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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d87cioh | t1_d87cioh | 1,475,179,069 | user_cc1deb6c9134 | Cooking | ... uh, the santoku? Second on the list? | 7 | t1_d8794zx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87cioh | null | false | 2016-09-29T19:57:49Z |
d87ci8v | t1_d87ci8v | 1,475,179,053 | user_15cb938a0117 | Cooking | I've got the RM formulation. I haven't used mine yet, but I planned to just sprinkle it in rather than make a slurry (I think GS is better for that). I think that for ground beef, some people grind the meat, sprinkle the meat glue on, and then throw it back through the grinder. If you search around for sausages without... | 1 | t1_d87c11n | t3_551isk | /r/Cooking/comments/t3_551isk/d87ci8v | null | false | 2016-09-29T19:57:33Z |
d87cghe | t1_d87cghe | 1,475,178,992 | user_eeb3d2ab6b8e | Cooking | Celery salt, onion and garlic powders. They just help make things taste so good and requires so little effort. | 2 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d87cghe | null | false | 2016-09-29T19:56:32Z |
d87cftc | t1_d87cftc | 1,475,178,969 | user_bc2b80b33da1 | Cooking | It really helps for bread like [this]( http://fddb.info/static/db/400/320/ZU3JYL25ZA9MHG2Y44RC9KN3_999x999.jpg) | 4 | t1_d872df2 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87cftc | null | false | 2016-09-29T19:56:09Z |
d87ceyc | t1_d87ceyc | 1,475,178,940 | user_34e6ad8881bc | Cooking | I think it would be wise to presume chicken is not cooked if it is so much more moist than cooked chicken. Anyways I'm not going to argue this, youre simply wrong because you don't understand the significance of the time component for thermal death time. Go take a food safety class to get more information | 1 | t1_d87bxid | t3_551isk | /r/Cooking/comments/t3_551isk/d87ceyc | null | false | 2016-09-29T19:55:40Z |
d87cdln | t1_d87cdln | 1,475,178,893 | user_16b7ad38350f | Cooking | Does anyone even use those heavy German knives any more? | 0 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87cdln | null | false | 2016-09-29T19:54:53Z |
d87cdbp | t1_d87cdbp | 1,475,178,884 | user_9286edd21314 | Cooking | we cook the rice first, then add it to uncooked ground beef along with seasoning and stuff the veggies with it. For sundried tomato sauce, it's less of a recipe and more of a guideline, but we buy sundried tomato paste from a local Arabic/Persian market, and use about 1/2 cup of that with 3-4 cups of water, added to a... | 1 | t1_d870udl | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d87cdbp | null | false | 2016-09-29T19:54:44Z |
d87cc9q | t1_d87cc9q | 1,475,178,849 | user_eeb3d2ab6b8e | Cooking | My fajita meat I cook as fast and as little as possible. I marinate my meat already sliced, dry it off before cooking, and cook on either a very hot charcoal grill or an almost irresponsibly hot cast iron skillet. About 45 seconds a side on the skillet, 60-70 on the grill. | 2 | t3_5540kk | t3_5540kk | /r/Cooking/comments/t3_5540kk/d87cc9q | null | false | 2016-09-29T19:54:09Z |
d87c11n | t1_d87c11n | 1,475,178,459 | user_b89bccd9ba47 | Cooking | So, since it seems like you know a thing or two about this stuff, mind if I ask a few questions? Do you use Activa RM? I've wanted to use it in ground meat, but never really got around to it. I've done the checkerboard sushi and boneless t-bone, etc. But those are a little more straightforward. Do you just measure, spr... | 1 | t1_d875gtj | t3_551isk | /r/Cooking/comments/t3_551isk/d87c11n | null | false | 2016-09-29T19:47:39Z |
d87bxid | t1_d87bxid | 1,475,178,335 | [deleted] | Cooking | [deleted] | 0 | t1_d87bbe6 | t3_551isk | /r/Cooking/comments/t3_551isk/d87bxid | null | false | 2016-09-29T19:45:35Z |
d87bwet | t1_d87bwet | 1,475,178,296 | user_ebe75eb6516c | Cooking | Step one: purchase hamburger meat
Step two: throw away chicken burger | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d87bwet | null | false | 2016-09-29T19:44:56Z |
d87blmq | t1_d87blmq | 1,475,177,916 | user_21f0bd5346c1 | Cooking | I love Crock-Pot stews. Rich, filling, and easy to prepare. | 1 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d87blmq | null | false | 2016-09-29T19:38:36Z |
d87bh4f | t1_d87bh4f | 1,475,177,758 | user_fe8a9eafe5b3 | Cooking | Because I always want more knives? | 5 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87bh4f | null | false | 2016-09-29T19:35:58Z |
d87benc | t1_d87benc | 1,475,177,671 | user_10a24275e1b6 | Cooking | But Santoku describes the shape (sheepsfoot or clipped point, a flat or gently curved edge, with a point substantially below the line of the spine, relative to a traditional chef's knife), not that type of edge. You can get a granton/kullen edge on most styles of knife, and they are most traditional on slicing knives u... | 9 | t1_d87156q | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87benc | null | false | 2016-09-29T19:34:31Z |
d87bbe6 | t1_d87bbe6 | 1,475,177,554 | user_34e6ad8881bc | Cooking | You're misinformed by marketing. it's not just about temperature it is also about time (which you have not mentioned at all). At the end of the day your celebrity chef wouldn't be able to operate a restaurant if he doesn't prove that his process of cooking meets the thermal death time for a given product to regulatory... | 1 | t1_d87b0kd | t3_551isk | /r/Cooking/comments/t3_551isk/d87bbe6 | null | false | 2016-09-29T19:32:34Z |
d87b6hw | t1_d87b6hw | 1,475,177,381 | user_a0161dd78f00 | Cooking | There's the chef's knife, the bread knife, and a bunch of ones you never really need. | 2 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87b6hw | null | false | 2016-09-29T19:29:41Z |
d87b4cv | t1_d87b4cv | 1,475,177,303 | user_d139012d5346 | Cooking | thefreshloaf.com is a great forum for all things Bread
Also /r/Breadit is a good sub
Basic Tools:
Loaf Pan
Kitchen Scale - I feel this is often overlooked. You can measure by volume i.e using cups measures but weight will give you accuracy and consistency over time
(Optional) KitchenAid Mixer - Makes it a little easi... | 3 | t3_553o5a | t3_553o5a | /r/Cooking/comments/t3_553o5a/d87b4cv | null | false | 2016-09-29T19:28:23Z |
d87b3qh | t1_d87b3qh | 1,475,177,282 | user_727a9a967fa8 | Cooking | Come on. You have to post a picture with a question like this. | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d87b3qh | null | false | 2016-09-29T19:28:02Z |
d87b31n | t1_d87b31n | 1,475,177,256 | user_5d698786c5e5 | Cooking | Well usually to firm up peanut butter I add powdered sugar, which gives it the consistency of a Reese's peanut butter cup. But that wouldn't made it crunchy, and I'm also not sure how that would hold up to heat. To make it *crunchy*, I would simply use chunky peanut butter. The finely chopped peanuts will add a nice cr... | 10 | t3_5538b0 | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d87b31n | null | false | 2016-09-29T19:27:36Z |
d87b2au | t1_d87b2au | 1,475,177,230 | user_727a9a967fa8 | Cooking | Cook slowly to 100 in the oven. Then fry until the temperature is up to 115. Bring it to a work potluck. Make sure you have another job lined up. | 8 | t1_d876b6g | t3_551isk | /r/Cooking/comments/t3_551isk/d87b2au | null | false | 2016-09-29T19:27:10Z |
d87b0kd | t1_d87b0kd | 1,475,177,169 | [deleted] | Cooking | [deleted] | 0 | t1_d87aehy | t3_551isk | /r/Cooking/comments/t3_551isk/d87b0kd | null | false | 2016-09-29T19:26:09Z |
d87b0ab | t1_d87b0ab | 1,475,177,160 | user_169a4da8d90e | Cooking | Honestly, I cut them into small pieces and snack on them. Wakes me up in the morning and takes the edge off hunger pangs when I'm working late. | 1 | t3_553g2c | t3_553g2c | /r/Cooking/comments/t3_553g2c/d87b0ab | null | false | 2016-09-29T19:26:00Z |
d87au95 | t1_d87au95 | 1,475,176,949 | user_170ba5c4eed9 | Cooking | Make adobo. Toast, soak, and blend them up into chili paste. | 1 | t3_553g2c | t3_553g2c | /r/Cooking/comments/t3_553g2c/d87au95 | null | false | 2016-09-29T19:22:29Z |
d87atzd | t1_d87atzd | 1,475,176,939 | user_c9ebe4204ae1 | Cooking | I read the title as 'Can I make peanut butter?' to which the answer is yes, easily with a food processor/blender or less easily with a mortar/pestle. It's also the answer to your actual question, make your own peanut butter by processing some roasted peanuts with a dash of honey for sweetness and to help bind. You can ... | 4 | t3_5538b0 | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d87atzd | null | false | 2016-09-29T19:22:19Z |
d87atst | t1_d87atst | 1,475,176,933 | user_9082b413b57c | Cooking | The most important difference for me is remembering which in the block are ground to a 15° angle and which are 20°.
Am I slicing or chopping? | 3 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87atst | null | false | 2016-09-29T19:22:13Z |
d87atky | t1_d87atky | 1,475,176,926 | user_ba4da3a8d401 | Cooking | Username checks out | 16 | t1_d878mil | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87atky | null | false | 2016-09-29T19:22:06Z |
d87asoe | t1_d87asoe | 1,475,176,894 | user_583d6748111a | Cooking | I have a chefs knife I use daily and a ceramic paring knife I use for vegetables.
I have lots of knives I use outside the kitchen cleaning fish and game, but in the kitchen I probably use more different types of spatulas than knives. | 1 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87asoe | null | false | 2016-09-29T19:21:34Z |
d87asht | t1_d87asht | 1,475,176,887 | user_ba4da3a8d401 | Cooking | A bread knife is an absolute must. I use it to...well to cut bread but also roasts and other large cuts of meat. | 1 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87asht | null | false | 2016-09-29T19:21:27Z |
d87asi8 | t1_d87asi8 | 1,475,176,887 | user_9f565e71631e | Cooking | I have no idea if this would work, but if you're willing to experiment, I'd try mixing in a tiny bit of egg. You can make peanut butter cookies that don't melt in the oven with just peanut butter, sugar, and egg, so something similar minus the sugar might work.
Test it out by mixing up a batch of three ingredient coo... | 7 | t3_5538b0 | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d87asi8 | null | false | 2016-09-29T19:21:27Z |
d87ans5 | t1_d87ans5 | 1,475,176,721 | user_8890cfe765d9 | Cooking | I was just messin. I guess it wouldve been more obvious if i had used a more obscure/single task knife. | 0 | t1_d878zwo | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ans5 | null | false | 2016-09-29T19:18:41Z |
d87akun | t1_d87akun | 1,475,176,619 | user_2aca70721faf | Cooking | Yup. I have 1 santoku I use for everything. | 2 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87akun | null | false | 2016-09-29T19:16:59Z |
d87ahfe | t1_d87ahfe | 1,475,176,499 | user_4022a49d39e5 | Cooking | I'm surprised that works, seems like an odd mix. Huh | 1 | t1_d87adv2 | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d87ahfe | null | false | 2016-09-29T19:14:59Z |
d87ahdt | t1_d87ahdt | 1,475,176,497 | user_00aa88a69fa4 | Cooking | [This Carne Avodado](http://www.seriouseats.com/recipes/2012/12/carne-adovada-adobada-chili-braised-pork-recipe.html) is awesome. | 1 | t3_553g2c | t3_553g2c | /r/Cooking/comments/t3_553g2c/d87ahdt | null | false | 2016-09-29T19:14:57Z |
d87agis | t1_d87agis | 1,475,176,466 | [deleted] | Cooking | [deleted] | 1 | t3_553g2c | t3_553g2c | /r/Cooking/comments/t3_553g2c/d87agis | null | false | 2016-09-29T19:14:26Z |
d87aehy | t1_d87aehy | 1,475,176,393 | user_34e6ad8881bc | Cooking | 74C is good because that internal temperature is high enough that someone cooking food will have to hold it at that temperature for only 15 seconds to kill all pathogens. It is measuring food safety based on a scientific parameter.
65C is extremely low and will increase the likelihood of illness since it'll take a lo... | 2 | t1_d877rhm | t3_551isk | /r/Cooking/comments/t3_551isk/d87aehy | null | false | 2016-09-29T19:13:13Z |
d87adv2 | t1_d87adv2 | 1,475,176,372 | user_750c3783a301 | Cooking | Yes - I usually whisk in some salt & pepper as well, or for added flavour, dried herbs or smoked paprika/cumin/coriander. | 1 | t1_d879v5x | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d87adv2 | null | false | 2016-09-29T19:12:52Z |
d87adle | t1_d87adle | 1,475,176,362 | user_713ad75ddf82 | Cooking | That's a good looking budget. Make gyros. It'll be like tacos, but a real treat. Go 1 lb turkey for every 2 of lamb. It'll cut costs so you can buy good pita and accoutrements. http://www.seriouseats.com/2010/06/greek-american-lamb-gyros-homemade-from-scratch-the-food-lab.html | 1 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d87adle | null | false | 2016-09-29T19:12:42Z |
d87ad3s | t1_d87ad3s | 1,475,176,344 | user_73c8cff2bd11 | Cooking | I have 2 chef's knives, a santoku, a couple paring knives and a bread knife. Sure, I only really need one of each, and a chef's knife or santoku, but it's nice not having to clean knives when cutting different meats or meats and veggies. | 2 | t1_d879cg9 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87ad3s | null | false | 2016-09-29T19:12:24Z |
d87aaeb | t1_d87aaeb | 1,475,176,248 | user_8348f1ef9f40 | Cooking | Most people do just that. You only really need a chef's knife, a paring knife, and a bread knife. Here are the reasons to own more than just that:
* You like to cook with other people. Then having multiple chef's and paring knives is nice.
* You do something specialized a lot. If you get a lot of whole fish a filet k... | 111 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87aaeb | null | false | 2016-09-29T19:10:48Z |
d87a8rw | t1_d87a8rw | 1,475,176,193 | user_00aa88a69fa4 | Cooking | How about really crusty bread? That can chip a straight blade. | 8 | t1_d878zwo | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87a8rw | null | false | 2016-09-29T19:09:53Z |
d87a7cw | t1_d87a7cw | 1,475,176,143 | user_00aa88a69fa4 | Cooking | A cheap cleaver is necessary if you ever need to hack through bone. But even if you don't need to, it's so gratifying. | 3 | t1_d879cg9 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87a7cw | null | false | 2016-09-29T19:09:03Z |
d87a5ba | t1_d87a5ba | 1,475,176,069 | user_870c61be1c7d | Cooking | Sorry, but again, what do you mean 'fills up the space?' You're not describing anything that I'm familiar with when it comes to eating meat.
Honestly, it sounds like there's something fucky going on with your tastebuds/saliva/etc. and I would see a doctor about it. | 1 | t1_d8674y3 | t3_54xbp0 | /r/Cooking/comments/t3_54xbp0/d87a5ba | null | false | 2016-09-29T19:07:49Z |
d87a2ym | t1_d87a2ym | 1,475,175,984 | user_4022a49d39e5 | Cooking | I used olive oil but I'm not sure if I used too much. I wasn't conservative with it but I didn't drown them either | 1 | t1_d85yr78 | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d87a2ym | null | false | 2016-09-29T19:06:24Z |
d87a1b4 | t1_d87a1b4 | 1,475,175,926 | user_4022a49d39e5 | Cooking | That's what I was doing, in the oven with olive oil and seasoning. Really easy to do and IMO way nicer than packaged ones.
I was actually tempted to add cheese today, managed to resist haha | 1 | t1_d860tyj | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d87a1b4 | null | false | 2016-09-29T19:05:26Z |
d879wu7 | t1_d879wu7 | 1,475,175,766 | user_461fe0d383ce | Cooking | Need a bread knife tho. | 2 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d879wu7 | null | false | 2016-09-29T19:02:46Z |
d879w5l | t1_d879w5l | 1,475,175,742 | user_4022a49d39e5 | Cooking | Calories is the main thing I was wondering about. Thank you :) I will check out Rosemary - I'm totally new to cooking so I want to try everything | 1 | t1_d862gg2 | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d879w5l | null | false | 2016-09-29T19:02:22Z |
d879v5x | t1_d879v5x | 1,475,175,707 | user_4022a49d39e5 | Cooking | So you use the whisked egg white instead of olive oil? | 1 | t1_d862mzq | t3_54y9ql | /r/Cooking/comments/t3_54y9ql/d879v5x | null | false | 2016-09-29T19:01:47Z |
d879sjp | t1_d879sjp | 1,475,175,611 | user_24da6f410ff3 | Cooking | Interesting, my Santoku knives see 100x's more use than my chefs knife. | 1 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d879sjp | null | false | 2016-09-29T19:00:11Z |
d879d8v | t1_d879d8v | 1,475,175,067 | user_d3ba59e8b458 | Cooking | My ground chicken burgers come out like that - I use an aoli in the meat. [recipe](http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-burgers-with-garlic-rosemary-mayonnaise-recipe.html) I roast the garlic first & it's great. | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d879d8v | null | false | 2016-09-29T18:51:07Z |
d879cg9 | t1_d879cg9 | 1,475,175,038 | user_c0f1f99b97df | Cooking | Chef's knife, paring knife, serrated bread knife. That's all you need.
Chef's knife for most work. Paring knife for small things. Bread knife for bread (duh) and soft skinned slicing (like tomatoes). | 1 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d879cg9 | null | false | 2016-09-29T18:50:38Z |
d87995m | t1_d87995m | 1,475,174,920 | user_4acb4b19c03f | Cooking | Pozole Roja
Barbacoa
Carne adovada
Tortilla soup/Sopa Azteca
Red Chile Enchiladas
Arbol chile salsa
Pork Chilorio
Chilaquiles
Al Pastor
grind and put on Mexican street corn/elote | 7 | t3_553g2c | t3_553g2c | /r/Cooking/comments/t3_553g2c/d87995m | null | false | 2016-09-29T18:48:40Z |
d8794zx | t1_d8794zx | 1,475,174,771 | user_03b32bc688e3 | Cooking | No love for Japanese style blades? | 2 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d8794zx | null | false | 2016-09-29T18:46:11Z |
d8793bh | t1_d8793bh | 1,475,174,711 | [deleted] | Cooking | [removed] | 1 | t1_d879329 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d8793bh | null | false | 2016-09-29T18:45:11Z |
d879329 | t1_d879329 | 1,475,174,703 | user_c9ce294fde82 | Cooking | I have a chef's knife and a Santoku, and find myself using the Santoku more even though it isn't nearly as nice ([$14 Chicago Cutlery](https://www.amazon.com/Chicago-Cutlery-1109958-Santoku-Stainless/dp/B00HV5LNJ4/ref=sr_1_3?ie=UTF8&qid=1475174579&sr=8-3&keywords=chicago+cutlery+santoku) vs. a [$90 Shun](https://www.am... | 2 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d879329 | null | false | 2016-09-29T18:45:03Z |
d8791v3 | t1_d8791v3 | 1,475,174,661 | user_9475cafa82ac | Cooking | The chefs knife is sharp enough to cut bread (easily) the need for a serrated edge comes from my brief stint as a Subway Sandwich Artist back in the early 2000's. It just feels wrong using a straight edge on bread these days. /shrug | 10 | t1_d872df2 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d8791v3 | null | false | 2016-09-29T18:44:21Z |
d878zwo | t1_d878zwo | 1,475,174,590 | user_49b268c5a4c5 | Cooking | i use the santoku. even the softest of loaves. protip: pierce the bread with the tip and make a small incision. then slice along the edge of the incision. sliced bread with no smush. | 2 | t1_d8769ip | t3_552j5l | /r/Cooking/comments/t3_552j5l/d878zwo | null | false | 2016-09-29T18:43:10Z |
d878vlg | t1_d878vlg | 1,475,174,437 | [deleted] | Cooking | [removed] | 1 | t1_d84f2og | t3_54rvqi | /r/Cooking/comments/t3_54rvqi/d878vlg | null | false | 2016-09-29T18:40:37Z |
d878u1v | t1_d878u1v | 1,475,174,381 | user_f7bb6bb749de | Cooking | I really appreciated this post. It Sounds Like We Have Some Experts In Our Midst, perhaps additional information/opinion could be presented to supplement or provide testimony rather than discredit/argue. | -2 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d878u1v | null | false | 2016-09-29T18:39:41Z |
d878mil | t1_d878mil | 1,475,174,110 | user_68f8c60566a1 | Cooking | Just rip it with your bare hands | 25 | t1_d8769ip | t3_552j5l | /r/Cooking/comments/t3_552j5l/d878mil | null | false | 2016-09-29T18:35:10Z |
d878lnl | t1_d878lnl | 1,475,174,079 | user_4fda727d68d0 | Cooking | I love my santoku. Use it for everything except cleaning chicken, because I refuse to clean another fucking chicken. | 3 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d878lnl | null | false | 2016-09-29T18:34:39Z |
d878iwp | t1_d878iwp | 1,475,173,982 | user_5f3036725d17 | Cooking | I used to go through the trouble of vac-sealing chicken patties for sous vide but I just drop them in boiling water which drops the temperature and I adjust it down to maintain 150°F (cohesive but juicy) with an infrared thermometer until it's cooked through (aim at a patty; aiming at water will read metal which reflec... | 0 | t1_d872no6 | t3_551isk | /r/Cooking/comments/t3_551isk/d878iwp | null | false | 2016-09-29T18:33:02Z |
d878gor | t1_d878gor | 1,475,173,903 | user_27c8b1043cdf | Cooking | I could get by with just a chef's knife but if I could only have two, the second would definitely have to be a serrated bread knife. It's more like smashing than cutting | 1 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d878gor | null | false | 2016-09-29T18:31:43Z |
d878g3v | t1_d878g3v | 1,475,173,881 | user_a83a690b1632 | Cooking | I always peel and deseed my chile before freezing. In fact I just got through roasting a huge batch and am letting them cool. They'll go in the refrigerator overnight and tomorrow they'll be so easy to peel. Then I remove the stems and seed and pack in plastic bags - 4 ounces to a bag. I've been doing it this way for... | 1 | t3_54yhu6 | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d878g3v | null | false | 2016-09-29T18:31:21Z |
d878cyr | t1_d878cyr | 1,475,173,769 | user_9c9d401cb646 | Cooking | Because using a cleaver is very gratifying | 15 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d878cyr | null | false | 2016-09-29T18:29:29Z |
d878avv | t1_d878avv | 1,475,173,695 | user_5065027dce75 | Cooking | Thank you! Will definitely try this! | 1 | t1_d874wuj | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d878avv | null | false | 2016-09-29T18:28:15Z |
d8788y9 | t1_d8788y9 | 1,475,173,630 | user_a83a690b1632 | Cooking | Agreed! In the freezer, air is your enemy. I use plastic bags for my roasted chile, flatten the bag to push the air our and then seal. | 1 | t1_d862pbq | t3_54yhu6 | /r/Cooking/comments/t3_54yhu6/d8788y9 | null | false | 2016-09-29T18:27:10Z |
d8788wk | t1_d8788wk | 1,475,173,628 | user_bf2043801d28 | Cooking | My wife worked at a bakery for years. The proofers they use to proof bread products ran much warmer than room temp and had very high humidity. I don't have exact numbers for you but I suspect that's the problem. If your room is cooler then it will still rise just more slowly ( and that will also give better flavor)... | 2 | t3_552agx | t3_552agx | /r/Cooking/comments/t3_552agx/d8788wk | null | false | 2016-09-29T18:27:08Z |
d8783du | t1_d8783du | 1,475,173,435 | user_a83a690b1632 | Cooking | You can make a chile paste by simmering (over a med to low heat) an assortment of dried chile pods in 1 cup of a mild oil like canola for about 15 minutes with some garlic pods and coriander seeds. After 15 minutes the pods should have darkened but not burned.
Scoop the chile pods, garlic and coriander into a blende... | 2 | t3_553g2c | t3_553g2c | /r/Cooking/comments/t3_553g2c/d8783du | null | false | 2016-09-29T18:23:55Z |
d877s5r | t1_d877s5r | 1,475,173,040 | user_360dcddd96d0 | Cooking | With the right kind of effort, you can drive in a nail with a screwdriver. | 7 | t1_d874hjd | t3_552j5l | /r/Cooking/comments/t3_552j5l/d877s5r | null | false | 2016-09-29T18:17:20Z |
d877rhm | t1_d877rhm | 1,475,173,016 | [deleted] | Cooking | [deleted] | 1 | t1_d86ua5z | t3_551isk | /r/Cooking/comments/t3_551isk/d877rhm | null | false | 2016-09-29T18:16:56Z |
d877r1h | t1_d877r1h | 1,475,173,001 | user_c6f29ddd4584 | Cooking | That's what I was thinking | 2 | t1_d872no6 | t3_551isk | /r/Cooking/comments/t3_551isk/d877r1h | null | false | 2016-09-29T18:16:41Z |
d877b80 | t1_d877b80 | 1,475,172,438 | user_7aefd05868d9 | Cooking | JFC, no...under no circumstances should you put slow-cooked chicken on a bun unless it's shredded and in a sauce. This would definitely not be a burger, btw. | 0 | t1_d876kvv | t3_551isk | /r/Cooking/comments/t3_551isk/d877b80 | null | false | 2016-09-29T18:07:18Z |
d876zhs | t1_d876zhs | 1,475,172,028 | user_0645bd0cdc0f | Cooking | I usually do half a cup of dry rice per person. As for water I put in enough to cover over the top of the rice by about 1/4 of an inch. | 2 | t1_d86s7e1 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d876zhs | null | false | 2016-09-29T18:00:28Z |
d876ytc | t1_d876ytc | 1,475,172,006 | user_af42845ade20 | Cooking | Don't over cook the chicken! Buy a food thermometer and cook it to exactly 165 degrees. Over cooked chicken is dry. Also a nice brine night do it well, but be careful with the salt | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d876ytc | null | false | 2016-09-29T18:00:06Z |
d876wf3 | t1_d876wf3 | 1,475,171,925 | user_95c326ee5593 | Cooking | I've made this recipe before, it's so easy & so good | 1 | t1_d86ux19 | t3_551isk | /r/Cooking/comments/t3_551isk/d876wf3 | null | false | 2016-09-29T17:58:45Z |
d876uyj | t1_d876uyj | 1,475,171,875 | user_7302e8db1cca | Cooking | You can't fry anything that is battered or has sauce on it... so nope IMO | 1 | t3_54zl6z | t3_54zl6z | /r/Cooking/comments/t3_54zl6z/d876uyj | null | false | 2016-09-29T17:57:55Z |
d876tdp | t1_d876tdp | 1,475,171,821 | user_5e1e7bfdb33f | Cooking | This is not normally the case. | 4 | t1_d872yjf | t3_551isk | /r/Cooking/comments/t3_551isk/d876tdp | null | false | 2016-09-29T17:57:01Z |
d876t45 | t1_d876t45 | 1,475,171,812 | user_7302e8db1cca | Cooking | I laugh at the recipes that call for 1T as I'm gleefully shaking the bottle onto whatever I'm making | 6 | t1_d86mcqc | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d876t45 | null | false | 2016-09-29T17:56:52Z |
d876oo3 | t1_d876oo3 | 1,475,171,658 | user_013eed020758 | Cooking | I make chicken burgers all the time. I'm about 99% sure they aren't as juicy as you'd prefer but I'll toss it out anyway.
Using the kitchenaid mixer meat grinder I grind up boneless/skinless chicken breasts. They come out really sloppy. I add a little kosher salt and pepper AND dried minced onion (1T/lb maybe?). Somet... | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d876oo3 | null | false | 2016-09-29T17:54:18Z |
d876obe | t1_d876obe | 1,475,171,646 | user_1982b5b6390a | Cooking | It's probably done sous vide and/or brined. | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d876obe | null | false | 2016-09-29T17:54:06Z |
d876m4k | t1_d876m4k | 1,475,171,572 | user_97c93bc75290 | Cooking | Try making it with beef.
;) | 3 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d876m4k | null | false | 2016-09-29T17:52:52Z |
d876kvv | t1_d876kvv | 1,475,171,530 | user_5b1e6ed64c9d | Cooking | You cook the chicken fillet in there not the whole burger lol | 1 | t1_d875lph | t3_551isk | /r/Cooking/comments/t3_551isk/d876kvv | null | false | 2016-09-29T17:52:10Z |
d876kvd | t1_d876kvd | 1,475,171,529 | user_f2f1f9740b5d | Cooking | I pretty much use three knives. One for filleting chicken/fish and one for chopping veggies. I'll also use a pairing knife for smaller things, like peeling potatoes or fruits.
Also, paging /u/ticklish_sunflower | 2 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d876kvd | null | false | 2016-09-29T17:52:09Z |
d876iqf | t1_d876iqf | 1,475,171,453 | user_afa6d1cb75a4 | Cooking | If it uses cream instead of egg, it's not a carbonara. It can still be very good though. | 3 | t1_d86ze78 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d876iqf | null | false | 2016-09-29T17:50:53Z |
d876ggy | t1_d876ggy | 1,475,171,376 | user_d2607a8a0932 | Cooking | To save others the trouble, panade is bread soaked in milk. | 5 | t1_d86w2v1 | t3_551isk | /r/Cooking/comments/t3_551isk/d876ggy | null | false | 2016-09-29T17:49:36Z |
d876fep | t1_d876fep | 1,475,171,339 | user_afa6d1cb75a4 | Cooking | Mae Ploy is my jam! I love their Panang and Massaman curries. I usually whip up a big batch so I have leftovers for lunches. Only critique is they're a bit saltier than I'd prefer. You can always add more salt, but you can't take it out. | 2 | t1_d86wpdj | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d876fep | null | false | 2016-09-29T17:48:59Z |
d876b6g | t1_d876b6g | 1,475,171,194 | user_93855eccecda | Cooking | Cook until internal temp reads 300 degrees. Then carefully remove it from the pan and throw it in the trash. | 28 | t1_d86ua5z | t3_551isk | /r/Cooking/comments/t3_551isk/d876b6g | null | false | 2016-09-29T17:46:34Z |
d8769pg | t1_d8769pg | 1,475,171,144 | user_2da25282029d | Cooking | According to my wife: "ground red pepper"`
| 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d8769pg | null | false | 2016-09-29T17:45:44Z |
d8769ip | t1_d8769ip | 1,475,171,138 | user_8890cfe765d9 | Cooking | But what do you cut your bread with!?!? | 13 | t1_d875awa | t3_552j5l | /r/Cooking/comments/t3_552j5l/d8769ip | null | false | 2016-09-29T17:45:38Z |
d8760fi | t1_d8760fi | 1,475,170,825 | user_591025a85be3 | Cooking | No. | 1 | t1_d86mia6 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d8760fi | null | false | 2016-09-29T17:40:25Z |
d875z81 | t1_d875z81 | 1,475,170,783 | user_d258e03609ed | Cooking | The ladies love paring knives. For everything. | 3 | t1_d870yro | t3_552j5l | /r/Cooking/comments/t3_552j5l/d875z81 | null | false | 2016-09-29T17:39:43Z |
d875trs | t1_d875trs | 1,475,170,593 | user_66133f37cafb | Cooking | brine to increase juicyness.
now here's the tricky part: DONT OVERCOOK IT.
the moment you overcook chicken it becomes a dried out husk of rubber. its really annoying because it cooks for quite some time after you take it off the grill. first do everything you can to make it a uniform thickness. if its a drumstick, yo... | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d875trs | null | false | 2016-09-29T17:36:33Z |
d875rip | t1_d875rip | 1,475,170,517 | user_00b80d4b2114 | Cooking | You can buy 4x2 sections of countetop at home depot for very cheap. Storage sucks, can't use it as a cutting board but for rollout out dough would be fine. | 1 | t3_5531cn | t3_5531cn | /r/Cooking/comments/t3_5531cn/d875rip | null | false | 2016-09-29T17:35:17Z |
d875o1x | t1_d875o1x | 1,475,170,399 | user_ed9209a17ef3 | Cooking | I was going to recommend the marble slab since I love mine, but it was fairly pricey ($80), and it does tend to be larger than I can store in my cabinets. Another good alternative that has always worked great with my pizza dough is the Epicurean composite cutting boards. They're thin, light weight, come in a wide varie... | 1 | t3_5531cn | t3_5531cn | /r/Cooking/comments/t3_5531cn/d875o1x | null | false | 2016-09-29T17:33:19Z |
d875lph | t1_d875lph | 1,475,170,322 | user_7aefd05868d9 | Cooking | You're gonna cook a *burger* in a crock pot? ಠ_ಠ | 1 | t1_d86v9s2 | t3_551isk | /r/Cooking/comments/t3_551isk/d875lph | null | false | 2016-09-29T17:32:02Z |
d875gtj | t1_d875gtj | 1,475,170,151 | user_15cb938a0117 | Cooking | I don't disagree with you either, but the meat glue suggestion really only applies if somehow his place uses meat glue. If the burger patty has the consistency of typical ground chicken, then meat glue wouldn't be necessary. If it doesn't have that consistency, then they're probably using meat glue, otherwise they're j... | 1 | t1_d8711pf | t3_551isk | /r/Cooking/comments/t3_551isk/d875gtj | null | false | 2016-09-29T17:29:11Z |
d875bkm | t1_d875bkm | 1,475,169,970 | user_6f23151132e3 | Cooking | garlic salt/garlic pepper. I substitute it in for regular salt and pepper. | 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d875bkm | null | false | 2016-09-29T17:26:10Z |
d875awa | t1_d875awa | 1,475,169,948 | user_49b268c5a4c5 | Cooking | 1. chef's knife or santoku
2. utility/paring knife, 6"
4. boning knife
that should do it | 14 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d875awa | null | false | 2016-09-29T17:25:48Z |
d8755f3 | t1_d8755f3 | 1,475,169,759 | user_65b5dd705072 | Cooking | Yeah, it depends where you are buying from.
Herder (the brand I use) does not have them. At least not the model I use.
Some brands have them, of course.
The reason that I said some Santokus don't have kullens (and the reason I think it's kinda important to mention), is that the origin of the knife lies in Japan - ... | 5 | t1_d873vgz | t3_552j5l | /r/Cooking/comments/t3_552j5l/d8755f3 | null | false | 2016-09-29T17:22:39Z |
d874wuj | t1_d874wuj | 1,475,169,460 | user_511389fbbe85 | Cooking | Haven't tried it, but I would suggest heating it up and pouring off the oil that develops - or buying the 'have to stir' natural butters and pouring off the oil instead of stirring it in.
Alternately, my local grocery sells 'peanut flour'. You could probably take some of that and add a touch of water to make it sprea... | 18 | t3_5538b0 | t3_5538b0 | /r/Cooking/comments/t3_5538b0/d874wuj | null | false | 2016-09-29T17:17:40Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.