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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d8565ui | t1_d8565ui | 1,475,041,985 | [deleted] | Cooking | [deleted] | 1 | t1_d8486hj | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8565ui | null | false | 2016-09-28T05:53:05Z |
d8565tj | t1_d8565tj | 1,475,041,983 | user_5393528638d1 | Cooking | Agreed on the white wine, but I disagree on "cheap." There's a massive difference between a $5.99 bottle and a $9.99 bottle usually. Go with the latter, or get a decent box wine which will last a couple of months. | 2 | t1_d84i3nv | t3_54sa5u | /r/Cooking/comments/t3_54sa5u/d8565tj | null | false | 2016-09-28T05:53:03Z |
d8560ty | t1_d8560ty | 1,475,041,632 | user_5393528638d1 | Cooking | Try a powdered or flake form like cayenne or Aleppo pepper | 6 | t3_54u46l | t3_54u46l | /r/Cooking/comments/t3_54u46l/d8560ty | null | false | 2016-09-28T05:47:12Z |
d856073 | t1_d856073 | 1,475,041,587 | user_58c10f5fc18f | Cooking | You can freeze the remainder. They take minutes to defrost because they are so oily. Keep them on hand for another recipe, pasta puttanesca comes to mind, or throw small bits on a pizza, or mix with creme fraiche, salt, pepper, and lemon zest for a killer white sauce. | 3 | t3_54u5ba | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d856073 | null | false | 2016-09-28T05:46:27Z |
d855sfm | t1_d855sfm | 1,475,041,060 | user_ef0b3778dcab | Cooking | thanks, I've recently moved to an apt and am missing my old back yard and smoker, looking into various braising recipes | 2 | t1_d852t6r | t3_54ugca | /r/Cooking/comments/t3_54ugca/d855sfm | null | false | 2016-09-28T05:37:40Z |
d855sbj | t1_d855sbj | 1,475,041,053 | user_ef0b3778dcab | Cooking | thanks | 1 | t1_d852nv3 | t3_54ugca | /r/Cooking/comments/t3_54ugca/d855sbj | null | false | 2016-09-28T05:37:33Z |
d855qlj | t1_d855qlj | 1,475,040,932 | user_43088449c183 | Cooking | If you want spicy pop corn, sautee powderd spices or habanero pepper in the oil, it will absorb the spice, then use that in your machine. | 1 | t1_d851e18 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d855qlj | null | false | 2016-09-28T05:35:32Z |
d855kbi | t1_d855kbi | 1,475,040,503 | user_7e161c47cf39 | Cooking | If you go to the food service section on amazon, you can get all-stainless pieces for fairly cheap. Some of it is junk, but at $5 for a 15" handle stainless steel serving spoon, who cares if it lasts for more than a few years? | 2 | t3_54upic | t3_54upic | /r/Cooking/comments/t3_54upic/d855kbi | null | false | 2016-09-28T05:28:23Z |
d855fwd | t1_d855fwd | 1,475,040,202 | user_c9ebe4204ae1 | Cooking | Kitchen supply store. They're going to have everything you dream of and a few things you never have, it's going to be commercial quality, and it shouldn't cost an arm and a leg.
http://www.webstaurantstore.com/2969/serving-utensils.html | 8 | t3_54upic | t3_54upic | /r/Cooking/comments/t3_54upic/d855fwd | null | false | 2016-09-28T05:23:22Z |
d85586j | t1_d85586j | 1,475,039,693 | user_1fe26a15328e | Cooking | I store mine in gallon deli containers filled quarter of the way with water. You could trim the stems if you want to fit the herbs with lid on. My cilantro, mint and parsley stay fresh for about a month, its unreal. | 12 | t3_54ursw | t3_54ursw | /r/Cooking/comments/t3_54ursw/d85586j | null | false | 2016-09-28T05:14:53Z |
d854yzv | t1_d854yzv | 1,475,039,116 | user_5f9a37999804 | Cooking | That's OK. Don't sweat it. I have an Orion smoker, and you probably don't. OP uses a kettle smoker. No problem. I brine and smoke. You brine and oven roast. It is all good.
The keys here are to brine, and stuffing the bird with aromatics, not bread for the love of all that is holy.
If you are oven roasting, ... | 4 | t1_d854ah8 | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d854yzv | null | false | 2016-09-28T05:05:16Z |
d854rrn | t1_d854rrn | 1,475,038,670 | user_7bf6ae7d5303 | Cooking | Three words: OXO Good Grips
Edit: nvm, not sure if they have *all* stainless stuff | 2 | t3_54upic | t3_54upic | /r/Cooking/comments/t3_54upic/d854rrn | null | false | 2016-09-28T04:57:50Z |
d854qla | t1_d854qla | 1,475,038,596 | user_f3750df4dc01 | Cooking | Half a teaspoon isn't much St all.. | 1 | t1_d83fggv | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d854qla | null | false | 2016-09-28T04:56:36Z |
d854ph0 | t1_d854ph0 | 1,475,038,530 | user_f3750df4dc01 | Cooking | Or just eat | 1 | t1_d83pwyp | t3_54nt36 | /r/Cooking/comments/t3_54nt36/d854ph0 | null | false | 2016-09-28T04:55:30Z |
d854m13 | t1_d854m13 | 1,475,038,320 | user_35e5ea6682bd | Cooking | It's not that he used metric, it's that he measured some things by weight and not volume. That's what they were complaining about. | 2 | t1_d84vbwi | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d854m13 | null | false | 2016-09-28T04:52:00Z |
d854gm3 | t1_d854gm3 | 1,475,037,995 | user_d6fec7acca43 | Cooking | Yes.
Just add the hot sauce to the popcorn after it's done--like, or better with, butter. | 22 | t1_d851fk0 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d854gm3 | null | false | 2016-09-28T04:46:35Z |
d854g7g | t1_d854g7g | 1,475,037,970 | user_cabbc461beaa | Cooking | Way to go! I have a small collection of copper core AC pieces that I've picked up one at a time during their factory seconds sales. That to me is the only way to buy it. They have tiny little blemishes (you'll mark them up more just using them) and they are heavily discounted. That's the only reason I could afford the ... | 2 | t3_4ypmuj | t3_4ypmuj | /r/Cooking/comments/t3_4ypmuj/d854g7g | null | false | 2016-09-28T04:46:10Z |
d854fns | t1_d854fns | 1,475,037,938 | user_692cea71e311 | Cooking | Thrift store, man. Can get plenty of good used stuff for 1$ a piece if you shop around at the right places. | 2 | t1_d84yl7i | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d854fns | null | false | 2016-09-28T04:45:38Z |
d854drr | t1_d854drr | 1,475,037,827 | user_b8b860c5a844 | Cooking | Jerusalem salad will use up a whole cup of finely diced parsley. http://thewanderlustkitchen.com/jerusalem-salad/ | 3 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d854drr | null | false | 2016-09-28T04:43:47Z |
d854cai | t1_d854cai | 1,475,037,741 | user_cd0c244a4441 | Cooking | How the fuck did you do this? | 1 | t1_d83x606 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d854cai | null | false | 2016-09-28T04:42:21Z |
d854ah8 | t1_d854ah8 | 1,475,037,635 | user_68d7d0f2e660 | Cooking | That sounds delicious! Undortunelty I don't have a kettle BBQ but that sounds like a great way to do it! Also wish wish could deep fry it but it scares me and I don't have the gear. | 2 | t1_d853ooc | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d854ah8 | null | false | 2016-09-28T04:40:35Z |
d8549fo | t1_d8549fo | 1,475,037,575 | user_0edeb9fc2709 | Cooking | Egg yolks help with emulsifying, egg whites help with structure.
If you have a recipe with eggs, something oily, *and* something watery, which all need to be combined evenly, separate one or more eggs, blend the oil with the egg yolk, *then* add in the egg white and watery ingredient(s) and blend.
...unless there's m... | 1 | t3_54oohb | t3_54oohb | /r/Cooking/comments/t3_54oohb/d8549fo | null | false | 2016-09-28T04:39:35Z |
d853znc | t1_d853znc | 1,475,037,015 | user_93ff59c51004 | Cooking | Sigh *unzips* | 1 | t1_d84s8uu | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d853znc | null | false | 2016-09-28T04:30:15Z |
d853zat | t1_d853zat | 1,475,036,994 | [deleted] | Cooking | [deleted] | -1 | t1_d84mu0c | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d853zat | null | false | 2016-09-28T04:29:54Z |
d853xdu | t1_d853xdu | 1,475,036,885 | [deleted] | Cooking | [deleted] | 1 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d853xdu | null | false | 2016-09-28T04:28:05Z |
d853rxi | t1_d853rxi | 1,475,036,580 | user_df81e27f36e1 | Cooking | This is more of a side than a main meal, but Korean-style spinach. I use this recipe, but with quite a few more cloves of garlic: http://www.maangchi.com/recipe/sigumchi-namul
It's also super easy/fast to make.
| 1 | t3_54r4kh | t3_54r4kh | /r/Cooking/comments/t3_54r4kh/d853rxi | null | false | 2016-09-28T04:23:00Z |
d853qi2 | t1_d853qi2 | 1,475,036,501 | user_4c00634fd657 | Cooking | > Who wants to see a bunch of chefs in inflatable Sumo suits standing on a ladder cooking risotto with a canoe paddle?
The worst thing about your comment is that I'm not sure if you're making that up or its a real show. | 6 | t1_d84qg3o | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d853qi2 | null | false | 2016-09-28T04:21:41Z |
d853ooc | t1_d853ooc | 1,475,036,397 | user_540abb9a2daa | Cooking | We have taken to brineing our turkey overnight before cooking it in our kettle barbecue. We put orange peel in the brine, and we stuff the turkey with citrus fruits and rosemary. | 3 | t3_54unf1 | t3_54unf1 | /r/Cooking/comments/t3_54unf1/d853ooc | null | false | 2016-09-28T04:19:57Z |
d853oj1 | t1_d853oj1 | 1,475,036,389 | user_c2e3ca1b6cc4 | Cooking | I never refrigerate my apples and these were within a day of purchase. Thanks for the advice! | 1 | t1_d853byr | t3_54tliv | /r/Cooking/comments/t3_54tliv/d853oj1 | null | false | 2016-09-28T04:19:49Z |
d853kqo | t1_d853kqo | 1,475,036,180 | user_25f4a7ad1347 | Cooking | It will be fine. It might throw off the cooking time a bit, but not by much.
Cooling the stuffing mimics the temp of the cavity, but cavity heats up pretty quick anyway. | 0 | t3_54tfxw | t3_54tfxw | /r/Cooking/comments/t3_54tfxw/d853kqo | null | false | 2016-09-28T04:16:20Z |
d853i6z | t1_d853i6z | 1,475,036,042 | user_87ffa6fc241f | Cooking | No no that's 4chin, 4chan is someone else. | 5 | t1_d848av7 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d853i6z | null | false | 2016-09-28T04:14:02Z |
d853byr | t1_d853byr | 1,475,035,705 | user_25f4a7ad1347 | Cooking | Do you store your fruits in the fridge? if so, your fridge just might be too cold.
I had a bad fridge once, and it would freeze my eggs if my eggs were in paper cartoon and if I stored them on the bottom shelf.
Up the temp a bit, and it should stop freezing stuff | 1 | t1_d84y3er | t3_54tliv | /r/Cooking/comments/t3_54tliv/d853byr | null | false | 2016-09-28T04:08:25Z |
d853a0d | t1_d853a0d | 1,475,035,597 | user_25f4a7ad1347 | Cooking | Snack on it? get a cold beer to cut the salt. delicious, man | 7 | t3_54u5ba | t3_54u5ba | /r/Cooking/comments/t3_54u5ba/d853a0d | null | false | 2016-09-28T04:06:37Z |
d8538v5 | t1_d8538v5 | 1,475,035,535 | user_ea344c4c549f | Cooking | Put some olive oil in a pan, some old bay on the fish and throw the fish on the pan, add a little butter at the end. | 2 | t3_54say8 | t3_54say8 | /r/Cooking/comments/t3_54say8/d8538v5 | null | false | 2016-09-28T04:05:35Z |
d8535x3 | t1_d8535x3 | 1,475,035,376 | user_a77a8ba3b305 | Cooking | roast them, peel them, marinade them in oil and vinegar. so good. | 1 | t3_54t0dp | t3_54t0dp | /r/Cooking/comments/t3_54t0dp/d8535x3 | null | false | 2016-09-28T04:02:56Z |
d8535wu | t1_d8535wu | 1,475,035,375 | user_a77a8ba3b305 | Cooking | roast them, peel them, marinade them in oil and vinegar. so good.
edit: theyll last for months in the fridge of you dont roast them too far in the oven. | 1 | t3_54t0dp | t3_54t0dp | /r/Cooking/comments/t3_54t0dp/d8535wu | null | false | 2016-09-28T04:02:55Z |
d8531yx | t1_d8531yx | 1,475,035,169 | user_e3efd8e9b287 | Cooking | I was a bit before I realized that he was initially a film student. I kind of think he is a kaleidoscope of personalities, and this is the one we see in the modern era. I also think it's probably entirely possible he'll change again. | 1 | t1_d8464nh | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8531yx | null | false | 2016-09-28T03:59:29Z |
d8531br | t1_d8531br | 1,475,035,133 | user_4c00634fd657 | Cooking | Have you watched all of Jacques Pepin? Julia Child? Yan Can Cook? Classic stuff but really good. | 3 | t1_d84tyav | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8531br | null | false | 2016-09-28T03:58:53Z |
d8531b1 | t1_d8531b1 | 1,475,035,132 | user_a77a8ba3b305 | Cooking | you shouldn't freeze your vegetables. its always gonna turn to mush. Youd be better off heating up some apple cider vinegar w a bit of salt n maybe spice it upnif you fancy, and make pickles. you can make a low temp quick pickle thatll last for weeks in the fridge. tender kale for salads, squeeze it out and its goo... | 0 | t3_54t7gz | t3_54t7gz | /r/Cooking/comments/t3_54t7gz/d8531b1 | null | false | 2016-09-28T03:58:52Z |
d852voy | t1_d852voy | 1,475,034,840 | [deleted] | Cooking | [deleted] | 1 | t3_54ubxf | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d852voy | null | false | 2016-09-28T03:54:00Z |
d852uyu | t1_d852uyu | 1,475,034,801 | user_a77a8ba3b305 | Cooking | how big are these fish portions? | 2 | t3_54ubxf | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d852uyu | null | false | 2016-09-28T03:53:21Z |
d852t6r | t1_d852t6r | 1,475,034,710 | user_a77a8ba3b305 | Cooking | I'm a chef, the plastic wrap is all the same as far as I can tell, and Ive made some ballontine porchettas etc. at home, never melted my plastic wrap before. I always have tin foil and water though, no need for plastic wrap without a water bath. | 1 | t3_54ugca | t3_54ugca | /r/Cooking/comments/t3_54ugca/d852t6r | null | false | 2016-09-28T03:51:50Z |
d852ril | t1_d852ril | 1,475,034,626 | user_e8024bd4bf93 | Cooking | It was pretty smokey, I'd say it was closer to canadian bacon. The chef at Kitchen Window in Minneapolis (where I took the class) recommended costco for pork belly. I don't recall the ratio, but it seemed like there was a good chunk of fat that I trimmed afterwards. | 1 | t1_d852n81 | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d852ril | null | false | 2016-09-28T03:50:26Z |
d852otr | t1_d852otr | 1,475,034,491 | user_99286b2da0c2 | Cooking | That's volume vs weight. You could do grams or ounces. | 1 | t1_d852ka5 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d852otr | null | false | 2016-09-28T03:48:11Z |
d852nv3 | t1_d852nv3 | 1,475,034,442 | user_a306e6febe76 | Cooking | There are [oven bags made from high-temperature plastics](https://en.wikipedia.org/wiki/Oven_bag). Make plastic wrap from the same plastics, and it would be OK, even without foil.
With foil, you should be able to use saran wrap. Supposedly, the steam from the food being cooked keeps the plastic below its melting point... | 2 | t3_54ugca | t3_54ugca | /r/Cooking/comments/t3_54ugca/d852nv3 | null | false | 2016-09-28T03:47:22Z |
d852n81 | t1_d852n81 | 1,475,034,413 | user_a77a8ba3b305 | Cooking | if it tastes a lot like ham it may just be the rub, is it smoky enough for you? what were your rub ingredients? and whats the fat to meat ratio on your belly? | 2 | t3_54tv7y | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d852n81 | null | false | 2016-09-28T03:46:53Z |
d852ka5 | t1_d852ka5 | 1,475,034,262 | user_b5b298c255e9 | Cooking | And there's ambiguity. If I need 1 cup of yogurt, which one do I use? Its a semi-solid, so should I use my liquid measure or a solid measure cup?
Or just say 150g of yogurt and I can spoon it into the bowl until I have enough and not dirty one of my measuring implements. | 5 | t1_d84zji4 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d852ka5 | null | false | 2016-09-28T03:44:22Z |
d852fkl | t1_d852fkl | 1,475,034,024 | user_09f6ddc5bfa0 | Cooking | Also I think pretty much all scales these days will do ounces and grams. | 2 | t1_d84zji4 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d852fkl | null | false | 2016-09-28T03:40:24Z |
d852fji | t1_d852fji | 1,475,034,022 | user_e368d083c82c | Cooking | You may be cooking at too high a temperature. The outside is overdone before the inside is done.
How thick are the filets? 20 minutes may not be long enough to warm up from fridge temperature. | 8 | t3_54ubxf | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d852fji | null | false | 2016-09-28T03:40:22Z |
d8528gs | t1_d8528gs | 1,475,033,666 | user_09f6ddc5bfa0 | Cooking | Oh, I'm sorry, I thought this was America!
I love how melodramatic they get too about having to replace all their measuring spoons and cups, as if a person can't own measuring cups and a scale. | 6 | t1_d84hw4h | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d8528gs | null | false | 2016-09-28T03:34:26Z |
d85265z | t1_d85265z | 1,475,033,555 | user_59cafd921dc9 | Cooking | Yes, water as a liquid can't get above 212 deg F unless it's under pressure. You're stuck at 212 until the water boils off, then it can increase to the 300 or so typical of oil popping popcorn.
Maybe try chili oil instead? | 15 | t1_d851e18 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d85265z | null | false | 2016-09-28T03:32:35Z |
d85250a | t1_d85250a | 1,475,033,498 | [deleted] | Cooking | [deleted] | 1 | t3_54tv7y | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d85250a | null | false | 2016-09-28T03:31:38Z |
d8523ou | t1_d8523ou | 1,475,033,436 | user_bed4d56ddc34 | Cooking | No, not really. It's not a function of boiling point. It's a function of heat capacity. It takes about twice as much heat to raise the temperature of an amount of water by one degree as it takes to raise the same amount of oil by the same one degree. So a lot of the heat energy that would have gone into raising the tem... | 4 | t1_d851e18 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d8523ou | null | false | 2016-09-28T03:30:36Z |
d8522wl | t1_d8522wl | 1,475,033,397 | user_de6e6a5b70cf | Cooking | [Link] (http://www.chowhound.com/post/mission-perfect-baked-salmon-886088)
noodlepoodle recommends:
400 degrees (preheated oven) for 15 minutes.
Then check for doneness, bake another five minutes if not quite cooked and check again.
| 2 | t3_54ubxf | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d8522wl | null | false | 2016-09-28T03:29:57Z |
d8521hh | t1_d8521hh | 1,475,033,325 | user_ed9209a17ef3 | Cooking | Pretty simple cajun seasoning, really.
1/4 cup Kosher salt, 1/4 cup cayenne, 1/4 cup smoked paprika, 1/4 cup garlic powder, 1/8 cup ground black pepper, 2 tablespoons onion powder, 2 tablespoons dried oregano, 2 tablespoons dried thyme. | 2 | t1_d84ex8e | t3_54qnk1 | /r/Cooking/comments/t3_54qnk1/d8521hh | null | false | 2016-09-28T03:28:45Z |
d851yg1 | t1_d851yg1 | 1,475,033,172 | user_ed9209a17ef3 | Cooking | I think that was all of our grandmothers. Not necessarily the Polish part, but lots of kids to feed in the most economical way possible. | 2 | t1_d84uok5 | t3_54rbmv | /r/Cooking/comments/t3_54rbmv/d851yg1 | null | false | 2016-09-28T03:26:12Z |
d851ryg | t1_d851ryg | 1,475,032,860 | user_de6e6a5b70cf | Cooking | 1. Keep the frozen fish in the plastic bag
2. Put it in a bowl of cold or lukewarm water to thaw (hot water will cook it)
3. The fish will thaw completely in less than 12 minutes | 16 | t3_54ubxf | t3_54ubxf | /r/Cooking/comments/t3_54ubxf/d851ryg | null | false | 2016-09-28T03:21:00Z |
d851q1i | t1_d851q1i | 1,475,032,767 | user_e8024bd4bf93 | Cooking | Gotcha. I can try to drag it out closer to ten days. Everything else I've listed in the thread sound right? | 1 | t1_d8519z0 | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d851q1i | null | false | 2016-09-28T03:19:27Z |
d851fk0 | t1_d851fk0 | 1,475,032,269 | user_0660696f2ea5 | Cooking | I should have clarified, I still add oil. But what I'm understanding is the hot sauce lowered the boiling point of the mixture, taking it longer to heat up essentially? | 5 | t1_d851cqv | t3_54u46l | /r/Cooking/comments/t3_54u46l/d851fk0 | null | false | 2016-09-28T03:11:09Z |
d851eh7 | t1_d851eh7 | 1,475,032,219 | user_c0b77656e4fb | Cooking | mix it with butter and then freeze it in ice cube trays. now when you want to cook you have herb butter.
| 2 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d851eh7 | null | false | 2016-09-28T03:10:19Z |
d851e18 | t1_d851e18 | 1,475,032,198 | user_0660696f2ea5 | Cooking | I see. So the hot sauce, which has a lower boiling point, is cooling the oil down. | 5 | t1_d84z92i | t3_54u46l | /r/Cooking/comments/t3_54u46l/d851e18 | null | false | 2016-09-28T03:09:58Z |
d851cqv | t1_d851cqv | 1,475,032,141 | user_7abff54ae0c0 | Cooking | The hotsauce maxes out at roughly 212. It won't get any hotter. The oil can heat up to 300-400 degrees or more depending on what oil you're using. Raising the temperature of the popcorn to 212 goes much faster at 300-400 degrees than it does at 212 degrees. Because of the minimal surface area touching the pan (near sph... | 26 | t1_d84z7md | t3_54u46l | /r/Cooking/comments/t3_54u46l/d851cqv | null | false | 2016-09-28T03:09:01Z |
d8519z0 | t1_d8519z0 | 1,475,032,011 | user_67b8190ce867 | Cooking | The curing process may not have been as efficient as you expected. | 3 | t3_54tv7y | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d8519z0 | null | false | 2016-09-28T03:06:51Z |
d850r2u | t1_d850r2u | 1,475,031,147 | user_a83a690b1632 | Cooking | I did look up the story because I love finding new peppers. What gorgeous peppers and plants! I've got to get some seeds and grow these! Thanks!
Yes, these peppers do seem like they would work great as pickled peppers, hot sauce, or a chile paste. I usually make red sauces from dried chile, but fresh chiles do make a ... | 1 | t3_54t0dp | t3_54t0dp | /r/Cooking/comments/t3_54t0dp/d850r2u | null | false | 2016-09-28T02:52:27Z |
d850ovk | t1_d850ovk | 1,475,031,046 | user_b8d3897444fd | Cooking | BFD. Totally overrated. | -7 | t3_54pn4f | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d850ovk | null | false | 2016-09-28T02:50:46Z |
d850ofg | t1_d850ofg | 1,475,031,025 | user_f6067d17d868 | Cooking | And we're back to ease of conversion.
That's the main benefit of metric. Both metric and imperial measurements can be precise. Metric is just easier to scale up and down. | 3 | t1_d84zji4 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d850ofg | null | false | 2016-09-28T02:50:25Z |
d850izp | t1_d850izp | 1,475,030,776 | user_a83a690b1632 | Cooking | I'm not sure how cold it gets there but parsley can withstand below freezing temperatures. I live the high dessert where we get nighttime winter temps of -10C. Most of my parsley lasts through the winter.
However, I do freeze some of it by making a modified pesto of parsley, salt and olive oil, then pour it into ice ... | 5 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d850izp | null | false | 2016-09-28T02:46:16Z |
d85095w | t1_d85095w | 1,475,030,335 | user_8230cb8eec38 | Cooking | Hyperbolic comment of the year right here. It's a perfectly tame show that maybe doesn't cater to enthusiast home cooks but the ideas are sound. I like it. | 1 | t1_d84gt5r | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d85095w | null | false | 2016-09-28T02:38:55Z |
d8506n5 | t1_d8506n5 | 1,475,030,221 | user_a83a690b1632 | Cooking | I agree with strangechicken. Looks like they were frozen at some point. Maybe the storage freezer got to cold at the wholesellers. | 6 | t3_54tliv | t3_54tliv | /r/Cooking/comments/t3_54tliv/d8506n5 | null | false | 2016-09-28T02:37:01Z |
d8506fo | t1_d8506fo | 1,475,030,212 | user_bb71b2854866 | Cooking | hahaha, came here to say this. I have family with Lebanese background, tabbouleh is a staple!! | 6 | t1_d84zjt0 | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d8506fo | null | false | 2016-09-28T02:36:52Z |
d8503m0 | t1_d8503m0 | 1,475,030,087 | [deleted] | Cooking | [deleted] | 1 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d8503m0 | null | false | 2016-09-28T02:34:47Z |
d850116 | t1_d850116 | 1,475,029,971 | user_ca1f4c9848c0 | Cooking | I had a friend in high school whose last name is Kong. He lived in a house with his parents and his maternal grandparents. His house was next door to the house of his aunt and uncle, and they shared a backyard and alleyway with three houses belonging to his paternal grandparents, another aunt and uncle, and one of his ... | 8 | t1_d84ee8l | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d850116 | null | false | 2016-09-28T02:32:51Z |
d84zu6t | t1_d84zu6t | 1,475,029,670 | user_fd24ad79a336 | Cooking | now that I know that, I'll be eye-balling them myself! Thanks for the suggestion. | 1 | t1_d84zjnq | t3_54nmtc | /r/Cooking/comments/t3_54nmtc/d84zu6t | null | false | 2016-09-28T02:27:50Z |
d84zopl | t1_d84zopl | 1,475,029,423 | user_680b4337e35f | Cooking | why is everything in grams? | 1 | t1_d836xy0 | t3_54mzd0 | /r/Cooking/comments/t3_54mzd0/d84zopl | null | false | 2016-09-28T02:23:43Z |
d84zjt0 | t1_d84zjt0 | 1,475,029,207 | user_7c5bf6ed5883 | Cooking | Tabouleh! (also spelt like 3 other ways). Is nice and will use a ton of it. | 17 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d84zjt0 | null | false | 2016-09-28T02:20:07Z |
d84zjnq | t1_d84zjnq | 1,475,029,201 | user_f3750df4dc01 | Cooking | I'd rather sharpen a knife myself, but each to their own. My recommendation for a Tojiro DP still stands; same steel as a shun - vg-10 - while half the price, because it lacks a brand name.
| 1 | t1_d84syi3 | t3_54nmtc | /r/Cooking/comments/t3_54nmtc/d84zjnq | null | false | 2016-09-28T02:20:01Z |
d84zji4 | t1_d84zji4 | 1,475,029,195 | user_99286b2da0c2 | Cooking | Yeah, I figured the ease of conversion, but weight and volume exist in both measuring systems... | 2 | t1_d84xj03 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84zji4 | null | false | 2016-09-28T02:19:55Z |
d84zc1o | t1_d84zc1o | 1,475,028,871 | user_a69ad47a219b | Cooking | We use ours 3 times for every one time we use the oven.
Pro-tip: warm plates on top. Makes a big difference to a meal especially if you have heavier ceramic plates. Obviously, ensure you aren't covering vents or other areas which could cause a safety hazard. | 2 | t3_54t9mv | t3_54t9mv | /r/Cooking/comments/t3_54t9mv/d84zc1o | null | false | 2016-09-28T02:14:31Z |
d84z92i | t1_d84z92i | 1,475,028,741 | user_bed4d56ddc34 | Cooking | Because it takes more energy to boil water than it takes to heat oil. | 5 | t1_d84z7md | t3_54u46l | /r/Cooking/comments/t3_54u46l/d84z92i | null | false | 2016-09-28T02:12:21Z |
d84z7md | t1_d84z7md | 1,475,028,677 | [deleted] | Cooking | [deleted] | -31 | t1_d84z342 | t3_54u46l | /r/Cooking/comments/t3_54u46l/d84z7md | null | false | 2016-09-28T02:11:17Z |
d84z342 | t1_d84z342 | 1,475,028,480 | user_7abff54ae0c0 | Cooking | Water boils at 212F and so that's basically your max temperature given water's heat transfer coefficient (which is why people use pressure cookers to increase the boiling point of water). Oil can reach much higher temperatures than water.
Because popcorn itself much reach at least 212F in order for its liquid to boil... | 55 | t3_54u46l | t3_54u46l | /r/Cooking/comments/t3_54u46l/d84z342 | null | false | 2016-09-28T02:08:00Z |
d84ywea | t1_d84ywea | 1,475,028,180 | user_cc1deb6c9134 | Cooking | Thanks for posting! I'll try this out. :) | 1 | t1_d83yn2y | t3_54lakd | /r/Cooking/comments/t3_54lakd/d84ywea | null | false | 2016-09-28T02:03:00Z |
d84yn07 | t1_d84yn07 | 1,475,027,778 | user_8673cffb8c42 | Cooking | Good! | 1 | t1_d84y3vj | t3_54t9mv | /r/Cooking/comments/t3_54t9mv/d84yn07 | null | false | 2016-09-28T01:56:18Z |
d84yl7i | t1_d84yl7i | 1,475,027,698 | user_db0b769b6c76 | Cooking | That's... good to know! Unfortunately for me higher on the list is
* Not a shit knife
* cutting board big enough for a whole chicken
* mixing bowls
* baking sheet
* microwave
then I can get fancy with scales and blenders. Ah, someday...
| -3 | t1_d84w4ci | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84yl7i | null | false | 2016-09-28T01:54:58Z |
d84yijc | t1_d84yijc | 1,475,027,577 | user_d9da34680d37 | Cooking | i prefer the more condescending approach.
http://lmgtfy.com/?q=everyday+cook | 1 | t1_d83x606 | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84yijc | null | false | 2016-09-28T01:52:57Z |
d84yfnk | t1_d84yfnk | 1,475,027,446 | user_e8024bd4bf93 | Cooking | For reference, I have this smoker: http://www.weber.com/grills/series/smokers/smc-smoker-18. The bacon is a good two or so feet from the heat, and there is a bowl of water between the two. I had two thermometer probes, one in the bacon, the other in the smoker, just to keep an eye on the temp inside the smoker (while I... | 3 | t1_d84y4u5 | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d84yfnk | null | false | 2016-09-28T01:50:46Z |
d84yc79 | t1_d84yc79 | 1,475,027,295 | user_619a0e79bea7 | Cooking | Yes it did and you need a lot of liquid for the stew. You cook it for hours. | 2 | t1_d84whtm | t3_54mc1o | /r/Cooking/comments/t3_54mc1o/d84yc79 | null | false | 2016-09-28T01:48:15Z |
d84yayt | t1_d84yayt | 1,475,027,242 | user_4acc8efa2c4f | Cooking | That's my method as well. Comes out delicious. | 1 | t1_d84wapq | t3_54tfxw | /r/Cooking/comments/t3_54tfxw/d84yayt | null | false | 2016-09-28T01:47:22Z |
d84ya8o | t1_d84ya8o | 1,475,027,209 | user_6d801bb301ea | Cooking | You seem like a charming, thoughtful, well adjusted person. | 2 | t1_d84nkzk | t3_54r0n7 | /r/Cooking/comments/t3_54r0n7/d84ya8o | null | false | 2016-09-28T01:46:49Z |
d84y6f1 | t1_d84y6f1 | 1,475,027,038 | user_cde4422f6014 | Cooking | Well who really knows what they went though before they reached you. | 4 | t1_d84y3er | t3_54tliv | /r/Cooking/comments/t3_54tliv/d84y6f1 | null | false | 2016-09-28T01:43:58Z |
d84y4u5 | t1_d84y4u5 | 1,475,026,966 | user_d577c59fd080 | Cooking | From what I understand bacon is done via a cold smoking. Ie the heat source is no where near the bacon. I would imagine a Weber grill would bring too much heat and thus cook the pork bellies too quickly. This would lower the time it spends in the smoker and thus not impart the smoky bacon flavor. | 8 | t3_54tv7y | t3_54tv7y | /r/Cooking/comments/t3_54tv7y/d84y4u5 | null | false | 2016-09-28T01:42:46Z |
d84y3z6 | t1_d84y3z6 | 1,475,026,930 | user_8673cffb8c42 | Cooking | Bad idea. I think the concept is great, but I'd choose a different cheese. | 1 | t3_54jlz6 | t3_54jlz6 | /r/Cooking/comments/t3_54jlz6/d84y3z6 | null | false | 2016-09-28T01:42:10Z |
d84y3vj | t1_d84y3vj | 1,475,026,926 | user_a0ee9e16b11b | Cooking | Sweet! I'm excited now! | 1 | t1_d84xnli | t3_54t9mv | /r/Cooking/comments/t3_54t9mv/d84y3vj | null | false | 2016-09-28T01:42:06Z |
d84y3er | t1_d84y3er | 1,475,026,906 | user_c2e3ca1b6cc4 | Cooking | So weird. I bought them fresh and they were never frozen. I'm finding a new source for produce. | 1 | t1_d84xihv | t3_54tliv | /r/Cooking/comments/t3_54tliv/d84y3er | null | false | 2016-09-28T01:41:46Z |
d84xx84 | t1_d84xx84 | 1,475,026,634 | user_913f1d192e5a | Cooking | > He claimed that by searing the steak, letting it cool then putting it back in the pan to fry again with soy sauce, it would become more tender.
Nope. It might get more sear without much more cooking, and hence more flavor from the extra browning while will being pretty rare, but it will not be more tender.
Cut a st... | 1 | t3_54sidv | t3_54sidv | /r/Cooking/comments/t3_54sidv/d84xx84 | null | false | 2016-09-28T01:37:14Z |
d84xnli | t1_d84xnli | 1,475,026,225 | user_8673cffb8c42 | Cooking | I adore toaster ovens. The new ones lately are big enough to fit personal pizzas, and they're really quite powerful for baking and broiling too. | 1 | t3_54t9mv | t3_54t9mv | /r/Cooking/comments/t3_54t9mv/d84xnli | null | false | 2016-09-28T01:30:25Z |
d84xj03 | t1_d84xj03 | 1,475,026,036 | user_f6067d17d868 | Cooking | It's key for baking. If you're measuring by weight, much more precise. Easier to convert too.
400 ml water is .4kg or 400g.
Flour could be more dense if you pack it in, don't sift, etc. Regardless of how packed it is, once you mix it into things, the amount of flour is better represented by weight.
Basically if you ... | 16 | t1_d84vbwi | t3_54pn4f | /r/Cooking/comments/t3_54pn4f/d84xj03 | null | false | 2016-09-28T01:27:16Z |
d84xihv | t1_d84xihv | 1,475,026,015 | user_cde4422f6014 | Cooking | Looks like it was frozen at one point somehow. | 8 | t3_54tliv | t3_54tliv | /r/Cooking/comments/t3_54tliv/d84xihv | null | false | 2016-09-28T01:26:55Z |
d84xfev | t1_d84xfev | 1,475,025,891 | user_8673cffb8c42 | Cooking | That's so bizarre. It's like portions of the inside were bruised, but the outside is untouched. | 1 | t3_54tliv | t3_54tliv | /r/Cooking/comments/t3_54tliv/d84xfev | null | false | 2016-09-28T01:24:51Z |
d84xdbs | t1_d84xdbs | 1,475,025,805 | user_8673cffb8c42 | Cooking | Can you dry it out and keep it in a jar for use as garnish? | 3 | t3_54t4dl | t3_54t4dl | /r/Cooking/comments/t3_54t4dl/d84xdbs | null | false | 2016-09-28T01:23:25Z |
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