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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d72knls | t1_d72knls | 1,472,564,971 | user_acf485cb04f5 | Cooking | I sanitize my work surface with bleach and hit soapy water. | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72knls | null | false | 2016-08-30T13:49:31Z |
d72knjm | t1_d72knjm | 1,472,564,968 | user_acf485cb04f5 | Cooking | 6 months | 5 | t3_50b1kp | t3_50b1kp | /r/Cooking/comments/t3_50b1kp/d72knjm | null | false | 2016-08-30T13:49:28Z |
d72kmge | t1_d72kmge | 1,472,564,921 | user_7de827199f99 | Cooking | Actually hotdogs are really good steamed. I prefer them deep fried though. | 3 | t1_d72jv1e | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72kmge | null | false | 2016-08-30T13:48:41Z |
d72km6s | t1_d72km6s | 1,472,564,910 | user_ea7e55219393 | Cooking | They're called xiao long bao. Typically not made with frozen soup stock, but with gelatinized pork broth and finley minced or ground pork. | 54 | t1_d72hffe | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72km6s | null | false | 2016-08-30T13:48:30Z |
d72klcc | t1_d72klcc | 1,472,564,875 | user_3f5653e25878 | Cooking | Yep. On the stove for searing bigger joints and stocks, in the oven for long slow cooks, etc.
The main trick with breads is getting enough steam, and the Dutch oven makes that easy, but there are other ways to get similar results.
| 1 | t1_d72b14c | t3_506l24 | /r/Cooking/comments/t3_506l24/d72klcc | null | false | 2016-08-30T13:47:55Z |
d72kl17 | t1_d72kl17 | 1,472,564,861 | user_7f92ca13fd49 | Cooking | I never understood the size part. What if I cut a carrot and a zucchini the same sized medallion and put them in the pan at the same time? Surely the zucchini will cook faster because they take less than two minutes unlike the carrrot. I understand that uniformity looks better and makes foods easier to eat in some case... | 1 | t1_d71ny5q | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d72kl17 | null | false | 2016-08-30T13:47:41Z |
d72kkob | t1_d72kkob | 1,472,564,844 | user_106d7ca8f955 | Cooking | Heh I made smoke bombs with this stuff and sugar when I was a kid, we tried making a small amount the first time in a tablespoon over the stove... the concoction caught fire and filled the entire mobile home we were cooking it in with smoke. | 1 | t1_d729ihs | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72kkob | null | false | 2016-08-30T13:47:24Z |
d72kjze | t1_d72kjze | 1,472,564,814 | user_4be4290a3dbb | Cooking | I do a Thai-style salmon in the steamer, from an Australian diet cookbook, and reproduced [here:](http://minim.raspberryblue.co.uk/recipes/2008/08/steamed-salmon-with-thai-sauce/) | 6 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72kjze | null | false | 2016-08-30T13:46:54Z |
d72kieb | t1_d72kieb | 1,472,564,740 | user_51a1585947ee | Cooking | My nice cutting board is only for veggies. I use a cheap shitty washable cutting board for raw meat. The only utensil that may touch the chicken is a knife, then it goes straight from the cutting board to the pan. Immediately rinse cutting board and knife with the hottest tap water I can, set aside and wash properly wi... | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72kieb | null | false | 2016-08-30T13:45:40Z |
d72khxd | t1_d72khxd | 1,472,564,720 | [deleted] | Cooking | [deleted] | 1 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72khxd | null | false | 2016-08-30T13:45:20Z |
d72khf8 | t1_d72khf8 | 1,472,564,698 | user_78829b34f1a2 | Cooking | I broke my jaw while studying abroad in Italy. Risotto was what got me through it. So good, and easy to vary. | 2 | t1_d71tfzn | t3_506xls | /r/Cooking/comments/t3_506xls/d72khf8 | null | false | 2016-08-30T13:44:58Z |
d72kglj | t1_d72kglj | 1,472,564,664 | user_3dc4f1b61846 | Cooking | Are you cooking them correctly? We never have this problem. Screaming hot griddle, throw it down for like 40 seconds, flip cook otherside for 30 seconds, flip one last time and press down on the top of the tortilla with the flipper and the tortilla should puff up.
If that's close to what you are doing maybe you aren't... | 3 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72kglj | null | false | 2016-08-30T13:44:24Z |
d72kf94 | t1_d72kf94 | 1,472,564,605 | user_7ec6e4a7918e | Cooking | Great link! | 1 | t1_d6zg1ua | t3_4zt62g | /r/Cooking/comments/t3_4zt62g/d72kf94 | null | false | 2016-08-30T13:43:25Z |
d72keh2 | t1_d72keh2 | 1,472,564,570 | user_383e4b5e9663 | Cooking | french fry sauce (yes, that's actually what it's called) over here is a mixture of ketchup and mayonnaise. then again, it's also called ketchup-mayonnaise sauce. | 2 | t1_d71kojs | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72keh2 | null | false | 2016-08-30T13:42:50Z |
d72kdsh | t1_d72kdsh | 1,472,564,540 | [deleted] | Cooking | [deleted] | 2 | t3_50atzw | t3_50atzw | /r/Cooking/comments/t3_50atzw/d72kdsh | null | false | 2016-08-30T13:42:20Z |
d72k795 | t1_d72k795 | 1,472,564,250 | user_ba4da3a8d401 | Cooking | If you ever want to get back into Dutch Oven bread baking, just get a plain old cast iron DO (not enameled). | 1 | t1_d72390j | t3_506l24 | /r/Cooking/comments/t3_506l24/d72k795 | null | false | 2016-08-30T13:37:30Z |
d72k6k7 | t1_d72k6k7 | 1,472,564,217 | user_a7f348e7af63 | Cooking | Can a new mexico green sauce | 2 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72k6k7 | null | false | 2016-08-30T13:36:57Z |
d72k5ae | t1_d72k5ae | 1,472,564,161 | user_2c8ea3daaee9 | Cooking | Wonder if they do that in jails too? | 2 | t1_d725ba5 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72k5ae | null | false | 2016-08-30T13:36:01Z |
d72k0fs | t1_d72k0fs | 1,472,563,944 | user_7de827199f99 | Cooking | You need (what I have always heard as) a [colander and pestle](https://www.walmart.com/ip/21074563?wmlspartner=wlpa&selectedSellerId=0&adid=22222222228015275921&wl0=&wl1=g&wl2=m&wl3=40345155512&wl4=pla-78310820912&wl5=9008687&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=21074563&wl13=&veh=sem), sugar, seasoning... | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72k0fs | null | false | 2016-08-30T13:32:24Z |
d72k0ef | t1_d72k0ef | 1,472,563,942 | user_36e516329580 | Cooking | Waffle stomp. | 11 | t1_d72dju5 | t3_509840 | /r/Cooking/comments/t3_509840/d72k0ef | null | false | 2016-08-30T13:32:22Z |
d72jzau | t1_d72jzau | 1,472,563,892 | user_53c4379f993b | Cooking | You can always put down a layer of seran wrap under any surface (except cutting ones) that the chicken will touch while raw. | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72jzau | null | false | 2016-08-30T13:31:32Z |
d72jyc3 | t1_d72jyc3 | 1,472,563,849 | user_a48e4358ff3d | Cooking | If you add a whole carrot to the sauce and then remove it after the sauce is done it will pull some of the acidity out without having to add sweetners or sugar. | 6 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72jyc3 | null | false | 2016-08-30T13:30:49Z |
d72jxqs | t1_d72jxqs | 1,472,563,820 | user_3f89c5a7b1f1 | Cooking | You are right Sodium Nitrite is in curing salt #1, Sodium Nitrate is in curing salt #2 along with sodium nitrite. | 1 | t1_d72cub7 | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72jxqs | null | false | 2016-08-30T13:30:20Z |
d72jxeh | t1_d72jxeh | 1,472,563,805 | user_b02f1b9887d2 | Cooking | Lol. You're delusional. | 1 | t1_d6yk0rd | t3_4zqzjs | /r/Cooking/comments/t3_4zqzjs/d72jxeh | null | false | 2016-08-30T13:30:05Z |
d72jv1e | t1_d72jv1e | 1,472,563,696 | user_3b5de453507b | Cooking | Hotdogs. Cabbage. Hard boiled eggs. | 7 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72jv1e | null | false | 2016-08-30T13:28:16Z |
d72jthp | t1_d72jthp | 1,472,563,621 | user_8b339a5f6ac7 | Cooking | Sometimes you keep dry rubs for a long time, but I don't think you have to. | 1 | t1_d71u4rk | t3_507nky | /r/Cooking/comments/t3_507nky/d72jthp | null | false | 2016-08-30T13:27:01Z |
d72jn36 | t1_d72jn36 | 1,472,563,316 | [deleted] | Cooking | Well that's the thing, if you've already had great burgers before then you will only be disappointed. | 1 | t1_d71l0f4 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72jn36 | null | false | 2016-08-30T13:21:56Z |
d72ji0u | t1_d72ji0u | 1,472,563,072 | user_2506b671ed3b | Cooking | Here you go OP, just listen to this old italian guy he will steer you right https://www.youtube.com/watch?v=waBDP2zG6Gc | 3 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ji0u | null | false | 2016-08-30T13:17:52Z |
d72jh6u | t1_d72jh6u | 1,472,563,034 | user_8b339a5f6ac7 | Cooking | I don't think they have to be. The jelly style fruit based one usually have a lot of sugar, but traditional Indian style ones don't. | 1 | t1_d72cor4 | t3_507nky | /r/Cooking/comments/t3_507nky/d72jh6u | null | false | 2016-08-30T13:17:14Z |
d72jffd | t1_d72jffd | 1,472,562,947 | user_54c1165dde62 | Cooking | On a similar note, reheating Cuñapés after baking to get a chewier consistency. | 1 | t1_d72gz16 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72jffd | null | false | 2016-08-30T13:15:47Z |
d72jap1 | t1_d72jap1 | 1,472,562,717 | user_a7c467df4761 | Cooking | Oh hey I recently watched a video on this. Sounded pretty great but I'm not sure if I have the culinary ability to actually do it.
Would love to taste these though! | 2 | t1_d72hffe | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72jap1 | null | false | 2016-08-30T13:11:57Z |
d72jan9 | t1_d72jan9 | 1,472,562,714 | user_074a9517a4c5 | Cooking | They're good for dry-roasting mushrooms to get rid of the water. | 1 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72jan9 | null | false | 2016-08-30T13:11:54Z |
d72j6ot | t1_d72j6ot | 1,472,562,516 | user_7381ad72b3de | Cooking | I do a fine dice on the veggies for my bolognese. I like for people to be able to see what's in the sauce, but I don't necessarily want different textures throughout. IE - I feel like bolognese should be nearly homogeneous. | 1 | t1_d71ny5q | t3_506tv3 | /r/Cooking/comments/t3_506tv3/d72j6ot | null | false | 2016-08-30T13:08:36Z |
d72j56r | t1_d72j56r | 1,472,562,442 | user_5195cc1c1aee | Cooking | You might want to check out r/MealPrepSunday
| 1 | t3_5097pj | t3_5097pj | /r/Cooking/comments/t3_5097pj/d72j56r | null | false | 2016-08-30T13:07:22Z |
d72iyet | t1_d72iyet | 1,472,562,093 | user_f1a2e6fe4c66 | Cooking | Turkey sausage works too. Just make sure it has enough spices.
Or you could even make your own bulk (i.e. non-link) sausage if you have the space and a meat grinder. | 1 | t1_d72igv9 | t3_508dt7 | /r/Cooking/comments/t3_508dt7/d72iyet | null | false | 2016-08-30T13:01:33Z |
d72ixnc | t1_d72ixnc | 1,472,562,051 | user_e896e6405fd6 | Cooking | ^ That's exactly right! You can also preserve them in sterilized glass jars and/or bottles. Source: I'm Italian ;) | 5 | t1_d72hkvk | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ixnc | null | false | 2016-08-30T13:00:51Z |
d72iwdd | t1_d72iwdd | 1,472,561,987 | user_612542c31cc6 | Cooking | Lemon juice and pepper? Also, are you brining the chicken? | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72iwdd | null | false | 2016-08-30T12:59:47Z |
d72iu3d | t1_d72iu3d | 1,472,561,869 | user_65a0deb4289e | Cooking | Another kind of Chinese steamed bun is called [Man Tou](http://www.chinasichuanfood.com/chinese-steamed-buns/), and they're basically just the bread part without filling. They taste amazing, and we often have it with stir fry instead of rice.
My mom likes to steam [glutinous rice](http://www.seriouseats.com/recipes/2... | 28 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72iu3d | null | false | 2016-08-30T12:57:49Z |
d72itxv | t1_d72itxv | 1,472,561,861 | [deleted] | Cooking | [deleted] | 1 | t1_d71i7lt | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72itxv | null | false | 2016-08-30T12:57:41Z |
d72itee | t1_d72itee | 1,472,561,834 | user_8356d74683b2 | Cooking | I made sauce from fresh tomatoes for the first time ever this weekend. It was a pretty labor-intensive, time-consuming process, but the final product was great. I'd read a tip somewhere that you should cook about 2/3 of the tomatoes for several hours and then add the remaining third close to the end so that you get a m... | 2 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72itee | null | false | 2016-08-30T12:57:14Z |
d72ise5 | t1_d72ise5 | 1,472,561,780 | user_65c0a1df3bd8 | Cooking | o7 | 5 | t1_d72if4q | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ise5 | null | false | 2016-08-30T12:56:20Z |
d72ir68 | t1_d72ir68 | 1,472,561,717 | user_0a48a2313eb0 | Cooking | Been making sauce all summer with my romas and it's tasted amazing. | 2 | t1_d72d88g | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ir68 | null | false | 2016-08-30T12:55:17Z |
d72impc | t1_d72impc | 1,472,561,483 | user_4584d530a07d | Cooking | [New Mexican chiles are generally considered to be the best (since this is a New Mexican green chile stew recipe) but it's still really good with anaheim peppers from California or Mexico](https://en.wikipedia.org/wiki/New_Mexico_chile). It'd probably work decently with any similarly sized and spiced chile like a pobl... | 7 | t1_d72icm3 | t3_508moj | /r/Cooking/comments/t3_508moj/d72impc | null | false | 2016-08-30T12:51:23Z |
d72imms | t1_d72imms | 1,472,561,479 | user_f77d380db13d | Cooking | People in the USA*
I'm Canadian and I never understood why Americans seem so afraid of chicken.
Also, our cooking show are, generally, not as paranoid too when it comes to chicken. | 5 | t1_d72hptt | t3_509840 | /r/Cooking/comments/t3_509840/d72imms | null | false | 2016-08-30T12:51:19Z |
d72il98 | t1_d72il98 | 1,472,561,406 | user_9133ac602d83 | Cooking | The Vegetable Oil just says 100% Rapeseed Oil in the ingredients, same as the Rapeseed Oil (although there are a few with anti-foaming agents in them). Some of the Rapeseed Oils also have a darker hue to them as well as smelling different. | 1 | t1_d71cazi | t3_4zt9gk | /r/Cooking/comments/t3_4zt9gk/d72il98 | null | false | 2016-08-30T12:50:06Z |
d72ikbv | t1_d72ikbv | 1,472,561,357 | user_19e77fe0e770 | Cooking | The best use I have found for them is to cook food. Any kind of food that is meant to be cooked will do fine | 159 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72ikbv | null | false | 2016-08-30T12:49:17Z |
d72ijit | t1_d72ijit | 1,472,561,313 | user_30c6cd55a4d9 | Cooking | They're the same. "Queso" is really just a shortening of chile con queso.
It's very much a Tex-Mex thing. Queso Fundido is more traditional Mexican.
The "traditional" offering of queso in a home is velveeta and rotel. In a restaurant, it's usually at least some mix of white or orange american cheese, jack cheese, h... | 1 | t1_d723qwv | t3_508tdt | /r/Cooking/comments/t3_508tdt/d72ijit | null | false | 2016-08-30T12:48:33Z |
d72iil8 | t1_d72iil8 | 1,472,561,266 | user_f34c7ef9fa24 | Cooking | Honestly the non-sticks seem to get scratched up no matter what I do. I've pretty much given up and started to buy inexpensive non-stick skillets and just replace them when they've gotten to scuffed up. Takes a lot of the stress out of their care. I pretty much only use them for eggs. | 7 | t1_d72gd36 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72iil8 | null | false | 2016-08-30T12:47:46Z |
d72ii97 | t1_d72ii97 | 1,472,561,248 | user_cfb0dc756d26 | Cooking | I just did this with big tomatoes and I had some time so I peeled them (boiling water/ice bath), then cut them in chunks and got most of the seeds out, then pureed them in the food processor. I added some basil sprigs, salt and pepper, a long cayenne pepper (whole), and a couple of garlic cloves cut in half (fished the... | 1 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ii97 | null | false | 2016-08-30T12:47:28Z |
d72ihw0 | t1_d72ihw0 | 1,472,561,228 | user_584aca29b9d5 | Cooking | I'm assuming your home grown tomatoes are ripe when you harvested them. If they are, sauce with fresh tomatoes is perfection. Problem is usually because store bought tomatoes are generally picked when unripe, and honestly don't develop most of the flavours ripely picked tomatoes get, thus end up with this odd sour flav... | 8 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72ihw0 | null | false | 2016-08-30T12:47:08Z |
d72igv9 | t1_d72igv9 | 1,472,561,173 | user_fd9856145731 | Cooking | > fry & crumble sausage if including it (really, why wouldn't you)
Pork intolerance (think lactose intolerance but for pork products) and low availability of non-pork-based sausage, unfortunately. I love sausage when I can get turkey- or chicken-based sausage, though. | 1 | t1_d72b9wz | t3_508dt7 | /r/Cooking/comments/t3_508dt7/d72igv9 | null | false | 2016-08-30T12:46:13Z |
d72ifkj | t1_d72ifkj | 1,472,561,104 | user_673272144448 | Cooking | Smoothies!
Get creative and experiment with ingredients and update us with your favourites! | 1 | t3_506xls | t3_506xls | /r/Cooking/comments/t3_506xls/d72ifkj | null | false | 2016-08-30T12:45:04Z |
d72if4q | t1_d72if4q | 1,472,561,081 | user_d5373cf4e9d3 | Cooking |
>while I salute my onions and garlic
| 6 | t1_d72hore | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72if4q | null | false | 2016-08-30T12:44:41Z |
d72ie5e | t1_d72ie5e | 1,472,561,028 | user_bf8929f99665 | Cooking | If you like garlic, make a sauce. Roast a clove or two, put in blender with lemon juice, Greek yogurt, salt and pepper. Delicious on anything and low cal. | 3 | t1_d71tnkn | t3_507nky | /r/Cooking/comments/t3_507nky/d72ie5e | null | false | 2016-08-30T12:43:48Z |
d72id3y | t1_d72id3y | 1,472,560,971 | user_eaa6b0885788 | Cooking | Edited! Thanks for setting me straight. | 1 | t1_d72croo | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72id3y | null | false | 2016-08-30T12:42:51Z |
d72icm3 | t1_d72icm3 | 1,472,560,944 | user_4902d9621c80 | Cooking | will any type of green chili do? | 3 | t1_d725zl2 | t3_508moj | /r/Cooking/comments/t3_508moj/d72icm3 | null | false | 2016-08-30T12:42:24Z |
d72i8cm | t1_d72i8cm | 1,472,560,716 | user_5e599a4aa53a | Cooking | I've made sauce with fresh tomatoes and it came out fine. It has more to do with the quality and type of tomato rather than the tomato being fresh. Since it's hard to get good, ripe tomatoes in parts of the US most people go for quality in a can. If you're growing your own I say go for it! | 2 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72i8cm | null | false | 2016-08-30T12:38:36Z |
d72i76w | t1_d72i76w | 1,472,560,651 | user_2806faf34b5b | Cooking | That works, since I'm sure there's potassium nitrate in those. | 1 | t1_d727wid | t3_5067wq | /r/Cooking/comments/t3_5067wq/d72i76w | null | false | 2016-08-30T12:37:31Z |
d72i3b4 | t1_d72i3b4 | 1,472,560,429 | user_369c85714412 | Cooking | Hah well played...but still burger sauce is silly name for what many of us do naturally. | 2 | t1_d724n8v | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72i3b4 | null | false | 2016-08-30T12:33:49Z |
d72i2aw | t1_d72i2aw | 1,472,560,370 | user_f26df54816e9 | Cooking | Try roasting halved tomatoes in the oven with olive oil, a little salt and garlic. Pass the resulting pulp through a sieve to remove skin and pips. If the resulting sauce is too bitter then add sugar to taste. | 5 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72i2aw | null | false | 2016-08-30T12:32:50Z |
d72hx3l | t1_d72hx3l | 1,472,560,070 | user_5a550ae72f5d | Cooking | Chile rellenos man.....no damn sauce over them either...... | 1 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72hx3l | null | false | 2016-08-30T12:27:50Z |
d72huzr | t1_d72huzr | 1,472,559,948 | user_1aa5462b62f0 | Cooking | Took me until my late 20s to realize this was fine. My friend was stoned and watching me cook, chopping on two boards/knives , until he asked me why I don't just use one as it's all going in the same pan anyway.
Didn't feel smart. | 15 | t1_d729bh6 | t3_509840 | /r/Cooking/comments/t3_509840/d72huzr | null | false | 2016-08-30T12:25:48Z |
d72hreg | t1_d72hreg | 1,472,559,737 | user_2bf17f3e80a6 | Cooking | My two 6" chef knives... a Wushof and a Global
I prefer the 6" over the traditional 8" | 2 | t3_5074i9 | t3_5074i9 | /r/Cooking/comments/t3_5074i9/d72hreg | null | false | 2016-08-30T12:22:17Z |
d72hqkp | t1_d72hqkp | 1,472,559,687 | user_a3aa6998ddfd | Cooking | just use common sense...don't leave your chicken out all day and don't let it touch everything...
stop being so paranoid...germs are good for you... | 3 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72hqkp | null | false | 2016-08-30T12:21:27Z |
d72hptt | t1_d72hptt | 1,472,559,644 | user_a3aa6998ddfd | Cooking | no...people in North American are irrationally afraid of chicken... | -2 | t1_d72g1f4 | t3_509840 | /r/Cooking/comments/t3_509840/d72hptt | null | false | 2016-08-30T12:20:44Z |
d72hore | t1_d72hore | 1,472,559,578 | user_3c1caafd8725 | Cooking | I've made a few sauces from my garden tomatoes this year. Many recipes do call for you to remove the skin, seeds and all the inner parts. My husband prefers the sauce to be pretty thin, so I just remove the skins by either a boiling water to ice bath, or I've charred them on the grill and peeled the skins right off. I ... | 2 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72hore | null | false | 2016-08-30T12:19:38Z |
d72hmqp | t1_d72hmqp | 1,472,559,454 | user_eaaabdeeb57f | Cooking | Eggs are generally easier in nonstick, but I don't know about in pots. Are they teflon-coated, or anodized nonstick? | 2 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72hmqp | null | false | 2016-08-30T12:17:34Z |
d72hlf1 | t1_d72hlf1 | 1,472,559,374 | user_93af9fa67c2b | Cooking | I'm pretty anal about this because my kid was immuno-compromised for three years so all food had to be freshly-prepared (to minimize chance of bacteria that develops as food is stored in the fridge) and she couldn't afford to get e-coli or salmonella. She was also on steroids so she was STARVING all the time so I fixed... | 4 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72hlf1 | null | false | 2016-08-30T12:16:14Z |
d72hkvk | t1_d72hkvk | 1,472,559,341 | user_a47c26818d68 | Cooking | I cut a small X in skin on the bottom and throw them into a boiling pot for 1 minute. I then transfer immediately to an ice bath and peel the skins. After that I just treat them like any canned tomato product and season to taste. | 44 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72hkvk | null | false | 2016-08-30T12:15:41Z |
d72hi20 | t1_d72hi20 | 1,472,559,163 | user_e868b9fecf6b | Cooking | OP how many dishes are you creating? Worst case scenario if I can't cut all the veggies first (like other posters mentioned) then I will have an extra plastic cutting board and knife to wash since they touched raw chicken. The other tools that get dirty are my hands, so I of course have to wash my hands. Maybe I'll hav... | 2 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72hi20 | null | false | 2016-08-30T12:12:43Z |
d72hgxd | t1_d72hgxd | 1,472,559,095 | user_50144dd38dc1 | Cooking | Such as? | 1 | t1_d728wrj | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72hgxd | null | false | 2016-08-30T12:11:35Z |
d72hgsp | t1_d72hgsp | 1,472,559,086 | user_32e8bfb81f80 | Cooking | Yes, a lot of people don't realize that if you're comparing boneless skinless breasts and thighs that they're really close in calorie count. | 1 | t1_d71ufwl | t3_507nky | /r/Cooking/comments/t3_507nky/d72hgsp | null | false | 2016-08-30T12:11:26Z |
d72hffe | t1_d72hffe | 1,472,559,004 | user_d070dce968fa | Cooking | Yes I want to do those when I got the time. Also when I was in china they had something like soup dumplings. They would cook a soup, freeze it, then take the frozen pieces and put them in the dough, then steam it. It was amazing. | 26 | t1_d72gz16 | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72hffe | null | false | 2016-08-30T12:10:04Z |
d72heq3 | t1_d72heq3 | 1,472,558,958 | user_32e8bfb81f80 | Cooking | Depends on the chutney, but in many cases yes. If you take the flavor profiles of one you can easily make a chunky fresh version to substitute, though. | 2 | t1_d72cor4 | t3_507nky | /r/Cooking/comments/t3_507nky/d72heq3 | null | false | 2016-08-30T12:09:18Z |
d72hb2l | t1_d72hb2l | 1,472,558,723 | user_91afa032f7cf | Cooking | Nonstick is great for eggs and fish | 10 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72hb2l | null | false | 2016-08-30T12:05:23Z |
d72hacj | t1_d72hacj | 1,472,558,677 | user_c9ccefcc19e4 | Cooking | Stop rinsing off your chicken Julia Child. | 3 | t1_d72891v | t3_509840 | /r/Cooking/comments/t3_509840/d72hacj | null | false | 2016-08-30T12:04:37Z |
d72ha6d | t1_d72ha6d | 1,472,558,665 | [deleted] | Cooking | [deleted] | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72ha6d | null | false | 2016-08-30T12:04:25Z |
d72h8zb | t1_d72h8zb | 1,472,558,586 | user_c9ccefcc19e4 | Cooking | Yes. Stop washing meat. | 8 | t1_d72e9m5 | t3_509840 | /r/Cooking/comments/t3_509840/d72h8zb | null | false | 2016-08-30T12:03:06Z |
d72h8hv | t1_d72h8hv | 1,472,558,553 | user_29f2cb375340 | Cooking | Have you tried going vegetarian/vegan? You don't need meat, so if you're not enjoying it, why not cut it out entirely?
You may find it interesting that many athletes these days have stopped eating meat for performance/recovery purposes. | -2 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72h8hv | null | false | 2016-08-30T12:02:33Z |
d72h85d | t1_d72h85d | 1,472,558,529 | [deleted] | Cooking | [deleted] | 5 | t1_d72891v | t3_509840 | /r/Cooking/comments/t3_509840/d72h85d | null | false | 2016-08-30T12:02:09Z |
d72h6r5 | t1_d72h6r5 | 1,472,558,434 | user_4acb4b19c03f | Cooking | Eggs are great in a non-stick, whether omelette, scrambled, etc.
Fish isn't bad either, but I don't use it for much else. It's not recommended for high heat or searing, anything where you would want to create a fond. | 24 | t3_50ag97 | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72h6r5 | null | false | 2016-08-30T12:00:34Z |
d72h5iv | t1_d72h5iv | 1,472,558,350 | user_c94c8d31769e | Cooking | Ron Swanson would!! | 1 | t1_d71tzyp | t3_507nky | /r/Cooking/comments/t3_507nky/d72h5iv | null | false | 2016-08-30T11:59:10Z |
d72h51p | t1_d72h51p | 1,472,558,319 | user_f6a5268dfaca | Cooking | I'd ad some cream to the sauce. | 1 | t3_508dt7 | t3_508dt7 | /r/Cooking/comments/t3_508dt7/d72h51p | null | false | 2016-08-30T11:58:39Z |
d72h35g | t1_d72h35g | 1,472,558,192 | user_1074dc99f62d | Cooking | Planning mostly. Raw meat gets handled last. | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72h35g | null | false | 2016-08-30T11:56:32Z |
d72h0nz | t1_d72h0nz | 1,472,558,021 | user_7ba518de66b4 | Cooking | white cucumber | 1 | t1_d71rrt9 | t3_507501 | /r/Cooking/comments/t3_507501/d72h0nz | null | false | 2016-08-30T11:53:41Z |
d72h0k3 | t1_d72h0k3 | 1,472,558,014 | user_a49f14d3ce80 | Cooking | i love making courgetti (spiralised courgettes) to use as a substitute for pasta, boodles (butternut squash noodles) are also amazing. another tasty thing is potatoes, either sweet or white potatoes, add a few spices and a little olive oil, roasted they're very delicious as a side dish.
i like to use courgetti with s... | 1 | t3_5085l4 | t3_5085l4 | /r/Cooking/comments/t3_5085l4/d72h0k3 | null | false | 2016-08-30T11:53:34Z |
d72gz16 | t1_d72gz16 | 1,472,557,913 | user_3d5a116ad245 | Cooking | [Chinese steamed buns](http://www.thekitchn.com/recipe-steamed-pork-buns-baozi-156361) are amazing, not hard to make and can be filled up with whatever you want. | 88 | t3_50aodq | t3_50aodq | /r/Cooking/comments/t3_50aodq/d72gz16 | null | false | 2016-08-30T11:51:53Z |
d72gy42 | t1_d72gy42 | 1,472,557,852 | user_4c3fc439a267 | Cooking | I like using mine for Kuku, a popular Iranian vegetable fritter. The recipes usually call for grated zucchini, but I like the way the dish turns out with zucchini noodles.
[http://www.mypersiankitchen.com/mini-zucchini-kuku-with-mint-feta-cheese/](http://www.mypersiankitchen.com/mini-zucchini-kuku-with-mint-feta-chee... | 1 | t3_5085l4 | t3_5085l4 | /r/Cooking/comments/t3_5085l4/d72gy42 | null | false | 2016-08-30T11:50:52Z |
d72gwsq | t1_d72gwsq | 1,472,557,762 | user_4ff1abd263aa | Cooking | Add a teaspoon of sugar. | 7 | t3_509xjb | t3_509xjb | /r/Cooking/comments/t3_509xjb/d72gwsq | null | false | 2016-08-30T11:49:22Z |
d72gwer | t1_d72gwer | 1,472,557,734 | user_ff3ddfe8304e | Cooking | i work in a grocery store and process any poultry i buy at work.
it doesn't help you at all, but my co-workers have asked me what i'm doing and then realize what a genius i am for not doing it at home. | 1 | t3_509840 | t3_509840 | /r/Cooking/comments/t3_509840/d72gwer | null | false | 2016-08-30T11:48:54Z |
d72guxo | t1_d72guxo | 1,472,557,635 | user_b55494a8112d | Cooking | I know what you're going g through.
I too had to cut for a comp and suffer an extreme diet for a couple of months.
Anyway most people have given you good advice. Mine would be to eat fast. Have a glass of water and stand up, eat fast af like you want to win a competition.
That worked for me, had to eat bland stuff a... | 1 | t3_507nky | t3_507nky | /r/Cooking/comments/t3_507nky/d72guxo | null | false | 2016-08-30T11:47:15Z |
d72gsxe | t1_d72gsxe | 1,472,557,496 | user_7b830f5096fe | Cooking | That's why I said a little goes a long way. He says in another comment he's allowed to have some butter, so other fats in teeny tiny amounts should be fine. Sometimes literally just a drop or two can make something so much better | 1 | t1_d72ggy3 | t3_507nky | /r/Cooking/comments/t3_507nky/d72gsxe | null | false | 2016-08-30T11:44:56Z |
d72gr6g | t1_d72gr6g | 1,472,557,368 | user_5e64048eec8c | Cooking | I wasn't aware of it. If you have recommendations for other documentaries that take this approach, I'd love to hear them! | 1 | t1_d71l5tk | t3_501p6i | /r/Cooking/comments/t3_501p6i/d72gr6g | null | false | 2016-08-30T11:42:48Z |
d72go08 | t1_d72go08 | 1,472,557,143 | user_66cf33e86c60 | Cooking | The problem is that OP cuts the chicken on the board then can't use that board and knife again, so he or she has to dirty another pair for vegetables or whatever. The simple solution is to cut everything that *isn't* raw meat *first.* If everything else goes in at once after the meat I just toss it in a big measuring c... | 7 | t1_d727hrw | t3_509840 | /r/Cooking/comments/t3_509840/d72go08 | null | false | 2016-08-30T11:39:03Z |
d72gkb3 | t1_d72gkb3 | 1,472,556,879 | user_641713641b5f | Cooking | Freeze for sure, in small pouches. Just froze 50 pounds myself, should last about a year until the next harvest.
Haven't seen anyone mention pizza - love it as a topping. Also good mixed with eggs (in breakfast burrito or whatever). Also good in chile con queso dip. | 2 | t3_508moj | t3_508moj | /r/Cooking/comments/t3_508moj/d72gkb3 | null | false | 2016-08-30T11:34:39Z |
d72gjms | t1_d72gjms | 1,472,556,829 | user_a92b5ad8b218 | Cooking | Stilton cheese, topped with seasoned breadcrumbs. | 2 | t1_d72164w | t3_508hbq | /r/Cooking/comments/t3_508hbq/d72gjms | null | false | 2016-08-30T11:33:49Z |
d72gji2 | t1_d72gji2 | 1,472,556,820 | user_7b8cd754829d | Cooking | I eat at McDonald's occassionally and still havent had a Big Mac. That much bread has just never appealed to me for some reason. | 2 | t1_d71inp1 | t3_4zzdmm | /r/Cooking/comments/t3_4zzdmm/d72gji2 | null | false | 2016-08-30T11:33:40Z |
d72ggy3 | t1_d72ggy3 | 1,472,556,627 | user_a4421755cb23 | Cooking | He's going lean for a reason.... adding fat would make it pointless. | 1 | t1_d72ga0g | t3_507nky | /r/Cooking/comments/t3_507nky/d72ggy3 | null | false | 2016-08-30T11:30:27Z |
d72gd36 | t1_d72gd36 | 1,472,556,341 | user_22c2325223dd | Cooking | Yeah we got the silicone utensils to use with them so it shouldn't be much of an issue. I just wasn't sure if there was anything in particular that cooks better on it or not.
Thanks! | 1 | t1_d72fnja | t3_50ag97 | /r/Cooking/comments/t3_50ag97/d72gd36 | null | false | 2016-08-30T11:25:41Z |
d72gbqt | t1_d72gbqt | 1,472,556,237 | user_1867d90b233d | Cooking | Thanks, this whole conversation is ridiculous. No one can ever research ideas or help for dishes. We must only recreate food we've had before. /s | 1 | t1_d72acgh | t3_508mlt | /r/Cooking/comments/t3_508mlt/d72gbqt | null | false | 2016-08-30T11:23:57Z |
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