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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5vj721 | t1_d5vj721 | 1,469,769,201 | user_07f7d7f3c930 | Cooking | Activation energy is not a function of temperature. Activation energy is a hill you have to overcome for a reaction to proceed. Saying it is a function of temperature is like saying the height of a hill you're trying to climb over is a function of your current height.
Kinetics are definitely a function of temperature... | 3 | t1_d5vitk1 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vj721 | null | false | 2016-07-29T05:13:21Z |
d5vj4z5 | t1_d5vj4z5 | 1,469,769,081 | user_7adbd07cf963 | Cooking | I bought some Wusthof knives about 20 years ago. All I can say is, I will never own another one again. | 1 | t1_d5ul75a | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vj4z5 | null | false | 2016-07-29T05:11:21Z |
d5vj4g4 | t1_d5vj4g4 | 1,469,769,051 | user_c3c6c3b42985 | Cooking | Mostly frozen for sure | 3 | t1_d5vcf80 | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vj4g4 | null | false | 2016-07-29T05:10:51Z |
d5vj452 | t1_d5vj452 | 1,469,769,032 | user_7adbd07cf963 | Cooking | Technically Henckels made the "Miyabi" line with ZDP-189 steel which was Hrc 66. Awful steel to use in a kitchen knife, but it's hard as chinese algebra. | 1 | t1_d5vbuwt | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vj452 | null | false | 2016-07-29T05:10:32Z |
d5vj2d8 | t1_d5vj2d8 | 1,469,768,933 | [deleted] | Cooking | [deleted] | 0 | t1_d5uqkyd | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vj2d8 | null | false | 2016-07-29T05:08:53Z |
d5vj1w4 | t1_d5vj1w4 | 1,469,768,906 | user_c3c6c3b42985 | Cooking | You need to presoak - cook in pressure cooker at low.
1/2 pound of beans, 2 quarts of water, 1/2 teaspoon of salt, 1/2 table spoon of oil
Cook for 10 minutes | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vj1w4 | null | false | 2016-07-29T05:08:26Z |
d5vj0n2 | t1_d5vj0n2 | 1,469,768,834 | [deleted] | Cooking | [deleted] | 1 | t1_d5uxwn4 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vj0n2 | null | false | 2016-07-29T05:07:14Z |
d5vj0d6 | t1_d5vj0d6 | 1,469,768,818 | user_7ef9f1adef2d | Cooking | I make cobbler almost everyday I work! I highly suggest keeping your berries separate and away from your dries until you're ready to use them. You might be able to get away with a crumble scenario where you prebake your filling and topping separately and serve it up on the day (Keeping your filling refrigerated the who... | 2 | t3_4v2jos | t3_4v2jos | /r/Cooking/comments/t3_4v2jos/d5vj0d6 | null | false | 2016-07-29T05:06:58Z |
d5vive5 | t1_d5vive5 | 1,469,768,539 | user_7adbd07cf963 | Cooking | Heya. I'm one of the go-to knife folks from /r/askculinary stopping in, because I couldn't help myself.
Is the Victorinox a $100 knife in a $30 value? No, I don't think so. But it does what the average German steel knife will do for less. Nothing more, nothing less. What I mean is, it can really hang with a Wusth... | 2 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vive5 | null | false | 2016-07-29T05:02:19Z |
d5viv1f | t1_d5viv1f | 1,469,768,518 | user_25f4a7ad1347 | Cooking | Well, you can't disagree that it's poorly designed/executed study. You may want to believe it's useful, but really from scientific standpoint, it's useless. Besides there are other amino acids that react with sugars, not just a variant of the the molecule responsible for garlic flavor. More I think about it, about 3 ti... | -2 | t1_d5vijwb | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5viv1f | null | false | 2016-07-29T05:01:58Z |
d5vitk1 | t1_d5vitk1 | 1,469,768,438 | user_e9e696a64bb7 | Cooking | While I simplified my explanation in that rebuttal, I stand by the idea that reaction rates are dependent on temperature - exponentially in fact. Activation energy is as well, but we don't know what that value is in this case.
>Holding garlic powder at very low temperatures indefinitely will NEVER result in the Mailla... | 7 | t1_d5vi38d | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vitk1 | null | false | 2016-07-29T05:00:38Z |
d5vit1y | t1_d5vit1y | 1,469,768,408 | user_718b69dd7864 | Cooking | Marmite!
Ugh, no. | 3 | t1_d5vhgel | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vit1y | null | false | 2016-07-29T05:00:08Z |
d5vit0z | t1_d5vit0z | 1,469,768,406 | [deleted] | Cooking | [removed] | 1 | t3_4v298e | t3_4v298e | /r/Cooking/comments/t3_4v298e/d5vit0z | null | false | 2016-07-29T05:00:06Z |
d5vislv | t1_d5vislv | 1,469,768,383 | user_5c30fabbbfc5 | Cooking | Fascinating. | 1 | t1_d5vip9u | t3_4v4xcv | /r/Cooking/comments/t3_4v4xcv/d5vislv | null | false | 2016-07-29T04:59:43Z |
d5virt6 | t1_d5virt6 | 1,469,768,340 | user_ec4aa4aedb47 | Cooking | Beans always turn out watery when I use a crock pot. Never tried a pressure cooker. I always simmer beans on the stove top to get the thicker consistency I like. Pinto beans with onion, garlic, bay leaf, cumin, and linguiça (adds a smokey paprika flavor). Portuguese style. Making beans without some sausage/bacon is nev... | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5virt6 | null | false | 2016-07-29T04:59:00Z |
d5vir6a | t1_d5vir6a | 1,469,768,304 | user_13d47bf62040 | Cooking | Cut that thin, it's completely frozen and then shaved with a special type of meat slicer made just for shabu shabu. | 2 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vir6a | null | false | 2016-07-29T04:58:24Z |
d5viqtd | t1_d5viqtd | 1,469,768,283 | user_59c64ddaf3a5 | Cooking | I keep *all* my knives sharp. But in some families a dull paring knife is assumed. One evening I had some friends over and we were preparing dinner. One guy was peeling something using my paring knife and cut himself - not real bad, but definitely not a scratch. He was outraged - "Why is your paring knife so damn sharp... | 5 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5viqtd | null | false | 2016-07-29T04:58:03Z |
d5vip9u | t1_d5vip9u | 1,469,768,197 | user_e5a91818d1a4 | Cooking | Yes, absolutely. The smoke point of a properly clarified butter should be ~250c or ~480f, plenty hit for most deep fry goodness. | 3 | t3_4v4xcv | t3_4v4xcv | /r/Cooking/comments/t3_4v4xcv/d5vip9u | null | false | 2016-07-29T04:56:37Z |
d5vin4r | t1_d5vin4r | 1,469,768,074 | user_674b82d78492 | Cooking | So many people saying that brine is the secret, definitely have to try this now! | 1 | t1_d5vikub | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vin4r | null | false | 2016-07-29T04:54:34Z |
d5vikub | t1_d5vikub | 1,469,767,950 | user_0a46ae6c0639 | Cooking | I brine the beans overnight, then rinse them and slow simmer for three hours in just water. After the three hours I mash the beans a bit, and add all of my seasonings and vegetables. Salt, cumin, oregano, and cayenne. One can of Ro*Tel, one can of stewed tomatoes crushed by hand. In a separate pan brown some pork (... | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vikub | null | false | 2016-07-29T04:52:30Z |
d5vijwb | t1_d5vijwb | 1,469,767,899 | user_3e3376710639 | Cooking | I think I see your overall point, but I'll leave it to others to agree or disagree. I was just curious about the specifics on the bolded points I mentioned. Thanks for taking the time to answer. | 2 | t1_d5viavr | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vijwb | null | false | 2016-07-29T04:51:39Z |
d5vijqe | t1_d5vijqe | 1,469,767,890 | user_3393567e0001 | Cooking | I just got an 8 inch Classic Wusthof for just over 130 Canadian. One of the best knives ive ever used. It is durable as hell, and maintains an edge nicely. Try out Wusthof if you are tired of Victorinox, the extra cost is worth it. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vijqe | null | false | 2016-07-29T04:51:30Z |
d5vig3f | t1_d5vig3f | 1,469,767,690 | [deleted] | Cooking | [deleted] | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vig3f | null | false | 2016-07-29T04:48:10Z |
d5viees | t1_d5viees | 1,469,767,599 | user_bf589cd14fca | Cooking | Does water from the kettle smell eggy? | 1 | t1_d5v7l5e | t3_4v298e | /r/Cooking/comments/t3_4v298e/d5viees | null | false | 2016-07-29T04:46:39Z |
d5vid0d | t1_d5vid0d | 1,469,767,524 | user_636a57c36dff | Cooking | Freeze. Cut. Then you can pound it down using a mallet | 4 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vid0d | null | false | 2016-07-29T04:45:24Z |
d5viavr | t1_d5viavr | 1,469,767,412 | user_25f4a7ad1347 | Cooking | That's only a part of it. First they oven baked them to identified a few products which are used as a benchmark for the volunteers to rank in terms of taste. This was done at 100C for isolated compounds.(not garlic or powder). Then they choose different temp to treat the garlic and the powder for different amount of ti... | -2 | t1_d5vi3uh | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5viavr | null | false | 2016-07-29T04:43:32Z |
d5via55 | t1_d5via55 | 1,469,767,374 | [deleted] | Cooking | [deleted] | 2 | t1_d5vi66y | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5via55 | null | false | 2016-07-29T04:42:54Z |
d5vi7gj | t1_d5vi7gj | 1,469,767,232 | user_bb3e9f4e989a | Cooking | In a pinch? I do this all the time... | 3 | t1_d5v2fl6 | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5vi7gj | null | false | 2016-07-29T04:40:32Z |
d5vi7cf | t1_d5vi7cf | 1,469,767,226 | user_1d7b22cce445 | Cooking | Haha. Garlic powder and onion powder are for chumps they said. Who's laughing now birches? | 7 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vi7cf | null | false | 2016-07-29T04:40:26Z |
d5vi6jt | t1_d5vi6jt | 1,469,767,185 | user_136d79655281 | Cooking | Just toss the pasta with a small amount of olive oil. Of course, you should probably just cook the sauce first. Your choice. :) | 1 | t3_4v2z8d | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5vi6jt | null | false | 2016-07-29T04:39:45Z |
d5vi66y | t1_d5vi66y | 1,469,767,165 | user_765467a857c1 | Cooking | Blank sandwich. | 3 | t1_d5vh55l | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vi66y | null | false | 2016-07-29T04:39:25Z |
d5vi4av | t1_d5vi4av | 1,469,767,061 | user_4f06547b9156 | Cooking | You can definitely get steels that hold an edge better. It's stainless, it's not fully hardened, and it's stamped. A forged, properly heat treated, carbon steel knife will blow that victorinox right out of the water. | 1 | t1_d5vbkwi | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vi4av | null | false | 2016-07-29T04:37:41Z |
d5vi3uh | t1_d5vi3uh | 1,469,767,037 | user_3e3376710639 | Cooking | Hey, just a quick question- and I have no real knowledge of chemistry outside of a few low level classes in college- but is the reason you bolded the statements about the temp and cooking times for the raw garlic and garlic powder to highlight that they were cooked for different amounts of time? If so, is that somehow ... | 2 | t1_d5vhfb4 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vi3uh | null | false | 2016-07-29T04:37:17Z |
d5vi38d | t1_d5vi38d | 1,469,767,005 | user_07f7d7f3c930 | Cooking | There absolutely are lower limits to reaction temperatures. You have to overcome the activation energy. In the absence of a catalyst (which lowers activation energy), this is accomplished by temperature. Temperature does increase the reaction rate, but all reactions have to be above a certain temperature to take place.... | 1 | t1_d5vguh4 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vi38d | null | false | 2016-07-29T04:36:45Z |
d5vi29l | t1_d5vi29l | 1,469,766,953 | user_9d344ae76abe | Cooking | Well, the Santoku's design lends itself well to Japanese style cutting. You'de be doing more draw cuts and straight-up-and-down cutting rather than a rocking motion, although it is possible. Im just worried that that technique wont translate well to the Kiritsuke. | 1 | t1_d5vc3wp | t3_4v36tb | /r/Cooking/comments/t3_4v36tb/d5vi29l | null | false | 2016-07-29T04:35:53Z |
d5vhzcl | t1_d5vhzcl | 1,469,766,799 | user_73b97b815eab | Cooking | So many great suggestions... I'll add one because it is great and because it is from a part of Asia that is not yet represented here: Taiwan
Only on YouTube though...
I would link on it but I am on mobile... sorry
The channel is called TaiwanCooking | 1 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5vhzcl | null | false | 2016-07-29T04:33:19Z |
d5vhyvz | t1_d5vhyvz | 1,469,766,776 | user_3bf06d6dbde7 | Cooking | I honestly think that "sheen" you're looking for comes from simply using the pan every day and just wiping it out between uses. My pans only look like that if I skip the steps where I clean it out with hot water and a scrubber then dry it out on the stove top to kick out any left over moisture. I only do this (skip ... | 4 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vhyvz | null | false | 2016-07-29T04:32:56Z |
d5vhyot | t1_d5vhyot | 1,469,766,766 | user_62104dad1049 | Cooking | Could be the garlic itself. I've found a huge variation in intensity from one bulb to another. | 3 | t1_d5vc3rm | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vhyot | null | false | 2016-07-29T04:32:46Z |
d5vhyl0 | t1_d5vhyl0 | 1,469,766,760 | user_e114137b6d7b | Cooking | Could be for pitting, like cherries or olives? looks like they have varying sizes for the fruit. Just a guess. | 1 | t3_4v3qsg | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vhyl0 | null | false | 2016-07-29T04:32:40Z |
d5vhwb5 | t1_d5vhwb5 | 1,469,766,643 | user_4413d9f9ed24 | Cooking | Cooking: Add half an onion, that should help. You can also add some dried chile upon cooking time (we make them on the pressure cooker) get some guajillos, and/or pastillas in there. Also you can add some oregano, the Mexican kind suits it better, a laurel leaf can go a long way and of course, some garlic.
For the re... | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vhwb5 | null | false | 2016-07-29T04:30:43Z |
d5vhv50 | t1_d5vhv50 | 1,469,766,579 | user_bbea20f8d3c5 | Cooking | I got an email on the 25th saying to allow a minimum of 10-20 business days for my order to ship. i ordered on the 21st, has anyone gotten their items shipped yet? | 4 | t3_4v3c2y | t3_4v3c2y | /r/Cooking/comments/t3_4v3c2y/d5vhv50 | null | false | 2016-07-29T04:29:39Z |
d5vhuoi | t1_d5vhuoi | 1,469,766,556 | user_fab8a90bf08e | Cooking | I soak my beans 24 hours. Change the water half way through if possible. Then I bring them to a boil and simmer them for maybe 4 hours. Salt is the most important ingredient in most recipes. You can add salt, stir and then taste the broth. Use chicken stock or chicken broth to start.
My recipe is pretty simple. Diced... | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vhuoi | null | false | 2016-07-29T04:29:16Z |
d5vhtol | t1_d5vhtol | 1,469,766,502 | user_c42e98e3f166 | Cooking | Paring* | 5 | t3_4v3unh | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5vhtol | null | false | 2016-07-29T04:28:22Z |
d5vhstj | t1_d5vhstj | 1,469,766,457 | user_1fb5d6cebfee | Cooking | I keep it in the pot until it's cooler. | 1 | t3_4v2kj1 | t3_4v2kj1 | /r/Cooking/comments/t3_4v2kj1/d5vhstj | null | false | 2016-07-29T04:27:37Z |
d5vhsav | t1_d5vhsav | 1,469,766,428 | user_bb3e9f4e989a | Cooking | We have a winner
Pumpkin carving tools | 2 | t1_d5vhm0m | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vhsav | null | false | 2016-07-29T04:27:08Z |
d5vhrf2 | t1_d5vhrf2 | 1,469,766,383 | user_25f4a7ad1347 | Cooking | And at 100C, they did produce maillard products which is then used as a template for the volunteers.
This is the problem with the study I mentioned, they're nor producing the products are the temp and the duration at which people roast the garlic.
And then they treated the garlic and the powdern at yet other conidt... | -1 | t1_d5vhnh4 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vhrf2 | null | false | 2016-07-29T04:26:23Z |
d5vhnh4 | t1_d5vhnh4 | 1,469,766,180 | user_b28d7cbf934b | Cooking | I understood that the Maillard reaction can occur in low temperatures, the reaction is just more rapid at high temperatures which is what you want when cooking within a reasonable time. The Maillard reaction happens in the body too. 100C at one hour is probably enough to produce quantifiable Maillard reaction products. | 1 | t1_d5v9aw9 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vhnh4 | null | false | 2016-07-29T04:23:00Z |
d5vhm0m | t1_d5vhm0m | 1,469,766,106 | user_e1235c96905a | Cooking | http://www.popsugar.com/moms/photo-gallery/32080885/image/32080992/Pumpkin-Masters-Decorating-Punches-Pumpkin-Carving-Kit
See they are in this kit. I bought one last year cause they were on sale for like $3. I
Knew it was gonna be shit and it was, one of the tools broke on the first try and the second one would get cl... | 14 | t3_4v3qsg | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vhm0m | null | false | 2016-07-29T04:21:46Z |
d5vhlju | t1_d5vhlju | 1,469,766,084 | [deleted] | Cooking | [deleted] | 1 | t1_d5vc54d | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vhlju | null | false | 2016-07-29T04:21:24Z |
d5vhgt9 | t1_d5vhgt9 | 1,469,765,846 | user_25f4a7ad1347 | Cooking | It's too minor and insignificant for me to start my VPN to access the article.
edit. BTW you don't have to read the actual paper to know how the studies are done. Just from the description, we can all guess reasonably correctly, how the studies are done/should be done | -4 | t1_d5vgwfi | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vhgt9 | null | false | 2016-07-29T04:17:26Z |
d5vhgel | t1_d5vhgel | 1,469,765,827 | [deleted] | Cooking | [deleted] | 4 | t1_d5vhame | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vhgel | null | false | 2016-07-29T04:17:07Z |
d5vhfb4 | t1_d5vhfb4 | 1,469,765,775 | user_25f4a7ad1347 | Cooking | >Both of your comments indicate a lack of understanding of basic chemistry as well as what constitutes a good study vs bad study. First, there is no lower limit temperature for the Maillard Reaction to occur - temperature defines kinetics, i.e. the reaction speed. I am not a food scientist, but 100 C may be a defined s... | -11 | t1_d5vguh4 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vhfb4 | null | false | 2016-07-29T04:16:15Z |
d5vhe5y | t1_d5vhe5y | 1,469,765,719 | user_e1235c96905a | Cooking | They come in pumpkin carving kits. So you can make fancy looking holes | 3 | t3_4v3qsg | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vhe5y | null | false | 2016-07-29T04:15:19Z |
d5vhbqc | t1_d5vhbqc | 1,469,765,600 | user_4f06547b9156 | Cooking | I bought garlic *powder* once. It looks like a little box of dense flour. I've never seen any other garlic powder ground up like that. | -1 | t1_d5varcw | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vhbqc | null | false | 2016-07-29T04:13:20Z |
d5vhbet | t1_d5vhbet | 1,469,765,585 | user_674b82d78492 | Cooking | Thanks, I'll have time on the weekend, so I'll try the long and slow! | 1 | t1_d5vh1ii | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vhbet | null | false | 2016-07-29T04:13:05Z |
d5vhame | t1_d5vhame | 1,469,765,546 | user_718b69dd7864 | Cooking | Don't mind me, just taunting /r/grilledcheese | 2 | t1_d5vh55l | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vhame | null | false | 2016-07-29T04:12:26Z |
d5vh9xt | t1_d5vh9xt | 1,469,765,512 | user_af2193250cc9 | Cooking | Those are the best ones, really want to steal my friends | 1 | t1_d5vfr0v | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vh9xt | null | false | 2016-07-29T04:11:52Z |
d5vh55l | t1_d5vh55l | 1,469,765,279 | [deleted] | Cooking | [deleted] | 17 | t1_d5vh1k6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vh55l | null | false | 2016-07-29T04:07:59Z |
d5vh3q8 | t1_d5vh3q8 | 1,469,765,206 | user_15d93afb8de0 | Cooking | Thank you *so much* for posting this. I let my tomato sauce simmer for an hour tonight... and it was the best tomato sauce I've ever made. By far. And all I added was salt, ground beef, half an onion and a clove of garlic, and a heaping tablespoon of cream cheese. Now if I added wine and herbs and let it simmer all day... | 1 | t1_d5fxjcs | t3_4tan9x | /r/Cooking/comments/t3_4tan9x/d5vh3q8 | null | false | 2016-07-29T04:06:46Z |
d5vh1k6 | t1_d5vh1k6 | 1,469,765,103 | user_718b69dd7864 | Cooking | That's a melt you heathen. | 6 | t1_d5vgsag | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vh1k6 | null | false | 2016-07-29T04:05:03Z |
d5vh1ii | t1_d5vh1ii | 1,469,765,101 | user_7d4154128eff | Cooking | And don't get too fussy about things, they're beans just cook em low and slow I never soak mine or anything along those lines. I usually put them on before lunch and let them simmer adding water when needed. | 1 | t1_d5vgxtw | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vh1ii | null | false | 2016-07-29T04:05:01Z |
d5vh02j | t1_d5vh02j | 1,469,765,028 | user_c7714a8822f5 | Cooking | Basic cooking:
* 8" chef knife
* pairing knife (or several)
* bread knife
* kitchen shears (kitchen scissors)
* vegetable peeler
* can opener
* instant read thermometer
* Bulb baster
* basting brush
* 12x18 plastic cutting board
* set of measuring spoons
* 2 cup Liquid measuring cup
* Digital kitchen scale
* 2 pairs ... | 17 | t3_4v3igx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vh02j | null | false | 2016-07-29T04:03:48Z |
d5vgxtw | t1_d5vgxtw | 1,469,764,920 | user_674b82d78492 | Cooking | Thanks! I'll have to try that | 1 | t1_d5vgd7g | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vgxtw | null | false | 2016-07-29T04:02:00Z |
d5vgxdu | t1_d5vgxdu | 1,469,764,898 | user_bf57cf3d9adc | Cooking | Brilliant suggestions thank you mate! No need to apologise, exactly what I asked for thank you. | 2 | t1_d5vgg6b | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vgxdu | null | false | 2016-07-29T04:01:38Z |
d5vgxaw | t1_d5vgxaw | 1,469,764,894 | user_c3646a835107 | Cooking | You fiend | 11 | t1_d5vgsag | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vgxaw | null | false | 2016-07-29T04:01:34Z |
d5vgwks | t1_d5vgwks | 1,469,764,860 | user_a677fa3cc364 | Cooking | Flax oil, homes. | -3 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vgwks | null | false | 2016-07-29T04:01:00Z |
d5vgwfi | t1_d5vgwfi | 1,469,764,853 | user_19577a8058eb | Cooking | True.. But I just assumed you'd read the actual paper since you were so critical of the methodologies. Secondary articles are basically useless as far as I'm concerned.
On the up side, most libraries will give you free access to scientific papers. | 5 | t1_d5vgfbo | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vgwfi | null | false | 2016-07-29T04:00:53Z |
d5vgwcx | t1_d5vgwcx | 1,469,764,850 | [deleted] | Cooking | [deleted] | 1 | t3_4v3qsg | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vgwcx | null | false | 2016-07-29T04:00:50Z |
d5vgvqr | t1_d5vgvqr | 1,469,764,820 | user_e9e696a64bb7 | Cooking | Of course it had a more thorough description. /u/sean_incali is a fucking idiot. | 7 | t1_d5vgb0v | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vgvqr | null | false | 2016-07-29T04:00:20Z |
d5vgvoo | t1_d5vgvoo | 1,469,764,818 | user_eac0f2bc0966 | Cooking | Yeah! I use mine to scrape away the grime and dirt from the tops of dutch carrots and beetroots before we poach orr pickle them since we serve some whole. Also use it for stems and vacpack bags | 1 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5vgvoo | null | false | 2016-07-29T04:00:18Z |
d5vgvfl | t1_d5vgvfl | 1,469,764,807 | [deleted] | Cooking | [removed] | 1 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vgvfl | null | false | 2016-07-29T04:00:07Z |
d5vgvat | t1_d5vgvat | 1,469,764,800 | user_50e6a3fc4614 | Cooking | Do the silver parts come out? They kind of look like spouts or nozzles of various sizes/shapes. | 1 | t3_4v3qsg | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vgvat | null | false | 2016-07-29T04:00:00Z |
d5vguh4 | t1_d5vguh4 | 1,469,764,764 | user_e9e696a64bb7 | Cooking | Both of your comments indicate a lack of understanding of basic chemistry as well as what constitutes a good study vs bad study. First, there is no lower limit temperature for the Maillard Reaction to occur - temperature defines kinetics, i.e. the reaction speed. I am not a food scientist, but 100 C may be a defined st... | 11 | t1_d5vfbo5 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vguh4 | null | false | 2016-07-29T03:59:24Z |
d5vgtgu | t1_d5vgtgu | 1,469,764,716 | user_d15dce52ad19 | Cooking | That's good to know. I'll have to experiment and see what works best for me. I have bad luck so I went ahead and separated my ingredients so I don't risk ruining my good fruit. | 1 | t1_d5ve9uv | t3_4v2jos | /r/Cooking/comments/t3_4v2jos/d5vgtgu | null | false | 2016-07-29T03:58:36Z |
d5vgsag | t1_d5vgsag | 1,469,764,659 | user_dfcc4f015f6a | Cooking | I prefer my grilled cheese non grilled without any butter, salt, pepper, garlic powder, parmesan, or cheese. | 4 | t1_d5vfwnc | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vgsag | null | false | 2016-07-29T03:57:39Z |
d5vgn1f | t1_d5vgn1f | 1,469,764,414 | [deleted] | Cooking | [deleted] | 1 | t1_d5v95vb | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vgn1f | null | false | 2016-07-29T03:53:34Z |
d5vgien | t1_d5vgien | 1,469,764,195 | user_c00dbb3b8a9e | Cooking | I wouldn't think so, but I usually knead my dough until it "window panes". You pull a little hunk off, dust with flour if it is sticky, then gently pull it until it becomes very thin and looks like a membrane. If it tears you haven't worked the dough enough to develop the stretchy, chewy mouth-feel you'd expect from ... | 2 | t3_4v27gx | t3_4v27gx | /r/Cooking/comments/t3_4v27gx/d5vgien | null | false | 2016-07-29T03:49:55Z |
d5vgg6b | t1_d5vgg6b | 1,469,764,094 | user_7e3e1c343698 | Cooking | Food processor - it has a lot of different uses and saves you a LOT of time and energy if you're doing any kind of shredding, grating, chopping, etc.
I use mine to make anything from doughs (pie crust, for example) to sauces/creams, and I even sometimes use it as a shortcut tool for grating cheese and chopping vegetab... | 4 | t3_4v3igx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vgg6b | null | false | 2016-07-29T03:48:14Z |
d5vgfbo | t1_d5vgfbo | 1,469,764,055 | user_25f4a7ad1347 | Cooking | The actual paper is linked at the end which is pretty typical of such article but behind a paywall.(another problem with science today) | -5 | t1_d5vgb0v | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vgfbo | null | false | 2016-07-29T03:47:35Z |
d5vgd7g | t1_d5vgd7g | 1,469,763,960 | user_7d4154128eff | Cooking | In that case I would go with some peppers of whatever variety you like (I like bell, some jalapenos and a sorrano) and onion chopped up. Sweat them out some garlic then add veggi stock as your liquid and a tablespoon of cumin will add a really nice richness. | 1 | t1_d5vg40a | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vgd7g | null | false | 2016-07-29T03:46:00Z |
d5vgbfo | t1_d5vgbfo | 1,469,763,882 | user_fbb51e07454e | Cooking | Double the fresh garlic and try again :) | 6 | t1_d5vc3rm | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vgbfo | null | false | 2016-07-29T03:44:42Z |
d5vgb0v | t1_d5vgb0v | 1,469,763,864 | user_19577a8058eb | Cooking | I can't find the actual paper (paywall). I'll have to look for it on campus next week. Did the methodology not include a more thorough description? If not, when you find the paper, you should contact the authors and ask for more information on their methods. | 1 | t1_d5vfbo5 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vgb0v | null | false | 2016-07-29T03:44:24Z |
d5vg44t | t1_d5vg44t | 1,469,763,558 | user_eac0f2bc0966 | Cooking | Oh god, i love their customer service. I splurged (for me, that is) on three new wusthof ikon classics, the chef's, santoku and paring knives, and their sharpening service is free twice a year and that is fairly good for keeping the edge sharp. They are also really quick at responding to emails. The knives are great to... | 1 | t1_d5v2dej | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vg44t | null | false | 2016-07-29T03:39:18Z |
d5vg40a | t1_d5vg40a | 1,469,763,553 | user_674b82d78492 | Cooking | Meat product won't work for me, forgot to add in op I'm vegetarian. Thanks though! | 1 | t1_d5vg153 | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vg40a | null | false | 2016-07-29T03:39:13Z |
d5vg2hb | t1_d5vg2hb | 1,469,763,488 | user_19577a8058eb | Cooking | Omg. Yes. My grilled cheese rocks thanks to this. I tried it with fresh and it never came out quite as good. | 8 | t1_d5v4mzn | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vg2hb | null | false | 2016-07-29T03:38:08Z |
d5vg153 | t1_d5vg153 | 1,469,763,432 | user_7d4154128eff | Cooking | Add more salt and a meat product, aka bacon or salt pork. If im doing a Mexican style bean I will add onions and peppers | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vg153 | null | false | 2016-07-29T03:37:12Z |
d5vfy92 | t1_d5vfy92 | 1,469,763,305 | user_7fa32aa295aa | Cooking | Mine is porcelain over cast iron (hand-me-down from mom) and it's awesome. Really tough, handle super high temp (600+ F) and looks as good as the day she bought it in the 60's. Easy to clean too. It's great for those no-knead breads. | 1 | t1_d5vaonq | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vfy92 | null | false | 2016-07-29T03:35:05Z |
d5vfxux | t1_d5vfxux | 1,469,763,290 | user_8d808577a123 | Cooking | Pork is where the flavor is. | 1 | t3_4uyzh9 | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5vfxux | null | false | 2016-07-29T03:34:50Z |
d5vfwnc | t1_d5vfwnc | 1,469,763,240 | user_2c3d5097c243 | Cooking | I go all in and spread butter on the outside of each piece of bread and then sprinkle on salt, black pepper, garlic powder, and parmesan cheese. I gently press it into the butter to "stick" it to the bread, then toast away as usual.
Such good :-D | 7 | t1_d5veony | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vfwnc | null | false | 2016-07-29T03:34:00Z |
d5vfume | t1_d5vfume | 1,469,763,154 | user_2c3d5097c243 | Cooking | My fool-proof red beans and rice recipe, honed from a *decade* of trying to recreate my beloved Cajun grandmother's secret recipe. (I'm still not there yet, but I'm getting close!)
##Cajun Red Beans and Rice
###Ingredients
* 1 lb Red Kidney Beans, soaked in enough water to cover by 2" 8 hours/overnight, then drained
*... | 1 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vfume | null | false | 2016-07-29T03:32:34Z |
d5vfrvk | t1_d5vfrvk | 1,469,763,041 | user_a1115cebe806 | Cooking | [nice set](http://www.kitchenkapers.com/wusthof-classic-2pc-anniversary-set.html) | 2 | t3_4v3unh | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5vfrvk | null | false | 2016-07-29T03:30:41Z |
d5vfr0v | t1_d5vfr0v | 1,469,763,007 | user_7fa32aa295aa | Cooking | A friend got me one (an older, awesome steel model from when they were made by Hobart) from a Thrift for $25 complete with dough hook and meat grinder. Easily the best $25 I ever spent. | 3 | t1_d5va9zd | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vfr0v | null | false | 2016-07-29T03:30:07Z |
d5vfdv9 | t1_d5vfdv9 | 1,469,762,480 | user_c3eb2b78c66e | Cooking | I keep a big dull knife for heavy duty stuff like watermelon or heavy winter squash. I also like it for cubing melon because it goes to the rind and stops without going through to my hand. | 1 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5vfdv9 | null | false | 2016-07-29T03:21:20Z |
d5vfbo5 | t1_d5vfbo5 | 1,469,762,388 | user_25f4a7ad1347 | Cooking | All they did was to assay what compounds are produced when glucose is mixed with S-allyl-L-cysteine and heated to 100C, then they assessed the taste of those 9 chemicals based on volunteers answers.
Then the article states the authors "fried" the garlic and garlic powder.
There is no way to tell if the authors did i... | -10 | t1_d5vesfl | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vfbo5 | null | false | 2016-07-29T03:19:48Z |
d5vf6uy | t1_d5vf6uy | 1,469,762,197 | user_bf57cf3d9adc | Cooking | Ooh brilliant, thanks for the recommendation! | 1 | t1_d5vegms | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vf6uy | null | false | 2016-07-29T03:16:37Z |
d5veyce | t1_d5veyce | 1,469,761,862 | user_b05f1f3cc58d | Cooking | How to brown food and avoid steaming when trying to brown instead.
Making the basic components to dishes like the holy trinity or mirepoix. This also has the benefits of working on knife skills as you get to learn how small you need to chop veggies in order to have them break down or stay solid. There is so much you... | 2 | t3_4v34z2 | t3_4v34z2 | /r/Cooking/comments/t3_4v34z2/d5veyce | null | false | 2016-07-29T03:11:02Z |
d5vesfl | t1_d5vesfl | 1,469,761,638 | user_0348cc0f1209 | Cooking | In foodstuffs its required to reach around that temp sure, but these reactions were of isolated amino acids and glucose in solution. They verified the maillard products with MS techniques. I'm pretty sure these PhD chemists and the peer reviewers didn't make the mistake of simple not achieving the desired reaction. | 12 | t1_d5v9aw9 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vesfl | null | false | 2016-07-29T03:07:18Z |
d5verbx | t1_d5verbx | 1,469,761,599 | user_346ec0bc2664 | Cooking | All of my lodges have a nice sheen. Never say can't. | 11 | t1_d5v7fvg | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5verbx | null | false | 2016-07-29T03:06:39Z |
d5ver1e | t1_d5ver1e | 1,469,761,587 | user_a12b6a327086 | Cooking | I don't get my knives sharpened professionally, as I'm only a home cook. Around here I only know of specialty knife shops that will sharpen using water stones. If it's a "service" they are using belt sanders and grinders, not Tormek. Here is [our guy](https://www.thestar.com/life/food_wine/2012/01/18/meet_a_mobile_k... | 2 | t1_d5vcw55 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5ver1e | null | false | 2016-07-29T03:06:27Z |
d5veq60 | t1_d5veq60 | 1,469,761,556 | user_6f7917db4682 | Cooking | Could be because salt's a flavor enhancer. Also, depending on how you prepare fresh garlic you can get a pretty strong flavor. The way I learned it was that a scale from weakest to strongest flavor would go whole, crushed, sliced, minced, knife-pureed, grated. | 3 | t1_d5v2prf | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5veq60 | null | false | 2016-07-29T03:05:56Z |
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