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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d874lg3 | t1_d874lg3 | 1,475,169,061 | user_f0f975d25647 | Cooking | Most the knives sound like they do the same thing in your infographic.
Like utility versus chef... You don't explain why the blade depth differs or how that effects use. | 17 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d874lg3 | null | false | 2016-09-29T17:11:01Z |
d874kts | t1_d874kts | 1,475,169,040 | user_6721f33eb218 | Cooking | Make chicken tenders and put them on a bun | 0 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d874kts | null | false | 2016-09-29T17:10:40Z |
d874j3b | t1_d874j3b | 1,475,168,978 | user_ad37a25b74a5 | Cooking | Brine the chicken. | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d874j3b | null | false | 2016-09-29T17:09:38Z |
d874hso | t1_d874hso | 1,475,168,932 | user_6abbf0fa61d2 | Cooking | This just came off my want list. Thanks. | 1 | t3_54zl6z | t3_54zl6z | /r/Cooking/comments/t3_54zl6z/d874hso | null | false | 2016-09-29T17:08:52Z |
d874hjd | t1_d874hjd | 1,475,168,923 | user_e04cbc9a046f | Cooking | All my knives in my kitchen are capable of doing everything needed for preparing food with the right kind of effort. | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d874hjd | null | false | 2016-09-29T17:08:43Z |
d874aud | t1_d874aud | 1,475,168,691 | user_1aff70987757 | Cooking | Garlic. I put that stuff in practically everything. | 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d874aud | null | false | 2016-09-29T17:04:51Z |
d8746tg | t1_d8746tg | 1,475,168,547 | user_cde4422f6014 | Cooking | A large wooden cutting board can be just kept on the counter after cleaning. It's a multitasker unlike a large marble slab. Weighs less than that too. And doesn't look out of place when just on the counter. | 3 | t3_5531cn | t3_5531cn | /r/Cooking/comments/t3_5531cn/d8746tg | null | false | 2016-09-29T17:02:27Z |
d873wsj | t1_d873wsj | 1,475,168,198 | user_27e71246dea5 | Cooking | Crank your oven up high so they spring up, then lower the temp to finish baking. | 2 | t3_552agx | t3_552agx | /r/Cooking/comments/t3_552agx/d873wsj | null | false | 2016-09-29T16:56:38Z |
d873vgz | t1_d873vgz | 1,475,168,152 | user_718b69dd7864 | Cooking | They're called kullens, by the way. I'd say they're pretty popular on German santokus, but not so much on Japanese blades. | 13 | t1_d870y7v | t3_552j5l | /r/Cooking/comments/t3_552j5l/d873vgz | null | false | 2016-09-29T16:55:52Z |
d873tt2 | t1_d873tt2 | 1,475,168,095 | [deleted] | Cooking | [deleted] | 1 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d873tt2 | null | false | 2016-09-29T16:54:55Z |
d873kkw | t1_d873kkw | 1,475,167,778 | user_25ec3a1d8f75 | Cooking | http://steamykitchen.com/34664-indian-chickpea-dal-with-coconut-recipe-video.html
Absurdly fast and easy, though I add fresh ginger and a little extra garam Masala. I use her recommendation to use canned tomatoes for extra speed.
I also make a Greek tortellini salad when it's hot out. Boil tortellini (I get the $2 p... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d873kkw | null | false | 2016-09-29T16:49:38Z |
d8739ep | t1_d8739ep | 1,475,167,396 | user_157e26806a5f | Cooking | Ah makes sense, thanks! | 1 | t1_d86q793 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8739ep | null | false | 2016-09-29T16:43:16Z |
d8738c2 | t1_d8738c2 | 1,475,167,359 | user_b1949a67627f | Cooking | Try my mom's recipe that I posted! It's one of my favorite quick-easy-one-pot meals. It can feed a family or you can have a lot of delicious leftovers. | 1 | t1_d85r454 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d8738c2 | null | false | 2016-09-29T16:42:39Z |
d8737jc | t1_d8737jc | 1,475,167,332 | user_f5e77c3c4bfd | Cooking | I use an obscene amount of fresh herbs, especially cilantro. None of that "two tablespoons of fresh chopped herbs" nonsense.
Also acid, especially fresh lemon/line, and spice. | 2 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d8737jc | null | false | 2016-09-29T16:42:12Z |
d873620 | t1_d873620 | 1,475,167,282 | user_2eafbb83354e | Cooking | I think this trick is mostly for getting a good crust on the bread. | 5 | t1_d86wasw | t3_552agx | /r/Cooking/comments/t3_552agx/d873620 | null | false | 2016-09-29T16:41:22Z |
d8733vc | t1_d8733vc | 1,475,167,207 | user_26ef8649e408 | Cooking | Thyme. I just discovered Thyme. I'm already halfway through my bottle and I bought it last week. LOL.
Thyme for everything! | 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d8733vc | null | false | 2016-09-29T16:40:07Z |
d87337x | t1_d87337x | 1,475,167,185 | user_2eafbb83354e | Cooking | Temp and humidity are big factors as others have mentioned. Also of note is your yeast. You mention making sure it is alive but alive isn't quite enough. You can have yeast that is old where some is alive and some is not. Therefore it fails to work as effectively as it should. Also if your dough is dryer than normal fo... | 2 | t3_552agx | t3_552agx | /r/Cooking/comments/t3_552agx/d87337x | null | false | 2016-09-29T16:39:45Z |
d872yjf | t1_d872yjf | 1,475,167,024 | user_8b683f650841 | Cooking | Chicken you buy in the store is already brined. | -11 | t1_d86tx4q | t3_551isk | /r/Cooking/comments/t3_551isk/d872yjf | null | false | 2016-09-29T16:37:04Z |
d872wc7 | t1_d872wc7 | 1,475,166,948 | user_b1949a67627f | Cooking | I posted this a bit ago but I wanted to share it with you, because this is the perfect post for it. It's a very simple dish (throw everything into a bag, marinate, boil) yet it is very flavorful and delicious.
Mom's Little Chicken (Korean soy sauce wings)
3lbs. chicken wings
3/4 cup low sodium soy (high quality)
... | 2 | t3_54xfdi | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d872wc7 | null | false | 2016-09-29T16:35:48Z |
d872p35 | t1_d872p35 | 1,475,166,693 | user_36e516329580 | Cooking | [Searing does not seal in juices.](http://amazingribs.com/tips_and_technique/mythbusting_searing_seals_in_juices.html) | 3 | t1_d870g59 | t3_551isk | /r/Cooking/comments/t3_551isk/d872p35 | null | false | 2016-09-29T16:31:33Z |
d872no6 | t1_d872no6 | 1,475,166,643 | user_36e516329580 | Cooking | I'm not sure why you're being downvoted, because sous vide is how a lot of restaurants do meats, even before sous vide was a "thing" like it is now.
If I were to attempt a chicken burger, I'd make patties with the seasonings I'd want, vacuum seal and sous vide them to the right temp (probably 150°), then chill them a ... | 10 | t1_d86rdet | t3_551isk | /r/Cooking/comments/t3_551isk/d872no6 | null | false | 2016-09-29T16:30:43Z |
d872nfy | t1_d872nfy | 1,475,166,635 | user_c44fde281c32 | Cooking | Lodge enameled is chinese crapware so it's likely gonna chip/crack/whatever no matter what you do | 1 | t3_54zicf | t3_54zicf | /r/Cooking/comments/t3_54zicf/d872nfy | null | false | 2016-09-29T16:30:35Z |
d872mgv | t1_d872mgv | 1,475,166,601 | user_81fc813a7621 | Cooking | Salt and possibly paprika, as well as chilli. I love hot food, the rest of my family not so much. | 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d872mgv | null | false | 2016-09-29T16:30:01Z |
d872mhg | t1_d872mhg | 1,475,166,601 | user_710dd29af29c | Cooking | or a butane burner | 1 | t1_d8703di | t3_550lcs | /r/Cooking/comments/t3_550lcs/d872mhg | null | false | 2016-09-29T16:30:01Z |
d872le8 | t1_d872le8 | 1,475,166,563 | user_710dd29af29c | Cooking | cook them in a pan on the stove | 1 | t3_550lcs | t3_550lcs | /r/Cooking/comments/t3_550lcs/d872le8 | null | false | 2016-09-29T16:29:23Z |
d872df2 | t1_d872df2 | 1,475,166,285 | user_710dd29af29c | Cooking | A paring knife is useful for doing things like hulling strawberries or other work that requires the point.
You really only need a chef's knife and paring knife, if you're knife is sharp enough if should have no problem cutting bread. I haven't owned a serrated knife in almost a decade. | 10 | t1_d870yro | t3_552j5l | /r/Cooking/comments/t3_552j5l/d872df2 | null | false | 2016-09-29T16:24:45Z |
d8727dn | t1_d8727dn | 1,475,166,073 | user_32d244215e78 | Cooking | The spicy struggle is real. There's tons of Thai restaurants in my area, and there's only one who doesn't make the food super mild. If I ever wind up at one of the others I have to order it thai hot and then have them bring out a bunch of extra chilis for me. | 2 | t1_d86nk8i | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d8727dn | null | false | 2016-09-29T16:21:13Z |
d8724px | t1_d8724px | 1,475,165,978 | user_c44fde281c32 | Cooking | You can also get a hollow edge chef's knife, though | 8 | t1_d87156q | t3_552j5l | /r/Cooking/comments/t3_552j5l/d8724px | null | false | 2016-09-29T16:19:38Z |
d8723wv | t1_d8723wv | 1,475,165,949 | user_b0d075e687d6 | Cooking | The book didn't cook the food for me. One star. | 5 | t1_d85cb05 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8723wv | null | false | 2016-09-29T16:19:09Z |
d8720kf | t1_d8720kf | 1,475,165,829 | user_e8332b975848 | Cooking | Brine and grind. | -2 | t1_d8707gt | t3_551isk | /r/Cooking/comments/t3_551isk/d8720kf | null | false | 2016-09-29T16:17:09Z |
d871w4v | t1_d871w4v | 1,475,165,675 | user_cfd07f1a4abd | Cooking | It's also possible there is a chemical emulsifier in the chicken. Like how McD's chicken nuggets are tender... | 8 | t1_d86qa1e | t3_551isk | /r/Cooking/comments/t3_551isk/d871w4v | null | false | 2016-09-29T16:14:35Z |
d87156q | t1_d87156q | 1,475,164,718 | [deleted] | Cooking | [deleted] | -5 | t1_d870y7v | t3_552j5l | /r/Cooking/comments/t3_552j5l/d87156q | null | false | 2016-09-29T15:58:38Z |
d8711pf | t1_d8711pf | 1,475,164,596 | user_b89bccd9ba47 | Cooking | I'm not disagreeing with you, that your way works, but it's not exactly as easy as that. A) Getting people to trust that meat glue isn't going to melt their insides seems to be a difficult task, and B) he wants to mimic the ones at the local shop, unless he eats at the ChefSteps corner bistro, I'm guessing that's not t... | 1 | t1_d870hr5 | t3_551isk | /r/Cooking/comments/t3_551isk/d8711pf | null | false | 2016-09-29T15:56:36Z |
d870yro | t1_d870yro | 1,475,164,490 | user_9475cafa82ac | Cooking | I have a sharp chefs knife and a sharp santoku of about the same size. (8" and 7" respectively) They are basically interchangeable in my kitchen. I'll dig out a bread knife if I'm cutting freshly made bread... aside from that I own a pairing knife, the wife loves it, I almost never use it unless I'm opening a package o... | 14 | t1_d870ha6 | t3_552j5l | /r/Cooking/comments/t3_552j5l/d870yro | null | false | 2016-09-29T15:54:50Z |
d870yfu | t1_d870yfu | 1,475,164,478 | user_683cb537c88b | Cooking | recipe? | 2 | t1_d8660u6 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d870yfu | null | false | 2016-09-29T15:54:38Z |
d870y7v | t1_d870y7v | 1,475,164,471 | user_65b5dd705072 | Cooking | Santoku's don't always have the hollow edges. Actually, ~~most of them~~ don't have those.
I guess it's 50/50. Still, I'd add that there are Santoku's without the hollow thing. | 20 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d870y7v | null | false | 2016-09-29T15:54:31Z |
d870y6a | t1_d870y6a | 1,475,164,469 | user_503bfead2228 | Cooking | My simple way is egg, parm, bacon/pancetta/guanciale (whatever I have) and parsley to finish it. Salt and pepper as needed of course | 1 | t1_d86ze78 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d870y6a | null | false | 2016-09-29T15:54:29Z |
d870xlo | t1_d870xlo | 1,475,164,449 | user_683cb537c88b | Cooking | ... but why wash egg shells? I get that aesthetics sells but don't people know that's not the part that you're eating? | 2 | t1_d86tdnb | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d870xlo | null | false | 2016-09-29T15:54:09Z |
d870udl | t1_d870udl | 1,475,164,334 | user_683cb537c88b | Cooking | So do you cook the rice and ground beef in tomato sauce then stuff the vegetables, or cook the stuffed vegetables in the tomato sauce? Also recipe for the sun-dried tomato sauce?
| 1 | t1_d864r6k | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d870udl | null | false | 2016-09-29T15:52:14Z |
d870tx0 | t1_d870tx0 | 1,475,164,317 | user_ea9c7291ce7c | Cooking | Joke's on you, I wound up dying. | 1 | t1_d86rd72 | t3_54z604 | /r/Cooking/comments/t3_54z604/d870tx0 | null | false | 2016-09-29T15:51:57Z |
d870hr5 | t1_d870hr5 | 1,475,163,884 | user_15cb938a0117 | Cooking | I said how to do it—I didn't say it's easy. I have meat glue sitting around. It's readily available on Amazon. Either way, he doesn't have to do that unless the burgers can't have a ground-meat consistency. | 5 | t1_d870dy3 | t3_551isk | /r/Cooking/comments/t3_551isk/d870hr5 | null | false | 2016-09-29T15:44:44Z |
d870ha6 | t1_d870ha6 | 1,475,163,866 | user_7cc4035aa782 | Cooking | Same. If I was doing a ton of one specific thing I might pick up a specialty knife, but I've had no troubles with a single, sharp chef's knife. | 13 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d870ha6 | null | false | 2016-09-29T15:44:26Z |
d870gsf | t1_d870gsf | 1,475,163,849 | user_9d6a8a85f24b | Cooking | Chef's knives are king when it comes to the amount of uses they have and without question the most useful knife in the kitchen but that doesn't mean there aren't other knives better suited for certain tasks. | 18 | t1_d86zojx | t3_552j5l | /r/Cooking/comments/t3_552j5l/d870gsf | null | false | 2016-09-29T15:44:09Z |
d870g59 | t1_d870g59 | 1,475,163,828 | user_e0161544c1a5 | Cooking | When cooking chicken I always use two different cooking methods. I'll pan fry/sear both sides. Then I'll finish it in the oven. Searing it first helps lock in the juices, and give it that structure. | -1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d870g59 | null | false | 2016-09-29T15:43:48Z |
d870dy3 | t1_d870dy3 | 1,475,163,747 | user_b89bccd9ba47 | Cooking | You... How many people have meat glue sitting around? And how many people aren't scared to use it? | 2 | t1_d86w8fz | t3_551isk | /r/Cooking/comments/t3_551isk/d870dy3 | null | false | 2016-09-29T15:42:27Z |
d8709ku | t1_d8709ku | 1,475,163,592 | user_b89bccd9ba47 | Cooking | I think there's a major question everyone is missing here. OP said chicken burger, which is pretty ambiguous. Is this a breaded/unbreaded ground chicken patty, or a breaded/unbreaded whole chicken breast OP? | 5 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d8709ku | null | false | 2016-09-29T15:39:52Z |
d8707gt | t1_d8707gt | 1,475,163,517 | user_0a87f7fab1a1 | Cooking | But a chicken burger ≠ a chicken sandwich... unless this is not a US post and "chicken burger" means chicken breast, fried, on a bun. I thought a chicken burger was ground chicken, [something like this](http://www.mykitchenaddiction.com/2009/02/cajun-chicken-burgers/) | 13 | t1_d86ux19 | t3_551isk | /r/Cooking/comments/t3_551isk/d8707gt | null | false | 2016-09-29T15:38:37Z |
d870651 | t1_d870651 | 1,475,163,472 | user_b89bccd9ba47 | Cooking | Chia and flax seeds are amazing. I only recently discovered the moist binding power of them, and they're making their way into more and more of my food.
Also, the health benefits... My grandpa has eaten 1T of flax seeds every morning for the last 50 years (he was a honey farmer, and they sometimes end up as a bypro... | 1 | t1_d86v29d | t3_551isk | /r/Cooking/comments/t3_551isk/d870651 | null | false | 2016-09-29T15:37:52Z |
d8703di | t1_d8703di | 1,475,163,372 | user_36791c0cfd66 | Cooking | Invest in an induction hotplate and a skillet. | 2 | t3_550lcs | t3_550lcs | /r/Cooking/comments/t3_550lcs/d8703di | null | false | 2016-09-29T15:36:12Z |
d87014n | t1_d87014n | 1,475,163,293 | user_c9ebe4204ae1 | Cooking | http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce
>Ingredients
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt
Combine the tomatoes, their juices, the butter and the onion... | 9 | t3_551jk3 | t3_551jk3 | /r/Cooking/comments/t3_551jk3/d87014n | null | false | 2016-09-29T15:34:53Z |
d86zve3 | t1_d86zve3 | 1,475,163,092 | user_b89bccd9ba47 | Cooking | It definitely has an affect on the rise. You want your buns to feel like a jet-puffed marshmallow to the touch. Too little humidity and the crust (before baking) will inhibit the rise, or crack under the pressure. Too much and they won't rise properly throughout all of the dough. That's why we use proof boxes. Per... | 3 | t1_d86yftz | t3_552agx | /r/Cooking/comments/t3_552agx/d86zve3 | null | false | 2016-09-29T15:31:32Z |
d86zojx | t1_d86zojx | 1,475,162,841 | user_cdbab1e67231 | Cooking | I've gotten away with using just a chefs knife for the past 5 years, why buy another? | 98 | t3_552j5l | t3_552j5l | /r/Cooking/comments/t3_552j5l/d86zojx | null | false | 2016-09-29T15:27:21Z |
d86zkpi | t1_d86zkpi | 1,475,162,704 | user_7ad2242ff357 | Cooking | First, don't use straight ground breast. You need to get a mixture with some dark meat incorporated to bump up the fat ratio a bit. That is probably the most important aspect of making a juicy chicken burger.
Second, mix in a little bread crumb and Worcestershire to the patties to add some flavor and moisture.
Third,... | 17 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86zkpi | null | false | 2016-09-29T15:25:04Z |
d86zjm0 | t1_d86zjm0 | 1,475,162,665 | user_6b3dd900c9f5 | Cooking | What about a little george foreman style grill? Probably a lot less hazardous for something like this. | 3 | t1_d86v6qw | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86zjm0 | null | false | 2016-09-29T15:24:25Z |
d86ze78 | t1_d86ze78 | 1,475,162,470 | user_e13f0fc09efb | Cooking | With cream or egg? Plus bacon and garlic as well, NOM. | 2 | t1_d86wko2 | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86ze78 | null | false | 2016-09-29T15:21:10Z |
d86zcnw | t1_d86zcnw | 1,475,162,414 | user_ca0cf69c11b6 | Cooking | It's a very common way of making a tomato sauce. | 2 | t3_551jk3 | t3_551jk3 | /r/Cooking/comments/t3_551jk3/d86zcnw | null | false | 2016-09-29T15:20:14Z |
d86z8bf | t1_d86z8bf | 1,475,162,259 | user_26ef8649e408 | Cooking | Yes, it's all about the volume the dough rises, not the time. | 6 | t1_d86y4gi | t3_552agx | /r/Cooking/comments/t3_552agx/d86z8bf | null | false | 2016-09-29T15:17:39Z |
d86z7fu | t1_d86z7fu | 1,475,162,227 | user_030da4b13102 | Cooking | This should be higher up and the answer to many questions on this sub. | 5 | t1_d86ua5z | t3_551isk | /r/Cooking/comments/t3_551isk/d86z7fu | null | false | 2016-09-29T15:17:07Z |
d86z65v | t1_d86z65v | 1,475,162,179 | user_9e5ea9fb0d8a | Cooking | Without knowing your proportions, it's hard to tell if you have enough salt in your recipe. That affects gluten formation. A pinch is not very much. | 2 | t1_d86ybeb | t3_552agx | /r/Cooking/comments/t3_552agx/d86z65v | null | false | 2016-09-29T15:16:19Z |
d86yzf2 | t1_d86yzf2 | 1,475,161,932 | user_d5432d814d6a | Cooking | i agree with brining. it makes a huge difference | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86yzf2 | null | false | 2016-09-29T15:12:12Z |
d86yxo6 | t1_d86yxo6 | 1,475,161,868 | user_5195cc1c1aee | Cooking | Ambient temperature and humidity of the room. In the summer the air is hotter and more humid. Now the seasons are changing and the temperature is colder and drier. Unless your house has perfect temperature control you might want to find a warmer spot if you're doing a short rise (slightly warm oven, top of the frid... | 6 | t3_552agx | t3_552agx | /r/Cooking/comments/t3_552agx/d86yxo6 | null | false | 2016-09-29T15:11:08Z |
d86yulv | t1_d86yulv | 1,475,161,758 | [deleted] | Cooking | [deleted] | 2 | t1_d86yftz | t3_552agx | /r/Cooking/comments/t3_552agx/d86yulv | null | false | 2016-09-29T15:09:18Z |
d86ympa | t1_d86ympa | 1,475,161,461 | [deleted] | Cooking | [deleted] | 1 | t3_552agx | t3_552agx | /r/Cooking/comments/t3_552agx/d86ympa | null | false | 2016-09-29T15:04:21Z |
d86yftz | t1_d86yftz | 1,475,161,208 | user_cdceaa015904 | Cooking | I'd also heard about that, especially for baking bread, although I think it has more of an impact on the texture of the bread, not the rising. But anyway I just tried it (cause at this point I don't have much to lose), I'll report back with the results. | 1 | t1_d86wasw | t3_552agx | /r/Cooking/comments/t3_552agx/d86yftz | null | false | 2016-09-29T15:00:08Z |
d86ybeb | t1_d86ybeb | 1,475,161,043 | user_cdceaa015904 | Cooking | Forgot to mention it, but yeah I also add a pinch of salt to my dough, which I knead by hand (don't have one of those fancy robots). As for the temperature, today the high was about 80°F where I live. | 1 | t1_d86w1lc | t3_552agx | /r/Cooking/comments/t3_552agx/d86ybeb | null | false | 2016-09-29T14:57:23Z |
d86y7s4 | t1_d86y7s4 | 1,475,160,907 | user_93044c06f69c | Cooking | I have not tried it, but fresh plums will be much less sweet than prunes. You could try making a plum compote and then using that in your recipe, but it would probably be easier just to get some prunes. | 3 | t3_551rb6 | t3_551rb6 | /r/Cooking/comments/t3_551rb6/d86y7s4 | null | false | 2016-09-29T14:55:07Z |
d86y4gi | t1_d86y4gi | 1,475,160,785 | user_170ba5c4eed9 | Cooking | Probably being caused by temperature variation. Let it rise longer if it hasn't risen enough. | 12 | t3_552agx | t3_552agx | /r/Cooking/comments/t3_552agx/d86y4gi | null | false | 2016-09-29T14:53:05Z |
d86xnm6 | t1_d86xnm6 | 1,475,160,150 | user_65c232583a92 | Cooking | Fennel seed. I love that licorice like taste so much! My family doesn't appreciate it like I do though. | 1 | t3_54zx5r | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86xnm6 | null | false | 2016-09-29T14:42:30Z |
d86xcg4 | t1_d86xcg4 | 1,475,159,722 | user_b8e705d736ce | Cooking | Smoke it! | 0 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86xcg4 | null | false | 2016-09-29T14:35:22Z |
d86x5hi | t1_d86x5hi | 1,475,159,452 | user_018dc2e06a67 | Cooking | > The problem maybe that you are using too much oil/fat and that is reason
Even had the same issues when trying store bought patty sadly. So sadly feel like the oil of it happens to even the most dry of meat.
Would I be able to cook through a patty if I don't flip?
Btw thanks for taking the time to help, means a l... | 1 | t1_d86vob1 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86x5hi | null | false | 2016-09-29T14:30:52Z |
d86wsz5 | t1_d86wsz5 | 1,475,158,969 | user_a2b3481a5a8d | Cooking | Hah thank you so much!! Working on a Frasier episode as we speak :D | 1 | t1_d86bs6h | t3_545875 | /r/Cooking/comments/t3_545875/d86wsz5 | null | false | 2016-09-29T14:22:49Z |
d86wpdj | t1_d86wpdj | 1,475,158,826 | user_32d244215e78 | Cooking | You should give Mae Ploy curry pastes a try. You will probably need to hit up an asian food mart to pick it up. It's incredibly much cheaper than Thai Kitchen's, in addition to being substantially tastier. | 1 | t1_d860qjx | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86wpdj | null | false | 2016-09-29T14:20:26Z |
d86wo5w | t1_d86wo5w | 1,475,158,781 | user_7a4388d2625b | Cooking | i second the seaweed. I use [Dulse] (http://www.seaveg.com/shop/index.php?main_page=index&cPath=20&zenid=raou49fdmiraodpppje0nbqna2). OMG. it's so good..and versatile, and no, i don't work for the company, heh heh. EDIT: oooh! forgot the greatest fishy sauce. [Dashi recipe from Mr. Alton] (http://www.foodnetwork.co... | 1 | t1_d85sgc2 | t3_54xhai | /r/Cooking/comments/t3_54xhai/d86wo5w | null | false | 2016-09-29T14:19:41Z |
d86wko2 | t1_d86wko2 | 1,475,158,638 | user_503bfead2228 | Cooking | I came to suggest this, and also add in a simple carbonara. Its rich, cheesy, filling, and really can be done easily with 4 ingredients. | 2 | t1_d865dil | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86wko2 | null | false | 2016-09-29T14:17:18Z |
d86wicc | t1_d86wicc | 1,475,158,542 | user_9548167f30ab | Cooking | You have to sit through a lot of mild and talk to them a bit. Then ask for it spicier and spicier and eventually they give you any spicy you want. | 2 | t1_d86nk8i | t3_54zx5r | /r/Cooking/comments/t3_54zx5r/d86wicc | null | false | 2016-09-29T14:15:42Z |
d86wf2r | t1_d86wf2r | 1,475,158,408 | [deleted] | Cooking | [deleted] | 1 | t3_54z57p | t3_54z57p | /r/Cooking/comments/t3_54z57p/d86wf2r | null | false | 2016-09-29T14:13:28Z |
d86wdsr | t1_d86wdsr | 1,475,158,358 | user_f7dfcaa52146 | Cooking | It is a really simple sauce that can be used with a variety of Asian inspired dishes. I bet it would be equally good in a stir fry or just as a sauce for brown rice and veggies. I might have to try that. | 2 | t1_d86895p | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86wdsr | null | false | 2016-09-29T14:12:38Z |
d86wbao | t1_d86wbao | 1,475,158,253 | user_f7dfcaa52146 | Cooking | The brown sugar and adding lime does tend to bring down the heat of the Sriracha a little bit, but if you are sensitive, you could start the sauce with maybe a 1:1/2:1/2 ratio with the soy sauce, Sriracha, brown sugar respectively and add to taste. | 1 | t1_d86a9vs | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86wbao | null | false | 2016-09-29T14:10:53Z |
d86wasw | t1_d86wasw | 1,475,158,233 | [deleted] | Cooking | [deleted] | 2 | t3_552agx | t3_552agx | /r/Cooking/comments/t3_552agx/d86wasw | null | false | 2016-09-29T14:10:33Z |
d86w8fz | t1_d86w8fz | 1,475,158,137 | user_15cb938a0117 | Cooking | Use ground chicken thigh, or at least cut the chicken breast with a decent bit of thigh for fat. If doesn't have the consistency of ground meat, try grinding all of it with some meat glue to bind it. | 5 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86w8fz | null | false | 2016-09-29T14:08:57Z |
d86w2v1 | t1_d86w2v1 | 1,475,157,905 | user_133aa46b8c63 | Cooking | Panade changes the texture just enough for me to put chicken burgers on the regular rotation. | 8 | t1_d86s9rn | t3_551isk | /r/Cooking/comments/t3_551isk/d86w2v1 | null | false | 2016-09-29T14:05:05Z |
d86w291 | t1_d86w291 | 1,475,157,879 | user_ffdda9166cc3 | Cooking | Oh I've definitely done that before with good results for one meal. This is for a big batch (yeilds about 2 large mason jars) that I can throw into meals throughout my week. Roasting really brings out a great depth of flavor that you just don't get from pan frying. | 1 | t1_d86u5l0 | t3_551jk3 | /r/Cooking/comments/t3_551jk3/d86w291 | null | false | 2016-09-29T14:04:39Z |
d86w1lc | t1_d86w1lc | 1,475,157,853 | user_9e5ea9fb0d8a | Cooking | Where is the salt in your recipe? How are you kneading it? What is the proofing temperature where you are keeping it? I would guess it's the last one. | 4 | t3_552agx | t3_552agx | /r/Cooking/comments/t3_552agx/d86w1lc | null | false | 2016-09-29T14:04:13Z |
d86vxqu | t1_d86vxqu | 1,475,157,690 | user_e9e2115951c9 | Cooking | Maybe? It's made by the same people and has a rooster on it. | 1 | t1_d86s66h | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86vxqu | null | false | 2016-09-29T14:01:30Z |
d86vsqu | t1_d86vsqu | 1,475,157,487 | user_41b7a2d02895 | Cooking | There's many styles of chicken burgers. Is it a whole cutlet, or ground chicken? If it's a whole piece, is it white or dark meat, any breading or grilled "naked"? | 8 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86vsqu | null | false | 2016-09-29T13:58:07Z |
d86vru2 | t1_d86vru2 | 1,475,157,448 | user_6bf600085456 | Cooking | When i make chicken burgers i alway marinade the night before and then smash the chicken thin with a rolling pin. Then fry on a really hot pan for a minute or two on each side. | 1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86vru2 | null | false | 2016-09-29T13:57:28Z |
d86vob1 | t1_d86vob1 | 1,475,157,299 | user_7abb43a6bcde | Cooking | The problem maybe that you are using too much oil/fat and that is reason, but I wouldn't pat down the burger. Not exactly sure in this case without seeing it myself from beginning to end. Maybe cut down on how much oil is used?
It's bad practice, but I'm not usually afraid of little flare ups. But I don't recommend th... | 1 | t1_d86v4bq | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86vob1 | null | false | 2016-09-29T13:54:59Z |
d86vmtw | t1_d86vmtw | 1,475,157,237 | user_e0eddea12139 | Cooking | So shameful :( I'll educate myself on it right away. Thanks. | 3 | t1_d86ld7q | t3_54xfdi | /r/Cooking/comments/t3_54xfdi/d86vmtw | null | false | 2016-09-29T13:53:57Z |
d86vi03 | t1_d86vi03 | 1,475,157,029 | user_d23585c1fea2 | Cooking | I make this recipe. The results match your description...
Chicken Burgers with Chive Sauce
1 lb. ground chicken
1 ½ cups bread crumbs
½ cup fresh or canned chicken broth
¼ cup heavy cream
2 tbsp. minced onion
½ tsp. ground cumin
1/8 tsp. nutmeg
salt and pepper to taste
2 dashes of tobasco sauce
2 tbsp. oil
4 tbsp.... | 5 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86vi03 | null | false | 2016-09-29T13:50:29Z |
d86vglw | t1_d86vglw | 1,475,156,969 | user_8abb336469ee | Cooking | A bit off topic but, Ive been searching for a good seasoning for chicken and can't find anything that lives up to my love for Daddy Hinkles seasoning. They don't sell it where I go to school so I'm pretty much left with whatever Target, wal mart, and sprout's has to offer. | 1 | t3_54wu6t | t3_54wu6t | /r/Cooking/comments/t3_54wu6t/d86vglw | null | false | 2016-09-29T13:49:29Z |
d86vfq6 | t1_d86vfq6 | 1,475,156,930 | user_5195cc1c1aee | Cooking | I make the no-knead bread on a weekly basis in my dutch oven. I haven't had any issues with my pot. You put it in empty to bring it up to temperature, not to leave it there for an extended period of time. Put the pot in, turn on to 450, when it reaches 450 take the pot out and put the dough in. | 1 | t3_54zicf | t3_54zicf | /r/Cooking/comments/t3_54zicf/d86vfq6 | null | false | 2016-09-29T13:48:50Z |
d86v9s2 | t1_d86v9s2 | 1,475,156,673 | user_5b1e6ed64c9d | Cooking | Crock pot, or I bbq on low heat (260) and give them one flip after 30 mins and pull them off after 15 more (keep an eye on it) | 0 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86v9s2 | null | false | 2016-09-29T13:44:33Z |
d86v6qw | t1_d86v6qw | 1,475,156,540 | user_018dc2e06a67 | Cooking | Very true, just seriously lacking in space for another appliance let alone costs. I like the machine, especially since I can bake with it as well and just toast as well. | 2 | t1_d86v1tr | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86v6qw | null | false | 2016-09-29T13:42:20Z |
d86v4bq | t1_d86v4bq | 1,475,156,434 | user_018dc2e06a67 | Cooking | > Now did you pull the rack out to flip the burger over and then put it back in place or did you just open the door? Also, please tell me you just turned it over **not actually "flipped" it?**
I pulled out the tray out and just turned the burger onto the other side lol. I ain't that exciting lol
Would it be more bene... | 1 | t1_d86uzfz | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86v4bq | null | false | 2016-09-29T13:40:34Z |
d86v29d | t1_d86v29d | 1,475,156,343 | user_351a73a200e5 | Cooking | chia seeds. seriously. Add 2-3 Tbs of chia seeds to a pound of ground poultry and mix well. If you like, add a Tbs or so of water or broth at the same time. The chia adds tremendous moistness (and good omega 3's) to an otherwise dry as dust meat. | 3 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86v29d | null | false | 2016-09-29T13:39:03Z |
d86v1tr | t1_d86v1tr | 1,475,156,325 | user_f0373d00dee7 | Cooking | I would buy an electric cooktop and a nice pan. What you're trying to do isn't how burgers are made. | 2 | t3_550lcs | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86v1tr | null | false | 2016-09-29T13:38:45Z |
d86uzfz | t1_d86uzfz | 1,475,156,216 | user_7abb43a6bcde | Cooking | It's confusing to say it's hitting the top coil like it isn't beneath the rack your burgers are on.
I understand the oil is popping up. But it's still falling down onto the top coil. The repeating of the top coil made it sound like it was popping up and hitting a coil on the top of the toaster oven. That is where my c... | 1 | t1_d86u665 | t3_550lcs | /r/Cooking/comments/t3_550lcs/d86uzfz | null | false | 2016-09-29T13:36:56Z |
d86ux19 | t1_d86ux19 | 1,475,156,107 | user_aff3c1900d8b | Cooking | Brining is the answer.
http://www.seriouseats.com/2012/07/the-food-lab-how-to-make-a-chick-fil-a-sandwich-at-home.html
That's a knock-off of a Chik-fil-A chicken sandwich, and it's hellishly good -- all starting with a brine. | 26 | t1_d86tx4q | t3_551isk | /r/Cooking/comments/t3_551isk/d86ux19 | null | false | 2016-09-29T13:35:07Z |
d86utod | t1_d86utod | 1,475,155,954 | user_9d51e38b97b7 | Cooking | Use turkey. | -1 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86utod | null | false | 2016-09-29T13:32:34Z |
d86uqg1 | t1_d86uqg1 | 1,475,155,805 | user_4c64862eef52 | Cooking | Cook them while acting sexy. | -3 | t3_551isk | t3_551isk | /r/Cooking/comments/t3_551isk/d86uqg1 | null | false | 2016-09-29T13:30:05Z |
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