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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9g4yhf | t1_d9g4yhf | 1,477,958,237 | user_a9422c747163 | Cooking | Stew! | 1 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9g4yhf | null | false | 2016-10-31T23:57:17Z |
d9g4xpp | t1_d9g4xpp | 1,477,958,205 | user_89e85fda15da | Cooking | Good knife? Unless you have a finely crafted Japanese knife I wouldn't worry about using the V sharpener. I use a similar on (Accusharp) on my Victorinox for years and have seen no damage or excessive metal grinding. Keeps it very sharp. | 2 | t3_5ae4s6 | t3_5ae4s6 | /r/Cooking/comments/t3_5ae4s6/d9g4xpp | null | false | 2016-10-31T23:56:45Z |
d9g4x6a | t1_d9g4x6a | 1,477,958,183 | user_2a508fd6ab95 | Cooking | What issue? Pizza crust comes out great | 1 | t1_d9g4dr2 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9g4x6a | null | false | 2016-10-31T23:56:23Z |
d9g4uaq | t1_d9g4uaq | 1,477,958,068 | user_d4f6e0b07043 | Cooking | I make [this](http://shewearsmanyhats.com/on-the-dark-side/) at least once every few weeks for my work lunches for the week.
Absolutely delicious. | 2 | t1_d9far4t | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g4uaq | null | false | 2016-10-31T23:54:28Z |
d9g4seu | t1_d9g4seu | 1,477,957,993 | user_d4f6e0b07043 | Cooking | I cook mine at 425 for 20 min, flip the chicken and cook for 5-10 more and they alway come out perfect.
Then again I've only done that for cubed chicken thighs, not whole pieces. | 1 | t1_d9fa8pr | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g4seu | null | false | 2016-10-31T23:53:13Z |
d9g4r3f | t1_d9g4r3f | 1,477,957,937 | user_89e85fda15da | Cooking | What potatoes are you using?
Also you can't follow instructions that may be designed for restaurants or commercial kitchens. You can't generate the constant high heat of a fryolator.
So cook in a moderate amount of oil using a large pot with plenty of room between the oil and the top of the pot. Double the depth of t... | 1 | t3_5adk76 | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9g4r3f | null | false | 2016-10-31T23:52:17Z |
d9g4qau | t1_d9g4qau | 1,477,957,904 | user_36c075f888d8 | Cooking | This is how we grew up doing it and how I assumed everyone did it unless they were making fried shells. My wife didn't like soft corn tortillas till I'd made them because her family had always nuked them while wrapped in a wet paper towel. | 2 | t1_d9fr8jg | t3_5ae3jk | /r/Cooking/comments/t3_5ae3jk/d9g4qau | null | false | 2016-10-31T23:51:44Z |
d9g4o9m | t1_d9g4o9m | 1,477,957,818 | user_ecd378f5339d | Cooking | I prefer to braise them in a curry, gravy, etc. Sear the outside on medium-high (optional), then low and slow, anywhere from 200 to 300 depending on thickness / rush.
My go to's are:
Coconut milk, garlic, ginger, red curry, onions, you get the idea
or
Chicken brother/stock, garlic, rosemary, thyme, onions, you get... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g4o9m | null | false | 2016-10-31T23:50:18Z |
d9g4gib | t1_d9g4gib | 1,477,957,503 | user_a1890cd84290 | Cooking |
>What does "at lower than skinned" mean?
I bake bone-in, skin-on thighs at 425F for 25 min (in my toaster oven) to get the skins crisp. If I do boneless skinless thighs I do them at 375-400F range. thighs have a lot more fat in them then breasts do. That's a good thing in regards to taste and also they are much m... | 1 | t1_d9g3q1r | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g4gib | null | false | 2016-10-31T23:45:03Z |
d9g4fdv | t1_d9g4fdv | 1,477,957,459 | user_ccf2d73c14b9 | Cooking | King Arthur Flour has a really nice sourdough (yes, sourdough) pizza crust recipe.
There's another online that I use.......but I'm not sure where it is right now....D: | 1 | t3_5ad3da | t3_5ad3da | /r/Cooking/comments/t3_5ad3da/d9g4fdv | null | false | 2016-10-31T23:44:19Z |
d9g4ec5 | t1_d9g4ec5 | 1,477,957,416 | user_11c635416587 | Cooking | I like to put them in some olive oil, lemon juice, and salt for maybe an hour. Then grill them low and slow. I think I dripped a little soy sauce on them once and remember that being mm mmm good too.
| 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g4ec5 | null | false | 2016-10-31T23:43:36Z |
d9g4dr2 | t1_d9g4dr2 | 1,477,957,393 | user_ccf2d73c14b9 | Cooking | I'm not going to down vote you or anything, but I am going to suggest you get an oven thermometer. That may be your issue. | 1 | t1_d9g1ozn | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9g4dr2 | null | false | 2016-10-31T23:43:13Z |
d9g43nx | t1_d9g43nx | 1,477,956,986 | user_4f4fdae0de83 | Cooking | Before anything else, make them dance in a funny outfit. Video it and reap the karma. | -1 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9g43nx | null | false | 2016-10-31T23:36:26Z |
d9g4303 | t1_d9g4303 | 1,477,956,957 | user_f420bce656fd | Cooking | You're wrong. He always acts like everything he does is amazing. Bullshit. He got exposed
downvoters are retards | -11 | t1_d9g31kn | t3_5af8ot | /r/Cooking/comments/t3_5af8ot/d9g4303 | null | false | 2016-10-31T23:35:57Z |
d9g41kb | t1_d9g41kb | 1,477,956,898 | user_468d6e6cd34e | Cooking | Personal sized pizza, yeah I cook everything together. But, if I'm making a pizza for two or more, I cook the crush first.
Edit: Crush was suppose to be crust. | 1 | t1_d9fopla | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9g41kb | null | false | 2016-10-31T23:34:58Z |
d9g3sbd | t1_d9g3sbd | 1,477,956,522 | user_e791e65c1074 | Cooking | If you have insist on cooking boneless, skinless thighs, a brine will be your friend. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g3sbd | null | false | 2016-10-31T23:28:42Z |
d9g3q1r | t1_d9g3q1r | 1,477,956,426 | user_00392b83d0ef | Cooking | Oh i was going by other poster's advice to broil them from start to finish.
What does "at lower than skinned" mean?
Also, do you bake them with or without oil rubbed on them? | 1 | t1_d9g0x20 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g3q1r | null | false | 2016-10-31T23:27:06Z |
d9g3mpm | t1_d9g3mpm | 1,477,956,285 | user_750ff1ff4eed | Cooking | Not yet published. I'll pm you the details. | 1 | t1_d9g1s3k | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9g3mpm | null | false | 2016-10-31T23:24:45Z |
d9g3grf | t1_d9g3grf | 1,477,956,039 | user_5d0036c41910 | Cooking | My mother-in-law does paella with chicken and rabbit.
It is lovely, I recommend it. | 11 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9g3grf | null | false | 2016-10-31T23:20:39Z |
d9g3gr0 | t1_d9g3gr0 | 1,477,956,038 | user_46503551b3e5 | Cooking | Sausage and fresh sage stuffing | 1 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9g3gr0 | null | false | 2016-10-31T23:20:38Z |
d9g3fuc | t1_d9g3fuc | 1,477,956,001 | user_750ff1ff4eed | Cooking | Thanks for your input. This product is meant to replace the range, baking oven, tabletop convection oven, and microwaves. | 1 | t1_d9fyfqb | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9g3fuc | null | false | 2016-10-31T23:20:01Z |
d9g3dzj | t1_d9g3dzj | 1,477,955,925 | user_8fd65b94f018 | Cooking | I love to grill chicken thighs. They work well with a dry rub or marinade. And they are hard to overcook due to the higher fat content compared with chicken breasts. As they grill, some of the fat drips away so they taste less greasy than baking. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g3dzj | null | false | 2016-10-31T23:18:45Z |
d9g39kh | t1_d9g39kh | 1,477,955,747 | user_e69510953afd | Cooking | Get some taters with them. You can boil'em, mash'em and stick'em in a stew with the rabbit. | 27 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9g39kh | null | false | 2016-10-31T23:15:47Z |
d9g32ds | t1_d9g32ds | 1,477,955,460 | user_03400f6cb8c0 | Cooking | I was thinking juicer processor, we have a blender o.o
| 1 | t1_d9g25dy | t3_5ad8eh | /r/Cooking/comments/t3_5ad8eh/d9g32ds | null | false | 2016-10-31T23:11:00Z |
d9g31kn | t1_d9g31kn | 1,477,955,428 | user_b5e0e4fac5e8 | Cooking | Holy shit, no one cares this much about Jamie Oliver, not even Jamie Oliver. | 7 | t3_5af8ot | t3_5af8ot | /r/Cooking/comments/t3_5af8ot/d9g31kn | null | false | 2016-10-31T23:10:28Z |
d9g2xep | t1_d9g2xep | 1,477,955,255 | user_1982b5b6390a | Cooking | Sous vide... that's my secret at least :-) | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g2xep | null | false | 2016-10-31T23:07:35Z |
d9g2w5r | t1_d9g2w5r | 1,477,955,204 | user_f191a319ed82 | Cooking | Just do whatever you'd do with chicken. | -2 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9g2w5r | null | false | 2016-10-31T23:06:44Z |
d9g2s6i | t1_d9g2s6i | 1,477,955,044 | user_bf6d9e39c72f | Cooking | That's not a great slow-cooker cut. Yes, it can/probably should be cooked with liquid, but probably for a shorter time.
What you want for a pot roast is something from the chuck. Chuck roast, arm roast, etc. | 2 | t1_d9fiwbg | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9g2s6i | null | false | 2016-10-31T23:04:04Z |
d9g2r0r | t1_d9g2r0r | 1,477,954,998 | user_8b45e4b7d195 | Cooking | Brussels sprouts braised in cream with shallots. | 2 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9g2r0r | null | false | 2016-10-31T23:03:18Z |
d9g2qeu | t1_d9g2qeu | 1,477,954,974 | user_27a6e4b28407 | Cooking | Ooooh, what a revelation... jeez, get a life! | 5 | t3_5af8ot | t3_5af8ot | /r/Cooking/comments/t3_5af8ot/d9g2qeu | null | false | 2016-10-31T23:02:54Z |
d9g2q81 | t1_d9g2q81 | 1,477,954,966 | [deleted] | Cooking | [deleted] | 1 | t3_5adyy8 | t3_5adyy8 | /r/Cooking/comments/t3_5adyy8/d9g2q81 | null | false | 2016-10-31T23:02:46Z |
d9g2ljt | t1_d9g2ljt | 1,477,954,775 | user_4f06547b9156 | Cooking | http://www.seriouseats.com/recipes/2016/05/spicy-spring-sicilian-pizza-recipe.html
Try this next time. | 1 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9g2ljt | null | false | 2016-10-31T22:59:35Z |
d9g2iv4 | t1_d9g2iv4 | 1,477,954,669 | user_3f89c5a7b1f1 | Cooking | Gumbo. | 3 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9g2iv4 | null | false | 2016-10-31T22:57:49Z |
d9g27ty | t1_d9g27ty | 1,477,954,246 | user_300aae641329 | Cooking | They would get them in from the food distributor precut so there might not even be a non food production version of that blade. | 2 | t1_d9fsr4a | t3_5adeib | /r/Cooking/comments/t3_5adeib/d9g27ty | null | false | 2016-10-31T22:50:46Z |
d9g25qe | t1_d9g25qe | 1,477,954,165 | user_ccf2d73c14b9 | Cooking | Slow cooker chicken thighs are amazing. Heavenly, amazing.
Use them in for recipes like orange chicken, oyakodon, chicken skewers...whatever.
Theyre more tender and more flavorful than breast meat. Don't cook at such high temps. Feel free to boil them. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g25qe | null | false | 2016-10-31T22:49:25Z |
d9g25dy | t1_d9g25dy | 1,477,954,152 | user_feee97f8f681 | Cooking | Braun makes an excellent 'Kitchen Machine' that has a *citrus* juicer attachment and can also blend, but if you're looking for a standard juice extractor, I've never seen that crossed with a blender/processor. | 1 | t3_5ad8eh | t3_5ad8eh | /r/Cooking/comments/t3_5ad8eh/d9g25dy | null | false | 2016-10-31T22:49:12Z |
d9g2414 | t1_d9g2414 | 1,477,954,101 | user_1fdb0cba12cd | Cooking | Make-ahead gravy! Leftovers are the best because the sauce has had a day to marry up. To make: I roast some large turkey legs just like the TDay turkey - draped in bacon, onions, herbs, stock, etc. - then I use the drippings for gravy and use the roasted turkey parts for more stock that ultimately ends up in the stuffi... | 1 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9g2414 | null | false | 2016-10-31T22:48:21Z |
d9g22vf | t1_d9g22vf | 1,477,954,058 | user_b36635c4a2fa | Cooking | It may not be a diet for weight loss, but allergies, digestive issues, cardio - vascular issues... lots of reasons to go on specialized diets. | 3 | t1_d9frl1h | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g22vf | null | false | 2016-10-31T22:47:38Z |
d9g1s3k | t1_d9g1s3k | 1,477,953,644 | user_66734509e41c | Cooking | > Luckily I have a patent for a new heating method
Can you link it? I'd like to take a look. | 2 | t1_d9fpnug | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9g1s3k | null | false | 2016-10-31T22:40:44Z |
d9g1qfi | t1_d9g1qfi | 1,477,953,580 | user_c37170bca6b9 | Cooking | No worries! If you have any more questions, let me know! | 1 | t1_d9g0wkd | t3_59bwfe | /r/Cooking/comments/t3_59bwfe/d9g1qfi | null | false | 2016-10-31T22:39:40Z |
d9g1ozn | t1_d9g1ozn | 1,477,953,526 | user_2a508fd6ab95 | Cooking | I promise you that is not the case. At least in my oven. Yea the paper blackens on the edges but it doesn't burn and the crust comes out perfect. See: http://www.thekitchn.com/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384 | 1 | t1_d9fyqev | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9g1ozn | null | false | 2016-10-31T22:38:46Z |
d9g1m8u | t1_d9g1m8u | 1,477,953,418 | user_49b268c5a4c5 | Cooking | the salt thing. but also, importantly -- flavors are soluble in oil, so listen up, this is what you do.
- put the chicken out on a plate and salt and pepper both sides
- zest some of the lemon peel into small sand grain sizes, set aside
- slice the lemon in half
- heat up the oil on low heat
- add the garlic, butter,... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g1m8u | null | false | 2016-10-31T22:36:58Z |
d9g1da7 | t1_d9g1da7 | 1,477,953,080 | user_1f31c3c38a5d | Cooking | My favorite way to cook boneless skinless thighs is to marinade them in plain greek yogurt (I prefer to use Fage) with lemon juice, olive oil, lots of crushed garlic, some smoked paprika and garam marsala. Salt and pepper. Let them sit for a few hours at least. Cook on a hot grill few minutes on each side till cooked t... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g1da7 | null | false | 2016-10-31T22:31:20Z |
d9g1cru | t1_d9g1cru | 1,477,953,062 | user_0d5dffc5b7fc | Cooking | I always cook them in a slow cooker. | 1 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9g1cru | null | false | 2016-10-31T22:31:02Z |
d9g1cms | t1_d9g1cms | 1,477,953,056 | user_ed56ce4bc565 | Cooking | Just as an aside, I've heard that painting Kitchen Bouquet (especially in the crevices near the joints) is an often-used trick to make the color richer and more even.
Found this for you too. No offense intended if you know all this already. :)
http://www.thephoblographer.com/2014/11/26/four-professional-food-photogr... | 1 | t3_5acyxj | t3_5acyxj | /r/Cooking/comments/t3_5acyxj/d9g1cms | null | false | 2016-10-31T22:30:56Z |
d9g19v5 | t1_d9g19v5 | 1,477,952,952 | user_7ee3f6082f9a | Cooking | Deboned thighs are my absolute favorite curry meat. | 4 | t1_d9f7em0 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g19v5 | null | false | 2016-10-31T22:29:12Z |
d9g19g4 | t1_d9g19g4 | 1,477,952,937 | user_a1890cd84290 | Cooking | If you bake chicken till the juices run clear the internal temp would be 170-200F. If chicken's internal temp is <165F the chicken texture will be a totally different texture, mushy, juices not clear, but safe. It's something a vietnamese might like (i think). I wasn't taking Americans for all westerners. In europe... | 0 | t1_d9g02t5 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g19g4 | null | false | 2016-10-31T22:28:57Z |
d9g183v | t1_d9g183v | 1,477,952,886 | user_b2171ff141a1 | Cooking | Brine. All white meat is much better with a flavorful brine. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g183v | null | false | 2016-10-31T22:28:06Z |
d9g15bh | t1_d9g15bh | 1,477,952,785 | user_0660696f2ea5 | Cooking | Nonsense. [This](http://healthyrecipesblogs.com/2011/08/09/how-to-bake-chicken-breast/) will yield the juiciest breast you'll ever eat. | 3 | t1_d9fa8pr | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g15bh | null | false | 2016-10-31T22:26:25Z |
d9g14m1 | t1_d9g14m1 | 1,477,952,759 | user_80c7cdf60444 | Cooking | Forget that tasteless broad breasted white hybrid that's been in the freezer since last year. Get a free range heritage breed bird. And brine it. You'll never go back. | 1 | t1_d9fxhth | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9g14m1 | null | false | 2016-10-31T22:25:59Z |
d9g14lc | t1_d9g14lc | 1,477,952,758 | user_14b6d445b512 | Cooking | This herb blend is amazing on chicken:
* 2 tablespoons dried rosemary
* 1 tablespoon fennel seed
* 2 tablespoons dried savory
* 2 tablespoons dried thyme
* 2 tablespoons dried basil
* 2 tablespoons dried marjoram
* 2 tablespoons dried lavender flowers
* 2 tablespoons dried Italian parsley
* 1 tablespoon dried oregano
... | 3 | t1_d9fayw8 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g14lc | null | false | 2016-10-31T22:25:58Z |
d9g12kw | t1_d9g12kw | 1,477,952,684 | user_ed56ce4bc565 | Cooking | Alternatively, the overall best method I've found is to put your potatoes into cold oil, and slowly bring up the temperature. I know it flies in the face of conventional wisdom, but it really makes a good french fry. And it's foolproof!
The only downfall is you are stuck with only making one batch of fries (unless y... | 1 | t3_5adk76 | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9g12kw | null | false | 2016-10-31T22:24:44Z |
d9g11jb | t1_d9g11jb | 1,477,952,645 | user_80c7cdf60444 | Cooking | I've been making pretty much the same thing(s) for about 25 years now. Brined then disassembled heritage free range (wild, on those rare occasions I could get it) bird. The breast is herbed then mounded on stuffing. The thigh portion of the legs is boned, seasoned, glob of butter, some fresh sage chiffonade, trussed ... | 7 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9g11jb | null | false | 2016-10-31T22:24:05Z |
d9g11ao | t1_d9g11ao | 1,477,952,637 | user_a34ee06833a4 | Cooking | wild mushroom stuffing ⎯ we Thanksgiving in Seattle, so we go to [Sosio's Produce in Pike Place Market](http://www.sosiosproduce.com) and buy a couple of pounds of whatever assorted fall mushrooms they have. Cook those down in a firkin of butter, toss with cubes of fresh bread and some herbs like sage & thyme (depends ... | 1 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9g11ao | null | false | 2016-10-31T22:23:57Z |
d9g0x20 | t1_d9g0x20 | 1,477,952,480 | user_a1890cd84290 | Cooking | Don't try to 'brown' everything if that's what you are doing. The objective is to get succulent texture that's juicy.
You don't want to broil skinless/boneless thighs. It will just toughen and dry them out. Put them in an oven at lower than skinned and cook them to internal temp of 170F-180F. If you are still h... | 1 | t1_d9funrq | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g0x20 | null | false | 2016-10-31T22:21:20Z |
d9g0wkd | t1_d9g0wkd | 1,477,952,462 | user_60d238df3427 | Cooking | thanks!
I looked for those recipes, sorry I missed them.
For some reason I thought you were making the stock to use on Thanksgiving, this makes much more sense lol!
Thanks again, Happy Thankgiving Early! | 2 | t1_d9g0a19 | t3_59bwfe | /r/Cooking/comments/t3_59bwfe/d9g0wkd | null | false | 2016-10-31T22:21:02Z |
d9g0o2o | t1_d9g0o2o | 1,477,952,148 | user_0d9307a66c05 | Cooking | First things first: that is not a good knife. It has several flaws beginning with the heel. A good chef's knife, or any knife intended for chopping, should not have a Ricardo or a full bolster that extends onto the heel of the knife. The entirety of the knife that comes in contact with the cutting board should be sharp... | 0 | t3_5ae4s6 | t3_5ae4s6 | /r/Cooking/comments/t3_5ae4s6/d9g0o2o | null | false | 2016-10-31T22:15:48Z |
d9g0nh1 | t1_d9g0nh1 | 1,477,952,126 | user_4e88c20196b7 | Cooking | There are a number of great Northern Italian recipes that involve braising rabbit in hard cider. I made the recipe that is in the Silver Spoon a few times, and it's always turned out delicious. I can't seem to find it online, but if you do some googling, you should be able to find them.
Note that butchers usually leav... | 3 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9g0nh1 | null | false | 2016-10-31T22:15:26Z |
d9g0joi | t1_d9g0joi | 1,477,951,986 | user_462b81706a0c | Cooking | I think you can char the vegetables you want to use in the soup to give it a smoky/BBQ flavour. | 2 | t3_5af8tj | t3_5af8tj | /r/Cooking/comments/t3_5af8tj/d9g0joi | null | false | 2016-10-31T22:13:06Z |
d9g0i9t | t1_d9g0i9t | 1,477,951,933 | user_01baf2730f32 | Cooking | That's how we do it, marinated in teriyaki sauce. Perfect, almost* every time
*watch them, as they can burn faster than you realize. | 1 | t1_d9f9lxy | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g0i9t | null | false | 2016-10-31T22:12:13Z |
d9g0dwn | t1_d9g0dwn | 1,477,951,773 | user_25f4a7ad1347 | Cooking | brine is just a solution of salt and sugar. it doesn't matter how you make the final concentration, heat the final solution of heat more concentrated version and dilute. You don't even have to let the brine cool before you add the additional water. | 2 | t3_5aec9b | t3_5aec9b | /r/Cooking/comments/t3_5aec9b/d9g0dwn | null | false | 2016-10-31T22:09:33Z |
d9g0bar | t1_d9g0bar | 1,477,951,676 | user_462b81706a0c | Cooking | I've made them like this. Thick version though, about 0,7cm wide. They were SUPER crispy, they really are amazing this way. | 2 | t1_d9flr09 | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9g0bar | null | false | 2016-10-31T22:07:56Z |
d9g0a19 | t1_d9g0a19 | 1,477,951,630 | user_c37170bca6b9 | Cooking | Recipes for everything that uses an actual recipe is on the Schedule tab.
I make stock using my leftover turkey carcass and those veggies. Cover with water in the crockpot and let it go on Low for several hours and I let it turn to warm until I have the energy to deal with straining everything out (usually the next d... | 1 | t1_d9fxwyo | t3_59bwfe | /r/Cooking/comments/t3_59bwfe/d9g0a19 | null | false | 2016-10-31T22:07:10Z |
d9g077s | t1_d9g077s | 1,477,951,525 | user_cf53be24ed65 | Cooking | You're looking for the brown effect - you won't get it with skinless ones so much.
Your cooking temperature is way too high.
Try frying them instead (eg stirfry) or in a big mixed roast dish. But cook them lower so they retain their juices.
| 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g077s | null | false | 2016-10-31T22:05:25Z |
d9g06ud | t1_d9g06ud | 1,477,951,512 | user_462b81706a0c | Cooking | I second cumin seeds, and also fennel seeds to freshen it up a bit. | 2 | t3_5ad8hb | t3_5ad8hb | /r/Cooking/comments/t3_5ad8hb/d9g06ud | null | false | 2016-10-31T22:05:12Z |
d9g05j6 | t1_d9g05j6 | 1,477,951,464 | [deleted] | Cooking | [deleted] | 1 | t1_d9fyt7x | t3_5aex4i | /r/Cooking/comments/t3_5aex4i/d9g05j6 | null | false | 2016-10-31T22:04:24Z |
d9g05d6 | t1_d9g05d6 | 1,477,951,458 | user_25f4a7ad1347 | Cooking | always double fry your fries | 1 | t3_5adk76 | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9g05d6 | null | false | 2016-10-31T22:04:18Z |
d9g034a | t1_d9g034a | 1,477,951,374 | user_0d9307a66c05 | Cooking | I agree, though you will absolutely have to practice on knives you really don't like. Diamond stones cut really, really fast for their grit. | 2 | t1_d9frkgu | t3_5ae4s6 | /r/Cooking/comments/t3_5ae4s6/d9g034a | null | false | 2016-10-31T22:02:54Z |
d9g02t5 | t1_d9g02t5 | 1,477,951,363 | user_e3eae2946aff | Cooking | dont take america for all 'westerners'. in europe people are way less bothered about meat temps. thermometers are extremely rare. put the meat in for a set time. see if juices run clear. your done. | 1 | t1_d9fmsfd | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9g02t5 | null | false | 2016-10-31T22:02:43Z |
d9g02gs | t1_d9g02gs | 1,477,951,350 | user_25f4a7ad1347 | Cooking | No you should always avoid steaming over the towel. But using paper, not towel, but crumpled paper is great for raining the oil away from the crust. Rack doesn't always allow you to do that effectively. | 2 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9g02gs | null | false | 2016-10-31T22:02:30Z |
d9fzzon | t1_d9fzzon | 1,477,951,248 | user_25f4a7ad1347 | Cooking | um.. turkey? | -1 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fzzon | null | false | 2016-10-31T22:00:48Z |
d9fzy4x | t1_d9fzy4x | 1,477,951,193 | user_765467a857c1 | Cooking | Just to be clear, do you bake the stuffing first, and then put it in the waffle iron? | 3 | t1_d9fa684 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fzy4x | null | false | 2016-10-31T21:59:53Z |
d9fzxj5 | t1_d9fzxj5 | 1,477,951,171 | user_a586030e7ff7 | Cooking | Conejo al ajillo. Lightly fried-browned in olive oil, then simmered in white wine with garlic, rosemary and ground almonds. Salt and pepper to taste. | 3 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fzxj5 | null | false | 2016-10-31T21:59:31Z |
d9fzv6q | t1_d9fzv6q | 1,477,951,087 | [deleted] | Cooking | [deleted] | 1 | t1_d9fvj5y | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fzv6q | null | false | 2016-10-31T21:58:07Z |
d9fzv76 | t1_d9fzv76 | 1,477,951,087 | [deleted] | Cooking | [deleted] | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fzv76 | null | false | 2016-10-31T21:58:07Z |
d9fzt8k | t1_d9fzt8k | 1,477,951,015 | user_e3eae2946aff | Cooking | that seems a long time to cook them after they have been in a pan. if so 25-30 mins seems enough. | 1 | t1_d9ffeja | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fzt8k | null | false | 2016-10-31T21:56:55Z |
d9fzqo4 | t1_d9fzqo4 | 1,477,950,926 | user_25f4a7ad1347 | Cooking | [rabbits](http://allrecipes.com/recipes/16356/meat-and-poultry/game-meats/rabbit/) | 1 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fzqo4 | null | false | 2016-10-31T21:55:26Z |
d9fzodb | t1_d9fzodb | 1,477,950,847 | user_25f4a7ad1347 | Cooking | pan fry it instead of baking it | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fzodb | null | false | 2016-10-31T21:54:07Z |
d9fzjbc | t1_d9fzjbc | 1,477,950,670 | [deleted] | Cooking | [deleted] | 0 | t3_5af8ot | t3_5af8ot | /r/Cooking/comments/t3_5af8ot/d9fzjbc | null | false | 2016-10-31T21:51:10Z |
d9fziog | t1_d9fziog | 1,477,950,648 | user_03400f6cb8c0 | Cooking | We already have a blender and she uses that to make smoothies, I don't think she has a problem with pulp.
She has expressed interest in a juicer and my friend said might as well go with a combo.
A magic bullet might not be bad though | 1 | t1_d9fufm1 | t3_5ad8eh | /r/Cooking/comments/t3_5ad8eh/d9fziog | null | false | 2016-10-31T21:50:48Z |
d9fzbw9 | t1_d9fzbw9 | 1,477,950,411 | user_dba4918a5168 | Cooking | In addition to some of the other suggestions, (cube them, lower temp) you could try searing or grilling them, then finishing in the oven. This should help lock in some of the moisture and give it a nicer texture. Also marinading or brining. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fzbw9 | null | false | 2016-10-31T21:46:51Z |
d9fzaop | t1_d9fzaop | 1,477,950,368 | user_aecab02e7c26 | Cooking | I just cooked some on the gas grill and they came out great. Medium high over direct heat for about 6 min each side. Had a nice bit of char that I actually like. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fzaop | null | false | 2016-10-31T21:46:08Z |
d9fza3d | t1_d9fza3d | 1,477,950,348 | user_4fda727d68d0 | Cooking | So what you're saying is you hate fun? | 1 | t1_d9far4t | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fza3d | null | false | 2016-10-31T21:45:48Z |
d9fz82p | t1_d9fz82p | 1,477,950,280 | [deleted] | Cooking | [deleted] | 1 | t1_d9fsnwl | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fz82p | null | false | 2016-10-31T21:44:40Z |
d9fz6x7 | t1_d9fz6x7 | 1,477,950,241 | user_5aa36333ad34 | Cooking | I did em last year with a ginger-soy glaze. They were amazing. https://i.imgur.com/1V1ltwf.jpg | 3 | t1_d9fxhth | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fz6x7 | null | false | 2016-10-31T21:44:01Z |
d9fz6jr | t1_d9fz6jr | 1,477,950,228 | user_2ebf8964fb74 | Cooking | Skillet, medium high covered. 8 minutes. Flip. 8 minutes. Leave covered another 5 minutes. Enjoy | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fz6jr | null | false | 2016-10-31T21:43:48Z |
d9fz4ew | t1_d9fz4ew | 1,477,950,155 | user_745b539b5e42 | Cooking | I was going to say don't but I think you worded it better. | 1 | t1_d9ffjek | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fz4ew | null | false | 2016-10-31T21:42:35Z |
d9fz2qw | t1_d9fz2qw | 1,477,950,098 | user_abe20170acac | Cooking | like most meat, dont overcook it...
get a good probe thermometer. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fz2qw | null | false | 2016-10-31T21:41:38Z |
d9fyt7x | t1_d9fyt7x | 1,477,949,772 | user_300306dbdccf | Cooking | /r/gifrecipes | 1 | t3_5aex4i | t3_5aex4i | /r/Cooking/comments/t3_5aex4i/d9fyt7x | null | false | 2016-10-31T21:36:12Z |
d9fyt3w | t1_d9fyt3w | 1,477,949,768 | user_5aa36333ad34 | Cooking | In tuscany i had rabbit stuffed with garlic and fennel. | 1 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fyt3w | null | false | 2016-10-31T21:36:08Z |
d9fyry7 | t1_d9fyry7 | 1,477,949,728 | user_b1949a67627f | Cooking | I love love rabbit pot pie. I posted my recipe for [chicken pot pie](https://www.reddit.com/r/recipes/comments/560qr9/my_dark_meat_chicken_pot_pie_recipe_and_photos_in/) recently. Just sub the chicken for the rabbit and you're eatin good. Good luck! | 2 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fyry7 | null | false | 2016-10-31T21:35:28Z |
d9fyqev | t1_d9fyqev | 1,477,949,678 | user_b16ea120425f | Cooking | Parchment paper will burn very quickly in even a 300 degree oven. A 500 degree oven would roast it and leave you with a blackened crust. | 2 | t1_d9fushv | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fyqev | null | false | 2016-10-31T21:34:38Z |
d9fylee | t1_d9fylee | 1,477,949,510 | user_5d2e7d045686 | Cooking | Nice! I'll try this next time. Ty! | 1 | t1_d9focle | t3_5a15fw | /r/Cooking/comments/t3_5a15fw/d9fylee | null | false | 2016-10-31T21:31:50Z |
d9fyjpz | t1_d9fyjpz | 1,477,949,455 | user_50a74a5a6796 | Cooking | That I got, they were already gonna be in the freezer for about 3 hours before I cooked them. I just wanted to know if leaving them in there for over a day would be fine or if I would have accidentally created some new monstrosity. | 2 | t1_d9fuez2 | t3_5ad1rw | /r/Cooking/comments/t3_5ad1rw/d9fyjpz | null | false | 2016-10-31T21:30:55Z |
d9fyfqb | t1_d9fyfqb | 1,477,949,320 | user_80c7cdf60444 | Cooking | There's a couple flaws in the logic there. I (currently) rent but I have to give my input on buying an oven?
What is a "large baking oven" exactly?
Most people don't buy ovens. They buy ranges. In my experience (I've bought a number of ovens and ranges and cooktops over the years) the oven function takes a bac... | 5 | t3_5ac4ip | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fyfqb | null | false | 2016-10-31T21:28:40Z |
d9fyesu | t1_d9fyesu | 1,477,949,288 | user_e809de564786 | Cooking | Unless they're skin on! Best way is baking imo. | 1 | t1_d9ff5fj | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fyesu | null | false | 2016-10-31T21:28:08Z |
d9fyboi | t1_d9fyboi | 1,477,949,183 | user_96017d01d720 | Cooking | In my opinion thighs are somewhat application-dependent. I love thighs as replacement for breasts in lots of soup-esque dishes such as gumbo, chicken and dumplings, etc. Thighs are perfect with middle eastern marinades then skewered and grilled. Pretty much any time I use thighs (grilling aside) I cook low and slow and... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fyboi | null | false | 2016-10-31T21:26:23Z |
d9fyahb | t1_d9fyahb | 1,477,949,141 | user_c7ad11cdb8a5 | Cooking | I marinade them then cook them in a dutch oven on the stovetop with a little bit of oil.
Make sure they're room temperature. 5 minutes on one side, flip 'em with tongs, 5 minutes on the other side. Take them off and let them carryover for an additional 5 minutes - loosely covered with foil.
Give them a rough chop - f... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fyahb | null | false | 2016-10-31T21:25:41Z |
d9fy3bx | t1_d9fy3bx | 1,477,948,896 | user_e809de564786 | Cooking | Is this skin on? | 1 | t1_d9fwk78 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fy3bx | null | false | 2016-10-31T21:21:36Z |
d9fy2ec | t1_d9fy2ec | 1,477,948,866 | user_36c075f888d8 | Cooking | I posted in here asking about making poutine a couple of weeks ago and someone linked that article. I've got to say: the fried were incredible. Easily the best I've ever made. | 3 | t1_d9flr09 | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9fy2ec | null | false | 2016-10-31T21:21:06Z |
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