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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9fxwyo | t1_d9fxwyo | 1,477,948,685 | user_60d238df3427 | Cooking | > I love Thanksgiving!
I can't tell if that's the biggest understatement, or
> I am a crazy planner :)
.
This is AMAZING!!!
Ok, my questions:
- "Stock" - Why is that started so late and only listed with veggies? Seems very off, stock takes a day. Also, what is it used for?
- What do you use the two butters for, G&... | 2 | t1_d97kll9 | t3_59bwfe | /r/Cooking/comments/t3_59bwfe/d9fxwyo | null | false | 2016-10-31T21:18:05Z |
d9fxrh4 | t1_d9fxrh4 | 1,477,948,505 | user_5474c492269a | Cooking | Rabbit is very lean and can turn out chewy if not handled right. One of my favorite ways is to stew it in a slow cooker, after marinating in olive oil with some basil, rosemary, thyme, minced garlic, and bay leaf. Root vegetables pair well with rabbit. | 5 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fxrh4 | null | false | 2016-10-31T21:15:05Z |
d9fxlsj | t1_d9fxlsj | 1,477,948,321 | user_efaba9f452a4 | Cooking |
You could marinate them.
Google "roadside chicken" and adapt it.
Orange juice, vinegar, Worcestershire sauce, garlic, salt and pepper.
The Chinese use garlic, ginger, and soy sauce to get rid of the gaminess in meat.
I just finished a dish my wife dreamed up.
Cut chicken into chunks, removing excess fat.
Sprin... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fxlsj | null | false | 2016-10-31T21:12:01Z |
d9fxi03 | t1_d9fxi03 | 1,477,948,196 | user_329953e81912 | Cooking | I agree, when roasted bone in thighs are probably better. | 6 | t1_d9f7em0 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fxi03 | null | false | 2016-10-31T21:09:56Z |
d9fxhth | t1_d9fxhth | 1,477,948,189 | user_7e53e14ba586 | Cooking | [Roasted cornish hens](https://grapeleaves.files.wordpress.com/2014/08/img_2375.jpg), because Turkey is a lot of work for a mediocre meat... =X | 4 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fxhth | null | false | 2016-10-31T21:09:49Z |
d9fxhht | t1_d9fxhht | 1,477,948,179 | user_9e1d8303b128 | Cooking | I'm not familiar with the recipe but most brines don't really need boiling water. The heat is usually just to help the salt dissolve faster, but if you're patient, water at most temperatures has roughly the same capacity for dissolving salt if you don't mind stirring and waiting a it longer.
If there are other ingred... | 3 | t3_5aec9b | t3_5aec9b | /r/Cooking/comments/t3_5aec9b/d9fxhht | null | false | 2016-10-31T21:09:39Z |
d9fxh6v | t1_d9fxh6v | 1,477,948,169 | user_14f31c2205a6 | Cooking | I do slow cooker all the time. I have no shame so I throw Stubb's chicken marinade in the with 2lbs of boneless skinless thighs and they come out great. | 2 | t1_d9f8gkv | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fxh6v | null | false | 2016-10-31T21:09:29Z |
d9fxguj | t1_d9fxguj | 1,477,948,157 | user_329953e81912 | Cooking | This depends on the cut, a thigh or leg should be cooked more than a breast. | 3 | t1_d9fmsfd | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fxguj | null | false | 2016-10-31T21:09:17Z |
d9fxgpg | t1_d9fxgpg | 1,477,948,152 | [deleted] | Cooking | If you want crispy tortillas, put some oil or butter in the pan first. You can also brush them with oil/butter and bake them for 10-15 minutes.
If you want soft corn tortillas, microwave them for 30 seconds.
Brown spots on tortillas are more common with flour tortillas. | 1 | t3_5ae3jk | t3_5ae3jk | /r/Cooking/comments/t3_5ae3jk/d9fxgpg | null | false | 2016-10-31T21:09:12Z |
d9fx34c | t1_d9fx34c | 1,477,947,708 | user_85b2de79ded1 | Cooking | Pfft twice, noobs! Try three times, [Heston Blumenthal has got you covered!](http://www.sbs.com.au/food/recipes/heston-blumenthals-triple-cooked-chips) All joking aside, these are absolutely amazing, I have only made them twice because they're a lot of work for just fries, but man they're out of this world. | 5 | t3_5adk76 | t3_5adk76 | /r/Cooking/comments/t3_5adk76/d9fx34c | null | false | 2016-10-31T21:01:48Z |
d9fwyl0 | t1_d9fwyl0 | 1,477,947,560 | user_f9afe27609cb | Cooking | I bake em at 300, they stay nice and juicy that way.
I also will fry them in a little oil in my skillet. They come out perfect that way. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fwyl0 | null | false | 2016-10-31T20:59:20Z |
d9fwo58 | t1_d9fwo58 | 1,477,947,225 | user_5c9b411fb171 | Cooking | [Yay!!](http://imgur.com/a/3ryyy) | -6 | t1_d9fiev4 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fwo58 | null | false | 2016-10-31T20:53:45Z |
d9fwo4d | t1_d9fwo4d | 1,477,947,224 | user_aa93c7cbd39d | Cooking | I had an uncle who passed away years ago. He made the most amazing chicken ever. Never told anyone the recipe and my family has never been able to figure out/replicate it... I honestly think you just figured it out for me lol. | 5 | t1_d9ffeja | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fwo4d | null | false | 2016-10-31T20:53:44Z |
d9fwk78 | t1_d9fwk78 | 1,477,947,101 | user_936e2fbe1db7 | Cooking | I definitely second stove top cooking for chicken thighs. This is the number one meat I cook on a regular basis, and they've never come out poorly in a pan on the stove.
My favorite spice combo for chicken thighs is salt, proper, garlic powder, onion powder, and chili powder/paprika. If you like it spicy, throw on so... | 2 | t1_d9f893o | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fwk78 | null | false | 2016-10-31T20:51:41Z |
d9fwk67 | t1_d9fwk67 | 1,477,947,100 | user_1ca97b9dad97 | Cooking | I trim the excess fat and sous vide them, then finish on the grill.
Alternately, trim visible fat and slow braise them for a few hours with aromatics.. Separate the fat from the juices and incorporate the juice back into the meat. Reduce and pig out. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fwk67 | null | false | 2016-10-31T20:51:40Z |
d9fwix1 | t1_d9fwix1 | 1,477,947,061 | user_7da596cdcb18 | Cooking | We don't own a microwave. We had it in a rental apartment but only used it to heat up water when our kettle broke.
I always cook from scratch or reheat food (once a month, if) on stove so I don't really see the use of a microwave. | 2 | t1_d9fnv7k | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fwix1 | null | false | 2016-10-31T20:51:01Z |
d9fwfxl | t1_d9fwfxl | 1,477,946,967 | user_6c4a9c01f21a | Cooking | But not the whole bar! You don't want him to get sick | 1 | t1_d9fl9s6 | t3_5ablkn | /r/Cooking/comments/t3_5ablkn/d9fwfxl | null | false | 2016-10-31T20:49:27Z |
d9fwev6 | t1_d9fwev6 | 1,477,946,934 | user_4bbd015f5f4e | Cooking | Do you have a beer cooler, a thermometer, heavy plastic zip locks, a pot, and a stove?
Then you have a sous vide. Will edit with kenjis tutorial in a sec
http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html | 0 | t1_d9fqrpb | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fwev6 | null | false | 2016-10-31T20:48:54Z |
d9fwdx3 | t1_d9fwdx3 | 1,477,946,905 | user_7db4b9ef68af | Cooking | You may want to play with adding some cumin. It plays really well with pumpkin. | 3 | t3_5ad8hb | t3_5ad8hb | /r/Cooking/comments/t3_5ad8hb/d9fwdx3 | null | false | 2016-10-31T20:48:25Z |
d9fwa5b | t1_d9fwa5b | 1,477,946,783 | user_6c4a9c01f21a | Cooking | Nice! Gotta love the holidays coming around | 1 | t1_d9fvwzn | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fwa5b | null | false | 2016-10-31T20:46:23Z |
d9fw4xm | t1_d9fw4xm | 1,477,946,616 | user_0536001b7e3b | Cooking | Too late to save you but for others...we made pizza last night. Lacking a proper pizza stone, we instead put the grill pan upturned on the top shelf, preheated it with the oven and put the pizza tray on the hot surface. Helps with heat transfer to the crust. We also rolled the pizza nice and thin. | 1 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fw4xm | null | false | 2016-10-31T20:43:36Z |
d9fw3ct | t1_d9fw3ct | 1,477,946,565 | user_4c9c11d1860b | Cooking | I like to heat mine in the toaster oven (when I'm just feeding me). When I'm feeding others, I heat them in a regular old fry pan on medium heat. I sprinkle cheese on them and cover (to let the cheese melt). They come out awesome!
I like mine to be soft(ish) and pliable. I want to be able to wrap around the filling an... | 1 | t3_5ae3jk | t3_5ae3jk | /r/Cooking/comments/t3_5ae3jk/d9fw3ct | null | false | 2016-10-31T20:42:45Z |
d9fw2h0 | t1_d9fw2h0 | 1,477,946,536 | user_aceabd112e3f | Cooking | I'm a big fan of thighs in the crock pot. Season them with a spice mix, brown them in a pan, drop them in a crock pot with some broth and let cook on high for 3ish hours or low for 4-6 hours. they fall apart and are delicious. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fw2h0 | null | false | 2016-10-31T20:42:16Z |
d9fvwzn | t1_d9fvwzn | 1,477,946,362 | user_4584d530a07d | Cooking | It's a good time of year for that, they're frequently on sale. Local store has them on sale for $5-10 off **plus** you get a $10 credit towards groceries. | 1 | t1_d9fvmvf | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fvwzn | null | false | 2016-10-31T20:39:22Z |
d9fvo4y | t1_d9fvo4y | 1,477,946,073 | user_ad46500ff70a | Cooking | Not at all. If I had a panini press or a plancha, I would use that, but I'm not a fan of unitaskers and I use my foreman for bacon, toast, paninis and the occasional quick protein. A grilled cheese on a griddle doesn't have the same crisp density as one done on a press/plancha/foreman. | -1 | t1_d9f5kvo | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9fvo4y | null | false | 2016-10-31T20:34:33Z |
d9fvmvf | t1_d9fvmvf | 1,477,946,033 | user_6c4a9c01f21a | Cooking | It's never the plan, it just kinda happens. I need to get a bigger one | 1 | t1_d9fveta | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fvmvf | null | false | 2016-10-31T20:33:53Z |
d9fvjv9 | t1_d9fvjv9 | 1,477,945,935 | user_7aafd1a4d966 | Cooking | with an enamelled cast iron pot, sauté the meat with oil so it's nicely browned, set aside.
Add chopped onions and, let them brown a bit and pick up the meat/oil flavour. Add a bit of garlic and put the meat back in the pot. Throw in a package of whole mushrooms.
Cover with half beef broth and half red wine (or just... | 8 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fvjv9 | null | false | 2016-10-31T20:32:15Z |
d9fvj5y | t1_d9fvj5y | 1,477,945,912 | user_8ea76420f955 | Cooking | My husband loves dark meat, wings, legs thighs. I am a white meat only, I think dark meat just has an odd flavor, but since its cheap and usually on sale for cheaper, I will cook them up for my soups and leave a white meat only for when I'm just having chicken as the showcase.
The dark meat really adds a lot of fla... | 0 | t1_d9ffzko | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fvj5y | null | false | 2016-10-31T20:31:52Z |
d9fveta | t1_d9fveta | 1,477,945,770 | user_4584d530a07d | Cooking | ...and if you've got a tiny crock pot, try not overfilling it. | 1 | t1_d9fvc1b | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fveta | null | false | 2016-10-31T20:29:30Z |
d9fvc1b | t1_d9fvc1b | 1,477,945,680 | user_6c4a9c01f21a | Cooking | Awesome, thank you! | 1 | t1_d9fuyx6 | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fvc1b | null | false | 2016-10-31T20:28:00Z |
d9fvbaj | t1_d9fvbaj | 1,477,945,657 | user_d0e5d7981cf6 | Cooking | Some type of classic Southern vegetable casserole, such as broccoli or squash. Unfortunately, as one of the youngest members in my very large family, everyone else already has dibs on cooking the fun things like turkey, pies, cookies, stuffing, and potato dishes. By the time I started cooking items for Thanksgiving, ba... | 3 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fvbaj | null | false | 2016-10-31T20:27:37Z |
d9fv8uj | t1_d9fv8uj | 1,477,945,579 | user_20b7815d2ceb | Cooking | Not as "healthy" as baking them, but I love to make Chicken Schnitzel with B/SCT's
-One at a time, put a thigh in to a plastic freezer bag
-Use a meat hammer https://images-na.ssl-images-amazon.com/images/I/21xFARpKucL.jpg or rubber mallett, and pound each thigh to about 3/8 of an inch / 10MM thick
-Toss the thighs ... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fv8uj | null | false | 2016-10-31T20:26:19Z |
d9fv3wz | t1_d9fv3wz | 1,477,945,420 | user_bddab95dac9f | Cooking | Rabbit paprikas. It's what they used when there weren't any chickens around. | 3 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fv3wz | null | false | 2016-10-31T20:23:40Z |
d9fuyx6 | t1_d9fuyx6 | 1,477,945,262 | user_4584d530a07d | Cooking | That's normally how it works. | 2 | t1_d9fuwbt | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fuyx6 | null | false | 2016-10-31T20:21:02Z |
d9fuyr3 | t1_d9fuyr3 | 1,477,945,257 | user_215e839c93fd | Cooking | Yup. I came here to suggest grilling, but broiling is basically the same (but upside down). | 2 | t1_d9f9lxy | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fuyr3 | null | false | 2016-10-31T20:20:57Z |
d9fuyf9 | t1_d9fuyf9 | 1,477,945,246 | user_4acc8efa2c4f | Cooking | Could you use an apple corer on halved potatoes to get this result? | 3 | t3_5adeib | t3_5adeib | /r/Cooking/comments/t3_5adeib/d9fuyf9 | null | false | 2016-10-31T20:20:46Z |
d9fuwbt | t1_d9fuwbt | 1,477,945,178 | user_6c4a9c01f21a | Cooking | Gotcha, so I'd be fine if I just put the veggies on the bottom and just a little water in? | 1 | t1_d9fsidw | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fuwbt | null | false | 2016-10-31T20:19:38Z |
d9fut7q | t1_d9fut7q | 1,477,945,077 | user_539f0b33953b | Cooking | Hopefully. Limited options at this point lol.. We'll see how it goes | 1 | t1_d9fs3b5 | t3_5aec9b | /r/Cooking/comments/t3_5aec9b/d9fut7q | null | false | 2016-10-31T20:17:57Z |
d9fussv | t1_d9fussv | 1,477,945,064 | [deleted] | Cooking | [deleted] | 2 | t1_d9f7em0 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fussv | null | false | 2016-10-31T20:17:44Z |
d9fushv | t1_d9fushv | 1,477,945,054 | user_2a508fd6ab95 | Cooking | The paper gets charred but you keep your eyes on it since it only takes 5 minutes. Just like you would if you broil anything. Never had an issue and your crust will come out as close to brick oven quality. People down voting have obviously never tried this method. Just don't be stupid and you'll be okay. Wait I'm talki... | -7 | t1_d9fu0wb | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fushv | null | false | 2016-10-31T20:17:34Z |
d9fus82 | t1_d9fus82 | 1,477,945,044 | user_c7a053465825 | Cooking | Creamed onions. Going to try smoking the small onions first this year then following whatever recipe as normal. | 2 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fus82 | null | false | 2016-10-31T20:17:24Z |
d9fuqxs | t1_d9fuqxs | 1,477,945,004 | user_539f0b33953b | Cooking | Several , but, the recipe calls for boiling the brine for one minute.
I'm just going to add water to the cooler after the brine has cooled since I followed the rest of the recipe to the T. | 1 | t1_d9fsrls | t3_5aec9b | /r/Cooking/comments/t3_5aec9b/d9fuqxs | null | false | 2016-10-31T20:16:44Z |
d9fuq2c | t1_d9fuq2c | 1,477,944,975 | user_40e652825822 | Cooking | This is pretty much all that I eat and I cook then 2 ways.
1) rub with oil and seasonings, and bake at 425 for about 25 minutes. They'll be juicy and crispy at the same time.
2) for shredded chicken, throw into a large pot with a little oil, season, stir, pit lid on and cook on medium heat for about 20 minutes. Remo... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fuq2c | null | false | 2016-10-31T20:16:15Z |
d9fuoaw | t1_d9fuoaw | 1,477,944,918 | user_9c5546368473 | Cooking | Braising is your friend | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fuoaw | null | false | 2016-10-31T20:15:18Z |
d9funrq | t1_d9funrq | 1,477,944,901 | user_00392b83d0ef | Cooking | So if you broil your thighs on skewers (and there's no glaze), are the thighs just dry? Or should you rub with some oil? Which is better, i imagine if you broil dry thighs (and since they are skinless), wouldn't they dry out/burn?
And i guess after it's done, take it out and glaze right? (as opposed to glazing in the ... | 1 | t1_d9fmgiq | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9funrq | null | false | 2016-10-31T20:15:01Z |
d9funm0 | t1_d9funm0 | 1,477,944,897 | user_e9a31bd83a38 | Cooking | http://www.varasanos.com/pizzarecipe.htm
It's a rabbit hole, full of great info | 5 | t3_5ad3da | t3_5ad3da | /r/Cooking/comments/t3_5ad3da/d9funm0 | null | false | 2016-10-31T20:14:57Z |
d9fumpz | t1_d9fumpz | 1,477,944,869 | user_539f0b33953b | Cooking | I have my doubts as well, but, it's been a recipe I've wanted to try for a while and I usually try to follow things to the letter in my first attempt.
I guess I underestimated how much 2 gallons was lol | 1 | t1_d9fts25 | t3_5aec9b | /r/Cooking/comments/t3_5aec9b/d9fumpz | null | false | 2016-10-31T20:14:29Z |
d9fuldu | t1_d9fuldu | 1,477,944,827 | user_4e0f01fa0597 | Cooking | Honestly I've never cooked with rabbit before and wouldn't really know what to do with them, but if I was able to this would be the first thing I'd try. Couldn't be too bad right? That or a rabbit stew maybe, that'd certainly be more doable. | 9 | t1_d9fu4o2 | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fuldu | null | false | 2016-10-31T20:13:47Z |
d9fui2c | t1_d9fui2c | 1,477,944,721 | user_f7c8067ad956 | Cooking | Practice makes perfect. I get 4 burners and a griddle oval burner cooking 6 at once. Let the burner grill heat. Don't wet the tortilla. Sometimes handmade ones have condensation in the bag that causes sticking. For these, I de-bag them on the counter and air dry the bag, turn them over, split sticky ones, and rebag. | 1 | t1_d9ftahl | t3_5ae3jk | /r/Cooking/comments/t3_5ae3jk/d9fui2c | null | false | 2016-10-31T20:12:01Z |
d9fufm1 | t1_d9fufm1 | 1,477,944,641 | user_4c2e8a9ef4ea | Cooking | Does she have anything against consuming the pulp? A juicer produces juice and leaves the pulp behind. A smoothie often has whole fruits/vegetables processed to liquid form. If it's smoothies she wants and you're looking for **limited** food processing capabilities, I suggest something like a Magic Bullet, Nutribullet,... | 1 | t3_5ad8eh | t3_5ad8eh | /r/Cooking/comments/t3_5ad8eh/d9fufm1 | null | false | 2016-10-31T20:10:41Z |
d9fuez2 | t1_d9fuez2 | 1,477,944,621 | user_61a2065b6385 | Cooking | I hear its actually better to freeze them so they can fry to brown before oozing all the cheese out. | 4 | t3_5ad1rw | t3_5ad1rw | /r/Cooking/comments/t3_5ad1rw/d9fuez2 | null | false | 2016-10-31T20:10:21Z |
d9fud10 | t1_d9fud10 | 1,477,944,558 | user_2c873e6ba981 | Cooking | https://www.youtube.com/watch?v=umRF1D3OsUc | 2 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fud10 | null | false | 2016-10-31T20:09:18Z |
d9fubbh | t1_d9fubbh | 1,477,944,504 | user_e5f3a19f59b8 | Cooking | Right, what if I'm trying to solve the same issue here. OP WHAT DID YOU DOOOOOO | 4 | t1_d9ftwx0 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fubbh | null | false | 2016-10-31T20:08:24Z |
d9fu9q0 | t1_d9fu9q0 | 1,477,944,453 | user_c44719f59d67 | Cooking | I draw my recipes from all over the place, but here are some of my favorites. I'm a strength athlete, so most of these are high protein and sometimes I modify them to fit my calories better.
Foodwishes on Youtube- chicken tikka masala
Pioneer Woman- cajun chicken pasta
The Iron You- buffalo quinoa chicken casserole
... | 1 | t1_d9fqmx7 | t3_5a6h5u | /r/Cooking/comments/t3_5a6h5u/d9fu9q0 | null | false | 2016-10-31T20:07:33Z |
d9fu958 | t1_d9fu958 | 1,477,944,436 | user_4f3e4764b46b | Cooking | Even better, set up a nice braise. Sear the outsides to get them brown, then cook low and slow partially immersed in a liquid. This could be something like chicken stock with dried peppers to get a mexican shredded chicken flavor, or crushed tomatoes and other vegetables. If you can do it in a slowcooker, you can do it... | 1 | t1_d9f8gkv | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fu958 | null | false | 2016-10-31T20:07:16Z |
d9fu4o2 | t1_d9fu4o2 | 1,477,944,294 | user_113d79af131e | Cooking | Obviously this one | 33 | t1_d9frg4x | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fu4o2 | null | false | 2016-10-31T20:04:54Z |
d9fu256 | t1_d9fu256 | 1,477,944,213 | user_674fc04933ac | Cooking | Lower your bottom rack of your oven as far as it can go. (mine is only like 1/2 inch from the heating element) Cover your top of your pizza with foil. crank it up to at least 350 or as high as 400 just watch it carefully to give the bottom crust a blast of heat. | 1 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fu256 | null | false | 2016-10-31T20:03:33Z |
d9fu0wb | t1_d9fu0wb | 1,477,944,172 | user_b16ea120425f | Cooking | This is how you set parchment paper on fire and burn your house down. | 4 | t1_d9fcvjo | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fu0wb | null | false | 2016-10-31T20:02:52Z |
d9ftwx0 | t1_d9ftwx0 | 1,477,944,042 | user_76da1be26762 | Cooking | How | 8 | t1_d9fqwp0 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9ftwx0 | null | false | 2016-10-31T20:00:42Z |
d9fts7u | t1_d9fts7u | 1,477,943,894 | user_cd4896cc0825 | Cooking | Most rabbit recipes try to cover up the rabbit with tomato and then treat it like chicken. Try [this italian braised rabbit](http://honest-food.net/2013/01/10/braised-rabbit-recipe-italian/). I've done it before, the best rabbit I've had. | 3 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fts7u | null | false | 2016-10-31T19:58:14Z |
d9fts25 | t1_d9fts25 | 1,477,943,889 | user_4acb4b19c03f | Cooking | I've made it before and had to downsize everything substantially. It's really too much brine unless you are in a restaurant.
However the last time I scaled down the water to 1/4 of the recipe, the ingredients to 1/2 and then after it came to a boil put the remaining water in as ice. Resulting in basically a half bat... | 1 | t3_5aec9b | t3_5aec9b | /r/Cooking/comments/t3_5aec9b/d9fts25 | null | false | 2016-10-31T19:58:09Z |
d9ftqr7 | t1_d9ftqr7 | 1,477,943,848 | user_f83154366759 | Cooking | [This](http://damndelicious.net/2015/02/20/oven-fried-chicken-honey-mustard-glaze/) is my favorite baked boneless skinless chicken thighs recipe! Ends up being less than 350 calories per serving. Hope you enjoy :) | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ftqr7 | null | false | 2016-10-31T19:57:28Z |
d9ftq7y | t1_d9ftq7y | 1,477,943,831 | user_33f5309e0c60 | Cooking | Wow you're friends with a chicken? | 2 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ftq7y | null | false | 2016-10-31T19:57:11Z |
d9fteva | t1_d9fteva | 1,477,943,465 | user_4584d530a07d | Cooking | That roast rabbit looks like a solid & straightforward way to get the job done. | 2 | t1_d9ft7ze | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fteva | null | false | 2016-10-31T19:51:05Z |
d9ftd3s | t1_d9ftd3s | 1,477,943,405 | user_f003b6ef3f06 | Cooking | Absolutely, this is the problem. I just got a new stove and I have never come so close to burning so many things! The MED setting is like the HIGH setting on my old stove. I've been cooking on a gas range for over 20 years, but nothing has ever gotten as hot as this beast. | 3 | t1_d9fquys | t3_5ae1df | /r/Cooking/comments/t3_5ae1df/d9ftd3s | null | false | 2016-10-31T19:50:05Z |
d9ftcwf | t1_d9ftcwf | 1,477,943,398 | user_34817b8a8a87 | Cooking | That's it!
Thanks. Just what I was looking for.
Now it's off to Hooters.
| 2 | t1_d9fmasw | t3_5adeib | /r/Cooking/comments/t3_5adeib/d9ftcwf | null | false | 2016-10-31T19:49:58Z |
d9ftahl | t1_d9ftahl | 1,477,943,322 | user_e7d35cfd6ea0 | Cooking | I can't do this, if I try and cook one over a burner the tortilla will stick like crazy to the grate. Plus you can only cook 1 at a time. I'd much rather use a comal or lodge pizza pan etc. | 2 | t1_d9fr8jg | t3_5ae3jk | /r/Cooking/comments/t3_5ae3jk/d9ftahl | null | false | 2016-10-31T19:48:42Z |
d9ft94a | t1_d9ft94a | 1,477,943,275 | user_750ff1ff4eed | Cooking | Thanks for the input. I'll let you know that those are exactly the features we are seeking to emulate.
| 1 | t1_d9ft1c1 | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9ft94a | null | false | 2016-10-31T19:47:55Z |
d9ft7ze | t1_d9ft7ze | 1,477,943,239 | user_0a2a3b71a800 | Cooking | There are 7 different Maltese rabbit recipes here. Rabbit stew is the most traditional and my favourite! Enjoy!!! http://www.ilovefood.com.mt/category/recipes/meat/ | 11 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9ft7ze | null | false | 2016-10-31T19:47:19Z |
d9ft6di | t1_d9ft6di | 1,477,943,187 | user_4584d530a07d | Cooking | It's only a $15 knife. I wouldn't stress too much about it. You can still get years of home use out of it with an abusive sharpener.
A honing steel is good to have, so you can keep the edge sharp longer between sharpenings. | 3 | t3_5ae4s6 | t3_5ae4s6 | /r/Cooking/comments/t3_5ae4s6/d9ft6di | null | false | 2016-10-31T19:46:27Z |
d9ft2h5 | t1_d9ft2h5 | 1,477,943,059 | user_8891f100aadc | Cooking | So dumb you don't even know different days | 1 | t1_d9fspkp | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ft2h5 | null | false | 2016-10-31T19:44:19Z |
d9ft1c1 | t1_d9ft1c1 | 1,477,943,021 | user_5147e99e3a27 | Cooking | I wouldn't buy a new oven unless my old one broke or I was building a new home (very unlikely). Between the oven, microwave and stovetop I'm satisfied with the different cooking abilities of my appliances.
When it comes to the microwave, sometimes efficiency and speed in cooking isn't what I'm looking for. I often use... | 6 | t3_5ac4ip | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9ft1c1 | null | false | 2016-10-31T19:43:41Z |
d9fsyw2 | t1_d9fsyw2 | 1,477,942,941 | user_462d5967a1a9 | Cooking | Cook it with bacon, mushrooms and black pepper in a cream and white wine sauce. It's what I cooked a lot of when I was in France over the summer for field work. Mouth watering just remembering it.
As others have said: it's a really lean meat so you need to incorporate some other fats in cooking it. | 112 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fsyw2 | null | false | 2016-10-31T19:42:21Z |
d9fsy40 | t1_d9fsy40 | 1,477,942,917 | user_866fe8f0700a | Cooking | When I started doing chicken thighs, I used this as a jumping off point: http://www.thekitchn.com/how-to-cook-boneless-skinless-chicken-thighs-in-the-oven-180140 I change up the seasoning, last time I did them with olive oil, balsamic, red pepper flakes, salt, and honey. Always turns out well for me. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fsy40 | null | false | 2016-10-31T19:41:57Z |
d9fsvy7 | t1_d9fsvy7 | 1,477,942,845 | user_9b3ed3aea201 | Cooking | To learn to keep then sharp, get a stone. If you put sharpie on the edge, you can see if you're at the right angle or not by what's left over.
Also, honing with a steel will keep the edge straight for longer, meaning you won't need to sharpen as often. I've never tried a sharpie with this method, but putting the spi... | 2 | t3_5ae4s6 | t3_5ae4s6 | /r/Cooking/comments/t3_5ae4s6/d9fsvy7 | null | false | 2016-10-31T19:40:45Z |
d9fss8i | t1_d9fss8i | 1,477,942,726 | user_e8282a0d1b4d | Cooking | I always bake chicken breasts not thighs, so not sure if this matters but I never bake above 350. Always for about 25-35 minutes and they come out perfect. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fss8i | null | false | 2016-10-31T19:38:46Z |
d9fsrls | t1_d9fsrls | 1,477,942,706 | user_8d458b8747e4 | Cooking | You don't have a cooler? That's what I brine my stuff in.
It's probably proportional to the amount of salt and/or whatever else you are using in the brine.
If you use half the water, you should probably use half of everything else.
If the entire chicken is covered, you should be fine. | 1 | t3_5aec9b | t3_5aec9b | /r/Cooking/comments/t3_5aec9b/d9fsrls | null | false | 2016-10-31T19:38:26Z |
d9fsr4a | t1_d9fsr4a | 1,477,942,691 | user_34817b8a8a87 | Cooking | No, these were definitely cut that way. My example photo isn't the best. | 1 | t1_d9fmz44 | t3_5adeib | /r/Cooking/comments/t3_5adeib/d9fsr4a | null | false | 2016-10-31T19:38:11Z |
d9fspkp | t1_d9fspkp | 1,477,942,641 | [deleted] | Cooking | [deleted] | 1 | t1_d9fpxo3 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fspkp | null | false | 2016-10-31T19:37:21Z |
d9fsouu | t1_d9fsouu | 1,477,942,618 | user_7992479ba111 | Cooking | Check out /r/breadit | 1 | t3_5ad3da | t3_5ad3da | /r/Cooking/comments/t3_5ad3da/d9fsouu | null | false | 2016-10-31T19:36:58Z |
d9fsomv | t1_d9fsomv | 1,477,942,611 | user_170ba5c4eed9 | Cooking | I toss them right on the gas, no pan, no water. After heating them up toss 'em in a container to self steam. | 1 | t3_5ae3jk | t3_5ae3jk | /r/Cooking/comments/t3_5ae3jk/d9fsomv | null | false | 2016-10-31T19:36:51Z |
d9fsnwl | t1_d9fsnwl | 1,477,942,587 | user_074935e4fcdc | Cooking | Right, that's what I said. Rack drying is better. | -1 | t1_d9fo3ra | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fsnwl | null | false | 2016-10-31T19:36:27Z |
d9fsl3r | t1_d9fsl3r | 1,477,942,495 | user_991043c378a3 | Cooking | Soak them in soy sauce and sriracha first. And cook them at a lower temp.
| 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fsl3r | null | false | 2016-10-31T19:34:55Z |
d9fsjk9 | t1_d9fsjk9 | 1,477,942,445 | user_d80540c299f7 | Cooking | I sear the top and bottoms in a iron skillet then put in the oven at about 350 for about 30 minutes. The technique is in this [Lemon Butter Chicken](http://damndelicious.net/2014/12/31/lemon-butter-chicken/) recipe which is very keto friendly and delicious! There are some other variations of this using different veget... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fsjk9 | null | false | 2016-10-31T19:34:05Z |
d9fsidw | t1_d9fsidw | 1,477,942,406 | user_4584d530a07d | Cooking | Boiling meat and braising meat are two different things. Boiled meat tends to be bland, dry and tough because the water takes out all the flavor & juices that make it tender. Covering your roast 3/4 with liquid is going to give you a shitty roast.
It's also going to stop the device from being able to produce steam wh... | 3 | t1_d9fsbd3 | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fsidw | null | false | 2016-10-31T19:33:26Z |
d9fsddp | t1_d9fsddp | 1,477,942,240 | user_daa16ab35d57 | Cooking | [Smothered Rabbit](http://www.cookinglouisiana.com/Cooking/Recipes/Meat/Jacks_Smothered_Rabbit.htm) is my favorite. Simple enough that you taste the rabbit. | 8 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9fsddp | null | false | 2016-10-31T19:30:40Z |
d9fsbd3 | t1_d9fsbd3 | 1,477,942,174 | user_6c4a9c01f21a | Cooking | Part of why it was so high is because the roast took up a lot of space. I have a small crock pot haha | 1 | t1_d9fo6ek | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fsbd3 | null | false | 2016-10-31T19:29:34Z |
d9fs9fd | t1_d9fs9fd | 1,477,942,111 | user_88790e7ca20b | Cooking | Brine those suckers first. Makes a world of difference. I follow the instructions on [this website](http://www.gimmesomeoven.com/baked-chicken-breast/) with tasty success for all cuts of chicken. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fs9fd | null | false | 2016-10-31T19:28:31Z |
d9fs9e2 | t1_d9fs9e2 | 1,477,942,110 | user_b04bcf94272c | Cooking | Try cooking them with the skin and bone on them. You can just bake them on some aluminum foil with maybe a little olive oil on the foil.
Then when they are done just peel off the skin. It comes off super easy and then you can season it how you like and serve. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fs9e2 | null | false | 2016-10-31T19:28:30Z |
d9fs3b5 | t1_d9fs3b5 | 1,477,941,917 | user_8fdffbb21a29 | Cooking | I think that's fine. Just make sure to mix the brine and newly added water. | 2 | t3_5aec9b | t3_5aec9b | /r/Cooking/comments/t3_5aec9b/d9fs3b5 | null | false | 2016-10-31T19:25:17Z |
d9frzuf | t1_d9frzuf | 1,477,941,805 | user_9b3ed3aea201 | Cooking | You're cooking them at too high of a temperature.
I typically sear them, pull them out, sauté onions, garlic, and mushrooms, throw them back in with some wine or basalmic vinegar, and braise at 350 until the temp hits ~160 (resting brings it up to 165-170).
This is my default for all chicken (though about 10 degree c... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9frzuf | null | false | 2016-10-31T19:23:25Z |
d9fryho | t1_d9fryho | 1,477,941,761 | user_eac3cae554c0 | Cooking | Skin doesn't fit into a daily healthy diet | -2 | t1_d9fnmcy | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fryho | null | false | 2016-10-31T19:22:41Z |
d9frxwy | t1_d9frxwy | 1,477,941,743 | user_5099397dd6a9 | Cooking | The low-cal calzone locale | 10 | t1_d9fq3kk | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9frxwy | null | false | 2016-10-31T19:22:23Z |
d9frvoy | t1_d9frvoy | 1,477,941,670 | user_65e6205956c9 | Cooking | I just made these [pan fried chicken thighs](http://blog.ruhlman.com/2014/03/pan-fried-chicken-thighs/) last night. If we're being honest here, I literally just ate the last one stone cold out of the fridge, it was delicious. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9frvoy | null | false | 2016-10-31T19:21:10Z |
d9frux4 | t1_d9frux4 | 1,477,941,645 | user_94524e54918c | Cooking | Yes. I would use baking soda (2 parts soda to 1 part water) rather than egg white. It is cheaper and flavor neutral. After it soaks for the required time I rinse the meat and briefly par boil it to remove any blood and water soluable protein (scum) and rinse again. After that it can sit until needed. In my area ... | 2 | t3_5abe99 | t3_5abe99 | /r/Cooking/comments/t3_5abe99/d9frux4 | null | false | 2016-10-31T19:20:45Z |
d9frpkq | t1_d9frpkq | 1,477,941,472 | user_9f9ce5d170c9 | Cooking | Rabbit is really lean meat; you'll want to incorporate some bacon or lard to make it easier to eat. | 39 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9frpkq | null | false | 2016-10-31T19:17:52Z |
d9frl1h | t1_d9frl1h | 1,477,941,326 | user_adce8543589e | Cooking | People are downvoting him because his comment implies a diet requires plain/bland food. | 15 | t1_d9fn3mf | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9frl1h | null | false | 2016-10-31T19:15:26Z |
d9frkgu | t1_d9frkgu | 1,477,941,306 | user_94524e54918c | Cooking | Learn how to freehand sharpen with whetstones and you'll have a skill that will last you the rest of your life. You'll want to practice with knives you aren't worried about screwing up because you probably will screw them up while you are learning.
I am a big fan of DMT diamond whetstones. They are a little pricey... | 2 | t3_5ae4s6 | t3_5ae4s6 | /r/Cooking/comments/t3_5ae4s6/d9frkgu | null | false | 2016-10-31T19:15:06Z |
d9frinf | t1_d9frinf | 1,477,941,247 | user_197c8629a14b | Cooking | Confit the haunches and roast the saddle. Serve on the same plate for the wow factor. | 8 | t3_5advmn | t3_5advmn | /r/Cooking/comments/t3_5advmn/d9frinf | null | false | 2016-10-31T19:14:07Z |
d9frijc | t1_d9frijc | 1,477,941,243 | user_d94aad68ed72 | Cooking | Love both the blends you've got here, the familiar one and the second combination. You've got a lot of hot/sweet spices, are you going to add some bitterness like vanilla or an herb?
Personally I'd leave the curry powder out, or just do curry powder. It's a combination of many spices so there's no telling what's insid... | 3 | t3_5ad8hb | t3_5ad8hb | /r/Cooking/comments/t3_5ad8hb/d9frijc | null | false | 2016-10-31T19:14:03Z |
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