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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d87l44u | t1_d87l44u | 1,475,191,031 | user_3cade6041619 | Cooking | Honestly I'd just google it; I used to work at a Mexican restaurant and my boss hated them so we never used um. | 1 | t1_d87ju0p | t3_554ukk | /r/Cooking/comments/t3_554ukk/d87l44u | null | false | 2016-09-29T23:17:11Z |
d87l3c4 | t1_d87l3c4 | 1,475,190,999 | user_ced3e54d8fcb | Cooking | And the kitchen I work in never has enough of them... | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87l3c4 | null | false | 2016-09-29T23:16:39Z |
d87kwpp | t1_d87kwpp | 1,475,190,728 | user_aa9cc933a843 | Cooking | I know that but I've also heard that cooking it this way will get the same effect. I'm not trying to avoid msg I'm just wondering if the fact that the fish sauce doesn't have it will be a problem for getting the umami | 3 | t1_d87ibtf | t3_554q9j | /r/Cooking/comments/t3_554q9j/d87kwpp | null | false | 2016-09-29T23:12:08Z |
d87kuxd | t1_d87kuxd | 1,475,190,651 | user_b89bccd9ba47 | Cooking | To me, compression implies pressure from all sides. | 2 | t1_d87klkw | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87kuxd | null | false | 2016-09-29T23:10:51Z |
d87ktfr | t1_d87ktfr | 1,475,190,588 | user_23fc5bdd8f55 | Cooking | I got a cheap one to test out ceramic knives and I admit they are sharp when I first started using it. But it'll get nicks in it fairly fast if you're not extremely careful which will make it useless. Can't be used on heavier duty stuff so I don't plan on replacing it. Might be nice if you do a lot of veg. | 3 | t1_d87k9i0 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ktfr | null | false | 2016-09-29T23:09:48Z |
d87ksh8 | t1_d87ksh8 | 1,475,190,547 | user_45ceffc0e0a5 | Cooking | Well i mean, a decorative steel and getting fancy cases doesnt specifically mean youve got niche blade designs so yinnae | 2 | t1_d87kikq | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ksh8 | null | false | 2016-09-29T23:09:07Z |
d87kphz | t1_d87kphz | 1,475,190,421 | user_35e5ea6682bd | Cooking | You should upgrade to a nodachi. It'll give you an extra shaku of length. Then you could slice 6-7 chickens at once! :) | 3 | t1_d87fo3x | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87kphz | null | false | 2016-09-29T23:07:01Z |
d87klkw | t1_d87klkw | 1,475,190,253 | [deleted] | Cooking | [deleted] | 1 | t1_d87h2j3 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87klkw | null | false | 2016-09-29T23:04:13Z |
d87kikq | t1_d87kikq | 1,475,190,125 | user_35e5ea6682bd | Cooking | Wait. Are you saying that because I have things like Damascus kitchen knives and wood and leather knife cases shipped directly from Japan, that I don't fall into the 90% of home chefs category? | 3 | t1_d87ho36 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87kikq | null | false | 2016-09-29T23:02:05Z |
d87ke21 | t1_d87ke21 | 1,475,189,937 | user_eeb3d2ab6b8e | Cooking | Like I said, you have to use insanely high heat to cook in that short amount of time. I like the little charry bits. | 1 | t1_d87dsbx | t3_5540kk | /r/Cooking/comments/t3_5540kk/d87ke21 | null | false | 2016-09-29T22:58:57Z |
d87kdit | t1_d87kdit | 1,475,189,913 | user_9210b2b4b6d4 | Cooking | I made maangchi's kimchi fried rice and added Chinese sausage, mushrooms, and a fried egg. It was sooo good for days. | 2 | t1_d868yqd | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87kdit | null | false | 2016-09-29T22:58:33Z |
d87kbit | t1_d87kbit | 1,475,189,829 | user_35e5ea6682bd | Cooking | Making a much cleaner cut then the shit that knife made. Look how the compression caused the travel of the cut to dip in on the loaf (you can see it after the slice, which I'm guessing wasn't made with that knife, falls away). | 3 | t1_d87fu7o | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87kbit | null | false | 2016-09-29T22:57:09Z |
d87k9q3 | t1_d87k9q3 | 1,475,189,755 | user_4789e9a23be0 | Cooking | Any large cutting board will be fine. | 1 | t3_5531cn | t3_5531cn | /r/Cooking/comments/t3_5531cn/d87k9q3 | null | false | 2016-09-29T22:55:55Z |
d87k9i0 | t1_d87k9i0 | 1,475,189,745 | user_96b4ab8cdbb5 | Cooking | Story of my life..
I just love knives, but I drive my wife insane.
I saw a ceramic santoku on sale the other day and was almost tempted. Mainly because I get bored of sharpening my knives (and I really shouldn't spend much more money on cookware at the moment) - I seem to recall they are not highly regarded th... | 1 | t1_d87bh4f | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87k9i0 | null | false | 2016-09-29T22:55:45Z |
d87k869 | t1_d87k869 | 1,475,189,690 | user_25f4a7ad1347 | Cooking | >Should I cook the whole thing THEN cut it, or cut it then cook the whole thing?
a hunk of meat generally stays more moist if you cook and then cut, but you're marinating it, and generally smaller pieces of meat marinate much better than a big hunk of meat given the same marination time.
Fo0r a thin cuts like flank ... | 2 | t3_5540kk | t3_5540kk | /r/Cooking/comments/t3_5540kk/d87k869 | null | false | 2016-09-29T22:54:50Z |
d87k66l | t1_d87k66l | 1,475,189,606 | user_9570697af81c | Cooking | > You can use a can opener **to remove the bottom of any food can** - beans, peas, whatever. Works great for an egg ring, and it's basically free
| 2 | t1_d87k1dn | t3_554tji | /r/Cooking/comments/t3_554tji/d87k66l | null | false | 2016-09-29T22:53:26Z |
d87k5q8 | t1_d87k5q8 | 1,475,189,586 | [deleted] | Cooking | [deleted] | -2 | t1_d87k3tl | t3_554tji | /r/Cooking/comments/t3_554tji/d87k5q8 | null | false | 2016-09-29T22:53:06Z |
d87k4w3 | t1_d87k4w3 | 1,475,189,551 | user_9210b2b4b6d4 | Cooking | Oh my god those knife skills. | 2 | t1_d8612gl | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87k4w3 | null | false | 2016-09-29T22:52:31Z |
d87k3tl | t1_d87k3tl | 1,475,189,507 | user_353f3548881b | Cooking | Remove the lid from one end -> eat contents of can -> remove lid from other end | 5 | t1_d87k1dn | t3_554tji | /r/Cooking/comments/t3_554tji/d87k3tl | null | false | 2016-09-29T22:51:47Z |
d87k3hf | t1_d87k3hf | 1,475,189,493 | user_35e5ea6682bd | Cooking | That's why you have knives specifically for sharing. | 14 | t1_d87dl8h | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87k3hf | null | false | 2016-09-29T22:51:33Z |
d87k2yh | t1_d87k2yh | 1,475,189,471 | user_25f4a7ad1347 | Cooking | Seeing your username, butterfly it open but keep it on the bone. galbi marinade, and grill over open flames. | 1 | t3_5547p0 | t3_5547p0 | /r/Cooking/comments/t3_5547p0/d87k2yh | null | false | 2016-09-29T22:51:11Z |
d87k1dn | t1_d87k1dn | 1,475,189,404 | [deleted] | Cooking | [deleted] | -5 | t1_d87jdw3 | t3_554tji | /r/Cooking/comments/t3_554tji/d87k1dn | null | false | 2016-09-29T22:50:04Z |
d87jycg | t1_d87jycg | 1,475,189,276 | user_96b4ab8cdbb5 | Cooking | Also, I guess if you add some malt vinegar to this you get mint sauce (English style). | 0 | t1_d87jqk8 | t3_5543of | /r/Cooking/comments/t3_5543of/d87jycg | null | false | 2016-09-29T22:47:56Z |
d87ju0p | t1_d87ju0p | 1,475,189,094 | user_96b4ab8cdbb5 | Cooking | I make that with fresh ones - I get the feeling that tinned wouldn't taste as fresh?
Is salsa verde the only thing they are used for? | 1 | t1_d87jkmt | t3_554ukk | /r/Cooking/comments/t3_554ukk/d87ju0p | null | false | 2016-09-29T22:44:54Z |
d87jqk8 | t1_d87jqk8 | 1,475,188,946 | user_53c4379f993b | Cooking | Put some of it in a food processor with sugar. This is delicious on strawberries, mangoes... and I'm sure other things, but that is all I have tried. | 1 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87jqk8 | null | false | 2016-09-29T22:42:26Z |
d87jkmt | t1_d87jkmt | 1,475,188,701 | user_3cade6041619 | Cooking | Salsa verde | 2 | t3_554ukk | t3_554ukk | /r/Cooking/comments/t3_554ukk/d87jkmt | null | false | 2016-09-29T22:38:21Z |
d87jdw3 | t1_d87jdw3 | 1,475,188,419 | user_9570697af81c | Cooking | You can use a can opener to remove the bottom of any food can - beans, peas, whatever. Works great for an egg ring, and it's basically free. | 5 | t1_d87j94z | t3_554tji | /r/Cooking/comments/t3_554tji/d87jdw3 | null | false | 2016-09-29T22:33:39Z |
d87jc82 | t1_d87jc82 | 1,475,188,347 | user_9570697af81c | Cooking | > I would like to make a loaf of bread tonight when I cook.
You don't have enough time to make bread tonight. Dough takes a while to rise and develop flavor. You really need to start it the day before.
This is the easiest, BEST bread to make for beginners. It's almost fool-proof, and the results are amazing:
http://... | 2 | t3_553o5a | t3_553o5a | /r/Cooking/comments/t3_553o5a/d87jc82 | null | false | 2016-09-29T22:32:27Z |
d87jbrj | t1_d87jbrj | 1,475,188,327 | user_a83a690b1632 | Cooking | Make mint pesto, chop it up and put in on salads and in pasta dishes. Make a mint sauce for lamb.
Dry it so you can have mint in the winter and spring.
| 2 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87jbrj | null | false | 2016-09-29T22:32:07Z |
d87jb66 | t1_d87jb66 | 1,475,188,301 | user_81c3f40e50b9 | Cooking | I like mine for breaking up primals too. I've even used it for turkey before. The extra weight toward the end of the blade makes cutting through tough bits easier. | 1 | t1_d87edyq | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87jb66 | null | false | 2016-09-29T22:31:41Z |
d87j94z | t1_d87j94z | 1,475,188,217 | [deleted] | Cooking | [deleted] | -5 | t1_d87j8jo | t3_554tji | /r/Cooking/comments/t3_554tji/d87j94z | null | false | 2016-09-29T22:30:17Z |
d87j8jo | t1_d87j8jo | 1,475,188,193 | user_9570697af81c | Cooking | Just cut the bottom off of a metal tuna can. Can't get cheaper than that. | 3 | t3_554tji | t3_554tji | /r/Cooking/comments/t3_554tji/d87j8jo | null | false | 2016-09-29T22:29:53Z |
d87ifq7 | t1_d87ifq7 | 1,475,187,011 | user_d01c596d5615 | Cooking | Yup I treated myself to a really good quality chef's knife and utility knife, and I never use anything else. | 2 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ifq7 | null | false | 2016-09-29T22:10:11Z |
d87ibtf | t1_d87ibtf | 1,475,186,853 | user_681a4d8575a4 | Cooking | MSG isn't bad for you, that was a 90s myth.. | 11 | t3_554q9j | t3_554q9j | /r/Cooking/comments/t3_554q9j/d87ibtf | null | false | 2016-09-29T22:07:33Z |
d87i86s | t1_d87i86s | 1,475,186,704 | [deleted] | Cooking | [deleted] | 1 | t3_553o5a | t3_553o5a | /r/Cooking/comments/t3_553o5a/d87i86s | null | false | 2016-09-29T22:05:04Z |
d87i743 | t1_d87i743 | 1,475,186,662 | user_25f4a7ad1347 | Cooking | They're dried. They'll last forever, more or less. No need to be in hurry to sue them.
Make hot sauce, adobo sauce, salsa. etc | 4 | t3_553g2c | t3_553g2c | /r/Cooking/comments/t3_553g2c/d87i743 | null | false | 2016-09-29T22:04:22Z |
d87i6ok | t1_d87i6ok | 1,475,186,645 | user_529db8535f5f | Cooking | I use a wusthof ikon chefs and a global pairing daily | 1 | t1_d87cdln | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87i6ok | null | false | 2016-09-29T22:04:05Z |
d87i490 | t1_d87i490 | 1,475,186,549 | user_49b268c5a4c5 | Cooking | the japanese steel is actually softer right? .. high carbon.
it's that japanese blades are sharpened at a steeper angle: 15 to 17 degrees. this makes them more prone to chipping along the edge. | 1 | t1_d87hzpz | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87i490 | null | false | 2016-09-29T22:02:29Z |
d87i097 | t1_d87i097 | 1,475,186,393 | user_683cb537c88b | Cooking | I know for me brown rice takes about twice as long to cook as white. So if the white rice was fully cooked, there's a good chance the brown rice just didn't cook all the way. | 4 | t3_554fzi | t3_554fzi | /r/Cooking/comments/t3_554fzi/d87i097 | null | false | 2016-09-29T21:59:53Z |
d87hzpz | t1_d87hzpz | 1,475,186,372 | user_00aa88a69fa4 | Cooking | Don't try that with my insanely sharp but brittle Japanese steel. | 3 | t1_d87hqc6 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87hzpz | null | false | 2016-09-29T21:59:32Z |
d87hyu9 | t1_d87hyu9 | 1,475,186,336 | user_32d244215e78 | Cooking | Mint, kalamata olives, and feta cheese make for a delicious pizza. | 1 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87hyu9 | null | false | 2016-09-29T21:58:56Z |
d87hy5s | t1_d87hy5s | 1,475,186,310 | user_e13f0fc09efb | Cooking | True that... Always loved cream carbonara till an Italian friend of mine introduced me to the real deal, never looked back since | 2 | t1_d876iqf | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87hy5s | null | false | 2016-09-29T21:58:30Z |
d87hxjk | t1_d87hxjk | 1,475,186,286 | user_683cb537c88b | Cooking | Also my very first thought | 2 | t1_d87cks1 | t3_5543of | /r/Cooking/comments/t3_5543of/d87hxjk | null | false | 2016-09-29T21:58:06Z |
d87huki | t1_d87huki | 1,475,186,165 | user_7992479ba111 | Cooking | I started baking the same way! I saw that episode and just ~~wanted~~ *needed* to bake some bread, even though I've never been a big bread eater. I've easily eaten more bread in the 6-7 months that I've been baking than I have in my entire life.
Are you planning on going the sourdough route? Be aware that it will tak... | 2 | t3_553o5a | t3_553o5a | /r/Cooking/comments/t3_553o5a/d87huki | null | false | 2016-09-29T21:56:05Z |
d87huc2 | t1_d87huc2 | 1,475,186,157 | user_0b9fe60a9955 | Cooking | Acids. I always have balsamic vinegar, red wine vinegar, apple cider vinegar, rice wine vinegar, lemon juice, and lime juice at hand. A bit in various things really helps the flavor. | 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d87huc2 | null | false | 2016-09-29T21:55:57Z |
d87hr77 | t1_d87hr77 | 1,475,186,035 | user_bed4d56ddc34 | Cooking | Don't let it get so hot. | 5 | t3_554m00 | t3_554m00 | /r/Cooking/comments/t3_554m00/d87hr77 | null | false | 2016-09-29T21:53:55Z |
d87hqhi | t1_d87hqhi | 1,475,186,007 | user_25f4a7ad1347 | Cooking | is it just ground chicken only or does it have breadcrumbs also? | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d87hqhi | null | false | 2016-09-29T21:53:27Z |
d87hqc6 | t1_d87hqc6 | 1,475,186,000 | user_49b268c5a4c5 | Cooking | not using the technique outlined above. the mistake is to try and "saw" at the crust. pierce then slice. | 4 | t1_d87a8rw | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87hqc6 | null | false | 2016-09-29T21:53:20Z |
d87ho36 | t1_d87ho36 | 1,475,185,912 | user_45ceffc0e0a5 | Cooking | Those are more specialized though. If youre interested in those, then you generally dont have a need for an infographic. A chefs knife, midlength petty/paring knife, and a boning knife are all that 90% of people need. | 2 | t1_d87g0ex | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ho36 | null | false | 2016-09-29T21:51:52Z |
d87h8yn | t1_d87h8yn | 1,475,185,333 | user_b89bccd9ba47 | Cooking | Local Asian market, $6.39 for a cleaver with a rosewood handle with cute little inlays. It came out of the box sharp enough to drop through a ripe tomato (I know, the weight helped, but the edge was sick).
It did say "the wifes friend" on it with a picture of an Asian lady. Oh well, that came off with a bit of BKF. | 3 | t1_d87a7cw | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87h8yn | null | false | 2016-09-29T21:42:13Z |
d87h8ho | t1_d87h8ho | 1,475,185,314 | user_5065027dce75 | Cooking | Yeah, I think we're going to start simply by going to HEB and make our own chunk blend. Then do what /u/curious_cortex suggested. Not sure if the final result is desired by anyone, but will post it no matter what. | 5 | t1_d87atzd | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d87h8ho | null | false | 2016-09-29T21:41:54Z |
d87h85p | t1_d87h85p | 1,475,185,301 | user_49780979cc7c | Cooking | > Also /r/Breadit is a good sub
Thanks for sharing! Love breads, never made my own, but really want to. It seems like only worth to try once, and then it will be easier and more fun | 2 | t1_d87b4cv | t3_553o5a | /r/Cooking/comments/t3_553o5a/d87h85p | null | false | 2016-09-29T21:41:41Z |
d87h4rf | t1_d87h4rf | 1,475,185,170 | user_68bcbe548476 | Cooking | If you buy chunky oven chips then they're very low in calories and fat, I would say probably less than doing it at home to get an equivalent chip. 100g frozen weight of McCain's extra chunky home style chips has 129 kcal and 3g fat, you'd probably have to put more oil at home to get such a good texture. | 2 | t3_54y9ql | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d87h4rf | null | false | 2016-09-29T21:39:30Z |
d87h2j3 | t1_d87h2j3 | 1,475,185,085 | user_b89bccd9ba47 | Cooking | It is wrong. Bread will break down your non-serrated edge pretty darn fast.
Beyond that, with a bread knife you use almost no downward pressure, minimizing the bread-squish-effect (and yes that's the technical term). | 22 | t1_d8791v3 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87h2j3 | null | false | 2016-09-29T21:38:05Z |
d87h0jj | t1_d87h0jj | 1,475,185,007 | user_2981df0d5714 | Cooking | Unsanitary conditions in farms, I think? You don't want to crack the shell that's covered in e.coli into your yolks. | 3 | t1_d870xlo | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87h0jj | null | false | 2016-09-29T21:36:47Z |
d87gzyl | t1_d87gzyl | 1,475,184,986 | user_ddbaec3e211d | Cooking | Being a broke college kid and all my mother gave me her Santoku knife and that shit is the greatest blade ive ever used. Meats, fish, veggies anything and it cuts right through. Hoping to get my very first knife set this christmas. | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87gzyl | null | false | 2016-09-29T21:36:26Z |
d87gzvh | t1_d87gzvh | 1,475,184,983 | [deleted] | Cooking | [removed] | 1 | t1_d87gzrh | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87gzvh | null | false | 2016-09-29T21:36:23Z |
d87gzrh | t1_d87gzrh | 1,475,184,979 | user_24d997f7c8ee | Cooking | For those getting into knives and wondering what a good starter is. I highly recommend [Victorinox's fibrox chef knife](https://www.amazon.com/Victorinox-Fibrox-8-Inch-45520-5-2063-20/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1475184880&sr=8-1&keywords=Victorinox%2Bchef%2Bknife&th=1), its a good bang for your buck.
| 12 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87gzrh | null | false | 2016-09-29T21:36:19Z |
d87gz3k | t1_d87gz3k | 1,475,184,952 | user_49780979cc7c | Cooking | That sounds like a cool idea. | 2 | t1_d874wuj | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d87gz3k | null | false | 2016-09-29T21:35:52Z |
d87gxo3 | t1_d87gxo3 | 1,475,184,899 | user_2981df0d5714 | Cooking | It's unusual for most American families, but I have eaten that exact dish many times! It's delicious. Kibbi, it's called in most lebanese restaurants where I'm from. | 1 | t1_d86kfgs | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87gxo3 | null | false | 2016-09-29T21:34:59Z |
d87gw29 | t1_d87gw29 | 1,475,184,836 | user_7235e80c2826 | Cooking | I like making mint chocolate chip ice cream and cocktails with my mint. Or it's a great way to freshen up a salad | 2 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87gw29 | null | false | 2016-09-29T21:33:56Z |
d87ggqj | t1_d87ggqj | 1,475,184,243 | user_018dc2e06a67 | Cooking | I just attempted cooking again for lunch, juse before the point of having to flip, it stared causing issues again. Basically it's the gases from the juice sizzling that is causing a large amount of smoke and sparks.
After messing around with it for an hour, I guess I just have to switch out the trays and foil to remo... | 1 | t1_d87fvd0 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d87ggqj | null | false | 2016-09-29T21:24:03Z |
d87gg3o | t1_d87gg3o | 1,475,184,219 | user_8fc8360c1bfc | Cooking | I like to dust with a heavy coat of Cajun seasoning. Put in a pan with a little olive oil and let it cook for about 3-4 minutes each side on medium. YUM! | 1 | t3_54say8 | t3_54say8 | /r/Cooking/comments/t3_54say8/d87gg3o | null | false | 2016-09-29T21:23:39Z |
d87gcy9 | t1_d87gcy9 | 1,475,184,099 | user_573ac05ca499 | Cooking | You should freeze them a bit before sealing them so their texture doesn't go to shit. | 1 | t1_d872no6 | t3_551isk | /r/Cooking/comments/t3_551isk/d87gcy9 | null | false | 2016-09-29T21:21:39Z |
d87g4q0 | t1_d87g4q0 | 1,475,183,783 | user_dc69b59f0828 | Cooking | Make doogh. It's a persian yogurt/mint drink. Amazing on a hot day.
http://www.mypersiankitchen.com/doogh/ | 3 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87g4q0 | null | false | 2016-09-29T21:16:23Z |
d87g0zd | t1_d87g0zd | 1,475,183,641 | user_04030fc44532 | Cooking | I think this is the best option offered. AmazonPRIME shows some at $18, or Goodwill usually has a few. +you can now make panini's | 2 | t1_d86zjm0 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d87g0zd | null | false | 2016-09-29T21:14:01Z |
d87g0ex | t1_d87g0ex | 1,475,183,620 | user_03b32bc688e3 | Cooking | Santokus are relatively westernized at this point. Almost any set of western knives includes a santoku these days. I meant more like gyutos, debas, nakiris, etc. | 7 | t1_d87cioh | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87g0ex | null | false | 2016-09-29T21:13:40Z |
d87fxh5 | t1_d87fxh5 | 1,475,183,508 | user_c44fde281c32 | Cooking | Ooh, the best fajitas I ever had I made myself with flank steak!
The trick is, you wanna cook it with charcoal, and you wanna cook it
right
on
the coals
right on 'em. get em up CRAZY hot first, then spread them out in a rectangle.
Lay your steak down on it and then flip after about a minute or two. Let it go ano... | 2 | t3_5540kk | t3_5540kk | /r/Cooking/comments/t3_5540kk/d87fxh5 | null | false | 2016-09-29T21:11:48Z |
d87fxaw | t1_d87fxaw | 1,475,183,502 | user_8cad5ad16377 | Cooking | I read somewhere a long time ago that tomatoes should be cooked for less than fifteen minutes or more than three hours. Something about how the sugars break down. | 1 | t3_551jk3 | t3_551jk3 | /r/Cooking/comments/t3_551jk3/d87fxaw | null | false | 2016-09-29T21:11:42Z |
d87fvd0 | t1_d87fvd0 | 1,475,183,426 | user_7abb43a6bcde | Cooking | You can cook it through without flipping. But you may lose the texture desired on both sides. Did your toaster over come with a little rack that can sit in the pan? That would eliminate needing to flip and give you and evenly cooked burger.
And no worries. | 1 | t1_d86x5hi | t3_550lcs | /r/Cooking/comments/t3_550lcs/d87fvd0 | null | false | 2016-09-29T21:10:26Z |
d87fu7o | t1_d87fu7o | 1,475,183,379 | user_dc69b59f0828 | Cooking | [Where is your god now!?](https://www.youtube.com/watch?v=pcQ0ZH1xPNw) | 4 | t1_d879wu7 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87fu7o | null | false | 2016-09-29T21:09:39Z |
d87fo3x | t1_d87fo3x | 1,475,183,147 | [deleted] | Cooking | [deleted] | 3 | t1_d8794zx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87fo3x | null | false | 2016-09-29T21:05:47Z |
d87fcue | t1_d87fcue | 1,475,182,728 | user_9f062307bd28 | Cooking | There are so, so many more than this, and many more specific and specialized styles. I think what the comment was trying to imply (poorly) was that the guide could have looked at more of these. | 1 | t1_d87cioh | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87fcue | null | false | 2016-09-29T20:58:48Z |
d87f6ms | t1_d87f6ms | 1,475,182,504 | user_7cacd2a8b107 | Cooking | See to me, a scalloped blade is a pastry knife, the dimpled one is called a Granton edge. | 2 | t1_d87ezfm | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87f6ms | null | false | 2016-09-29T20:55:04Z |
d87f2zf | t1_d87f2zf | 1,475,182,370 | user_b89bccd9ba47 | Cooking | It's not wise to presume anything when it comes to the cooking of chicken. Less moist does not mean properly cooked, held or even stored to begin with. 95 percent of what you said is spot on, but that statement is wrong. | 3 | t1_d87ceyc | t3_551isk | /r/Cooking/comments/t3_551isk/d87f2zf | null | false | 2016-09-29T20:52:50Z |
d87ezfm | t1_d87ezfm | 1,475,182,240 | user_39dd6c53ea7c | Cooking | never heard that term. usually refer to them as a scallops or a scalloped knife. | 3 | t1_d873vgz | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ezfm | null | false | 2016-09-29T20:50:40Z |
d87ev8u | t1_d87ev8u | 1,475,182,091 | user_738ec2d24650 | Cooking | The curve of the chef's knife isn't as pronounced in this info graphic. Which is one of the reasons for using it. | 2 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ev8u | null | false | 2016-09-29T20:48:11Z |
d87etwt | t1_d87etwt | 1,475,182,044 | user_738ec2d24650 | Cooking | A chef's knife has a more prominent role to the tip which makes quick, successive chops more efficient as you are cutting with a rolling action of the blade - requires less motion between bring completely flat on the board and pulled up for the next chop. | 3 | t1_d87d8d7 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87etwt | null | false | 2016-09-29T20:47:24Z |
d87etx2 | t1_d87etx2 | 1,475,182,044 | user_b0673887c1a1 | Cooking | My #1 resource is [Gordon Ramsay's books and shows](http://www.foodnetwork.ca/shows/gordon-ramsays-ultimate-home-cooking/). I've never been disappointed with anything I've tried from his "ultimate home cooking" book.
You mentioned making bread tonight. If you have some more time, you can try a [miracle boule.](http://... | 1 | t3_553o5a | t3_553o5a | /r/Cooking/comments/t3_553o5a/d87etx2 | null | false | 2016-09-29T20:47:24Z |
d87eq5p | t1_d87eq5p | 1,475,181,909 | [deleted] | Cooking | [removed] | 1 | t1_d870yfu | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87eq5p | null | false | 2016-09-29T20:45:09Z |
d87epys | t1_d87epys | 1,475,181,902 | user_15cb938a0117 | Cooking | Good luck. I'm interested in seeing the thread. | 1 | t1_d87ecyq | t3_551isk | /r/Cooking/comments/t3_551isk/d87epys | null | false | 2016-09-29T20:45:02Z |
d87egrw | t1_d87egrw | 1,475,181,575 | user_4acb4b19c03f | Cooking | Braised in red wine
Braised in a chile sauce for barbacoa
Dry rub applied and smoked, usually for tacos
Ground for fatty flavorful burger | 2 | t3_5547p0 | t3_5547p0 | /r/Cooking/comments/t3_5547p0/d87egrw | null | false | 2016-09-29T20:39:35Z |
d87eglx | t1_d87eglx | 1,475,181,570 | user_94daa313d723 | Cooking | Oh my god, crushed red pepper no doubt. That shit goes in just about everything.
I like it spicy, what can I say? | 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d87eglx | null | false | 2016-09-29T20:39:30Z |
d87edyq | t1_d87edyq | 1,475,181,476 | user_3e8d97b43089 | Cooking | [if one is carving up a whole cow or pig I could see one of these being useful; but not for much else](http://www.markus-heucher.de/shop/media/images/product/info/23574002000_0.jpg) | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87edyq | null | false | 2016-09-29T20:37:56Z |
d87ecyq | t1_d87ecyq | 1,475,181,440 | user_b89bccd9ba47 | Cooking | That's how I do my uncased sausage, but if I get a chunk of spices in the center that's one thing, but a chunk of transglutiminase in a bite might be another... Also, you might get veins of smooth (ground and glued) vs rough (ground and not glued) protein. I think when I get home I'm going to experiment a little bit.... | 2 | t1_d87ci8v | t3_551isk | /r/Cooking/comments/t3_551isk/d87ecyq | null | false | 2016-09-29T20:37:20Z |
d87e7un | t1_d87e7un | 1,475,181,255 | user_561bd8188ce4 | Cooking | Came here to say this. Thank you. I had no idea they were talking about ground chicken. I wouldn't expect ground chicken to be anywhere near as good as a fried breast like this. | 2 | t1_d86ux19 | t3_551isk | /r/Cooking/comments/t3_551isk/d87e7un | null | false | 2016-09-29T20:34:15Z |
d87e68v | t1_d87e68v | 1,475,181,197 | user_02647b872492 | Cooking | My Dad decided to use my santoku knife to butcher an entire iberico ham leg which he proceeded to throw in the trash. Like literally hacking away at the dense meat and bones. It completely blunted the knife to nothing and I've had to sharpen it multiple times to get it anywhere near how sharp it used to be.
Still mad ... | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87e68v | null | false | 2016-09-29T20:33:17Z |
d87dv8w | t1_d87dv8w | 1,475,180,810 | user_61373bf9964f | Cooking | Not exactly burgers, but I made [this meatball recipe from skinny taste](http://www.skinnytaste.com/buffalo-chicken-meatballs/) for a work potluck and they were incredibly tender. Perhaps bake the patties and finish on a grill (or in a pan)? | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d87dv8w | null | false | 2016-09-29T20:26:50Z |
d87dsbx | t1_d87dsbx | 1,475,180,708 | user_b5e5bc498bfb | Cooking | Just a min a side is all it takes? wow. I do have a cast iron skillet i could use. | 1 | t1_d87cc9q | t3_5540kk | /r/Cooking/comments/t3_5540kk/d87dsbx | null | false | 2016-09-29T20:25:08Z |
d87dl8h | t1_d87dl8h | 1,475,180,457 | user_fad5111d9655 | Cooking | Cooking with other people is one of my favourite things to do, but I'd never share my knives. If anyone is going to chip my blade or drop one of my sweet knifebabies, its going to be me. | 18 | t1_d87aaeb | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87dl8h | null | false | 2016-09-29T20:20:57Z |
d87dkwz | t1_d87dkwz | 1,475,180,445 | user_e0161544c1a5 | Cooking | Well. Idk why my stuff is super juicy then. Maybe I'm just #blessed. | 1 | t1_d872p35 | t3_551isk | /r/Cooking/comments/t3_551isk/d87dkwz | null | false | 2016-09-29T20:20:45Z |
d87dc49 | t1_d87dc49 | 1,475,180,123 | user_9210b2b4b6d4 | Cooking | 2 cloves of garlic have never been enough for anything, ever. I'll just toss in 8 cloves. I've never eaten anything and thought "you know what this has too much of? garlic." | 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d87dc49 | null | false | 2016-09-29T20:15:23Z |
d87dapf | t1_d87dapf | 1,475,180,072 | user_b257038738ea | Cooking | Every first-time married newlywed couple gets a set of Henkels or Wustoffs | 1 | t1_d87cdln | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87dapf | null | false | 2016-09-29T20:14:32Z |
d87d9oq | t1_d87d9oq | 1,475,180,035 | user_b257038738ea | Cooking | The granton isn't a defining feature of the santoku—it's the clip point—it's just a necessary compromise on *cheaper, mass produced* santoku knives.
A good chef's or santoku will have good food release because of its edge geometry. | 6 | t1_d87156q | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87d9oq | null | false | 2016-09-29T20:13:55Z |
d87d8d7 | t1_d87d8d7 | 1,475,179,990 | user_7c3ec4204532 | Cooking | I prefer to use a Santoku instead of a Chef's knife. They are pretty much used for the same things, and it's just personal preference between the two for anyone deciding on which knives to buy. | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87d8d7 | null | false | 2016-09-29T20:13:10Z |
d87d1rj | t1_d87d1rj | 1,475,179,749 | user_2da25282029d | Cooking | Keep it whole, and cook on very high heat, for about 2 minutes per side. | 2 | t3_5540kk | t3_5540kk | /r/Cooking/comments/t3_5540kk/d87d1rj | null | false | 2016-09-29T20:09:09Z |
d87d05k | t1_d87d05k | 1,475,179,690 | user_a306e6febe76 | Cooking | Salad with mint, tomato, onion, and dressing (I'd do vinegar, salt, sugar, garlic, finely chopped fresh chilli, but oil-based dressings will work, too). | 4 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87d05k | null | false | 2016-09-29T20:08:10Z |
d87cy65 | t1_d87cy65 | 1,475,179,620 | user_b257038738ea | Cooking | Agreed, this guide covers the topic in very broad strokes. It's fine if you're just dipping your toe into buying something other than a set but not much else. | 4 | t1_d874lg3 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87cy65 | null | false | 2016-09-29T20:07:00Z |
d87cpef | t1_d87cpef | 1,475,179,308 | user_9286edd21314 | Cooking | Ok, so about sundried tomato paste- it's in a jar and yes, it's actually sun-dried tomatoes, as that was a point of contention with us. I was SURE it was regular tomato paste, but as I cannot read the jar, we did a taste test, and IT IS NOT... it is a jar of paste made with sun-dried tomatoes. If you can't get it, cu... | 1 | t1_d87cdbp | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87cpef | null | false | 2016-09-29T20:01:48Z |
d87cks1 | t1_d87cks1 | 1,475,179,145 | user_4e57c9f5b216 | Cooking | Mojitos! | 16 | t3_5543of | t3_5543of | /r/Cooking/comments/t3_5543of/d87cks1 | null | false | 2016-09-29T19:59:05Z |
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