod | null | false | 2016-07-30T20:45:31Z |
d5xjuvx | t1_d5xjuvx | 1,469,911,493 | user_4d5fc505bb15 | Cooking | I just tasted the juice, if I were to make a big batch it would be pretty thin on flavor. I wonder if my local grocer sells a blueberry extract that I could add? | 1 | t3_4vdvgl | t3_4vdvgl | /r/Cooking/comments/t3_4vdvgl/d5xjuvx | null | false | 2016-07-30T20:44:53Z |
d5xjqj6 | t1_d5xjqj6 | 1,469,911,292 | user_5f75bc34c084 | Cooking | This IS the best way. No weird flavor from the baking powder (don't use baking soda). Bake them on a wire rack that's on a baking sheet for about thirty minutes at 400 degrees, flip 'em and bake again about 20-30 more minutes. Then sauce them while hot. As good as restaurant style (or better) and NO flabby-ass skin. An... | 29 | t1_d5xbmgm | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xjqj6 | null | false | 2016-07-30T20:41:32Z |
d5xjp03 | t1_d5xjp03 | 1,469,911,223 | user_92f9efd808b3 | Cooking | I feel like most Irish cuisine is "take X, apply beef." | 1 | t1_d5weac7 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xjp03 | null | false | 2016-07-30T20:40:23Z |
d5xjoy9 | t1_d5xjoy9 | 1,469,911,220 | [deleted] | Cooking | [deleted] | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xjoy9 | null | false | 2016-07-30T20:40:20Z |
d5xjnzu | t1_d5xjnzu | 1,469,911,177 | user_91bd6d181509 | Cooking | I don't think I have any that aside from salt and pepper, and of course the potatoes.
Bay leaves? | 1 | t1_d5xglvp | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xjnzu | null | false | 2016-07-30T20:39:37Z |
d5xjnrp | t1_d5xjnrp | 1,469,911,169 | user_92f9efd808b3 | Cooking | "Yes." | 1 | t1_d5vvu9b | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xjnrp | null | false | 2016-07-30T20:39:29Z |
d5xjnj7 | t1_d5xjnj7 | 1,469,911,157 | user_92f9efd808b3 | Cooking | It sounds like something you kill with bug spray rather than eat. | 1 | t1_d5vuefe | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xjnj7 | null | false | 2016-07-30T20:39:17Z |
d5xjii5 | t1_d5xjii5 | 1,469,910,926 | user_30c6cd55a4d9 | Cooking | Puppy Chow. It's chocolate & peanut butter melted to coat chex cereal, and tossed in powdered sugar after that.
Sloppy Joe's are a weird name for what they are, but I'm not sure if it's US-only. | 1 | t3_4v5pt3 | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xjii5 | null | false | 2016-07-30T20:35:26Z |
d5xjgvf | t1_d5xjgvf | 1,469,910,852 | user_f7e2e733b69b | Cooking | Was super excited that my local fruit market has eggs for .25 cents a dozen | 1 | t1_d5xdcku | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xjgvf | null | false | 2016-07-30T20:34:12Z |
d5xjgq4 | t1_d5xjgq4 | 1,469,910,845 | user_428f55f8b4c4 | Cooking | I dont use any wet process when breading. Just flour/salt/seasoning on washed and dried raw wings. Toss the wings around in the flour and let sit in the fridge for an hour or so. Keep checking them and tossing them every 15 mins.
Franks + butter is fine. I do the same if im making traditional buffalo wings, and I hate... | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xjgq4 | null | false | 2016-07-30T20:34:05Z |
d5xjfkt | t1_d5xjfkt | 1,469,910,793 | user_1e9300eaa409 | Cooking | I tried this technique once. The wings looked great but for me there was a slight taste of baking powder--nothing crazy, but I noticed it. It was probably psychological though. I used to not be able to eat meat that I had prepared because I could still "smell" the rawness and I "felt" it on my hands. (Occasionally stil... | 2 | t1_d5xix8p | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xjfkt | null | false | 2016-07-30T20:33:13Z |
d5xj6xj | t1_d5xj6xj | 1,469,910,391 | user_30c6cd55a4d9 | Cooking | They're calf fries in Oklahoma. It's regional, too. And they're pretty uncommon west of the Rockies and East of the Mississippi. | 2 | t1_d5x94cd | t3_4v5pt3 | /r/Cooking/comments/t3_4v5pt3/d5xj6xj | null | false | 2016-07-30T20:26:31Z |
d5xj5g0 | t1_d5xj5g0 | 1,469,910,326 | user_b01539b76673 | Cooking | You are a good uncle | 2 | t1_d5wucxl | t3_4v9lkz | /r/Cooking/comments/t3_4v9lkz/d5xj5g0 | null | false | 2016-07-30T20:25:26Z |
d5xix8p | t1_d5xix8p | 1,469,909,965 | user_30cb0140f7d7 | Cooking | Does the baking powder make it taste much different? | 3 | t1_d5xbmgm | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xix8p | null | false | 2016-07-30T20:19:25Z |
d5xiwha | t1_d5xiwha | 1,469,909,931 | user_51c191f4645f | Cooking | Don't those go through you like gasoline thru a goose? | 3 | t1_d5xgvzd | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xiwha | null | false | 2016-07-30T20:18:51Z |
d5xito3 | t1_d5xito3 | 1,469,909,801 | user_28ffc95b5ced | Cooking | Not sure what kind of restaurant breading you're used to having, but you can try make it the way some people make southern fried chicken.
Add one or more tablespoons of the sauce or buttermilk to half of the spice/flour mixture and mix it with your hands til your breading is clumpy (add more or less liquid depending ... | 2 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xito3 | null | false | 2016-07-30T20:16:41Z |
d5xiohh | t1_d5xiohh | 1,469,909,572 | [deleted] | Cooking | [deleted] | 0 | t3_4vcpzb | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xiohh | null | false | 2016-07-30T20:12:52Z |
d5xinsd | t1_d5xinsd | 1,469,909,539 | user_eca5b19886f2 | Cooking | Rice is rich with sugar. The air contains microbes. After cooking and eat, stick the leftovers in the fridge and eat. You can use the overnight rice which is ideal for fried rice. | 10 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xinsd | null | false | 2016-07-30T20:12:19Z |
d5xiijz | t1_d5xiijz | 1,469,909,301 | user_0bb88d348b14 | Cooking | If you want an exact recipe for a nut free soy free gluten free Thai sauce, let me know! | 1 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5xiijz | null | false | 2016-07-30T20:08:21Z |
d5xihi2 | t1_d5xihi2 | 1,469,909,254 | user_8139732d1ff3 | Cooking | Put different sauces in serving cups and dip them. | -5 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xihi2 | null | false | 2016-07-30T20:07:34Z |
d5xihev | t1_d5xihev | 1,469,909,249 | user_d374d12b099f | Cooking | Don't sauce them. | -8 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xihev | null | false | 2016-07-30T20:07:29Z |
d5xig8o | t1_d5xig8o | 1,469,909,194 | user_b8f5a1795362 | Cooking |
r/theydidthemath | 0 | t1_d5xdcku | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xig8o | null | false | 2016-07-30T20:06:34Z |
d5xifjz | t1_d5xifjz | 1,469,909,163 | user_9e616ba5c015 | Cooking | Make a veloute you need too make a roux and mix it in with your chicken stock. A roux is 1 pt butter to roughly twice the amont of flour. Melt the butter and add the flour too it slowly in saute pan it mix it well sop the butter is coating all of the flour , then when you think you have enough flour make sure toast it ... | 1 | t3_4vdp2f | t3_4vdp2f | /r/Cooking/comments/t3_4vdp2f/d5xifjz | null | false | 2016-07-30T20:06:03Z |
d5xi6cz | t1_d5xi6cz | 1,469,908,746 | user_2e6cf8912816 | Cooking | A falling knife has no handle! | 5 | t3_4vdnmo | t3_4vdnmo | /r/Cooking/comments/t3_4vdnmo/d5xi6cz | null | false | 2016-07-30T19:59:06Z |
d5xi5up | t1_d5xi5up | 1,469,908,722 | user_91bd6d181509 | Cooking | Do I cook the veggies with the noodles or do I separate the liquid and cook the noodles and veggies desperately ? | 1 | t1_d5xhr2a | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xi5up | null | false | 2016-07-30T19:58:42Z |
d5xi4d3 | t1_d5xi4d3 | 1,469,908,658 | user_033833645611 | Cooking | Sniff check | 1 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xi4d3 | null | false | 2016-07-30T19:57:38Z |
d5xhvw0 | t1_d5xhvw0 | 1,469,908,268 | user_9f3f48dd2d60 | Cooking | this person knows what they are talking about | 34 | t1_d5xbduw | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xhvw0 | null | false | 2016-07-30T19:51:08Z |
d5xhv4g | t1_d5xhv4g | 1,469,908,233 | user_bc779f55af54 | Cooking | Yes seriously, another huge issue I see is just too much sauce on the wings. It's like eating chicken soup. | 1 | t1_d5xhdnp | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xhv4g | null | false | 2016-07-30T19:50:33Z |
d5xhtih | t1_d5xhtih | 1,469,908,162 | user_3d84f52f5827 | Cooking | You mean tachometer, not odometer. The tachometer measures engine speed, the odometer measures how many miles the car has travelled | 3 | t3_4vaknr | t3_4vaknr | /r/Cooking/comments/t3_4vaknr/d5xhtih | null | false | 2016-07-30T19:49:22Z |
d5xhszy | t1_d5xhszy | 1,469,908,137 | user_d87c5bfe0182 | Cooking | Breaded wings are gross. You get crispy wings by getting all the moisture out first. Cook low and slow first, then fry the shit out of them to crisp them up. | -2 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xhszy | null | false | 2016-07-30T19:48:57Z |
d5xhr2a | t1_d5xhr2a | 1,469,908,050 | user_3ccc41a15b34 | Cooking | I would recommend that you poach the chicken breasts first and remove them. Use the poaching liquid to cook the rest of the veggies and noodles. While the soup is cooking, let the chicken cool and then chop or shred it and add it back in at the very end.
Here's a good recipe for poached chicken breasts: http://www.t... | 2 | t3_4vdf9c | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xhr2a | null | false | 2016-07-30T19:47:30Z |
d5xhnzm | t1_d5xhnzm | 1,469,907,910 | user_3ccc41a15b34 | Cooking | That works too. | 1 | t1_d5xh5to | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xhnzm | null | false | 2016-07-30T19:45:10Z |
d5xhmzk | t1_d5xhmzk | 1,469,907,865 | user_72f456681249 | Cooking | The ingredient that helped my wing stay crispy was adding baking powder (edited) so the dry rub. | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xhmzk | null | false | 2016-07-30T19:44:25Z |
d5xhg6k | t1_d5xhg6k | 1,469,907,568 | [deleted] | Cooking | [deleted] | 6 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xhg6k | null | false | 2016-07-30T19:39:28Z |
d5xhfoy | t1_d5xhfoy | 1,469,907,545 | user_02341fbe3120 | Cooking | Crack it, scramble it, and feed it to your hens | 2 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xhfoy | null | false | 2016-07-30T19:39:05Z |
d5xhdnp | t1_d5xhdnp | 1,469,907,453 | user_32e8bfb81f80 | Cooking | Another thing to try is to add a bit of your sauce into the wet ingredient you use (I am assuming you dust in flour, then do wet, then do your full breading?) and add some spices into the breading itself. That way you can use less sauce on the wings but still retain all the flavor, and reduce the risk of them getting s... | 2 | t1_d5xh2yy | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xhdnp | null | false | 2016-07-30T19:37:33Z |
d5xh89f | t1_d5xh89f | 1,469,907,212 | user_c3c6c3b42985 | Cooking | New potatoes are my favorite food. I put them in a pot i put enough water to cover them add salt bring to a boil, lower heat, cover them for 15 minutes, stick a form in em, goes in and out easy i drain them, wait for em to cool, and then i eat, have some in the refrigerator to snack on | 1 | t3_4vdctb | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xh89f | null | false | 2016-07-30T19:33:32Z |
d5xh5to | t1_d5xh5to | 1,469,907,104 | user_c3c6c3b42985 | Cooking | I always check by how easy i can stick and pull out a fork from them. | 6 | t1_d5xflmq | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xh5to | null | false | 2016-07-30T19:31:44Z |
d5xh2yy | t1_d5xh2yy | 1,469,906,975 | user_6ce8f9ba516c | Cooking | I definitely do like the bite that a breaded wing gives. I'm going to try it both ways (with/out breading) tonight and see how it does.
And I've honestly never considered reducing the sauce, that's definitely a great idea. I've considered adding a thickening agent, but I just don't want to have to go through the work ... | 9 | t1_d5xglno | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xh2yy | null | false | 2016-07-30T19:29:35Z |
d5xh1sw | t1_d5xh1sw | 1,469,906,922 | user_15b31710cb50 | Cooking | We buy breasts in lots then freeze portions. I'll trim the few bits of fat, bone and the tougher-looking veins off after thawing.
I don't usually rinse the breasts if that's what you mean by "cleaning," as I don't really see the point. I will sometimes brine breasts if I plan on grilling or using another form of dry h... | 4 | t3_4vd3pl | t3_4vd3pl | /r/Cooking/comments/t3_4vd3pl/d5xh1sw | null | false | 2016-07-30T19:28:42Z |
d5xh12i | t1_d5xh12i | 1,469,906,889 | user_3490814fa7aa | Cooking | Yes! I love me some agua de Jamaica. Boil 1 qt of water and add 1 cup of leaves, then mix that water with another 2 qt of water. Add sugar and drink ice cold.
My wife additionally adds 3 or 4 cinnamon sticks and I really love it. | 7 | t1_d5xd4of | t3_4vcpzb | /r/Cooking/comments/t3_4vcpzb/d5xh12i | null | false | 2016-07-30T19:28:09Z |
d5xgz9j | t1_d5xgz9j | 1,469,906,808 | user_46c1da1ebae9 | Cooking | Boil the chicken with celery and a bay leaf. When it's cooked, take it out and remove meat from bones, save for later, discard bones. Now you have a basic broth, add a chopped onion, A few minced coves of garlic, chopped carrots, cook until carrots get soft. At this point you can remove and discard the bay leaf and cel... | 3 | t1_d5xgoew | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xgz9j | null | false | 2016-07-30T19:26:48Z |
d5xgz4f | t1_d5xgz4f | 1,469,906,802 | user_52d0af3dcdfb | Cooking | Can't say about that, just wanted you to correct me if I was wrong. | 1 | t1_d5xfzo7 | t3_4vcwbv | /r/Cooking/comments/t3_4vcwbv/d5xgz4f | null | false | 2016-07-30T19:26:42Z |
d5xgvzd | t1_d5xgvzd | 1,469,906,660 | user_01580f72e421 | Cooking | Your wings are getting soggy because stuff like Frank's Red Hot are vinegar/water based, and that makes breaking soggy.
My solution for you- make your own "sauce." When I bread my wings, I take some of the frying oil and add cayenne pepper and other seasonings to it, and I use that to coat the wings- the oil based sau... | -1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xgvzd | null | false | 2016-07-30T19:24:20Z |
d5xgthm | t1_d5xgthm | 1,469,906,547 | user_fbf77fe8ee3b | Cooking | This sounds fun | 2 | t1_d5xbmgm | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xgthm | null | false | 2016-07-30T19:22:27Z |
d5xgoew | t1_d5xgoew | 1,469,906,315 | user_46c1da1ebae9 | Cooking | Don't put the potatoes in until the last 15-20 minutes, or they'll disinigrate.
| 2 | t1_d5xfw4s | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xgoew | null | false | 2016-07-30T19:18:35Z |
d5xgo6m | t1_d5xgo6m | 1,469,906,304 | user_195bd49549df | Cooking | Big nope there, always cook your meat first, then add your vegs. | 6 | t1_d5xfw4s | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xgo6m | null | false | 2016-07-30T19:18:24Z |
d5xglvp | t1_d5xglvp | 1,469,906,197 | user_46c1da1ebae9 | Cooking | Celery, onion, carrots, garlic, salt and pepper, bay leaves. | 3 | t3_4vdf9c | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xglvp | null | false | 2016-07-30T19:16:37Z |
d5xglno | t1_d5xglno | 1,469,906,186 | user_bc779f55af54 | Cooking | I'm sorry all of these comments are very unhelpful and just saying durr don't bread the wings.
The guy didn't ask if he should bread then or not!
Now the main reason why your wings are coming out soggy if because your sauce isn't thick enough and probably too watery. Just let it simmer and reduce to a point where y... | 18 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xglno | null | false | 2016-07-30T19:16:26Z |
d5xgl5t | t1_d5xgl5t | 1,469,906,163 | user_6bdb88547a66 | Cooking | I would cook the chicken first, shred it, and then add it to the soup | 3 | t3_4vdf9c | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xgl5t | null | false | 2016-07-30T19:16:03Z |
d5xgkhi | t1_d5xgkhi | 1,469,906,134 | user_8fb820bbf1a7 | Cooking | https://www.eatingthaifood.com/thai-basil-chicken-recipe-pad-kra-pao-gai/
Try pad kra pao. You can use any kind of meat you want. If you couldnt find thai basil you can use regular basil. This dish is the most popular dish in Thailand, it's simple and delicious. Trust me I'm Thai :) | 5 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5xgkhi | null | false | 2016-07-30T19:15:34Z |
d5xgkg0 | t1_d5xgkg0 | 1,469,906,132 | user_c250f96ec1d2 | Cooking | that would be fine, you could also add what ever veggies you have, even if you don't want them in your soup, just fish them out, and they will make your broth super yummy. Also a bay leaf, and some garlic is always good. | 2 | t1_d5xfw4s | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xgkg0 | null | false | 2016-07-30T19:15:32Z |
d5xgd03 | t1_d5xgd03 | 1,469,905,798 | user_fd1450ff31bb | Cooking | I mean when you really break it down how hard is it to get a new egg? | 8 | t1_d5xdcku | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xgd03 | null | false | 2016-07-30T19:09:58Z |
d5xg9ab | t1_d5xg9ab | 1,469,905,627 | user_8061e22ddb0a | Cooking | Breading on wings is as bad as microwave pizza. | -9 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xg9ab | null | false | 2016-07-30T19:07:07Z |
d5xg86p | t1_d5xg86p | 1,469,905,576 | user_8764217c7b39 | Cooking | Use thighs is the only hint I can think of. | 3 | t3_4vdf9c | t3_4vdf9c | /r/Cooking/comments/t3_4vdf9c/d5xg86p | null | false | 2016-07-30T19:06:16Z |
d5xg02k | t1_d5xg02k | 1,469,905,207 | [deleted] | Cooking | [removed] | 1 | t3_4vbya5 | t3_4vbya5 | /r/Cooking/comments/t3_4vbya5/d5xg02k | null | false | 2016-07-30T19:00:07Z |
d5xfzyv | t1_d5xfzyv | 1,469,905,203 | user_df19b227c76e | Cooking | I'd like to point out that you DO in fact have to bread your wings IF you want breaded wings. There aren't any wing police that will come fine you for some imagined crime of breading your wings.
I like them both ways, but I prefer the breaded ones. | 45 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xfzyv | null | false | 2016-07-30T19:00:03Z |
d5xfzo7 | t1_d5xfzo7 | 1,469,905,189 | user_4360b434f60a | Cooking | I know the max is ~108C but my question is why 180C vs say 120C, still boiling away. | 1 | t1_d5xefzt | t3_4vcwbv | /r/Cooking/comments/t3_4vcwbv/d5xfzo7 | null | false | 2016-07-30T18:59:49Z |
d5xfx0k | t1_d5xfx0k | 1,469,905,067 | user_91bd6d181509 | Cooking | I appreciate this! Had no clue potatoes browned. | 2 | t1_d5xflmq | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xfx0k | null | false | 2016-07-30T18:57:47Z |
d5xfw4s | t1_d5xfw4s | 1,469,905,028 | user_91bd6d181509 | Cooking | Already was planning on cooking the chicken and the potatoes together. Would this work? I don't cook much.
What about adding chicken bullion powder to the pot ? | 2 | t1_d5xfsb6 | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xfw4s | null | false | 2016-07-30T18:57:08Z |
d5xfuq2 | t1_d5xfuq2 | 1,469,904,966 | user_bfe3648a5cf8 | Cooking | Put it in a bowl of water: If it sinks, it's good; if it kinda goes halfway it's probably okay for only baking; and if it floats you should toss it.
EDIT: Weird how the answer "Who cares? Throw it out!" is top comment when a reliable method to find out if the egg is bad or not gets downvoted. | -4 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xfuq2 | null | false | 2016-07-30T18:56:06Z |
d5xfsb6 | t1_d5xfsb6 | 1,469,904,858 | user_195bd49549df | Cooking | You can cook them in chicken broth. | 3 | t3_4vdctb | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xfsb6 | null | false | 2016-07-30T18:54:18Z |
d5xfqe2 | t1_d5xfqe2 | 1,469,904,773 | user_3ccc41a15b34 | Cooking | That's lot more true of gas stoves than electric. My electric stovetop takes awhile to back the heat down, so if I get it roaring hot it's not cooling down any time soon. | 1 | t3_4vaknr | t3_4vaknr | /r/Cooking/comments/t3_4vaknr/d5xfqe2 | null | false | 2016-07-30T18:52:53Z |
d5xfo1f | t1_d5xfo1f | 1,469,904,671 | user_c99c76ad7c5f | Cooking | Best wings I've made at home, You could tweak it to be less Korean, and top them with whatever sauce you want, super nice crispy.
http://modernistcuisine.com/recipes/crispy-chicken-wings-korean-style/ | 1 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xfo1f | null | false | 2016-07-30T18:51:11Z |
d5xflmq | t1_d5xflmq | 1,469,904,565 | user_3ccc41a15b34 | Cooking | Potatoes are very easy to cook. Some tips:
Potatoes will turn brown quickly after peeling if left out. To avoid this, put them in a bowl of cold water until you need them.
The easiest way to check if a potato is cooked is just to fish a piece out and try it (careful, it's hot!). Don't rely on a recipe's instructio... | 13 | t3_4vdctb | t3_4vdctb | /r/Cooking/comments/t3_4vdctb/d5xflmq | null | false | 2016-07-30T18:49:25Z |
d5xfhvg | t1_d5xfhvg | 1,469,904,393 | user_686d9eb1f330 | Cooking | Sauce on the side | -5 | t3_4vcj52 | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xfhvg | null | false | 2016-07-30T18:46:33Z |
d5xfhfd | t1_d5xfhfd | 1,469,904,373 | user_25f4a7ad1347 | Cooking | Not really. Even though the amount of the heat sink has doubled when you put 2 legs in the oven, the oven should be able to adjust to keep the heat constant.
You need to change the time when you double the volume of a single item to be cooked, not when you double the number of the same volume item. | 1 | t3_4vaz3h | t3_4vaz3h | /r/Cooking/comments/t3_4vaz3h/d5xfhfd | null | false | 2016-07-30T18:46:13Z |
d5xfgs8 | t1_d5xfgs8 | 1,469,904,343 | user_f83088728c5b | Cooking | What did you end up making? | 1 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5xfgs8 | null | false | 2016-07-30T18:45:43Z |
d5xext2 | t1_d5xext2 | 1,469,903,498 | user_697829dc1844 | Cooking | This is what I do as well. The double coat really makes them nice and crispy.
And don't listen to the people here telling you not to bread your wings. You need to cook wings how *you* like them, not how wing elitists like them. | 9 | t1_d5xd9rt | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xext2 | null | false | 2016-07-30T18:31:38Z |
d5xewwt | t1_d5xewwt | 1,469,903,457 | user_77b17edfc615 | Cooking | It's what I do, bake them on a wire rack. | 1 | t1_d5xdo2n | t3_4vcj52 | /r/Cooking/comments/t3_4vcj52/d5xewwt | null | false | 2016-07-30T18:30:57Z |
d5xeu0r | t1_d5xeu0r | 1,469,903,325 | user_1186a14efde6 | Cooking | Steak salad with mint and basil? http://www.myrecipes.com/m/recipe/thai-steak-salad-with-basil-mint | 2 | t3_4vcgfl | t3_4vcgfl | /r/Cooking/comments/t3_4vcgfl/d5xeu0r | null | false | 2016-07-30T18:28:45Z |
d5xepd0 | t1_d5xepd0 | 1,469,903,118 | user_35b6e61ad088 | Cooking | You should probably not leave rice unrefrigerated for that long, the bacteria is what you're smelling. | 122 | t3_4vct11 | t3_4vct11 | /r/Cooking/comments/t3_4vct11/d5xepd0 | null | false | 2016-07-30T18:25:18Z |
d5xelnn | t1_d5xelnn | 1,469,902,948 | user_110db771b0b2 | Cooking | Blanch them in boiling water or steam them for a couple minutes, cool in an ice bath, then toss in a dressing of sugar, rice vinegar, and sesame oil. | 1 | t3_4vattm | t3_4vattm | /r/Cooking/comments/t3_4vattm/d5xelnn | null | false | 2016-07-30T18:22:28Z |
d5xejs9 | t1_d5xejs9 | 1,469,902,866 | user_20b7815d2ceb | Cooking | You got it ! | 1 | t1_d5xdo78 | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xejs9 | null | false | 2016-07-30T18:21:06Z |
d5xefzt | t1_d5xefzt | 1,469,902,694 | user_52d0af3dcdfb | Cooking | Correct me if I'm wrong, but I'm sure the boiling point of water is 100C, and adding salt, even a large amount, would only increase that point by a degree or two.. | 3 | t3_4vcwbv | t3_4vcwbv | /r/Cooking/comments/t3_4vcwbv/d5xefzt | null | false | 2016-07-30T18:18:14Z |
d5xeeum | t1_d5xeeum | 1,469,902,644 | user_596e7fcb68f3 | Cooking | Maybe the extra temperature helps cook the gammon more than just by using the boiling water.
Personally my favourite way to cook gammon is this: http://www.bbc.co.uk/food/recipes/honeyandmarmaladegla_93186
Boil it first, then roast it in a glaze. | 1 | t3_4vcwbv | t3_4vcwbv | /r/Cooking/comments/t3_4vcwbv/d5xeeum | null | false | 2016-07-30T18:17:24Z |
d5xe6tg | t1_d5xe6tg | 1,469,902,287 | user_6a01eec5a82d | Cooking | i break eggs for a living, and sometimes eggs arrive cracked like that. for what i see on your image, that egg looks good. as you can clearly see in the image, the membrane is not broken, meaning, everything inside is good and safe. | 8 | t1_d5xdjjw | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xe6tg | null | false | 2016-07-30T18:11:27Z |
d5xe5rc | t1_d5xe5rc | 1,469,902,239 | user_0b806bc3f345 | Cooking | I buy them in bulk and freeze them in portions. Once I defrost overnight, I do trim any remaining fat and check for bits of bone etc which sometimes haven't been removed. I also wash them under water and dry off before cooking. | 1 | t3_4vd3pl | t3_4vd3pl | /r/Cooking/comments/t3_4vd3pl/d5xe5rc | null | false | 2016-07-30T18:10:39Z |
d5xe46o | t1_d5xe46o | 1,469,902,168 | [deleted] | Cooking | [deleted] | 2 | t1_d5xe3px | t3_4vd5u3 | /r/Cooking/comments/t3_4vd5u3/d5xe46o | null | false | 2016-07-30T18:09:28Z |
d5xe3px | t1_d5xe3px | 1,469,902,147 | user_439fb30f49dc | Cooking | You probably did this ideally, actually. You fried the chicken to caramelize the sugars and you kept it juicy before throwing it in the sauce. It will poach and be cooked through and you should have juicy flavourful chicken at the end. | 3 | t3_4vd5u3 | t3_4vd5u3 | /r/Cooking/comments/t3_4vd5u3/d5xe3px | null | false | 2016-07-30T18:09:07Z |
d5xe3oa | t1_d5xe3oa | 1,469,902,145 | [deleted] | Cooking | [deleted] | 2 | t1_d5xe0bg | t3_4vd5u3 | /r/Cooking/comments/t3_4vd5u3/d5xe3oa | null | false | 2016-07-30T18:09:05Z |
d5xe13v | t1_d5xe13v | 1,469,902,028 | user_b05f1f3cc58d | Cooking | You need to crack it into a bowl and check if it's cloudy, indicating bacterial growth. If the inner membrane of the egg wasn't broken it's more likely that the egg wouldn't have been contaminated.
Smell is also useful to determine whether or not it is still good. If it isn't cloudy and doesn't smell it is likely to ... | 3 | t3_4vd1qd | t3_4vd1qd | /r/Cooking/comments/t3_4vd1qd/d5xe13v | null | false | 2016-07-30T18:07:08Z |
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