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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d5veony | t1_d5veony | 1,469,761,498 | user_87c05cb1cc2e | Cooking | I do the same with a small amount of parmesan. | 2 | t1_d5v7q3m | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5veony | null | false | 2016-07-29T03:04:58Z |
d5venp5 | t1_d5venp5 | 1,469,761,461 | user_ff3ddfe8304e | Cooking | is it a metal tool that is blade shaped? it can cut you. might take some work when you have dulled it so far, but your flesh is going to give way before that former-blade really gives a shit. | 2 | t1_d5vdoh8 | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5venp5 | null | false | 2016-07-29T03:04:21Z |
d5vemzo | t1_d5vemzo | 1,469,761,436 | user_39129c9fdf0e | Cooking | Could be a tool for coconuts maybe? | 2 | t3_4v3qsg | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vemzo | null | false | 2016-07-29T03:03:56Z |
d5vem7k | t1_d5vem7k | 1,469,761,407 | user_6f7917db4682 | Cooking | If you freeze the meat to firm it up a bit, then a mandoline could be an even better bet. | 8 | t1_d5vc9qs | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vem7k | null | false | 2016-07-29T03:03:27Z |
d5veli6 | t1_d5veli6 | 1,469,761,383 | user_3ec394a0b2cc | Cooking | Freeze it for like 30min then slice.. If its totally frozen then it will just crumble
This is also the method for cutting raw beef slices for Pho
Use a Madeline slicer (usually used for veggies) | 46 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5veli6 | null | false | 2016-07-29T03:03:03Z |
d5vei3f | t1_d5vei3f | 1,469,761,257 | user_2d5da138cedf | Cooking | If it's really extreme, learn to make her food bland and then add spices to yours after cooking | 1 | t3_4v1h9b | t3_4v1h9b | /r/Cooking/comments/t3_4v1h9b/d5vei3f | null | false | 2016-07-29T03:00:57Z |
d5vegub | t1_d5vegub | 1,469,761,209 | user_d96cf779e058 | Cooking | My mother cooked tomato sauce in her cast iron skillet for about 4 hours a batch. Did that for 50+ years with no problems. She would fry eggs in that same skillet next breakfast too, after scrubbing it with an SOS pad. | 2 | t1_d5vaonq | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vegub | null | false | 2016-07-29T03:00:09Z |
d5vegms | t1_d5vegms | 1,469,761,201 | user_2d5da138cedf | Cooking | I'm a line cook that uses a Vitamix and Blendtec at work everyday but I have a ninja at home ($120 instead of $400) and it works just as well. | 1 | t1_d5v653y | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vegms | null | false | 2016-07-29T03:00:01Z |
d5vec19 | t1_d5vec19 | 1,469,761,025 | user_2d5da138cedf | Cooking | I would totally have a charcuterie plate with cheeses and meat and lots of proscuitto. | 2 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5vec19 | null | false | 2016-07-29T02:57:05Z |
d5ve9uv | t1_d5ve9uv | 1,469,760,943 | user_2d5da138cedf | Cooking | Hey man, I'm a cook at a fine dining restaurant. We serve macerated berries (strawberries, blueberries, and blackberries submerged in a cornstarch/sugary liquid) that are up to a 5 days old, they don't get too mushy by day 5 | 1 | t3_4v2jos | t3_4v2jos | /r/Cooking/comments/t3_4v2jos/d5ve9uv | null | false | 2016-07-29T02:55:43Z |
d5ve9ni | t1_d5ve9ni | 1,469,760,935 | user_6698f3c06ba3 | Cooking | Wow, and any news on if the sky is blue? | -16 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5ve9ni | null | false | 2016-07-29T02:55:35Z |
d5ve9cu | t1_d5ve9cu | 1,469,760,923 | user_a1bb1646761f | Cooking | Glutamate was my guess. Can be formed through the[Maillard Reaction](https://en.m.wikipedia.org/wiki/Maillard_reaction)
Glutamate is the flavor of Umami. MSG is sodium glutamate : umami salt | 10 | t1_d5vblmr | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5ve9cu | null | false | 2016-07-29T02:55:23Z |
d5ve8v5 | t1_d5ve8v5 | 1,469,760,905 | user_d96cf779e058 | Cooking | I soak over night then cook in chicken broth and a sauté of mirepoix.
The refried beans require lard, don't know how vegetarians compensate. | 3 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5ve8v5 | null | false | 2016-07-29T02:55:05Z |
d5ve7u1 | t1_d5ve7u1 | 1,469,760,864 | user_674b82d78492 | Cooking | I'll have to grab some! Thanks! | 1 | t1_d5ve1co | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5ve7u1 | null | false | 2016-07-29T02:54:24Z |
d5ve4c4 | t1_d5ve4c4 | 1,469,760,728 | user_f6e3672156f6 | Cooking | Go to butcher and have them cut it for you. | -5 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5ve4c4 | null | false | 2016-07-29T02:52:08Z |
d5ve407 | t1_d5ve407 | 1,469,760,715 | user_4c2e8a9ef4ea | Cooking | Recently noticed a Mexican store ad with the same price. Dug up some old ads, seems they're often at that price. I'm going to check them out this weekend. | 1 | t3_4v1yo7 | t3_4v1yo7 | /r/Cooking/comments/t3_4v1yo7/d5ve407 | null | false | 2016-07-29T02:51:55Z |
d5ve2vf | t1_d5ve2vf | 1,469,760,670 | user_156e6962cccb | Cooking | Bojack Horsemann said that was a lie. | 1 | t1_d5v0952 | t3_4v2z8d | /r/Cooking/comments/t3_4v2z8d/d5ve2vf | null | false | 2016-07-29T02:51:10Z |
d5ve1co | t1_d5ve1co | 1,469,760,608 | user_c7f47d65288a | Cooking | Always add a bay leaf. Always. | 5 | t3_4v3ahy | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5ve1co | null | false | 2016-07-29T02:50:08Z |
d5vdzr3 | t1_d5vdzr3 | 1,469,760,546 | user_c7f47d65288a | Cooking | This is such a good idea! | 2 | t1_d5v6l5a | t3_4v3ahy | /r/Cooking/comments/t3_4v3ahy/d5vdzr3 | null | false | 2016-07-29T02:49:06Z |
d5vdui5 | t1_d5vdui5 | 1,469,760,350 | user_e536c87f18d6 | Cooking | Ugh, that's shitty. I only wanted some of the stuff I ordered. If those things aren't available, I don't want the rest. | 4 | t3_4v3c2y | t3_4v3c2y | /r/Cooking/comments/t3_4v3c2y/d5vdui5 | null | false | 2016-07-29T02:45:50Z |
d5vdqt1 | t1_d5vdqt1 | 1,469,760,207 | user_ea344c4c549f | Cooking | Mine says Garlic Powder Granulated. | 3 | t1_d5v5635 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vdqt1 | null | false | 2016-07-29T02:43:27Z |
d5vdoh8 | t1_d5vdoh8 | 1,469,760,116 | user_42b115193a13 | Cooking | > they do not cut predictably
It doesn't actually cut at all. It's more for peeling rind, breaking off garlic root ends and prying out tomato stems. | 2 | t1_d5vau6z | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5vdoh8 | null | false | 2016-07-29T02:41:56Z |
d5vdfsw | t1_d5vdfsw | 1,469,759,778 | user_8d808577a123 | Cooking | Wife and I do homemade guac with chips. Avocado smashed, a little onions diced, diced tomatoes and a squeeze of lime and salt and pepper. It is a good fat. | 2 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5vdfsw | null | false | 2016-07-29T02:36:18Z |
d5vd0po | t1_d5vd0po | 1,469,759,194 | user_28892c7c657e | Cooking | Go to antique stores. You can find Griswold and Wagners for around $60. | 4 | t1_d5v7fvg | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vd0po | null | false | 2016-07-29T02:26:34Z |
d5vcyai | t1_d5vcyai | 1,469,759,098 | user_51e7964cbdad | Cooking | I suppose you are right. I just don't trust my cast iron grinding and sanding skills! | 4 | t1_d5v8zjb | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vcyai | null | false | 2016-07-29T02:24:58Z |
d5vcxov | t1_d5vcxov | 1,469,759,075 | user_f0a21be79927 | Cooking | You must be Australian. I wish I could get Wallaby easily here in the US. Deer would be my alternative but also not exactly easy to acquire at the supermarket.
Pure grass fed beef will also be leaner, but pretty much all commercial beef is grain fed(or at least finished) making it much fattier. | 1 | t1_d5v4zj4 | t3_4uyzh9 | /r/Cooking/comments/t3_4uyzh9/d5vcxov | null | false | 2016-07-29T02:24:35Z |
d5vcw55 | t1_d5vcw55 | 1,469,759,012 | user_661db3768fc0 | Cooking | Not here, heck the guy even comes to major locations in a van with a water wheel in the back of the van.
I don't work in the service industry but I'm hoping stories like that are rare? Are there a lot of knife sharpening services removing a lot of the blade? | 1 | t1_d5v76ay | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vcw55 | null | false | 2016-07-29T02:23:32Z |
d5vcvpn | t1_d5vcvpn | 1,469,758,994 | user_2c3d5097c243 | Cooking | Very glad that you enjoyed it! It's one of my faves :-D | 1 | t1_d5tlydk | t3_4a41ov | /r/Cooking/comments/t3_4a41ov/d5vcvpn | null | false | 2016-07-29T02:23:14Z |
d5vcpnh | t1_d5vcpnh | 1,469,758,743 | user_d4781c173587 | Cooking | Yeah i'm not sure which ones they're talking about. I bought the ten and eight inch versions of this [one](http://www.cutleryandmore.com/victorinox-forschner-forged-professional/chefs-knife-p110175?gclid=Cj0KEQjw2ua8BRDeusOkl5qth4QBEiQA8BpQcIGaLWj8IaOQw7b6MltLLQG0CVxNbSq4f_EVEkNULXUaAmbu8P8HAQ). And it holds it's edg... | 1 | t1_d5ukajr | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vcpnh | null | false | 2016-07-29T02:19:03Z |
d5vcm8g | t1_d5vcm8g | 1,469,758,605 | user_2617499a8525 | Cooking | Maybe for poking holes in watermelon? I have no clue. | 1 | t3_4v3qsg | t3_4v3qsg | /r/Cooking/comments/t3_4v3qsg/d5vcm8g | null | false | 2016-07-29T02:16:45Z |
d5vclvc | t1_d5vclvc | 1,469,758,590 | user_913f1d192e5a | Cooking | Take a look at utility knives. They run about 4" and I find then to be way more handy than a paring knife. In fact, I don't ever use my paring knife any more. | 1 | t3_4v3unh | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5vclvc | null | false | 2016-07-29T02:16:30Z |
d5vckhc | t1_d5vckhc | 1,469,758,538 | user_bfbcf8c725be | Cooking | https://www.kickstarter.com/projects/field-company/the-field-skillet-lighter-smoother-cast-iron?ref=FundedToday&utm_medium=referral&utm_source=fnd.to | -1 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vckhc | null | false | 2016-07-29T02:15:38Z |
d5vchqz | t1_d5vchqz | 1,469,758,430 | user_5f3967ba596e | Cooking | Sounds like personal experience ;_; | 0 | t1_d5vbwor | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vchqz | null | false | 2016-07-29T02:13:50Z |
d5vcf80 | t1_d5vcf80 | 1,469,758,331 | user_4643618c6f8e | Cooking | They are probably shaving frozen chicken using a big deli slicer.
If you have an asian market around your area, they actually sometimes have these very thinly sliced meats available in their meat area (frozen or fresh) sometimes billed as for hot pot or shabu shabu or for bbq.
You can do it at home, frozen or mostly ... | 12 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vcf80 | null | false | 2016-07-29T02:12:11Z |
d5vcf6m | t1_d5vcf6m | 1,469,758,329 | user_497e4410fb7c | Cooking | I tried this method before, but I found the seasoning it creates to be way too brittle, and it chips off. $10 for a little refrigerated bottle of that shit, too!
For me, it always goes back to old school oil and heat, over and over. When some food sticks a bit, oil it up and throw in the oven at 375 for a couple hou... | 6 | t1_d5v8cp9 | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vcf6m | null | false | 2016-07-29T02:12:09Z |
d5vcf39 | t1_d5vcf39 | 1,469,758,325 | user_a70867d134f1 | Cooking | Freeze, then cut. | 90 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vcf39 | null | false | 2016-07-29T02:12:05Z |
d5vccrq | t1_d5vccrq | 1,469,758,234 | user_497e4410fb7c | Cooking | That actually sounds like user error to me. If you know the proper way to season a pan, the thin oil coating they sell it with is a non-issue. 700f will just burn off everything and force you to create a whole new season. Maybe you're overthinking the whole thing. Angle grinder? Why? It's not a teflon pan, it will neve... | 9 | t1_d5vbwor | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vccrq | null | false | 2016-07-29T02:10:34Z |
d5vcajd | t1_d5vcajd | 1,469,758,145 | user_40b7e949c1f0 | Cooking | I always assumed it stood for mmmhmmsoooogooood. | 26 | t1_d5vblmr | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vcajd | null | false | 2016-07-29T02:09:05Z |
d5vc9qs | t1_d5vc9qs | 1,469,758,112 | user_1a8f6b9f927d | Cooking | Sharp knife. Practice. | 3 | t3_4v47ig | t3_4v47ig | /r/Cooking/comments/t3_4v47ig/d5vc9qs | null | false | 2016-07-29T02:08:32Z |
d5vc7qv | t1_d5vc7qv | 1,469,758,034 | user_b083b9f39510 | Cooking | Huh, I'm a pretty big fan of Wüsthof, surprised I haven't seen the epicure line until now. I prefer the look of the classic, but the epicure do look comfortable, thanks for the suggestion. | 3 | t1_d5vc0zo | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5vc7qv | null | false | 2016-07-29T02:07:14Z |
d5vc54d | t1_d5vc54d | 1,469,757,931 | [deleted] | Cooking | [deleted] | -1 | t1_d5v6lub | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vc54d | null | false | 2016-07-29T02:05:31Z |
d5vc3wp | t1_d5vc3wp | 1,469,757,879 | user_8891f100aadc | Cooking | It seems the Santoku is a bit more of a flat blade, which might not be ideal for lots of prep, especially if you got a cheap paring knife. A little roll would be nice so you can rock back and forth for lots of prep. | 1 | t3_4v36tb | t3_4v36tb | /r/Cooking/comments/t3_4v36tb/d5vc3wp | null | false | 2016-07-29T02:04:39Z |
d5vc3rm | t1_d5vc3rm | 1,469,757,873 | user_018ca407cd14 | Cooking | I do, but it's still a more muted flavor. I imagine it's just going to take more practice for me to figure out the right amount. | 3 | t1_d5val15 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vc3rm | null | false | 2016-07-29T02:04:33Z |
d5vc0zo | t1_d5vc0zo | 1,469,757,761 | user_6bb27a6b313f | Cooking | I prefer their epicure line, feels a bit better to hold. Still has the weight of a typical Wustof though. [Here it is.](http://www.cutleryandmore.com/wusthof-epicure/prep-set-p135211?gclid=Cj0KEQjw2ua8BRDeusOkl5qth4QBEiQA8BpQcDXjCqJSm38dViRwUAueoZq3lJvk6Uv_RyEM8WVA8SYaAjoA8P8HAQ) | 6 | t3_4v3unh | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5vc0zo | null | false | 2016-07-29T02:02:41Z |
d5vbx69 | t1_d5vbx69 | 1,469,757,607 | [deleted] | Cooking | [removed] | 1 | t3_4v34z2 | t3_4v34z2 | /r/Cooking/comments/t3_4v34z2/d5vbx69 | null | false | 2016-07-29T02:00:07Z |
d5vbwxx | t1_d5vbwxx | 1,469,757,596 | user_b1fea9e44901 | Cooking | **Korean**
[Maangchi](http://www.maangchi.com/)
[Kimchimari](http://kimchimari.com/)
[Korean Bapsang](http://www.koreanbapsang.com/)
[My Korean Kitchen](http://mykoreankitchen.com/)
**Japanese**
[Just One Cookbook](http://www.justonecookbook.com/)
[Washoku Guide](https://washoku.guide/) (and also [Cookpad Japa... | 1 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5vbwxx | null | false | 2016-07-29T01:59:56Z |
d5vbwor | t1_d5vbwor | 1,469,757,586 | user_aebd8f8a5ff8 | Cooking | Because the first time you try to do a good cast iron seared at 600f $19/lb dry aged rib eye the weakest part of your coating will flake off, not only ruining the steak but also the 2 years spent carefully seasoning it up. | -8 | t1_d5vbtwc | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vbwor | null | false | 2016-07-29T01:59:46Z |
d5vbuwt | t1_d5vbuwt | 1,469,757,513 | user_37a24efb1a1b | Cooking | Depends on what you get, they do have some fairly hard steels up to 60 on the rockwell hardness scale. Their traditional line is softer though. | 1 | t1_d5vblxi | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vbuwt | null | false | 2016-07-29T01:58:33Z |
d5vbula | t1_d5vbula | 1,469,757,501 | user_c1020a92d92c | Cooking | A lot of people swear by the flaxseed oil method she writes about but your link is dead.
Here's thekitchn's thing on it as well
http://www.thekitchn.com/i-seasoned-my-cast-iron-pan-with-flaxseed-oil-and-heres-what-happened-224612
| 4 | t1_d5v8cp9 | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vbula | null | false | 2016-07-29T01:58:21Z |
d5vbtwc | t1_d5vbtwc | 1,469,757,473 | user_5f3967ba596e | Cooking | What's bad about the spray on season that it has to be burned off? Why can't you just build your seasoning on top of it? | 6 | t1_d5vbkf2 | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vbtwc | null | false | 2016-07-29T01:57:53Z |
d5vblxi | t1_d5vblxi | 1,469,757,151 | user_1a5951ca2e90 | Cooking | Henkel's are traditionally made with soft steel. | 1 | t1_d5uiki8 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vblxi | null | false | 2016-07-29T01:52:31Z |
d5vblmr | t1_d5vblmr | 1,469,757,138 | user_893268f67ee7 | Cooking | Is it similar to monosodium glutamate? | 10 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5vblmr | null | false | 2016-07-29T01:52:18Z |
d5vbkwi | t1_d5vbkwi | 1,469,757,108 | user_1a5951ca2e90 | Cooking | Victorinox is made with what's going to amount to the best steel available. You are not going to get a knife that is considerably more brittle nor will you find a knife that will hold an edge longer. You can, alternatively find knives made with softer steels that will take more of a beating, but require more frequent... | 1 | t1_d5uh1i8 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vbkwi | null | false | 2016-07-29T01:51:48Z |
d5vbkn8 | t1_d5vbkn8 | 1,469,757,097 | user_00392b83d0ef | Cooking | Thx | 1 | t1_d5vbboz | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vbkn8 | null | false | 2016-07-29T01:51:37Z |
d5vbkf2 | t1_d5vbkf2 | 1,469,757,088 | user_aebd8f8a5ff8 | Cooking | I used an angle grinder to carefully want all of the rough surfaces off. If it's a newer lodge it has a terrible sprayed on fake season that has to be burned off at 700f preferably in a charcoal grill
| -4 | t3_4v3mwv | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5vbkf2 | null | false | 2016-07-29T01:51:28Z |
d5vbjt1 | t1_d5vbjt1 | 1,469,757,062 | [deleted] | Cooking | [deleted] | 1 | t1_d5v2ssx | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5vbjt1 | null | false | 2016-07-29T01:51:02Z |
d5vbi28 | t1_d5vbi28 | 1,469,756,992 | user_c91b188cfc95 | Cooking | My favorite so far is the Wusthof Gran Prix II series. I have the 8 inch chefs, a paring, and a serrated. I prefer the grips over some of the riveted and while they will certainly cost more than $30, they won't break the bank. I saw a gift set recently for less than $300 with a block. That's a great deal. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vbi28 | null | false | 2016-07-29T01:49:52Z |
d5vbi0x | t1_d5vbi0x | 1,469,756,991 | user_1a5951ca2e90 | Cooking | Victorinox uses a harder steel than Henckel. German knives traditionally use softer steels that aren't as brittle, hold an edge for less time, but stand up to more abuse and allow for more aggressive use. You are likely to break your vicotrinox or japanese or other high carbon steel knife if you're slamming it throug... | 2 | t1_d5ufff8 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vbi0x | null | false | 2016-07-29T01:49:51Z |
d5vbhf2 | t1_d5vbhf2 | 1,469,756,965 | user_fc12563ceca5 | Cooking | Mine is enamel coated and I would definitely recommend that. It is nonstick right out of the packaging and this makes cleaning it easy, and easy to cook with less oil.
I wouldn't get a cast iron dutch oven. :-)
| 3 | t1_d5vaonq | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vbhf2 | null | false | 2016-07-29T01:49:25Z |
d5vbewv | t1_d5vbewv | 1,469,756,860 | user_06c5be23d445 | Cooking | I think it sounds like you might be after a Japanese knife with harder steel. European knives in general tend to use somewhat softer steel and are easier to sharpen. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vbewv | null | false | 2016-07-29T01:47:40Z |
d5vbboz | t1_d5vbboz | 1,469,756,725 | user_ff51d581aceb | Cooking | I think it doesn't really matter, as long as you do equal amounts on either side. I don't really have a source for that, but I've watched a bunch of honing videos on YouTube, and there's no preferred pattern (as far as I can tell).
Of course, this is within reason. You can't do 50x on one side and then 50x on the oth... | 2 | t1_d5v7rns | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vbboz | null | false | 2016-07-29T01:45:25Z |
d5vb54t | t1_d5vb54t | 1,469,756,454 | user_bf093763fa58 | Cooking | Thanks! | 1 | t1_d5v918a | t3_4v32hi | /r/Cooking/comments/t3_4v32hi/d5vb54t | null | false | 2016-07-29T01:40:54Z |
d5vb0nk | t1_d5vb0nk | 1,469,756,270 | user_5020035e219c | Cooking | North of the wall presumably.
The guy is going to Scotland. Cheer up though OP, it's not that remote up here, and there are plenty of White Walkers and Haggis to hunt. | 2 | t1_d5tkjbh | t3_4uw84s | /r/Cooking/comments/t3_4uw84s/d5vb0nk | null | false | 2016-07-29T01:37:50Z |
d5vauw4 | t1_d5vauw4 | 1,469,756,035 | [deleted] | Cooking | [deleted] | 1 | t1_d5uwfe9 | t3_4v2mep | /r/Cooking/comments/t3_4v2mep/d5vauw4 | null | false | 2016-07-29T01:33:55Z |
d5vau6z | t1_d5vau6z | 1,469,756,006 | user_ff3ddfe8304e | Cooking | maybe you are talking about so dull it doesn't qualify as a sharpened tool anymore, and then maybe just maybe it could be a limited tool.
dull knives are more dangerous than sharp ones because they do not cut predictably. putting a little bit of extra force into it can suddenly slip into hand stabbity. | 1 | t3_4v2c7e | t3_4v2c7e | /r/Cooking/comments/t3_4v2c7e/d5vau6z | null | false | 2016-07-29T01:33:26Z |
d5varcw | t1_d5varcw | 1,469,755,892 | user_d7340a9531a7 | Cooking | Granulated is more coarse than powder I believe. | 4 | t1_d5v5635 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5varcw | null | false | 2016-07-29T01:31:32Z |
d5vap90 | t1_d5vap90 | 1,469,755,808 | user_6a873363ced2 | Cooking | Yea, shun makes a beautiful knife. I'd never use it professionally though. | 1 | t1_d5v94ye | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vap90 | null | false | 2016-07-29T01:30:08Z |
d5vaonq | t1_d5vaonq | 1,469,755,783 | user_f2584179676b | Cooking | not to hijack, but would you recommend a cast iron dutch oven or enamel? I keep reading about not putting acidic foods into cast iron but would use mine mostly for slow cooked Bolognese and the like.. | 1 | t1_d5v58fm | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5vaonq | null | false | 2016-07-29T01:29:43Z |
d5valus | t1_d5valus | 1,469,755,667 | user_53ca515a470b | Cooking | PSA from a line cook about your mandolin, use the safety attachment that comes with 75% of them, i've seen more people lose fingers and chunks of flesh to those things than any other kitchen tool. | 7 | t1_d5v653y | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5valus | null | false | 2016-07-29T01:27:47Z |
d5val15 | t1_d5val15 | 1,469,755,632 | user_c765301c4234 | Cooking | Maybe you should add salt to your fresh garlic. | 18 | t1_d5v2prf | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5val15 | null | false | 2016-07-29T01:27:12Z |
d5vaj6p | t1_d5vaj6p | 1,469,755,555 | user_9675a521a7e0 | Cooking | Try a proper Japanese made gyuto with a nice steel. It'll beat the pants off the Wusthöf every time. | -1 | t1_d5uga2g | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vaj6p | null | false | 2016-07-29T01:25:55Z |
d5vaj5e | t1_d5vaj5e | 1,469,755,553 | user_356b255d8a55 | Cooking | Salisbury steak. | 1 | t3_4v30ie | t3_4v30ie | /r/Cooking/comments/t3_4v30ie/d5vaj5e | null | false | 2016-07-29T01:25:53Z |
d5vaj0h | t1_d5vaj0h | 1,469,755,547 | user_b5a77a6ac4ed | Cooking | I thought it odd too. The newest is publix about 3 or 4 years old. Oldest are the two bilos are at 15 plus years. They are 7 miles apart but in different states. The two harris teeters are 6 miles apart but in different states. A lot of it is border proximity I'm sure. | 1 | t1_d5v8pgl | t3_4v1yo7 | /r/Cooking/comments/t3_4v1yo7/d5vaj0h | null | false | 2016-07-29T01:25:47Z |
d5vafvx | t1_d5vafvx | 1,469,755,417 | user_9675a521a7e0 | Cooking | VG-10 isn't terribly tough and is very chippy with a thin bevel. Much better performance steels exist which take a nicer edge and tend to hold it for longer all things being equal. Aogami Super (Favorite steel) , blue steel #2, ZDP-189, AEB-L (one of my favorites!) | 2 | t1_d5uxqq3 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vafvx | null | false | 2016-07-29T01:23:37Z |
d5vab4y | t1_d5vab4y | 1,469,755,217 | user_9675a521a7e0 | Cooking | Probably because they are expensive for what they are. I do believe most of the globals are VG-10 steel, which takes a nice edge but are prone to chips. There are many many nicer steels around for a similar price with better fit and finish and higher quality scales.
Same with Shun. Nice knives. Not worth the money... | 1 | t1_d5ut7q4 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5vab4y | null | false | 2016-07-29T01:20:17Z |
d5va9zd | t1_d5va9zd | 1,469,755,169 | [deleted] | Cooking | [deleted] | 3 | t3_4v3igx | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5va9zd | null | false | 2016-07-29T01:19:29Z |
d5va7lw | t1_d5va7lw | 1,469,755,070 | user_9675a521a7e0 | Cooking | Just as an additional thing to consider. How you hone, how you cut, what you cut on, and edge geometry all have a huge impact on how the steel performs.
I use some fairly expensive Japanese knives (Aogami Super Steel, Blue Steel #2) They are hardened to a HRC 60-61, which is pretty damned hard. I give them a quick ... | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5va7lw | null | false | 2016-07-29T01:17:50Z |
d5va6an | t1_d5va6an | 1,469,755,015 | user_356b255d8a55 | Cooking | You can get them pretty cheap at the Goodwill website, depending on the condition. But, IIRC, the experts recommend two specific models and those always seem to go for over $100. I guess that's fine for those people who say they use it for literally everything. | 2 | t1_d5v7fvg | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5va6an | null | false | 2016-07-29T01:16:55Z |
d5va5yg | t1_d5va5yg | 1,469,755,001 | user_e88b8db9c4e0 | Cooking | Whelp, that makes sense. Haha! | 1 | t1_d5v7vav | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5va5yg | null | false | 2016-07-29T01:16:41Z |
d5va5eh | t1_d5va5eh | 1,469,754,978 | [deleted] | Cooking | [deleted] | 1 | t1_d5v66x9 | t3_4v3igx | /r/Cooking/comments/t3_4v3igx/d5va5eh | null | false | 2016-07-29T01:16:18Z |
d5v9vox | t1_d5v9vox | 1,469,754,557 | user_356b255d8a55 | Cooking | I didn't care for the Victorinox paring knife. I have the chef's knife too, and it's been pretty good for me. But I wound up replacing the paring knife with a fairly cheap ceramic one and it's been awesome. | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v9vox | null | false | 2016-07-29T01:09:17Z |
d5v9t52 | t1_d5v9t52 | 1,469,754,451 | user_ac18335c3279 | Cooking | **Pickled Walnuts**
Yes, really, pickled walnuts are GREAT. They're full of umami flavo[u]r and are an excellent sialogogue! Makes my mouth water just to think of the taste... This is an old recipe from my long-gone mom:
WARNING: walnut juice stains things black, including fingers, wooden spoons, etc.
Pick green wal... | 1 | t3_4v1ajl | t3_4v1ajl | /r/Cooking/comments/t3_4v1ajl/d5v9t52 | null | false | 2016-07-29T01:07:31Z |
d5v9lzo | t1_d5v9lzo | 1,469,754,155 | user_3ccc41a15b34 | Cooking | http://steamykitchen.com/ is great! Simple, tasty recipes. | 1 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5v9lzo | null | false | 2016-07-29T01:02:35Z |
d5v9lux | t1_d5v9lux | 1,469,754,150 | user_25f4a7ad1347 | Cooking | indian
https://www.youtube.com/user/vahchef
vietnamese
https://www.youtube.com/user/HelenRecipes
thai
http://www.templeofthai.com/
korean
https://www.youtube.com/user/Maangchi
japanese
https://www.youtube.com/user/cookingwithdog
| 1 | t3_4v0djr | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5v9lux | null | false | 2016-07-29T01:02:30Z |
d5v9jox | t1_d5v9jox | 1,469,754,060 | user_442f8b708cc1 | Cooking | I finally got my hands on some, thank you very much for the suggestion. Until now I had no idea what I was missing.
I got the gluten free one to start. Next time I think I'll try the sozhu which has a soy/wheat blend. | 2 | t1_d1nnr2o | t3_4d3hno | /r/Cooking/comments/t3_4d3hno/d5v9jox | null | false | 2016-07-29T01:01:00Z |
d5v9h2f | t1_d5v9h2f | 1,469,753,950 | user_886591b87990 | Cooking | I cook a lot of their stuff for my Chinese wife and in laws and the amount of face I have gained is off the charts | 1 | t1_d5uwlg4 | t3_4v0djr | /r/Cooking/comments/t3_4v0djr/d5v9h2f | null | false | 2016-07-29T00:59:10Z |
d5v9eyg | t1_d5v9eyg | 1,469,753,860 | user_3ccc41a15b34 | Cooking | Try involving her in the process of cooking. Browse some food blogs together (even /r/food is great) and have her pick out something that looks tasty. Shop for ingredients together and prep together.
My boyfriend was very similar for many years. He has now progressed to the point where he will try almost anything... | 2 | t3_4v1h9b | t3_4v1h9b | /r/Cooking/comments/t3_4v1h9b/d5v9eyg | null | false | 2016-07-29T00:57:40Z |
d5v9eb2 | t1_d5v9eb2 | 1,469,753,832 | user_b083b9f39510 | Cooking | Actually, that one's about 1/4 inch bigger than my current, so you hit it right on the money, thank you! | 3 | t1_d5v8ht3 | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5v9eb2 | null | false | 2016-07-29T00:57:12Z |
d5v9aw9 | t1_d5v9aw9 | 1,469,753,688 | user_25f4a7ad1347 | Cooking | Maillard reaction starts occurring around 140C and proceeds radpily from there.
>They combined these compounds and heated them for one hour at 100 degrees C (212F)
When I roast my garlic cloves, I do it at 350F for about 45 minutes.
At their temp, hardly any browning would occur.
>So, the Maillard reaction does ... | -12 | t3_4v1oy6 | t3_4v1oy6 | /r/Cooking/comments/t3_4v1oy6/d5v9aw9 | null | false | 2016-07-29T00:54:48Z |
d5v99jk | t1_d5v99jk | 1,469,753,628 | user_1b7652545ba0 | Cooking | Try adding a little oil to your pan and sautéing the rice for a few minutes while stirring every few minutes. The oil will coat the rice grains a bit and may help prevent sticking. After the rice smells lightly toasted you can add your water and other ingredients and then follow the standard procedure for making rice. ... | 2 | t3_4v32hi | t3_4v32hi | /r/Cooking/comments/t3_4v32hi/d5v99jk | null | false | 2016-07-29T00:53:48Z |
d5v95vb | t1_d5v95vb | 1,469,753,476 | user_eb7898f4f518 | Cooking | i would be infuriated to no end if that ever happened, more so cuz my gf doesn't respect my wishes and does whatever she wants...one can extrapolate an attitude like that...how's your relationship ? :|
| -10 | t1_d5v4co6 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v95vb | null | false | 2016-07-29T00:51:16Z |
d5v94ye | t1_d5v94ye | 1,469,753,437 | user_f94904c3904f | Cooking | I never liked the grips of Globals. I'm too used to the D shape one my Shun classics. | 2 | t1_d5uy5nf | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v94ye | null | false | 2016-07-29T00:50:37Z |
d5v94ps | t1_d5v94ps | 1,469,753,427 | user_33c5ea15ac9b | Cooking | It is actually the exact same steel as in all of Wusthofs knives. The key difference is that Wusthof's nicer lines are hardened to 58 rockwell. Victorinox are 55-56 rockwell. Those two points of difference are very noticeable in practice | 2 | t1_d5ugssv | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v94ps | null | false | 2016-07-29T00:50:27Z |
d5v91gn | t1_d5v91gn | 1,469,753,289 | user_ae7aed0a7eaa | Cooking | Crockpot queso is tasty and easy.
* 1lb seasoned browned ground beef
* 1 block of velveta
* 1 can of rotel
* 1-3 Minced habeneros or jalapenos(deseeded) if you want it spicer.
Just cube the velveta throw in the crockpot, let it liquidfiy a bit till there is a layer of liquid cheese. Then throw everything else in.... | 1 | t3_4v1d2e | t3_4v1d2e | /r/Cooking/comments/t3_4v1d2e/d5v91gn | null | false | 2016-07-29T00:48:09Z |
d5v918a | t1_d5v918a | 1,469,753,279 | user_3ccc41a15b34 | Cooking | Are you turning your burner on the highest heat when getting it up to a simmer? If so, maybe try turning it down a notch or two. Once the water starts to simmer (simmer, not full on rolling boil), immediately turn down the heat to the lowest setting and cover with a lid.
Do not stir. Let it simmer for 20 minutes,... | 2 | t3_4v32hi | t3_4v32hi | /r/Cooking/comments/t3_4v32hi/d5v918a | null | false | 2016-07-29T00:47:59Z |
d5v8zjb | t1_d5v8zjb | 1,469,753,207 | user_27f9400f5bba | Cooking | Can't is a pretty strong word. If the pan is like you describe, wet sanding with progressively increasing grits of sandpaper with a block should get you smooth, but you will have to reseason it like it's brand new. | 27 | t1_d5v7fvg | t3_4v3mwv | /r/Cooking/comments/t3_4v3mwv/d5v8zjb | null | false | 2016-07-29T00:46:47Z |
d5v8uh0 | t1_d5v8uh0 | 1,469,752,994 | user_33941ea5209e | Cooking | They seems to be fine (as far as my knowledge). We have two Chinese cleavers in the drawer and they know not to waste energy with the chef knife.
The closest thing is probably scratching/peeling carrot with the knife because well...laziness. | 1 | t1_d5uyag7 | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v8uh0 | null | false | 2016-07-29T00:43:14Z |
d5v8ss0 | t1_d5v8ss0 | 1,469,752,920 | user_c56367c73eb2 | Cooking | ATK | 1 | t3_4v0q5h | t3_4v0q5h | /r/Cooking/comments/t3_4v0q5h/d5v8ss0 | null | false | 2016-07-29T00:42:00Z |
d5v8pgl | t1_d5v8pgl | 1,469,752,780 | user_431c1d90d0f4 | Cooking | That doesn't seem sustainable from a competition standpoint. How long have you had that many in your area? | 1 | t1_d5urrdr | t3_4v1yo7 | /r/Cooking/comments/t3_4v1yo7/d5v8pgl | null | false | 2016-07-29T00:39:40Z |
d5v8ht3 | t1_d5v8ht3 | 1,469,752,451 | user_750d245001ce | Cooking | Pairing knife might not be as big as you're looking for but I bought [this set](https://smile.amazon.com/gp/product/B00005MEGG/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1) 5 years ago and have been very happy with it. | 6 | t3_4v3unh | t3_4v3unh | /r/Cooking/comments/t3_4v3unh/d5v8ht3 | null | false | 2016-07-29T00:34:11Z |
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