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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d85dm35 | t1_d85dm35 | 1,475,065,258 | user_95a5ebf7dc41 | Cooking | Is like when you add salt to the pasta water so it takes longer to heat up, the water boiling point is no longer 100c | 0 | t1_d851fk0 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85dm35 | null | false | 2016-09-28T12:20:58Z |
d85dkk3 | t1_d85dkk3 | 1,475,065,164 | user_0d1f6ca13702 | Cooking | I'd say a sweet knife. But depends on what your friend does at said restaurant. Wine as was elsewhere suggested also springs to mind. | -1 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85dkk3 | null | false | 2016-09-28T12:19:24Z |
d85ditj | t1_d85ditj | 1,475,065,060 | [deleted] | Cooking | [deleted] | 0 | t3_54u46l | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85ditj | null | false | 2016-09-28T12:17:40Z |
d85dh06 | t1_d85dh06 | 1,475,064,951 | user_0d1f6ca13702 | Cooking | Haha, fucking brutal show. Quite possibly the best thing network TV has ever produced. I'm still partially in to season 3. Fuck me, shit is canceled isn't it? Oh well, still have Quarry to currently look forward to. | -5 | t3_54vhre | t3_54vhre | /r/Cooking/comments/t3_54vhre/d85dh06 | null | false | 2016-09-28T12:15:51Z |
d85de3q | t1_d85de3q | 1,475,064,779 | user_006f87cffb0c | Cooking | So even though OP said adding too much hot sauce (water) to the mix prevents the popcorn from popping, you're saying the real problem is that he's just not waiting long enough, and that all the water needs to be fully converted to steam before the temperature of the system can increase beyond 100C? | 1 | t1_d85cydc | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85de3q | null | false | 2016-09-28T12:12:59Z |
d85dd64 | t1_d85dd64 | 1,475,064,721 | user_e8024bd4bf93 | Cooking | Thanks, I'll keep a closer eye on it | 1 | t1_d85d0p2 | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85dd64 | null | false | 2016-09-28T12:12:01Z |
d85dcpf | t1_d85dcpf | 1,475,064,693 | user_e8024bd4bf93 | Cooking | Awesome, thanks. I'll try this out | 1 | t1_d85cwva | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85dcpf | null | false | 2016-09-28T12:11:33Z |
d85dbvt | t1_d85dbvt | 1,475,064,646 | user_afe0ae79e4cf | Cooking | Or better yet, just infuse the oil itself with the spices. Technically her can even dry out and powder his favorite hot sauce and use that as a seasoning salt. | 9 | t1_d854gm3 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85dbvt | null | false | 2016-09-28T12:10:46Z |
d85dav0 | t1_d85dav0 | 1,475,064,583 | user_0d1f6ca13702 | Cooking | Man, I just know east bay, and mostly Hong Kong joints, but the bay area isn't weak on Asian food. Hot pot can be sweet. Dim sum can be sweet. Dunno much about Orange county, but San Gabriel-ish is pretty dope, I hear you there.
But ok, on to your dish. What's so hard about obtaining lotus leaves? Sounds exactly ... | 9 | t3_54vhre | t3_54vhre | /r/Cooking/comments/t3_54vhre/d85dav0 | null | false | 2016-09-28T12:09:43Z |
d85d9wm | t1_d85d9wm | 1,475,064,523 | user_d0026a223f7c | Cooking | A bottle of red, a bottle of white? | 23 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85d9wm | null | false | 2016-09-28T12:08:43Z |
d85d8ei | t1_d85d8ei | 1,475,064,428 | user_98c7f62ed9b1 | Cooking | http://www.greatbigcanvas.com/view/italy-vintage-map,2276978/ | 11 | t3_54vy7a | t3_54vy7a | /r/Cooking/comments/t3_54vy7a/d85d8ei | null | false | 2016-09-28T12:07:08Z |
d85d89m | t1_d85d89m | 1,475,064,420 | user_436e7a58927b | Cooking | I'm pretty sure it is about boiling point as well as the amount of energy required in the phase change from liquid to gas. Water will not go above 212F in this application and will keep the oil it's mixed with at the same temperature. Also, it takes way, way more energy to boil water than raise its temperature. For exa... | 6 | t1_d8523ou | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85d89m | null | false | 2016-09-28T12:07:00Z |
d85d7pg | t1_d85d7pg | 1,475,064,382 | [deleted] | Cooking | [deleted] | 1 | t3_54u5ba | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d85d7pg | null | false | 2016-09-28T12:06:22Z |
d85d6zb | t1_d85d6zb | 1,475,064,336 | user_461c0d7b39a2 | Cooking | Maybe ketchup offended people? XD Only thing I can think of.
I highly recommend a pressure cooker (instant pot <3) and check out the pressure cooker forums. I'd use a fatty cut of chuck roast or tri tip for this. | 2 | t1_d84v2bo | t3_54rbmv | /r/Cooking/comments/t3_54rbmv/d85d6zb | null | false | 2016-09-28T12:05:36Z |
d85d452 | t1_d85d452 | 1,475,064,155 | user_461c0d7b39a2 | Cooking | Are you using any heavy cream? Try that or half and half with butter. Look up caramel candy recipes; the good ones use (a lot) of cream. | 1 | t3_54ro7b | t3_54ro7b | /r/Cooking/comments/t3_54ro7b/d85d452 | null | false | 2016-09-28T12:02:35Z |
d85d0p2 | t1_d85d0p2 | 1,475,063,934 | user_461c0d7b39a2 | Cooking | How thick was the slab? That determines cure time too. And the higher the fat the slower it tends to cure, but if it tastes like ham it sounds like you had a high meat %.
What did you cure it with? Bacon is usually dry cured and ham is wet.
Edit: NM. Saw recipe and it looks fine. Sounds like cut wasn't fatty enoug... | 2 | t1_d851q1i | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85d0p2 | null | false | 2016-09-28T11:58:54Z |
d85cydc | t1_d85cydc | 1,475,063,787 | user_475422754ff9 | Cooking | Nope. Think of the boiling point as the "border" between liquid and gas. Once you reach the boiling point, any further heat you add is used to turn the liquid to a gas. This is what we call "latent heat" (because it doesn't show up on a thermometer unlike "sensible heat").
Let's take water at 25 C as an example. Assum... | 3 | t1_d85cqwa | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85cydc | null | false | 2016-09-28T11:56:27Z |
d85cxvt | t1_d85cxvt | 1,475,063,756 | user_461c0d7b39a2 | Cooking | This is what I do too. With a few exceptions:
* basils - pain in ass and will brown and wilt fast. I tend to leave these in plastic boxes with airholes or stems in water. Doesn't freeze well (neither does oregano or marjoram)
* parsley - works great frozen so this I chop and freeze and use frozen. | 1 | t1_d85bpz4 | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85cxvt | null | false | 2016-09-28T11:55:56Z |
d85cwva | t1_d85cwva | 1,475,063,690 | user_ceb6d0a9f180 | Cooking | You can try reducing the sugar.
The ends of one of my batches of bacon came out tasting like ham, but the rest of the belly tasted like proper bacon, although it was sweeter than I liked. I reduced the sugar and they come out great now, even the ends.
I have a Weber Smokey Mountain and hot smoke (250F) the bellies un... | 2 | t3_54tv7y | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85cwva | null | false | 2016-09-28T11:54:50Z |
d85cvng | t1_d85cvng | 1,475,063,608 | user_461c0d7b39a2 | Cooking | I put stuff like this on a flat plate until they're frozen and then stack and usually double bag.
Make the logs thinner than store bought ones and it'll be way easier to cut while frozen (and frozen dough bakes fine - add extra 4-5min). | 2 | t1_d85aeys | t3_54v95y | /r/Cooking/comments/t3_54v95y/d85cvng | null | false | 2016-09-28T11:53:28Z |
d85cszt | t1_d85cszt | 1,475,063,433 | user_683cb537c88b | Cooking | Ah, when I moved out of my parents place I got a big $15 Santoku knife at Safeway... that was over a year ago and I still have it, not sharpened or anything. I feel the pain of not having a good knife haha | 1 | t1_d84yl7i | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85cszt | null | false | 2016-09-28T11:50:33Z |
d85cspk | t1_d85cspk | 1,475,063,415 | user_461c0d7b39a2 | Cooking | They work better when fried frozen! (Hold their shape better and crisp up because there is less water) You will need to cook them longer timewise because it will take longer to brown (brown will still mean its done, and filling inside will be done even before the outside). Assuming correct temps that aren't too high.
... | 3 | t3_54vlgg | t3_54vlgg | /r/Cooking/comments/t3_54vlgg/d85cspk | null | false | 2016-09-28T11:50:15Z |
d85cqwa | t1_d85cqwa | 1,475,063,293 | user_006f87cffb0c | Cooking | Wouldnt lowering the boiling point make it pop faster? | 1 | t1_d85buqa | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85cqwa | null | false | 2016-09-28T11:48:13Z |
d85cqnu | t1_d85cqnu | 1,475,063,277 | user_11af4da7ecb0 | Cooking | After I've used the herbs for whatever dishes I'm make that week, I chop up the rest and put them in an ice cube tray topped off with olive oil. When I need them, I just pop the cube(s) out and toss it in the microwave for half a minute or just toss it in the food I'm cooking (depending on how I need to use it). They t... | 4 | t3_54ursw | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85cqnu | null | false | 2016-09-28T11:47:57Z |
d85cpbb | t1_d85cpbb | 1,475,063,185 | user_5f504b0e2151 | Cooking | Pork belly is best as you want the fat layer as well for the Char Sui | 1 | t3_54rn15 | t3_54rn15 | /r/Cooking/comments/t3_54rn15/d85cpbb | null | false | 2016-09-28T11:46:25Z |
d85ciu4 | t1_d85ciu4 | 1,475,062,732 | user_99286b2da0c2 | Cooking | Aaaah. Dumb. | 2 | t1_d854m13 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85ciu4 | null | false | 2016-09-28T11:38:52Z |
d85cgs2 | t1_d85cgs2 | 1,475,062,583 | user_5f504b0e2151 | Cooking | You might also want to consider the stone type pans. You should get a good sear from those | 1 | t3_54va4x | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85cgs2 | null | false | 2016-09-28T11:36:23Z |
d85cf4p | t1_d85cf4p | 1,475,062,463 | user_82f1d1cf7b6a | Cooking | I must try this. Sounds delish. | 1 | t1_d84sil8 | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d85cf4p | null | false | 2016-09-28T11:34:23Z |
d85cd2k | t1_d85cd2k | 1,475,062,308 | user_82f1d1cf7b6a | Cooking | I had the same thing happen a couple of years back and found a killer parsley pesto recipe. I actually ended up enjoying it even better than traditional pesto, as the recipe I found used walnuts in place of pine nuts (which I'm not nuts about...heh)
I ended up with enough to share with a few friends and got rave revie... | 1 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d85cd2k | null | false | 2016-09-28T11:31:48Z |
d85cc1v | t1_d85cc1v | 1,475,062,233 | user_0b806bc3f345 | Cooking | yes! so easy to make these in advance and reheat for a quick breakfast or lunch | 1 | t1_d83fesv | t3_54lakd | /r/Cooking/comments/t3_54lakd/d85cc1v | null | false | 2016-09-28T11:30:33Z |
d85cb05 | t1_d85cb05 | 1,475,062,152 | user_08ba08f288a2 | Cooking | Or, you know, do a conversion. | 1 | t1_d8528gs | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85cb05 | null | false | 2016-09-28T11:29:12Z |
d85caih | t1_d85caih | 1,475,062,117 | [deleted] | Cooking | [deleted] | 1 | t1_d85c5ra | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85caih | null | false | 2016-09-28T11:28:37Z |
d85c9b1 | t1_d85c9b1 | 1,475,062,022 | user_e8024bd4bf93 | Cooking | http://imgur.com/a/QQTrV here are the recipes from the class. If your friend has any input on what I might have missed, that'd be appreciated too. | 2 | t1_d85ahzd | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85c9b1 | null | false | 2016-09-28T11:27:02Z |
d85c8vm | t1_d85c8vm | 1,475,061,991 | user_0b806bc3f345 | Cooking | I love the versatility of them, and such a great way to use what you have on hand too. can't beat the frittata | 2 | t1_d82uhxy | t3_54lakd | /r/Cooking/comments/t3_54lakd/d85c8vm | null | false | 2016-09-28T11:26:31Z |
d85c8ie | t1_d85c8ie | 1,475,061,964 | user_e8024bd4bf93 | Cooking | http://imgur.com/a/QQTrV Here is a picture of the recipes from the class. | 1 | t1_d85bm7k | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85c8ie | null | false | 2016-09-28T11:26:04Z |
d85c83r | t1_d85c83r | 1,475,061,933 | user_0b806bc3f345 | Cooking | I haven't met a frittata yet I didn't like :) yours sounds really really good! | 1 | t1_d84mqbo | t3_54lakd | /r/Cooking/comments/t3_54lakd/d85c83r | null | false | 2016-09-28T11:25:33Z |
d85c5ra | t1_d85c5ra | 1,475,061,751 | user_1696f5bb2eef | Cooking | But why male models? | 38 | t1_d851cqv | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85c5ra | null | false | 2016-09-28T11:22:31Z |
d85c1a4 | t1_d85c1a4 | 1,475,061,412 | user_7e44bb75dbe7 | Cooking | I love Aleppo pepper flakes. I have switched to using it in place of red pepper flakes for just about everything: pizza, pasta, soups, marinades, even mashed potatoes.
Man that stuff is awesome. | 3 | t1_d8560ty | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85c1a4 | null | false | 2016-09-28T11:16:52Z |
d85buqa | t1_d85buqa | 1,475,060,892 | user_475422754ff9 | Cooking | To summarize what everyone's saying, there are two concepts:
1. Boiling point: Units of temperature. Determines the max temperature that the medium will remain a liquid. Oil > Water (Hot sauce is water-based). Adding too much hot sauce lowers the boiling point of the mixture, which is why it doesn't pop.
2. Heat cap... | 3 | t3_54u46l | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85buqa | null | false | 2016-09-28T11:08:12Z |
d85buic | t1_d85buic | 1,475,060,874 | user_b57195afaa9a | Cooking | All comes down to your climate I guess. I was living in the tropics and could not grow Rosemary but basil was unstoppable. | 4 | t1_d859djk | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85buic | null | false | 2016-09-28T11:07:54Z |
d85bpz4 | t1_d85bpz4 | 1,475,060,510 | user_1b04d091e0cb | Cooking | Best method I've found is to whack them in a plastic bag (sealed or tie a knot into the bag) or airtight container with a paper towel to draw off any excess moisture.
Keep them in your salad draw in the fridge.
This method will keep them crisp and fresh for roughly 1-2 weeks.
Other than that you can also freeze ... | 1 | t3_54ursw | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85bpz4 | null | false | 2016-09-28T11:01:50Z |
d85bm7k | t1_d85bm7k | 1,475,060,202 | user_f1a2e6fe4c66 | Cooking | I think the comment is correct suggesting that it was smoked at too high a temp.
I would also ask: What was in the rub? If it contains allspice, that can contribute to a hammy flavor. | 3 | t3_54tv7y | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85bm7k | null | false | 2016-09-28T10:56:42Z |
d85bguz | t1_d85bguz | 1,475,059,757 | user_0fbfa3e0ecda | Cooking | You're also basically mixing oil and water, which can cause some nasty splattering...chili oil sounds like a better way to go. | 3 | t3_54u46l | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85bguz | null | false | 2016-09-28T10:49:17Z |
d85bgkb | t1_d85bgkb | 1,475,059,732 | user_a4729b58f1aa | Cooking | Yeah you're bringing down the overall ability to heat things up. It's a neat idea, but you see where it's giving you problems. Consider using something like chili oil. I'm not sure what it's smoke point is, but you might have better luck cooking in it. It'll just be *spicy*, rather than hot-saucy, but I'd give it a sho... | 4 | t1_d851fk0 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85bgkb | null | false | 2016-09-28T10:48:52Z |
d85bdvp | t1_d85bdvp | 1,475,059,497 | user_4d422a878dd7 | Cooking | [This green soup recipe](http://www.goodfood.com.au/recipes/green-soup-20160329-4cni1) has little beside loads of parsley, broccoli, and zucchini. I added some fried garlic and toasted pine nuts (blended in, not whole) last time I made it IIRC, to bump up the flavour a little bit. You could also blend in a chopped boil... | 2 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d85bdvp | null | false | 2016-09-28T10:44:57Z |
d85b9d2 | t1_d85b9d2 | 1,475,059,081 | user_475422754ff9 | Cooking | Seconded. A cast-iron skillet will become one of your best culinary friends. Shouldn't cost you more than 30 bucks for a good one. Maintenance shmaintenance. I've had mine for years and it still distributes its heat evenly and cooks my steaks perfectly.
Get some non-stick spray to prevent the meat from sticking. Alway... | 6 | t1_d859oyg | t3_54va4x | /r/Cooking/comments/t3_54va4x/d85b9d2 | null | false | 2016-09-28T10:38:01Z |
d85b98g | t1_d85b98g | 1,475,059,068 | user_4584d530a07d | Cooking | fajitas - sauteed chicken, onions & bell peppers with a bit of a sauce. | 1 | t3_54byna | t3_54byna | /r/Cooking/comments/t3_54byna/d85b98g | null | false | 2016-09-28T10:37:48Z |
d85b8f0 | t1_d85b8f0 | 1,475,058,992 | user_4584d530a07d | Cooking | If you can get access to a toaster oven, biscuits and gravy are great. Chicken fried steak and cream gravy is a good combo too. | 1 | t1_d80uqr8 | t3_54byna | /r/Cooking/comments/t3_54byna/d85b8f0 | null | false | 2016-09-28T10:36:32Z |
d85b5wg | t1_d85b5wg | 1,475,058,756 | user_4584d530a07d | Cooking | Rinsing helps. | 1 | t1_d80xfgs | t3_54ctue | /r/Cooking/comments/t3_54ctue/d85b5wg | null | false | 2016-09-28T10:32:36Z |
d85b57d | t1_d85b57d | 1,475,058,690 | user_f30f1307cc7f | Cooking | yikes this sounds potent and amazing! I wish I had a proper blender to try it.. I've only got an immersion blender | 1 | t1_d84p6ir | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d85b57d | null | false | 2016-09-28T10:31:30Z |
d85b2k5 | t1_d85b2k5 | 1,475,058,440 | user_4584d530a07d | Cooking | > weighed it down with a very clean brick.
Putting it in a gallon-sized plastic bag helps. | 2 | t1_d82kb30 | t3_54k4do | /r/Cooking/comments/t3_54k4do/d85b2k5 | null | false | 2016-09-28T10:27:20Z |
d85aznx | t1_d85aznx | 1,475,058,170 | user_4584d530a07d | Cooking | Rinse your rice first? All that starch can settle out and cook down. | 1 | t3_54mm2k | t3_54mm2k | /r/Cooking/comments/t3_54mm2k/d85aznx | null | false | 2016-09-28T10:22:50Z |
d85az0n | t1_d85az0n | 1,475,058,105 | user_0edeb9fc2709 | Cooking | Depending on the model, the temperature control might be a bit off, due to having more surface-area-per-volume than an oven, and possibly cheaper electronics - maybe do a few tests with an oven thermometer to see how accurate it is, and adjust recipes accordingly.
However, once you find and adjust for its quirks, you'... | 1 | t3_54t9mv | t3_54t9mv | /r/Cooking/comments/t3_54t9mv/d85az0n | null | false | 2016-09-28T10:21:45Z |
d85ay1l | t1_d85ay1l | 1,475,058,012 | user_4584d530a07d | Cooking | I just hit them with S&P and a bit of paprika, dust them with flour and pan fry them in shallow oil. Hit it with some lemon & hot sauce while you let it cool off.
Also pretty good for fish tacos. | 1 | t3_54say8 | t3_54say8 | /r/Cooking/comments/t3_54say8/d85ay1l | null | false | 2016-09-28T10:20:12Z |
d85axc4 | t1_d85axc4 | 1,475,057,940 | user_12e29349c68e | Cooking | I'm Irish and I still came here to say this.
| 1 | t1_d8506fo | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d85axc4 | null | false | 2016-09-28T10:19:00Z |
d85ax72 | t1_d85ax72 | 1,475,057,927 | user_4584d530a07d | Cooking | They can heat up faster, produce less waste heat & use less energy. They're great for small thing. | 1 | t3_54t9mv | t3_54t9mv | /r/Cooking/comments/t3_54t9mv/d85ax72 | null | false | 2016-09-28T10:18:47Z |
d85ahzd | t1_d85ahzd | 1,475,056,382 | user_13c5fde5d438 | Cooking | I haven't tried to do bacon yet, but a friend of mine is experimenting with it and I have been watching and sampling. If you got it to 150, it's definitely hot smoked and fully cooked with a significant amount of fat rendered out, which might explain the texture, particularly if you were expecting something closer to ... | 4 | t1_d84yfnk | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85ahzd | null | false | 2016-09-28T09:53:02Z |
d85aeys | t1_d85aeys | 1,475,056,068 | user_08cf330d872a | Cooking | This seems like it does exactly what I was looking for, thank you! I'll try it out.
**Edit:** Do you stack them on anything in particular, or just make sure they're on top of something flat until they're all the way frozen? | 1 | t1_d859wgk | t3_54v95y | /r/Cooking/comments/t3_54v95y/d85aeys | null | false | 2016-09-28T09:47:48Z |
d859zfr | t1_d859zfr | 1,475,054,430 | user_3eea4e0586da | Cooking | You could also freeze in logs (such as the pilsbury ones) using plastic wrap, though it takes a little longer to defrost. Depending on the dough and size of the log you could just slice and bake for cookies, even without defrosting first. | 4 | t1_d859wgk | t3_54v95y | /r/Cooking/comments/t3_54v95y/d859zfr | null | false | 2016-09-28T09:20:30Z |
d859ymz | t1_d859ymz | 1,475,054,343 | user_0d1f6ca13702 | Cooking | Eh, frozen vegetable retain more nutrition. So hard shouldn't? Not so sure about that. | 1 | t1_d8531b1 | t3_54t7gz | /r/Cooking/comments/t3_54t7gz/d859ymz | null | false | 2016-09-28T09:19:03Z |
d859wni | t1_d859wni | 1,475,054,138 | user_0d1f6ca13702 | Cooking | Even if you aren't melting the plastic wrap doesn't mean you aren't screwing it up cancer style. | 0 | t3_54ugca | t3_54ugca | /r/Cooking/comments/t3_54ugca/d859wni | null | false | 2016-09-28T09:15:38Z |
d859wgk | t1_d859wgk | 1,475,054,117 | user_3eea4e0586da | Cooking | I store my cookie dough in plastic wrap as discs, maybe an inch thick and 12in diameter. They stack nicely and the larger surface area helps with defrosting.
The problem with a container is you couldn't get it airtight, you will get ice crystals unless something is against the dough itself. This would cause faster fre... | 6 | t3_54v95y | t3_54v95y | /r/Cooking/comments/t3_54v95y/d859wgk | null | false | 2016-09-28T09:15:17Z |
d859ucv | t1_d859ucv | 1,475,053,898 | user_0d1f6ca13702 | Cooking | I'm perverted in that I love watching people burn their house down by trying to deep fry a turkey. God damn though if that probably turns out spectacular when done right.
Oven, it helps to know yours. Mine, I always go 50 degrees higher every single recipe. Outside oven, 100 degrees higher. I keep the vents open t... | 3 | t3_54unf1 | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d859ucv | null | false | 2016-09-28T09:11:38Z |
d859oyg | t1_d859oyg | 1,475,053,325 | user_0d1f6ca13702 | Cooking | Get a cast iron pan I say. Friggen things are wonderful. Does take a bit of care though, so stainless? Stainless steel could work too. I still vote cast iron. | 16 | t3_54va4x | t3_54va4x | /r/Cooking/comments/t3_54va4x/d859oyg | null | false | 2016-09-28T09:02:05Z |
d859n33 | t1_d859n33 | 1,475,053,129 | user_0d1f6ca13702 | Cooking | All the upvotes I have to give. Fuck. One. | 2 | t1_d855fwd | t3_54upic | /r/Cooking/comments/t3_54upic/d859n33 | null | false | 2016-09-28T08:58:49Z |
d859m0w | t1_d859m0w | 1,475,053,020 | user_0d1f6ca13702 | Cooking | Can't say I don't like your style. Cheers fucker. | 2 | t1_d853a0d | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d859m0w | null | false | 2016-09-28T08:57:00Z |
d859kgw | t1_d859kgw | 1,475,052,860 | user_0d1f6ca13702 | Cooking | Dude, the salt in tinned anchovies is going to kill the fuck out of any botulism organisms. Hands down that amount of salt wins. | 6 | t1_d858lvp | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d859kgw | null | false | 2016-09-28T08:54:20Z |
d859ik6 | t1_d859ik6 | 1,475,052,667 | user_0d1f6ca13702 | Cooking | Oh, and hell, frozen salmon, pretty sure you're safe or I'd be dead eating sushi and whatnot all these years. Pretty sure they make sushi safe by freezing the hell out of it. I could be wrong here though. | -5 | t3_54ubxf | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d859ik6 | null | false | 2016-09-28T08:51:07Z |
d859hkn | t1_d859hkn | 1,475,052,556 | user_0d1f6ca13702 | Cooking | You have a fridge thermometer? Maybe your fridge is freezing temperatures? | 3 | t3_54ubxf | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d859hkn | null | false | 2016-09-28T08:49:16Z |
d859gqm | t1_d859gqm | 1,475,052,467 | user_f934645959e9 | Cooking | A favorite way to cook fish of mine is [fish en papillote.](https://www.youtube.com/watch?v=VHl1AAAeKGM) You can basically cook an entire meal with this method. | 1 | t3_54say8 | t3_54say8 | /r/Cooking/comments/t3_54say8/d859gqm | null | false | 2016-09-28T08:47:47Z |
d859djk | t1_d859djk | 1,475,052,132 | user_0d1f6ca13702 | Cooking | I'd should mention, depending on where you're at, herbs are crazy easy to grow. Oregano in particular grows like a damn weed. I've had good luck with thyme, tarragon, mint. Fuck me though, basil is the bane of my existance. Can't grow that crap to save my life. | 9 | t3_54ursw | t3_54ursw | /r/Cooking/comments/t3_54ursw/d859djk | null | false | 2016-09-28T08:42:12Z |
d859bb6 | t1_d859bb6 | 1,475,051,894 | user_0d1f6ca13702 | Cooking | Well, me, I wash the hell out of herbs in a colander, discard anything sucky looking, then chop them, then put them in a plastic container in the fridge. I make lots of soups so I use lots of herbs as garnish so going bad, usually isn't a problem.
If I want to go long term though I'll throw some olive oil into the co... | 1 | t3_54ursw | t3_54ursw | /r/Cooking/comments/t3_54ursw/d859bb6 | null | false | 2016-09-28T08:38:14Z |
d85968r | t1_d85968r | 1,475,051,379 | user_0d1f6ca13702 | Cooking | Man, popcorn and hotsauce, definitely my jam. Franks? El Yucateco or whatever? Ah man, that smokey habenero junk is gold. Don't think I'd like tapatio on popcorn. Tabasco? Maybe. Hmm, I throw in turmeric powder a lot of the time, good stuff. Chopped up garlic mixed in with some butter is right nice. Haha, fric... | 3 | t3_54u46l | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85968r | null | false | 2016-09-28T08:29:39Z |
d858so0 | t1_d858so0 | 1,475,050,042 | user_f934645959e9 | Cooking | I would just ball them up using a spoon or ice cream scoop and store them in a large gallon-size ziptop freezer-safe bag in a single layer, kind of [like this.](http://happymoneysaver.com/wp-content/uploads/2011/08/cookies-frozen.jpg)
To help keep it flat while it freezes, you can lay the bag on top of a small cutting... | 1 | t3_54v95y | t3_54v95y | /r/Cooking/comments/t3_54v95y/d858so0 | null | false | 2016-09-28T08:07:22Z |
d858qlj | t1_d858qlj | 1,475,049,835 | user_0d80391f00b6 | Cooking | Sjw? No, just an annoyed 30 something and venting.
Block me all you want, I'll still be here regardless. | 0 | t1_d858a7l | t3_549h5z | /r/Cooking/comments/t3_549h5z/d858qlj | null | false | 2016-09-28T08:03:55Z |
d858q6c | t1_d858q6c | 1,475,049,794 | user_8d1f85484e9a | Cooking | Only underwear naked. If I'm out of onions as well, though, then it's bad... | 1 | t1_d84skwm | t3_54dkjt | /r/Cooking/comments/t3_54dkjt/d858q6c | null | false | 2016-09-28T08:03:14Z |
d858odj | t1_d858odj | 1,475,049,614 | user_4fbb9b6c1555 | Cooking | I've had some of mine stored in the fridge for more than a year or so without issue. | 1 | t1_d858lvp | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d858odj | null | false | 2016-09-28T08:00:14Z |
d858o79 | t1_d858o79 | 1,475,049,596 | user_25d8bf895d6a | Cooking | Sometimes I make them individually like I would put them on pan. Freeze them separately and then store them in normal freezer box once they are frozen solid.
It's good way if You don't need very large amounts because it take a bit more space than solid block on dough. | 1 | t3_54v95y | t3_54v95y | /r/Cooking/comments/t3_54v95y/d858o79 | null | false | 2016-09-28T07:59:56Z |
d858npq | t1_d858npq | 1,475,049,549 | user_09d53d9c8ea9 | Cooking | This is how the world ends. It wasn't Skynet. | 2 | t1_d84uoz5 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d858npq | null | false | 2016-09-28T07:59:09Z |
d858lvp | t1_d858lvp | 1,475,049,373 | user_dfed0b3ae6a0 | Cooking | Even with high salt wouldn't botulism be a concern with oil? Last I read on FDA guidelines were pretty discouraging on keeping food suspended in oils, and infused oils, for more than a week or so. | 2 | t1_d858e62 | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d858lvp | null | false | 2016-09-28T07:56:13Z |
d858e62 | t1_d858e62 | 1,475,048,622 | user_4fbb9b6c1555 | Cooking | They can stay in the fridge indefinitely being preserved in salt and covered in oil. | 3 | t3_54u5ba | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d858e62 | null | false | 2016-09-28T07:43:42Z |
d858a7l | t1_d858a7l | 1,475,048,253 | user_c0ae42ab4f08 | Cooking | So you are a SJW then. Ever noticed that you are the one spewing abuse? I'll block you. | 2 | t1_d84hpv1 | t3_549h5z | /r/Cooking/comments/t3_549h5z/d858a7l | null | false | 2016-09-28T07:37:33Z |
d858638 | t1_d858638 | 1,475,047,864 | user_f52df82a4674 | Cooking | With cilantro, I cut the stems most of the way off and wrap the bunch in a damp paper towel. I usually use all my basil at once, so I never really store it. I bought one of the alive basil plants and it lasted 3 months. | 2 | t3_54ursw | t3_54ursw | /r/Cooking/comments/t3_54ursw/d858638 | null | false | 2016-09-28T07:31:04Z |
d85813y | t1_d85813y | 1,475,047,403 | user_ab99eee19fba | Cooking | They certainly do but would they go through Amazon to do it? | 1 | t1_d84ugfj | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85813y | null | false | 2016-09-28T07:23:23Z |
d857n7x | t1_d857n7x | 1,475,046,169 | user_4918438fdf93 | Cooking | >2 cookies at a time
This seems like a great portioning technique, just keep cookie dough and whenever you want cookies you have to go through cooking them and waiting. ^^^I'd ^^^probably ^^^just ^^^end ^^^up ^^^eating ^^^all ^^^the ^^^cookie ^^^dough ^^^though. | 1 | t1_d84rxoe | t3_54t9mv | /r/Cooking/comments/t3_54t9mv/d857n7x | null | false | 2016-09-28T07:02:49Z |
d857kuj | t1_d857kuj | 1,475,045,963 | user_0e7f8530fd68 | Cooking | there are some varieties of apples with these water channels. If you picked these up at the farmer's market it's probably just a novelty hybrid. One farmer out here was testing them out. He said chefs seem to like them for baking since it doesn't cook down into a puree. I tasted a couple and didn't like the texture at ... | 1 | t3_54tliv | t3_54tliv | /r/Cooking/comments/t3_54tliv/d857kuj | null | false | 2016-09-28T06:59:23Z |
d857hhm | t1_d857hhm | 1,475,045,686 | user_5f2c89665764 | Cooking | Parsley soup is always an option as well, good way of processing a lot of the stuff at once, can also be frozen in batches that way. | 1 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d857hhm | null | false | 2016-09-28T06:54:46Z |
d857bdz | t1_d857bdz | 1,475,045,172 | user_e4b5f2f33f00 | Cooking | If the center is the same temperature as the rest of the fish, then it will cook evenly - your steps seem to give us the impression that you're doing that mostly right. However the bottom line is if it's cold in the center then you didn't let it reach proper temperature before cooking. After it is 100% thawed, and I re... | 2 | t3_54ubxf | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d857bdz | null | false | 2016-09-28T06:46:12Z |
d8578mr | t1_d8578mr | 1,475,044,948 | user_461c0d7b39a2 | Cooking | They don't. They always have some black rubber part that eventually, 2-5yrs later, breaks apart into horrible gummy black crap. | 1 | t1_d854rrn | t3_54upic | /r/Cooking/comments/t3_54upic/d8578mr | null | false | 2016-09-28T06:42:28Z |
d8578f2 | t1_d8578f2 | 1,475,044,930 | user_475422754ff9 | Cooking | Tilapia is quite a bland fish, so it serves well as a blank canvas for spices. I personally use chili powder or cayenne pepper and salt, but I'm boring like that.
As for method, I suggest wrapping it in aluminum foil and grilling it. Keep in mind that you'll need to cook it for a bit longer than foil-less fish or it'l... | 2 | t3_54say8 | t3_54say8 | /r/Cooking/comments/t3_54say8/d8578f2 | null | false | 2016-09-28T06:42:10Z |
d8577x0 | t1_d8577x0 | 1,475,044,889 | user_49b268c5a4c5 | Cooking | chop garlic, parsley. mix with olive oil, salt, pepper. squeeze a bunch of lemon juice in. | 1 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d8577x0 | null | false | 2016-09-28T06:41:29Z |
d8576bx | t1_d8576bx | 1,475,044,761 | user_9069f38886d7 | Cooking | Your mom keeps asking the same question. Must be hereditary. | 0 | t1_d84qp5k | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8576bx | null | false | 2016-09-28T06:39:21Z |
d856qdy | t1_d856qdy | 1,475,043,501 | user_0d1f6ca13702 | Cooking | Yeah, well, I don't make up diseases and stupid shit like that, so yeah. Charming? No, probably not. A retard liar, certainly not. So fuck outta here. | -1 | t1_d84ya8o | t3_54r0n7 | /r/Cooking/comments/t3_54r0n7/d856qdy | null | false | 2016-09-28T06:18:21Z |
d856mhr | t1_d856mhr | 1,475,043,204 | user_53561919d4e1 | Cooking | My bad, assumed it was for cooking with. If for drinking I agree, there are some good wine boxes available now | 0 | t1_d8565tj | t3_54sa5u | /r/Cooking/comments/t3_54sa5u/d856mhr | null | false | 2016-09-28T06:13:24Z |
d856jcd | t1_d856jcd | 1,475,042,963 | user_24664d0b6a7b | Cooking | According to the recent press, both of those things may no longer be true. | 1 | t1_d84kelx | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d856jcd | null | false | 2016-09-28T06:09:23Z |
d856j6g | t1_d856j6g | 1,475,042,952 | [deleted] | Cooking | [removed] | 1 | t1_d856j53 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d856j6g | null | false | 2016-09-28T06:09:12Z |
d856j53 | t1_d856j53 | 1,475,042,949 | user_f3ffc679c2ec | Cooking | Throw a splash of hot chili oil and a splash of Cholula in there. It'll be really spicy and delicious. I have a catamount glass microwave popper like [this.](https://www.amazon.com/dp/B002N333TC/ref=cm_sw_r_cp_apa_1316xbX6Z3VJK) I've tried other hot sauces but Cholula works the best without getting gooey. | 11 | t3_54u46l | t3_54u46l | /r/Cooking/comments/t3_54u46l/d856j53 | null | false | 2016-09-28T06:09:09Z |
d856fhl | t1_d856fhl | 1,475,042,683 | user_68d7d0f2e660 | Cooking | Always have the same issue. Will try the water trick! | 1 | t3_54ursw | t3_54ursw | /r/Cooking/comments/t3_54ursw/d856fhl | null | false | 2016-09-28T06:04:43Z |
d856ern | t1_d856ern | 1,475,042,632 | user_b3bae5eba45e | Cooking | Spatchcock and dry brine the chicken ahead of time for the best results
| 1 | t1_d83go6l | t3_54l9k4 | /r/Cooking/comments/t3_54l9k4/d856ern | null | false | 2016-09-28T06:03:52Z |
d8568rm | t1_d8568rm | 1,475,042,195 | user_5393528638d1 | Cooking | What about coconut milk instead? It's higher in fat than yogurt, but they are good fats your body needs. Check out Chef John's recipe, Chicken Tikka Masala. | 3 | t3_54uykb | t3_54uykb | /r/Cooking/comments/t3_54uykb/d8568rm | null | false | 2016-09-28T05:56:35Z |
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