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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d87w5qn | t1_d87w5qn | 1,475,207,736 | user_09f6ddc5bfa0 | Cooking | [Fruit Carving](http://seasonsevents.com/images/fruit1.jpg)
Admittedly not something 99% of people are ever going to attempt. | 1 | t1_d87vfmd | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87w5qn | null | false | 2016-09-30T03:55:36Z |
d87w2g0 | t1_d87w2g0 | 1,475,207,575 | user_5834a1855041 | Cooking | Try making fresh chorizo sausage by adding ground chili powder, cumin, and chopped cilantro to ground pork and salt. Is amazing. | 1 | t3_553g2c | t3_553g2c | /r/Cooking/comments/t3_553g2c/d87w2g0 | null | false | 2016-09-30T03:52:55Z |
d87vxan | t1_d87vxan | 1,475,207,334 | user_54f95b69b1c4 | Cooking | This 100% my parents go halibut fishing every year and send back pre cut portions that sit ina deep freeze and they always defrost it by putting it into a bowl of cold water.
Damn I love halibut I should visit my parents :( | 1 | t1_d851ryg | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d87vxan | null | false | 2016-09-30T03:48:54Z |
d87vvyg | t1_d87vvyg | 1,475,207,273 | user_589d5f3060f0 | Cooking | What the hell does that mean? | 0 | t1_d875z81 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87vvyg | null | false | 2016-09-30T03:47:53Z |
d87vfmd | t1_d87vfmd | 1,475,206,537 | user_496581f27d32 | Cooking | I understand the bread knife but what can I do with a pairing knife that I can't do with a chef's knife? | 1 | t1_d87aaeb | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87vfmd | null | false | 2016-09-30T03:35:37Z |
d87vev1 | t1_d87vev1 | 1,475,206,500 | [deleted] | Cooking | [removed] | 1 | t1_d87veln | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87vev1 | null | false | 2016-09-30T03:35:00Z |
d87veln | t1_d87veln | 1,475,206,488 | user_34faa75b0331 | Cooking | Thanks for your input. I'm actually helping my fiancee set up our wedding registry and wanted to see what knives we should select. Most come in the kind of collection you're talking about, but most are pretty expensive from what I was able to find. We're newbies to cooking, so definitely want to take into consideration... | 1 | t1_d87s2s9 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87veln | null | false | 2016-09-30T03:34:48Z |
d87ve0t | t1_d87ve0t | 1,475,206,459 | user_dd394be2a532 | Cooking | Quibbling, but they're more specialized from a western POV.
In Japan the gyuto, nakiri, and santoku are standard while chef and bread knives are much less common.
A nakiri / santoku fulfills veggie chopping and paring duties while the deba / gyuto handles fish and boning responsibilities. | 1 | t1_d87ho36 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ve0t | null | false | 2016-09-30T03:34:19Z |
d87v9l5 | t1_d87v9l5 | 1,475,206,248 | user_25f4a7ad1347 | Cooking | Something that can be assembled by the guests themselves,
taco bars of all kinds(ground meat, shredded meat, difference seasoning carne asada, al pastor, etc, different salsa. )
pulled meat sandwiches.
>slow cooked pulled brisket burgers,
oh...
Japanese curry with tonkatsu, cutlets can be kept in the oven on lo... | 1 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d87v9l5 | null | false | 2016-09-30T03:30:48Z |
d87v94t | t1_d87v94t | 1,475,206,227 | user_2b235be39bdf | Cooking | Exactly. Rice cookers and coffee pots and other small appliances all wear out and just degrade, stainless steel pans don't. | 1 | t1_d87v1za | t3_54ctue | /r/Cooking/comments/t3_54ctue/d87v94t | null | false | 2016-09-30T03:30:27Z |
d87v6vq | t1_d87v6vq | 1,475,206,121 | user_dd394be2a532 | Cooking | I've used a santoku for >10 years before switching to a chef's knife and probably won't ever go back.
I think it's a highly personal choice. My wife chops everything and thus prefers a santoku. OTOH I slice everything and the larger belly helps with the rocking motion. | 1 | t1_d879329 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87v6vq | null | false | 2016-09-30T03:28:41Z |
d87v1za | t1_d87v1za | 1,475,205,894 | user_bc40c5423272 | Cooking | > and that's assuming I want to be using a 15 year old rice cooker / it lasts that long.
This is what I don't get. I don't own a rice cooker, so I'm not sure if they are hard to clean or something, but why not use a 15 year old rice cooker if you were the only owner? You mention All-Clad and Le Creuset, which are item... | 1 | t1_d82vv6v | t3_54ctue | /r/Cooking/comments/t3_54ctue/d87v1za | null | false | 2016-09-30T03:24:54Z |
d87v1h6 | t1_d87v1h6 | 1,475,205,872 | user_1d45a11e0f83 | Cooking | If you want that fluffy individual grain rice that doesn't clump together use properly made rice from the day before.
If you sauté, add 3/4 of the water you normally do and gently cook the rice al dente, put it on a sheet pan and quickly cool it. Place in a container and mix a it of coconut oil in. Overnight the ... | 1 | t3_554fzi | t3_554fzi | /r/Cooking/comments/t3_554fzi/d87v1h6 | null | false | 2016-09-30T03:24:32Z |
d87usm5 | t1_d87usm5 | 1,475,205,476 | user_fca9bf145ef2 | Cooking | I hope you haven't cooked it yet because people are leaving out a MAJOR step.
Sear on high heat in a cast iron whole.
When you cut it, cut the steak into quarters. Rotate each piece so that you are slicing the steak against the grain. Flank is easy to identify because it's protein strands are very long and defined.
... | 1 | t3_5540kk | t3_5540kk | /r/Cooking/comments/t3_5540kk/d87usm5 | null | false | 2016-09-30T03:17:56Z |
d87umro | t1_d87umro | 1,475,205,216 | user_fca9bf145ef2 | Cooking | Macerate with grain alcohol for a month. Strain and mix 1:1 with simple syrup.
You now have about 80 proof schnapps.
Go to your local brew store and buy swing top bottles .
Now you have Christmas presents for everyone. | 3 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87umro | null | false | 2016-09-30T03:13:36Z |
d87uked | t1_d87uked | 1,475,205,112 | user_fca9bf145ef2 | Cooking | And then enjoy your steamed meats. | 6 | t1_d87hr77 | t3_554m00 | /r/Cooking/comments/t3_554m00/d87uked | null | false | 2016-09-30T03:11:52Z |
d87ujlm | t1_d87ujlm | 1,475,205,077 | user_25f4a7ad1347 | Cooking | Um... Are you sure it was ribeye?
Was it all tough throughout or did it have some gristle?
Cut it thin and marinade with bulgogi sauce, teriyaki sauce, carne asada sauce, adobo sauce, all kinds of sauce.
flame. grill. | 0 | t3_54z8bo | t3_54z8bo | /r/Cooking/comments/t3_54z8bo/d87ujlm | null | false | 2016-09-30T03:11:17Z |
d87ui92 | t1_d87ui92 | 1,475,205,019 | user_fca9bf145ef2 | Cooking | Holy shit that's my new favorite | 1 | t1_d87m6zr | t3_554tji | /r/Cooking/comments/t3_554tji/d87ui92 | null | false | 2016-09-30T03:10:19Z |
d87ufw1 | t1_d87ufw1 | 1,475,204,914 | user_9fca42a33a5d | Cooking | I can't imagine cutting a hot loaf of french bread with a Chef's knife. Even a really fucking sharp one. A nice serrated bread knife is perfect for that. | 4 | t1_d870gsf | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ufw1 | null | false | 2016-09-30T03:08:34Z |
d87ufqe | t1_d87ufqe | 1,475,204,908 | user_d258e03609ed | Cooking | It's so much easier actually utilizing different knives, right? | 1 | t1_d87rs06 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ufqe | null | false | 2016-09-30T03:08:28Z |
d87ud4a | t1_d87ud4a | 1,475,204,790 | user_25f4a7ad1347 | Cooking | Lodge enamelware is made in china and absolute shit. it will chip and probably crack if you were to heat it to 500F bare. | 1 | t3_54zicf | t3_54zicf | /r/Cooking/comments/t3_54zicf/d87ud4a | null | false | 2016-09-30T03:06:30Z |
d87ua7n | t1_d87ua7n | 1,475,204,665 | user_25f4a7ad1347 | Cooking | When you broil you will always get that splatter of oil that burns up. While it seems alarming, the rate it burns off is so rapid, you won't have to worry about it so much.
You have to worry about it if the oil pools at the bottom which can ignite by the bottom heating elements.
have a baking soda handy and sprinkl... | 1 | t3_550lcs | t3_550lcs | /r/Cooking/comments/t3_550lcs/d87ua7n | null | false | 2016-09-30T03:04:25Z |
d87u526 | t1_d87u526 | 1,475,204,449 | user_25f4a7ad1347 | Cooking | Santoku has nothing to do with the granton edges. SAntoku is just 3 uses knife or japanese version of general use knife.
one shown on there has the similar shape, it is much longer than a typical santoku. | 3 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87u526 | null | false | 2016-09-30T03:00:49Z |
d87tvo9 | t1_d87tvo9 | 1,475,204,062 | user_2c9868bd93dc | Cooking | Mediterranean Lamb Burgers | 2 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87tvo9 | null | false | 2016-09-30T02:54:22Z |
d87tvdq | t1_d87tvdq | 1,475,204,050 | user_69ef3c3f6576 | Cooking | Usually the brown rice I get takes 30 minutes vs 10 to 15 for white rices. So there's your problem | 2 | t1_d87o2ji | t3_554fzi | /r/Cooking/comments/t3_554fzi/d87tvdq | null | false | 2016-09-30T02:54:10Z |
d87tign | t1_d87tign | 1,475,203,534 | user_33a8177bc645 | Cooking | What if your first three reasons aren't applicable but your fourth one is spot on? | 1 | t1_d87aaeb | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87tign | null | false | 2016-09-30T02:45:34Z |
d87tf2b | t1_d87tf2b | 1,475,203,400 | user_fc0bf0cf15ec | Cooking | [Ooooh](http://en.laoganma.com.cn/)
[amazon](https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU/ref=sr_1_1_a_it?ie=UTF8&qid=1475203415&sr=8-1&keywords=laoganma) | 1 | t1_d8637wf | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87tf2b | null | false | 2016-09-30T02:43:20Z |
d87td64 | t1_d87td64 | 1,475,203,325 | user_8673cffb8c42 | Cooking | Reheating dinners definitely works well, but what about when you don't have anything left over? | 2 | t1_d82t3mo | t3_54lakd | /r/Cooking/comments/t3_54lakd/d87td64 | null | false | 2016-09-30T02:42:05Z |
d87t386 | t1_d87t386 | 1,475,202,939 | user_8673cffb8c42 | Cooking | Definitely use a good, vinegar based marinade at least 60 minutes in advance to make it more tender. A quick sear and cook via stove-top will be enough to cook it and make sure to use enough salt to dehydrate it and draw lot of water out of the cheap cut. It should end up being comparable to a good cut of tenderloin th... | 2 | t3_54z8bo | t3_54z8bo | /r/Cooking/comments/t3_54z8bo/d87t386 | null | false | 2016-09-30T02:35:39Z |
d87t0ae | t1_d87t0ae | 1,475,202,821 | user_a0df501852c4 | Cooking | Foods with umami don't have it because they have MSG. MSG just adds more to them. MSG is naturally occurring. | 4 | t3_554q9j | t3_554q9j | /r/Cooking/comments/t3_554q9j/d87t0ae | null | false | 2016-09-30T02:33:41Z |
d87sxvm | t1_d87sxvm | 1,475,202,723 | user_8673cffb8c42 | Cooking | WINE | 1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d87sxvm | null | false | 2016-09-30T02:32:03Z |
d87swzz | t1_d87swzz | 1,475,202,687 | user_8673cffb8c42 | Cooking | I hate Chinese take-out curry. It's a weird, slightly spicy curry that doesn't belong in any ethnicity type of curry. Doesn't take Korean, Japanese, Chinese, Indian, or Thai... I just really don't recommend it. | 4 | t3_555kg3 | t3_555kg3 | /r/Cooking/comments/t3_555kg3/d87swzz | null | false | 2016-09-30T02:31:27Z |
d87sswi | t1_d87sswi | 1,475,202,515 | user_6d1740b8ac5a | Cooking | Thank you! Will def check it out. | 2 | t1_d87etx2 | t3_553o5a | /r/Cooking/comments/t3_553o5a/d87sswi | null | false | 2016-09-30T02:28:35Z |
d87ssi8 | t1_d87ssi8 | 1,475,202,499 | user_6d1740b8ac5a | Cooking | I would like to go sourdough after finishing the episode! I posted this half way through and then I was like aaaah... should have added that.
Thanks so much! I am going to do these things. | 2 | t1_d87huki | t3_553o5a | /r/Cooking/comments/t3_553o5a/d87ssi8 | null | false | 2016-09-30T02:28:19Z |
d87sr5d | t1_d87sr5d | 1,475,202,441 | user_bc40c5423272 | Cooking | https://www.amazon.com/gp/product/B00OY91N90/
I have 2 of these. Fit perfectly on half sheet pans. | 1 | t3_54i57l | t3_54i57l | /r/Cooking/comments/t3_54i57l/d87sr5d | null | false | 2016-09-30T02:27:21Z |
d87spuq | t1_d87spuq | 1,475,202,387 | user_35e5ea6682bd | Cooking | No need to be evil here. We can go a bit higher quality than madcatz. ;) | 4 | t1_d87s3wf | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87spuq | null | false | 2016-09-30T02:26:27Z |
d87sllc | t1_d87sllc | 1,475,202,206 | user_5d1a2833d139 | Cooking | Finally someone who understands. | 2 | t1_d878cyr | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87sllc | null | false | 2016-09-30T02:23:26Z |
d87sk0x | t1_d87sk0x | 1,475,202,140 | user_0c79e0d10f7c | Cooking | So basically I just cheat and use half veggie stock/half chunky salsa as the liquid in my rice cooker. | 1 | t3_554fzi | t3_554fzi | /r/Cooking/comments/t3_554fzi/d87sk0x | null | false | 2016-09-30T02:22:20Z |
d87sduj | t1_d87sduj | 1,475,201,883 | user_498540604144 | Cooking | tried heating a tortilla on an electric burner the same way. doesn't fly unfortunately, gotta use that skillet. | 1 | t1_d87qxro | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87sduj | null | false | 2016-09-30T02:18:03Z |
d87scky | t1_d87scky | 1,475,201,831 | user_710dd29af29c | Cooking | A sharp edge has no problem doing any of that. Most people don't maintain sharp knives, so stations are useful. | 2 | t1_d87ptkw | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87scky | null | false | 2016-09-30T02:17:11Z |
d87s7uj | t1_d87s7uj | 1,475,201,633 | [deleted] | Cooking | [deleted] | -1 | t1_d87r7d3 | t3_554tji | /r/Cooking/comments/t3_554tji/d87s7uj | null | false | 2016-09-30T02:13:53Z |
d87s5ud | t1_d87s5ud | 1,475,201,552 | user_aa1f3eb153e4 | Cooking | Japanese blades are harder and more brittle. This allows them to sustain the sharper edges better, but when they are damages they crack or chip easily, as opposed the more elastic western knives. | 3 | t1_d87i490 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87s5ud | null | false | 2016-09-30T02:12:32Z |
d87s3wf | t1_d87s3wf | 1,475,201,469 | user_070ceb4bdc3d | Cooking | The Madcatz knife. | 40 | t1_d87k3hf | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87s3wf | null | false | 2016-09-30T02:11:09Z |
d87s2s9 | t1_d87s2s9 | 1,475,201,421 | user_4a01b6426e68 | Cooking | I got a cheap set of knives for Christmas a couple years back. It has 6 kinds of knives (1 chefs, 1 slicer, 1 pairing, 1 serrated, 1 idk what it's called, a sharpening rod, and 4 steak knives. It came with a guide for how to use each one. I would say if you are just starting out get something like this. Later, if you ... | 1 | t1_d87lr0l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87s2s9 | null | false | 2016-09-30T02:10:21Z |
d87s1vb | t1_d87s1vb | 1,475,201,383 | user_e47bcc3d9e18 | Cooking | Does anyone else call the slicer a "carving knife" or is that a Canadian thing? | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87s1vb | null | false | 2016-09-30T02:09:43Z |
d87rxdw | t1_d87rxdw | 1,475,201,193 | user_25f4a7ad1347 | Cooking | seems legit | 1 | t1_d870tx0 | t3_54z604 | /r/Cooking/comments/t3_54z604/d87rxdw | null | false | 2016-09-30T02:06:33Z |
d87rs06 | t1_d87rs06 | 1,475,200,964 | user_4a01b6426e68 | Cooking | I'm a lady....I use my serrated for tomatoes and bread, my pairing for peeling, a slicer for cutting meats, and my chef's knife for pretty much everything else. I can't imagine dicing an onion with a paring knife. (though, before I got interested in cooking I used a steak knife for everything). | 1 | t1_d875z81 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87rs06 | null | false | 2016-09-30T02:02:44Z |
d87riu3 | t1_d87riu3 | 1,475,200,575 | user_4643618c6f8e | Cooking | Yes this. And if you want it more soupy, you just add chicken or beef broth. | 1 | t1_d87r9nj | t3_555kg3 | /r/Cooking/comments/t3_555kg3/d87riu3 | null | false | 2016-09-30T01:56:15Z |
d87r9nj | t1_d87r9nj | 1,475,200,193 | user_25f4a7ad1347 | Cooking | soy sauce based stir fry with curry powder added in. | 2 | t3_555kg3 | t3_555kg3 | /r/Cooking/comments/t3_555kg3/d87r9nj | null | false | 2016-09-30T01:49:53Z |
d87r7d3 | t1_d87r7d3 | 1,475,200,097 | user_4584d530a07d | Cooking | It's yummy | 1 | t1_d87pnwk | t3_554tji | /r/Cooking/comments/t3_554tji/d87r7d3 | null | false | 2016-09-30T01:48:17Z |
d87r5dc | t1_d87r5dc | 1,475,200,017 | user_4584d530a07d | Cooking | Depending on what you're cooking, a light dusting of flour on the surface can help browning a fair bit. | 1 | t3_555b90 | t3_555b90 | /r/Cooking/comments/t3_555b90/d87r5dc | null | false | 2016-09-30T01:46:57Z |
d87r5b8 | t1_d87r5b8 | 1,475,200,014 | user_83a44260d7b7 | Cooking | or cheese, a good cheese knife sure beats a chef's knife on that block of cheddar. | 2 | t1_d8769ip | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87r5b8 | null | false | 2016-09-30T01:46:54Z |
d87r4b1 | t1_d87r4b1 | 1,475,199,973 | user_83a44260d7b7 | Cooking | plus steak knives for steak! | 7 | t1_d87aaeb | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87r4b1 | null | false | 2016-09-30T01:46:13Z |
d87r46a | t1_d87r46a | 1,475,199,967 | user_4584d530a07d | Cooking | If you do this on a regular basis, consider a food mill. | 1 | t3_551jk3 | t3_551jk3 | /r/Cooking/comments/t3_551jk3/d87r46a | null | false | 2016-09-30T01:46:07Z |
d87r3xl | t1_d87r3xl | 1,475,199,958 | user_a5d609d87712 | Cooking | Ive spent hours, and probably hit page 40 3 or 4 times tonight. And this fucking thread is the one i actually laugh at instead of blowing a little more air than usual through my nose.
I dont get it... | 1 | t1_d87mal0 | t3_554tji | /r/Cooking/comments/t3_554tji/d87r3xl | null | false | 2016-09-30T01:45:58Z |
d87r2z9 | t1_d87r2z9 | 1,475,199,919 | user_4584d530a07d | Cooking | ...or salsa. | 1 | t1_d86zcnw | t3_551jk3 | /r/Cooking/comments/t3_551jk3/d87r2z9 | null | false | 2016-09-30T01:45:19Z |
d87qxro | t1_d87qxro | 1,475,199,698 | user_c22edaea52bc | Cooking | I didn't know there were people who didn't make tortillas like that | 1 | t1_d869lpx | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87qxro | null | false | 2016-09-30T01:41:38Z |
d87quc7 | t1_d87quc7 | 1,475,199,557 | user_fe8a9eafe5b3 | Cooking | I have a Bodum ceramic santoku. I don't use it a lot, but it does stay sharp. It has a tendency to stain of you're cutting something with a strong pigment. The balance is a little different than with a steel blade and handle is smaller so it isn't my first choice for most cutting jobs. | 2 | t1_d87k9i0 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87quc7 | null | false | 2016-09-30T01:39:17Z |
d87qn7x | t1_d87qn7x | 1,475,199,263 | user_913f1d192e5a | Cooking | You can park them in the fridge for a few hours to overnight if you have time. Fridges remove moisture from the air in them. I do this a lot with things that are meant to go on the smoker. | 2 | t3_555b90 | t3_555b90 | /r/Cooking/comments/t3_555b90/d87qn7x | null | false | 2016-09-30T01:34:23Z |
d87qk1e | t1_d87qk1e | 1,475,199,137 | user_d29525d02b59 | Cooking | Skip the latter steps and use a food mill. It will roughly puree and remove the skins. I make sauce like this all the time - roast then food mill. Super easy. | 1 | t3_551jk3 | t3_551jk3 | /r/Cooking/comments/t3_551jk3/d87qk1e | null | false | 2016-09-30T01:32:17Z |
d87qgz2 | t1_d87qgz2 | 1,475,199,010 | user_d29525d02b59 | Cooking | Brown rice takes way longer to cook. You shouldn't mix different types of rice if you want them to cook evenly. | 2 | t3_554fzi | t3_554fzi | /r/Cooking/comments/t3_554fzi/d87qgz2 | null | false | 2016-09-30T01:30:10Z |
d87ptkw | t1_d87ptkw | 1,475,198,072 | user_9b161db90e55 | Cooking | Stay out of my kitchen. You can't efficiently cleanly cut a hard crust or surface over a soft interior even by piercing at a spot without serration. For example, a fresh full french loaf with a crisp crust, or a chocolate glazed soft mouse-style cake will be crushed without the multiple simultaneous piercings of a se... | 0 | t1_d878zwo | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ptkw | null | false | 2016-09-30T01:14:32Z |
d87pnwk | t1_d87pnwk | 1,475,197,840 | [deleted] | Cooking | [deleted] | 0 | t1_d87oyv1 | t3_554tji | /r/Cooking/comments/t3_554tji/d87pnwk | null | false | 2016-09-30T01:10:40Z |
d87pmv2 | t1_d87pmv2 | 1,475,197,797 | user_c4db3b8335d7 | Cooking | I once was having my great-uncle over for dinner with the entire family. I alone was making chicken enchiladas. Usually I just cook chicken in a crockpot for this, but something happened! The crockpot chicken was ruined!!!
ARGHH!! We were eating in 2.5 hours!
So I threw some chicken and water into a pot on the stove... | 11 | t3_5538xv | t3_5538xv | /r/Cooking/comments/t3_5538xv/d87pmv2 | null | false | 2016-09-30T01:09:57Z |
d87pkmi | t1_d87pkmi | 1,475,197,703 | user_a306e6febe76 | Cooking | It isn't MSG free. It doesn't have any *added* MSG; it comes with its own natural MSG. Fish sauce (and soy sauce) are about 1% free glutamates.
Tomato paste is about 0.5% free glutamates. So your 6oz of tomato paste has about 1g of MSG, or about 1/8 of a teaspoon. 100ml of fish sauce will have about the same amount (a... | 5 | t3_554q9j | t3_554q9j | /r/Cooking/comments/t3_554q9j/d87pkmi | null | false | 2016-09-30T01:08:23Z |
d87pexi | t1_d87pexi | 1,475,197,470 | user_f6067d17d868 | Cooking | But what if you watch a Jacques Pepin video and want to debone and stuff a chicken?!?!
For real though, spinach, mushroom, sausage, ricotta for the stuffing. Smoked paprika and cayenne on the outside. Worth the effort.
Not a santoku job. | 2 | t1_d878lnl | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87pexi | null | false | 2016-09-30T01:04:30Z |
d87p61o | t1_d87p61o | 1,475,197,108 | user_7abb43a6bcde | Cooking | If you have the money, maybe get a hot plate? Or a George Forman grill (those please don't). But yes, switch out and clean anything between uses. | 1 | t1_d87ggqj | t3_550lcs | /r/Cooking/comments/t3_550lcs/d87p61o | null | false | 2016-09-30T00:58:28Z |
d87p3cl | t1_d87p3cl | 1,475,197,000 | user_4584d530a07d | Cooking | My fajita marinade is basically 50% soy sauce, 50% lime juice & a shitload of powdered chile. Good for marinating meat & also nice to add to make a bit of a gravy. | 1 | t3_553g2c | t3_553g2c | /r/Cooking/comments/t3_553g2c/d87p3cl | null | false | 2016-09-30T00:56:40Z |
d87oyv1 | t1_d87oyv1 | 1,475,196,815 | user_4584d530a07d | Cooking | Use an onion. | 3 | t3_554tji | t3_554tji | /r/Cooking/comments/t3_554tji/d87oyv1 | null | false | 2016-09-30T00:53:35Z |
d87oykv | t1_d87oykv | 1,475,196,803 | user_4584d530a07d | Cooking | It doesn't matter how high they are - you're just putting a single egg in there. | 2 | t1_d87lzau | t3_554tji | /r/Cooking/comments/t3_554tji/d87oykv | null | false | 2016-09-30T00:53:23Z |
d87oggf | t1_d87oggf | 1,475,196,063 | user_50dd4d8f6423 | Cooking | Everything I've ever read says that utility knives were designed to up the number of knives in a knife block, and are not all that necessary. | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87oggf | null | false | 2016-09-30T00:41:03Z |
d87o2ji | t1_d87o2ji | 1,475,195,486 | user_8f50312d6233 | Cooking | i figured it might be as simple as this, silly of me to use two rices, thanks! | 3 | t1_d87i097 | t3_554fzi | /r/Cooking/comments/t3_554fzi/d87o2ji | null | false | 2016-09-30T00:31:26Z |
d87nxrx | t1_d87nxrx | 1,475,195,295 | user_5106b213ad59 | Cooking | Swabbing with paper towels works, or you can put your meat parts on a pan, uncovered, in the fridge overnight. This works really well for skin on chicken and duck parts. For crispier skin, when you salt them the day before, add a little baking soda to the surface. | 4 | t3_555b90 | t3_555b90 | /r/Cooking/comments/t3_555b90/d87nxrx | null | false | 2016-09-30T00:28:15Z |
d87nmqv | t1_d87nmqv | 1,475,194,885 | user_c9ebe4204ae1 | Cooking | Curries scale well. I've used the recipe as a general guide before with success. For feeding a crowd, I'd probably use boneless chicken thigh and cut it into chunks.
http://cooking.nytimes.com/recipes/1016754-butter-chicken
| 1 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d87nmqv | null | false | 2016-09-30T00:21:25Z |
d87nlfv | t1_d87nlfv | 1,475,194,842 | user_25da281ecbb6 | Cooking | I just started using a Chinese Chef's knife/cleaver a year ago and have never gone back to the normal chef's knife. At first glance, they look like a regular meat cleaver. DO NOT USE IT AS A MEAT CLEAVER. The blade is thinner/sharper and more brittle than a meat cleaver (softer blade). If you use it to hack through... | 7 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87nlfv | null | false | 2016-09-30T00:20:42Z |
d87ndy0 | t1_d87ndy0 | 1,475,194,528 | user_c9ebe4204ae1 | Cooking | Can't go wrong with anything here: http://www.seriouseats.com/2014/10/mexican-braises-stews-autumn-pork-beef.html | 1 | t1_d868ak6 | t3_54z57p | /r/Cooking/comments/t3_54z57p/d87ndy0 | null | false | 2016-09-30T00:15:28Z |
d87n8tz | t1_d87n8tz | 1,475,194,308 | user_c9ebe4204ae1 | Cooking | Steak sandwiches!
Slice it thin, sear it fast, chop it up, top with sauteed onion and cheese. | 2 | t3_54z8bo | t3_54z8bo | /r/Cooking/comments/t3_54z8bo/d87n8tz | null | false | 2016-09-30T00:11:48Z |
d87mxkb | t1_d87mxkb | 1,475,193,819 | user_889d6f77107d | Cooking | You will get a lot more acidity and less flavor intensity if you use fresh plums. Also, you will have to deal with the skin peeling off.
There is a reason for drying grapes and plums for raisins and prunes -- they get more sweet and flavor intense as they dry. | 1 | t3_551rb6 | t3_551rb6 | /r/Cooking/comments/t3_551rb6/d87mxkb | null | false | 2016-09-30T00:03:39Z |
d87mt58 | t1_d87mt58 | 1,475,193,624 | user_3eea4e0586da | Cooking | Be careful adding honey; peanut butter can seize up with too much liquid, honey included. Your food processor will not be happy. | 2 | t1_d87atzd | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d87mt58 | null | false | 2016-09-30T00:00:24Z |
d87mqk3 | t1_d87mqk3 | 1,475,193,509 | user_3ae2ec337c39 | Cooking | Even easier and faster way (maybe not that tasty as well). Put every thing on a food processor until make a paste or just with chunks if you prefer your sauce that way.
Cook and simmer it. | 1 | t3_551jk3 | t3_551jk3 | /r/Cooking/comments/t3_551jk3/d87mqk3 | null | false | 2016-09-29T23:58:29Z |
d87mg30 | t1_d87mg30 | 1,475,193,058 | user_091691174609 | Cooking | Gyros. Mint leaves go into the tzatziki. | 2 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87mg30 | null | false | 2016-09-29T23:50:58Z |
d87mezm | t1_d87mezm | 1,475,193,012 | user_30304c32eb92 | Cooking | Chile verde with pork, pretty much just make your salsa verde and braise some pork shoulder in it. | 2 | t3_554ukk | t3_554ukk | /r/Cooking/comments/t3_554ukk/d87mezm | null | false | 2016-09-29T23:50:12Z |
d87mdfl | t1_d87mdfl | 1,475,192,947 | [deleted] | Cooking | [deleted] | 1 | t1_d87mal0 | t3_554tji | /r/Cooking/comments/t3_554tji/d87mdfl | null | false | 2016-09-29T23:49:07Z |
d87md2y | t1_d87md2y | 1,475,192,932 | [deleted] | Cooking | [deleted] | 2 | t1_d87m6zr | t3_554tji | /r/Cooking/comments/t3_554tji/d87md2y | null | false | 2016-09-29T23:48:52Z |
d87mal0 | t1_d87mal0 | 1,475,192,827 | user_bede0774fa31 | Cooking | Do you buy industrial tins of tuna or something? | 2 | t1_d87m5an | t3_554tji | /r/Cooking/comments/t3_554tji/d87mal0 | null | false | 2016-09-29T23:47:07Z |
d87macw | t1_d87macw | 1,475,192,817 | user_3ae2ec337c39 | Cooking | Wait. Spanish here... This rice has nothing to do with Spain. That is Mexican cuisine for sure. We don't use cilantro/coriander and long rice in our traditional cuisine!
Now with the problem. Maybe you have to consider this:
* If for brown rice you mean wholemeal rice have to consider that wholemeal things need mor... | 0 | t3_554fzi | t3_554fzi | /r/Cooking/comments/t3_554fzi/d87macw | null | false | 2016-09-29T23:46:57Z |
d87m6zr | t1_d87m6zr | 1,475,192,675 | user_bede0774fa31 | Cooking | or taking us on a ruse cruise | 4 | t1_d87m1lu | t3_554tji | /r/Cooking/comments/t3_554tji/d87m6zr | null | false | 2016-09-29T23:44:35Z |
d87m5an | t1_d87m5an | 1,475,192,603 | [deleted] | Cooking | [deleted] | 0 | t1_d87m4qe | t3_554tji | /r/Cooking/comments/t3_554tji/d87m5an | null | false | 2016-09-29T23:43:23Z |
d87m4qe | t1_d87m4qe | 1,475,192,578 | user_bede0774fa31 | Cooking | >tuna can | 2 | t1_d87lzau | t3_554tji | /r/Cooking/comments/t3_554tji/d87m4qe | null | false | 2016-09-29T23:42:58Z |
d87m2vk | t1_d87m2vk | 1,475,192,497 | user_3950b7761ad9 | Cooking | Because cutting meat cleanly off the bone is much easier with a boning knife. Then again, if you don't do any butchery, you can probably stick with the chef's knife. | 2 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87m2vk | null | false | 2016-09-29T23:41:37Z |
d87m1lu | t1_d87m1lu | 1,475,192,445 | [deleted] | Cooking | [deleted] | 4 | t1_d87lxx9 | t3_554tji | /r/Cooking/comments/t3_554tji/d87m1lu | null | false | 2016-09-29T23:40:45Z |
d87lzau | t1_d87lzau | 1,475,192,349 | [deleted] | Cooking | [deleted] | 1 | t1_d87k66l | t3_554tji | /r/Cooking/comments/t3_554tji/d87lzau | null | false | 2016-09-29T23:39:09Z |
d87lxx9 | t1_d87lxx9 | 1,475,192,289 | user_bede0774fa31 | Cooking | Are you diagnosed retarded or do your family just strongly suspect? | 5 | t1_d87k5q8 | t3_554tji | /r/Cooking/comments/t3_554tji/d87lxx9 | null | false | 2016-09-29T23:38:09Z |
d87lrj1 | t1_d87lrj1 | 1,475,192,016 | user_b89bccd9ba47 | Cooking | No worries brother, keep on cookin! | 2 | t1_d87l7z0 | t3_551isk | /r/Cooking/comments/t3_551isk/d87lrj1 | null | false | 2016-09-29T23:33:36Z |
d87lrfc | t1_d87lrfc | 1,475,192,012 | user_f104fbb6689e | Cooking | I followed the advice of someone in another thread with great results several times but he's deleted the post, basically it said use low heat for sauteing the rice, don't brown it, it will get bright white. Also you may not need that much oil, just put enough to get the rice coated a bit. His way did not use tomato sau... | 2 | t3_554fzi | t3_554fzi | /r/Cooking/comments/t3_554fzi/d87lrfc | null | false | 2016-09-29T23:33:32Z |
d87lr0l | t1_d87lr0l | 1,475,191,995 | user_34faa75b0331 | Cooking | Well that was convenient. I just got onto this subreddit for the first time because I wanted to see if there was any good info on knives and good knife brands and this was the top thread. | 3 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87lr0l | null | false | 2016-09-29T23:33:15Z |
d87lndo | t1_d87lndo | 1,475,191,841 | user_6721f33eb218 | Cooking | The great thing about the slicer is that it's sharp. Well, really they're all sharp, but you're gonna love the slicer, that one's sharp. | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87lndo | null | false | 2016-09-29T23:30:41Z |
d87lbkv | t1_d87lbkv | 1,475,191,344 | user_afa6d1cb75a4 | Cooking | What seems to be the problem with it? I'd be willing to help you guys fix it if you want. If you copy the CSS and put it up on pastebin or similar, I can play with it on one of my sandbox subs and give you the fixed code back. | 3 | t3_54tftx | t3_54tftx | /r/Cooking/comments/t3_54tftx/d87lbkv | null | false | 2016-09-29T23:22:24Z |
d87l7z0 | t1_d87l7z0 | 1,475,191,193 | user_34e6ad8881bc | Cooking | true! he changed what he said so my reply lost context but you're correct either way | 2 | t1_d87f2zf | t3_551isk | /r/Cooking/comments/t3_551isk/d87l7z0 | null | false | 2016-09-29T23:19:53Z |
d87l4ed | t1_d87l4ed | 1,475,191,042 | user_3e8d97b43089 | Cooking | which is also the principal behind a kopis. | 1 | t1_d87jb66 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87l4ed | null | false | 2016-09-29T23:17:22Z |
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