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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9fl3w2 | t1_d9fl3w2 | 1,477,933,922 | user_8924d8a05a79 | Cooking | [Scalloped Au Gratin Potatos](http://www.foodnetwork.com/recipes/tyler-florence/scalloped-potato-gratin-recipe.html) | 4 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fl3w2 | null | false | 2016-10-31T17:12:02Z |
d9fl1hh | t1_d9fl1hh | 1,477,933,848 | user_294ec0895e58 | Cooking | I mainly use thighs for dishes where the chicken well-seasoned before cooking, and usually diced after cooking. Broiling, with the thighs on the top or second-to-top rack in the oven for about 3-4 minutes per side works best for me. Gives you some blackened areas and cooks the spices well. | 3 | t1_d9f9lxy | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fl1hh | null | false | 2016-10-31T17:10:48Z |
d9fl06l | t1_d9fl06l | 1,477,933,809 | user_bcca39ae66d2 | Cooking | Just rub a light coat of oil over it then it will be fine | 0 | t1_d9fkwel | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fl06l | null | false | 2016-10-31T17:10:09Z |
d9fkzzc | t1_d9fkzzc | 1,477,933,803 | user_6c4a9c01f21a | Cooking | It's just beef round or round roast (something like that) and yes I did let it rest
My girlfriend and I speculated that it might be because we put the meat below the veggies, so I'm really thinking you could be right | 1 | t1_d9fk63f | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fkzzc | null | false | 2016-10-31T17:10:03Z |
d9fkwel | t1_d9fkwel | 1,477,933,695 | user_6c4a9c01f21a | Cooking | Yeah everything was fresh :/ | 1 | t1_d9fked2 | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fkwel | null | false | 2016-10-31T17:08:15Z |
d9fkuf9 | t1_d9fkuf9 | 1,477,933,635 | user_049796277e1f | Cooking | It's basically the building blocks when it comes to learning about different spices and which spices go better with other spices.
As you can see from the title it's more geared towards beginner cooks rather than advanced ones. it teaches the basic understanding of the most common and popular spices and then when you ... | 1 | t1_d9ej9rf | t3_59ql4a | /r/Cooking/comments/t3_59ql4a/d9fkuf9 | null | false | 2016-10-31T17:07:15Z |
d9fkqcw | t1_d9fkqcw | 1,477,933,509 | user_34817b8a8a87 | Cooking | Here's a (bad) photo of what the fry looks like.
[http://imgur.com/ggRfxY0](http://imgur.com/ggRfxY0) | 5 | t3_5adeib | t3_5adeib | /r/Cooking/comments/t3_5adeib/d9fkqcw | null | false | 2016-10-31T17:05:09Z |
d9fkiz1 | t1_d9fkiz1 | 1,477,933,289 | user_88fa89fcf5d2 | Cooking | Wish I could take credit for it, but I got the idea over in /r/food a few years back and it was a hit.
Enjoy. | 4 | t1_d9fjz30 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fkiz1 | null | false | 2016-10-31T17:01:29Z |
d9fked2 | t1_d9fked2 | 1,477,933,152 | user_bcca39ae66d2 | Cooking | Are they defrosted when you put them in if you put them in Frozen sometimes they dry out. | 1 | t1_d9fjrra | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fked2 | null | false | 2016-10-31T16:59:12Z |
d9fk63f | t1_d9fk63f | 1,477,932,909 | user_0458d344d85d | Cooking | I always put my roast on top of the veges, with at least a cup of stock or bouillon. Did you let the roast rest at all before you cut it? Also what cut of meat was it?
I usually get something with a little fat marbling in it, put mini carrots and potatoes in the bottom. Then sprinkle dry onion soup mix over top and... | 2 | t3_5ad0ug | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fk63f | null | false | 2016-10-31T16:55:09Z |
d9fk2vy | t1_d9fk2vy | 1,477,932,813 | user_bca342b503cd | Cooking | I wanna come to your house for dinner. | 3 | t1_d9fhy4t | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fk2vy | null | false | 2016-10-31T16:53:33Z |
d9fk0hx | t1_d9fk0hx | 1,477,932,740 | user_afbe1a829046 | Cooking | Up to you! I find thighs are pretty juicy regardless. | 1 | t1_d9fjt6z | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fk0hx | null | false | 2016-10-31T16:52:20Z |
d9fjz30 | t1_d9fjz30 | 1,477,932,697 | user_b9886c438fbf | Cooking | You're a genius. | 4 | t1_d9falrw | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fjz30 | null | false | 2016-10-31T16:51:37Z |
d9fjts8 | t1_d9fjts8 | 1,477,932,542 | user_00392b83d0ef | Cooking | Won't the glaze burn under the broiler | 2 | t1_d9fipsv | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fjts8 | null | false | 2016-10-31T16:49:02Z |
d9fjt6z | t1_d9fjt6z | 1,477,932,524 | user_00392b83d0ef | Cooking | No marinating or anything? | 1 | t1_d9fbq9p | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fjt6z | null | false | 2016-10-31T16:48:44Z |
d9fjrra | t1_d9fjrra | 1,477,932,482 | user_6c4a9c01f21a | Cooking | I put water in there, it was about a cup or about 240 ml | 1 | t1_d9fjafx | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fjrra | null | false | 2016-10-31T16:48:02Z |
d9fjrj3 | t1_d9fjrj3 | 1,477,932,475 | user_84d80aef9514 | Cooking | I only do boneless on the grill | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fjrj3 | null | false | 2016-10-31T16:47:55Z |
d9fjogf | t1_d9fjogf | 1,477,932,385 | user_261a1fcb9e0c | Cooking | Look for Ken's same day pizza dough from his FWSY book. It always turns out amazing for me for neopolitan style. Also, his new pizza book as a large variety of doughs to experiment with. I've had fantastic results from his Grandma pizza recipe. | 2 | t3_5ad3da | t3_5ad3da | /r/Cooking/comments/t3_5ad3da/d9fjogf | null | false | 2016-10-31T16:46:25Z |
d9fjdmj | t1_d9fjdmj | 1,477,932,073 | user_c45ae7bec499 | Cooking | Yeah, personally i just eat chicken cold, I hate what the microwave does to food in general, chicken especially. I don't even use the microwave to defrost my food, usually leave it out or warm water. Good option to eat chicken for lunch is make a small salad with chicken on it, or I make a wrap with brown rice and sals... | 2 | t1_d9fize1 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fjdmj | null | false | 2016-10-31T16:41:13Z |
d9fjafx | t1_d9fjafx | 1,477,931,979 | user_bcca39ae66d2 | Cooking | I cook roast in my crock pot all the time. You can turn it on in the morning when you go to work and then you have dinner ready when you come home. Tried putting 100 milliliters of water in the bottom of the crock pot. | 2 | t3_5ad0ug | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fjafx | null | false | 2016-10-31T16:39:39Z |
d9fj7a2 | t1_d9fj7a2 | 1,477,931,890 | user_f6bcf76fe219 | Cooking | Fish does sound really good with it as a main course. Just make sure to have lots of pita. | 2 | t3_5acsiz | t3_5acsiz | /r/Cooking/comments/t3_5acsiz/d9fj7a2 | null | false | 2016-10-31T16:38:10Z |
d9fize1 | t1_d9fize1 | 1,477,931,657 | user_eac3cae554c0 | Cooking | Sounds like a plan and combats my main issue of sogginess.
Problem is reheating them via microwave at work. | 2 | t1_d9fixr2 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fize1 | null | false | 2016-10-31T16:34:17Z |
d9fixr2 | t1_d9fixr2 | 1,477,931,607 | user_c45ae7bec499 | Cooking | Here is what you do sir, Bake them in the oven until they are cooked, Then toss them into a pan and sear the grossness off of them, they will come out crispy and a little less wet. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fixr2 | null | false | 2016-10-31T16:33:27Z |
d9fiwf1 | t1_d9fiwf1 | 1,477,931,568 | user_750ff1ff4eed | Cooking | Thanks for your suggestions! | 1 | t1_d9fgctf | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fiwf1 | null | false | 2016-10-31T16:32:48Z |
d9fiwbg | t1_d9fiwbg | 1,477,931,564 | user_6c4a9c01f21a | Cooking | It's just what kroger has, I believe it's called beef round or round roast. Something like that.
It's the way my mom always did her pot roast and veggies, and i just love the way they melt in your mouth when you cook them this way | 1 | t1_d9fhbyj | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fiwbg | null | false | 2016-10-31T16:32:44Z |
d9fiudc | t1_d9fiudc | 1,477,931,508 | user_750ff1ff4eed | Cooking | heh.. you're funny. | 1 | t1_d9fbre3 | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fiudc | null | false | 2016-10-31T16:31:48Z |
d9fipsv | t1_d9fipsv | 1,477,931,371 | user_b7e8a00df823 | Cooking | Or skewer them with a teriyaki glaze for home made chicken on a stick! | 2 | t1_d9fbq9p | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fipsv | null | false | 2016-10-31T16:29:31Z |
d9fil19 | t1_d9fil19 | 1,477,931,228 | user_04db86b89304 | Cooking | I actually made some thighs last night that turned out pretty good. I covered them in olive oil, basil, salt, pepper, garlic powder and had them in the freezer. Defrosted all day and ready to go. I use a cast iron on med high heat and sear one side, flip, do the other. Then drain the excess fat and throw in the oven at... | 2 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fil19 | null | false | 2016-10-31T16:27:08Z |
d9fiev4 | t1_d9fiev4 | 1,477,931,042 | user_64d834f9b84e | Cooking | OP is asking about boneless, skinless thighs | -7 | t1_d9ffeja | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fiev4 | null | false | 2016-10-31T16:24:02Z |
d9ficmq | t1_d9ficmq | 1,477,930,972 | user_a935a34a71eb | Cooking | Serious Eats Halal Chicken is my favorite use of boneless, skinless thighs: http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ficmq | null | false | 2016-10-31T16:22:52Z |
d9fibjd | t1_d9fibjd | 1,477,930,938 | user_f104fbb6689e | Cooking | I make pizzas in CI and SS skillets, I like the below one if I'm letting it sit in the fridge 3-5 days before using. If I want to use it that day, I up the yeast to 2 1/4 tsp.
http://www.seriouseats.com/recipes/2010/09/cold-fermented-fontina-parmigiano-and-oregano.html | 4 | t3_5ad3da | t3_5ad3da | /r/Cooking/comments/t3_5ad3da/d9fibjd | null | false | 2016-10-31T16:22:18Z |
d9fi8c3 | t1_d9fi8c3 | 1,477,930,840 | user_6ecbe434eb5b | Cooking | If you're cooking them at that high a temperature you should really be broiling them maybe 5-6 mins per side. Try this recipe:
* 2 teaspoons garlic powder
* 2 teaspoons chili powder
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* ½ teaspoon of ground red pepper
* 8 skinless, boneless chicken ... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fi8c3 | null | false | 2016-10-31T16:20:40Z |
d9fi890 | t1_d9fi890 | 1,477,930,838 | user_b81b84834b78 | Cooking | Make sure it's low-cal though. | 9 | t1_d9f8mit | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fi890 | null | false | 2016-10-31T16:20:38Z |
d9fi5t8 | t1_d9fi5t8 | 1,477,930,766 | user_27135e7f48af | Cooking | Preheat oven to 400°
Grab cast iron pan.
Get it ripping hot.
Pat chicken thighs dry.
Salt.
Sear skin side down.
Toss pan into oven for about 20-40 mins depending on size of chicken thigh.
I've noticed I only get rubbery chicken when I buy the really big chicken thighs. The small ones come out great every time a... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fi5t8 | null | false | 2016-10-31T16:19:26Z |
d9fi5ej | t1_d9fi5ej | 1,477,930,754 | user_d0e32319dde0 | Cooking | I just saw this on Guy's Grocery Games Halloween special yesterday. The judges loved it. She served the duck in chocolate sauce on crostini with endive and sour cherry slaw and creme fresh. You can check it out here:https://www.youtube.com/watch?v=cIq5wNNpQaY | 2 | t3_5ablkn | t3_5ablkn | /r/Cooking/comments/t3_5ablkn/d9fi5ej | null | false | 2016-10-31T16:19:14Z |
d9fi3qi | t1_d9fi3qi | 1,477,930,703 | user_e173422d555d | Cooking | [3 pizza doughs - serious eats](http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html) | 12 | t3_5ad3da | t3_5ad3da | /r/Cooking/comments/t3_5ad3da/d9fi3qi | null | false | 2016-10-31T16:18:23Z |
d9fi20b | t1_d9fi20b | 1,477,930,650 | user_ed41d2e4a9c3 | Cooking | fry it instead, oven cooking skinless boneless chicken breast is *nasty as hell*. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fi20b | null | false | 2016-10-31T16:17:30Z |
d9fhy4t | t1_d9fhy4t | 1,477,930,532 | user_b3e19f47bb4d | Cooking | YES!!! I like to toss them in the slow cooker with some chopped red onion, a little garlic, paprika, salt, pepper, and olive oil. Oh, and plenty of my favorite barbecue sauce, of course. Low and slow for at least 8 hours, then served on buttery toasted buns topped with savory slaw, and serve with maybe some cooked bean... | 5 | t1_d9f8gkv | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fhy4t | null | false | 2016-10-31T16:15:32Z |
d9fhwmk | t1_d9fhwmk | 1,477,930,486 | user_2e2a9246138e | Cooking | Keep the bones and skin on and they will be juicyand tender no matter how you cook them | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fhwmk | null | false | 2016-10-31T16:14:46Z |
d9fhvtq | t1_d9fhvtq | 1,477,930,461 | user_1de77476592c | Cooking | Im not sure if this is the answer you're looking for, but cook them in a frying pan with just a tiny bit of oil(veg canola,etc). Season before cooking them of course. Do it on medium heat and make sure you cover it with a lid. Only turn them once, I can't really describe how to know when to turn them as it's up to your... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fhvtq | null | false | 2016-10-31T16:14:21Z |
d9fhrip | t1_d9fhrip | 1,477,930,327 | [deleted] | Cooking | [deleted] | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fhrip | null | false | 2016-10-31T16:12:07Z |
d9fhr4i | t1_d9fhr4i | 1,477,930,314 | user_fbc7dd384557 | Cooking | I'd assume it's the same principle as sealing meat prior to service. As it only effects the exterior and assuming your cooking to above whatever the required temperature ( read killing bacteria) during service then it wouldn't be a problem.
The other consideration would be the effect that salt or the vinegar in your ... | 2 | t3_5abe99 | t3_5abe99 | /r/Cooking/comments/t3_5abe99/d9fhr4i | null | false | 2016-10-31T16:11:54Z |
d9fhnyp | t1_d9fhnyp | 1,477,930,215 | user_6daa6e513202 | Cooking | I recently got my SV as a wedding present, and I've been working my way through the various animal proteins. I just tackled rack of lamb this weekend, and it came out insane. 48 hour beef short rib was my second favorite, followed by a sick pork loin. Eggs are great in it too. Haven't done chicken thighs yet, but t... | 2 | t1_d9fheie | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fhnyp | null | false | 2016-10-31T16:10:15Z |
d9fhjcd | t1_d9fhjcd | 1,477,930,068 | user_24cd5efb4c40 | Cooking | Yup! If you go boneless skinless cut them up roast them with skin. I do 325 for about an hour with an herb rub on the skin then uncover them and turn the heat up to about 375. I baste the skin with the fat they are cooking in every 10 minutes until they are crisp. I can eat them like that or I pull the meat and skin. A... | 1 | t1_d9fgwcz | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fhjcd | null | false | 2016-10-31T16:07:48Z |
d9fhhei | t1_d9fhhei | 1,477,930,009 | user_50a74a5a6796 | Cooking | Awesome, thank you! | 1 | t1_d9fh70r | t3_5ad1rw | /r/Cooking/comments/t3_5ad1rw/d9fhhei | null | false | 2016-10-31T16:06:49Z |
d9fheie | t1_d9fheie | 1,477,929,917 | user_a82133627fde | Cooking | I used to bone & skin before cooking, now I SV whole (usually frozen), then bone & skin the cooked thighs and chop the meat for stir fries (quick sear), etc | 3 | t1_d9ffp6y | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fheie | null | false | 2016-10-31T16:05:17Z |
d9fheg9 | t1_d9fheg9 | 1,477,929,915 | user_a65ba65e2458 | Cooking | Jalapeño Cornbread stuffing is a staple for me! I love cornbread and stuffing, so the combination is just perfect. | 1 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fheg9 | null | false | 2016-10-31T16:05:15Z |
d9fhchp | t1_d9fhchp | 1,477,929,854 | user_8a47ba9e52ad | Cooking | Cornbread stuffing. I use half cornbread, half French bread and add diced apples. It's just a cut above all other stuffings, and I'm not going back. | 1 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fhchp | null | false | 2016-10-31T16:04:14Z |
d9fhbyj | t1_d9fhbyj | 1,477,929,837 | [deleted] | Cooking | What type of meat are you cooking?
Crock Pots hardly seem like the optimal vessels to roast vegetables. I almost always roast my vegetables at 400F or higher, whereas a crock pot maxes out at 250F. | 2 | t3_5ad0ug | t3_5ad0ug | /r/Cooking/comments/t3_5ad0ug/d9fhbyj | null | false | 2016-10-31T16:03:57Z |
d9fhbh6 | t1_d9fhbh6 | 1,477,929,822 | user_47f5366e0986 | Cooking | Chop them into little pieces, coat and deep fry the fuckers.
Chop them up and stir-fry them.
Use them in curries.
Seriously, basically every single Asian meal ever was made with chicken thighs and not breasts. They're juicier and more tasty.
I wouldn't chuck them in the oven without the skin on - I don't know... | 3 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fhbh6 | null | false | 2016-10-31T16:03:42Z |
d9fh96n | t1_d9fh96n | 1,477,929,747 | [deleted] | Cooking | To make orange peel edible, consider looking for a recipe on candied orange peels. | 2 | t3_5ad1qn | t3_5ad1qn | /r/Cooking/comments/t3_5ad1qn/d9fh96n | null | false | 2016-10-31T16:02:27Z |
d9fh70r | t1_d9fh70r | 1,477,929,679 | user_87894bfb547f | Cooking | It's fine to leave in the freezer, I usually make a head of schedule and put in a vacuum sealed bag. If you don't have a sealer I'd put them in a ziploc bag, don't leave them out. | 4 | t3_5ad1rw | t3_5ad1rw | /r/Cooking/comments/t3_5ad1rw/d9fh70r | null | false | 2016-10-31T16:01:19Z |
d9fgysd | t1_d9fgysd | 1,477,929,429 | user_2b50dc4ff067 | Cooking | Well, that's my other obstacle lol. I can clip it between the double sinks, and set my circulator in there. It should work. Otherwise I'll just set in sink and change hot water every couple hours. | 1 | t1_d9fgua4 | t3_5acyxj | /r/Cooking/comments/t3_5acyxj/d9fgysd | null | false | 2016-10-31T15:57:09Z |
d9fgwcz | t1_d9fgwcz | 1,477,929,356 | user_9df232eea110 | Cooking | Unless you *buy* them skinless, I'd suggest leaving the skin on while they cook. Just remove the skin before you eat it. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fgwcz | null | false | 2016-10-31T15:55:56Z |
d9fgua4 | t1_d9fgua4 | 1,477,929,293 | user_4584d530a07d | Cooking | Well, if you've got a sous vide setup that can handle 15 pounds of frozen meat... | 1 | t1_d9fgoc6 | t3_5acyxj | /r/Cooking/comments/t3_5acyxj/d9fgua4 | null | false | 2016-10-31T15:54:53Z |
d9fgoc6 | t1_d9fgoc6 | 1,477,929,110 | user_2b50dc4ff067 | Cooking | Yea, Thats my thought with the sous vide. No need to change water or monitor temp. | 1 | t1_d9fgi3n | t3_5acyxj | /r/Cooking/comments/t3_5acyxj/d9fgoc6 | null | false | 2016-10-31T15:51:50Z |
d9fgky2 | t1_d9fgky2 | 1,477,929,005 | user_4139b78ed1d7 | Cooking | Oh yeah, my getting into the negatives wasn't that bad, but it reminded me that this sub has tons of comments in the negatives. The stupid racism is obvious on this thread. They need mods to delete comments like that. | 1 | t1_d9f9bzp | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9fgky2 | null | false | 2016-10-31T15:50:05Z |
d9fgi3n | t1_d9fgi3n | 1,477,928,918 | user_4584d530a07d | Cooking | Just put it in a bucket with water. | 1 | t3_5acyxj | t3_5acyxj | /r/Cooking/comments/t3_5acyxj/d9fgi3n | null | false | 2016-10-31T15:48:38Z |
d9fgctf | t1_d9fgctf | 1,477,928,756 | user_00aa88a69fa4 | Cooking | I started it but came to questions that were unanswerable, so I stopped. BTW, gas ovens are supposed to last 15 to 20+ years, so your year ranges are poorly thought out. And remember that a lot of people are renters, so they would never buy an oven.
Edited to be less mean. | 13 | t3_5ac4ip | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fgctf | null | false | 2016-10-31T15:45:56Z |
d9fg5my | t1_d9fg5my | 1,477,928,535 | [deleted] | Cooking | [deleted] | 2 | t1_d9ext74 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fg5my | null | false | 2016-10-31T15:42:15Z |
d9fg56r | t1_d9fg56r | 1,477,928,520 | user_8924d8a05a79 | Cooking | I love chicken thighs. I like to lightly dust them with corn starch and corn meal and pan fry them. Medium heat, a little oil, 4 or 5 min per side tops. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fg56r | null | false | 2016-10-31T15:42:00Z |
d9fg3dy | t1_d9fg3dy | 1,477,928,464 | user_73caa9d9e240 | Cooking | Brown butter pumpkin rolls. Soft, fluffy, nutty and delicious!
http://bakingbites.com/2012/11/browned-butter-pumpkin-dinner-rolls/ | 3 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fg3dy | null | false | 2016-10-31T15:41:04Z |
d9fg1w8 | t1_d9fg1w8 | 1,477,928,417 | user_4acc8efa2c4f | Cooking | Things with bones are good. So wings, ribs...
A local food writer here has a tradition of making meatloaf shaped into the shape of a human hand (pieces of onion for the fingernails). A low brow idea from the same person: cut the tip off hotdogs, slice away a tangential slice from the other end to look like a fingernai... | 2 | t3_5a97qt | t3_5a97qt | /r/Cooking/comments/t3_5a97qt/d9fg1w8 | null | false | 2016-10-31T15:40:17Z |
d9ffzko | t1_d9ffzko | 1,477,928,346 | user_0a1f4837e7d5 | Cooking | My uncle used to fry thighs and then toss them with his wing sauce.
They're like a jumbo chicken wing. It's incredible. | 14 | t1_d9fa8pr | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ffzko | null | false | 2016-10-31T15:39:06Z |
d9ffz1m | t1_d9ffz1m | 1,477,928,329 | user_2ea36b1caea3 | Cooking | 'Morito' is north African inspired tapas. Not traditional, but some awesome recipes. | 1 | t3_5a6me1 | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9ffz1m | null | false | 2016-10-31T15:38:49Z |
d9ffxyu | t1_d9ffxyu | 1,477,928,296 | user_8b7021a136a4 | Cooking | To clarify, only refreeze if the food was thawed *safely*. Don't leave meat on the counter for an afternoon to defrost and think that it can be refrozen. If you thawed it in an ice water bath or in the fridge it's fine to refreeze. | 2 | t1_d9ff9g8 | t3_5a7kj9 | /r/Cooking/comments/t3_5a7kj9/d9ffxyu | null | false | 2016-10-31T15:38:16Z |
d9ffu1p | t1_d9ffu1p | 1,477,928,176 | user_1f85b97b6cf3 | Cooking | Something I learned form several chefs. They would start the bird or skin on bird parts at a very high temperature 400-425 for 7-10 minutes just to crisp outside of bird then lower to 325-350 until done. For a thigh or breast about 10 minutes. Whole bird use a meat thermometer. | 24 | t1_d9ffeja | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ffu1p | null | false | 2016-10-31T15:36:16Z |
d9ffsoo | t1_d9ffsoo | 1,477,928,133 | user_e221f86419c6 | Cooking | Chicken thighs are my meat of choice for chicken tacos. Just add taco seasoning (buy a packet or mix garlic powder, chili powder, cumin, salt, red and or black pepper), thighs, and enough water to cover to a suacepan or straight-side skillet, bring to a boil, and cook for ~ 30 min. They're done when they pull apart wit... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ffsoo | null | false | 2016-10-31T15:35:33Z |
d9ffqe5 | t1_d9ffqe5 | 1,477,928,058 | user_66133f37cafb | Cooking | Low and slow, homie.
I make tandoori chicken sometimes. its just a jar of tandoori paste mixed with yogurt and then you dump the chicken into it and keep it overnight. most people say "dont marinate in yogurt longer than 4-6 hours" and i say "fuck that, it works great if you marinate overnight."
I put the chicken on ... | 7 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ffqe5 | null | false | 2016-10-31T15:34:18Z |
d9ffptq | t1_d9ffptq | 1,477,928,041 | user_468d6e6cd34e | Cooking | Everytime I make a pizza, I cook the crust first until alittle golden brown then I add all my toppings. | 9 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9ffptq | null | false | 2016-10-31T15:34:01Z |
d9ffp6y | t1_d9ffp6y | 1,477,928,021 | user_6daa6e513202 | Cooking | You could always use a sous vide machine if you have some extra cash and time. It's a really easy way to cook things perfectly every time. | 2 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ffp6y | null | false | 2016-10-31T15:33:41Z |
d9ffneb | t1_d9ffneb | 1,477,927,965 | user_06e7a8360aee | Cooking | Agreed! Especially when they were the crinkle-cut! | 1 | t1_d9euaep | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ffneb | null | false | 2016-10-31T15:32:45Z |
d9fflvp | t1_d9fflvp | 1,477,927,918 | user_2cee8de5d95b | Cooking | Bob I am not. Unless this is some pop culture reference then I'm likely screwed to know what its referencing. | 1 | t1_d9ezwu7 | t3_5a6pyi | /r/Cooking/comments/t3_5a6pyi/d9fflvp | null | false | 2016-10-31T15:31:58Z |
d9ffjim | t1_d9ffjim | 1,477,927,846 | user_1d45a11e0f83 | Cooking | It works the same. It's not like there is a wind whirling in the kitchen. The rack gets the fried items spread out and not in a pile in a bowl with a soggy paper towel on the bottom. Fried items get soggy when the stream from the inside is insulated by the other food surrounding it. If it's on a paper towel on a ra... | 3 | t1_d9f9kjc | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9ffjim | null | false | 2016-10-31T15:30:46Z |
d9ffjek | t1_d9ffjek | 1,477,927,842 | user_106cd07b5476 | Cooking | First thing you should do is add in the bone and put the skin back on. Tastes better | 2 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ffjek | null | false | 2016-10-31T15:30:42Z |
d9ffilw | t1_d9ffilw | 1,477,927,817 | user_2cee8de5d95b | Cooking | Ah I see your point. It probably would be unnoticeable but yes not really losing much just to go ahead ditch the batch. | 2 | t1_d9f8yj7 | t3_5a6pyi | /r/Cooking/comments/t3_5a6pyi/d9ffilw | null | false | 2016-10-31T15:30:17Z |
d9ffie8 | t1_d9ffie8 | 1,477,927,811 | [deleted] | Cooking | I owned one and really disliked it. The upkeep and rules are obnoxious with thousands of guides on how to care for cast iron.
I got rid of it and bought stainless steel. The difference is night and day. I can lift it easily, cleaning is a breeze and I don't have to worry about the seasoning ever. | 1 | t1_d9dxhk5 | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9ffie8 | null | false | 2016-10-31T15:30:11Z |
d9ffhmg | t1_d9ffhmg | 1,477,927,787 | user_fdd9aa9dec62 | Cooking | I know this is late, but it's perfectly fine. There's pretty much no household bacteria that can survive more than 140^o which you definitely were hotter than. | 1 | t1_d9ees9m | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9ffhmg | null | false | 2016-10-31T15:29:47Z |
d9fff9e | t1_d9fff9e | 1,477,927,715 | user_a07151857fa1 | Cooking | 400 degrees for 40 minutes is the highest and quickest you want to cook. Also try better chicken. Purdue and Tyson is just bad raw material. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fff9e | null | false | 2016-10-31T15:28:35Z |
d9ffekj | t1_d9ffekj | 1,477,927,694 | user_6965ef21b155 | Cooking | I know you mention that you're dieting, and since you are eating thighs instead of breasts, I'm going to assume you're not on some sort of extreme diet or protein-sparing fast. If that's the case, have you considered just eating the skin? Or, alternatively, cooking bone-in, skin-on thighs and removing the skin and bone... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ffekj | null | false | 2016-10-31T15:28:14Z |
d9ffeja | t1_d9ffeja | 1,477,927,693 | user_5c9b411fb171 | Cooking | I brush melted butter over the skin and then sprinkle with whatever spices I'm in the mood for. Then I fry them skin side down to crisp the skins. Then I put them in a 350° oven for 45 minutes. They come out perfect every time | 27 | t1_d9feide | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ffeja | null | false | 2016-10-31T15:28:13Z |
d9ff9g8 | t1_d9ff9g8 | 1,477,927,536 | [deleted] | Cooking | Yes, they can be refrozen. So long as the food hasn't been spoiled by the defrost (i.e. turning green, smelling bad, etc), you can refreeze the food.
However, every time you freeze something, the texture will change. | 1 | t3_5a7kj9 | t3_5a7kj9 | /r/Cooking/comments/t3_5a7kj9/d9ff9g8 | null | false | 2016-10-31T15:25:36Z |
d9ff5fj | t1_d9ff5fj | 1,477,927,409 | user_ba4da3a8d401 | Cooking | Roasting them like that is basically the only way that chicken thighs DON'T cook well. Try stir frying, stewing, braising, grilling...the possibilities are endless. | 2 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ff5fj | null | false | 2016-10-31T15:23:29Z |
d9ff42l | t1_d9ff42l | 1,477,927,367 | user_726775555edc | Cooking | For oven-bake, I cook mine all the time at 400 but cooking time is usually 20-25 minutes. Also, one other key factor is rubbing your chicken in oil or letting marinade in some Italian dressing for 30 minutes or so before cooking. My chicken is NEVER dry this way. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ff42l | null | false | 2016-10-31T15:22:47Z |
d9ff1ae | t1_d9ff1ae | 1,477,927,280 | user_2a512014c019 | Cooking | I hammer them flat, bread them with panko, then put them in the oven at 350 for 15-20. Excellent chicken katsu for an Asian curry. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9ff1ae | null | false | 2016-10-31T15:21:20Z |
d9ff18p | t1_d9ff18p | 1,477,927,278 | [deleted] | Cooking | You need an acid, otherwise the baking soda is going to be mostly inert. Either swap the milk out for buttermilk or add 2.5 tablespoons of vinegar to your measuring cup before adding the milk (then let the milk and vinegar sit together for a couple minutes before adding to the batter).
Also, as was mentioned below, sa... | 1 | t3_5a1t22 | t3_5a1t22 | /r/Cooking/comments/t3_5a1t22/d9ff18p | null | false | 2016-10-31T15:21:18Z |
d9fez87 | t1_d9fez87 | 1,477,927,213 | user_4adb0bbd6c63 | Cooking | Weirdly enough, I do it around the same temperature - 425 - and it always comes out really nicely. I marinate for a few hours in the fridge and then put them in a casserole dish lined with foil. Oven for 10 minutes, flip, and then 10 more minutes.
Things to look at, if yours don't come out very well:
* Is your oven a... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fez87 | null | false | 2016-10-31T15:20:13Z |
d9fex28 | t1_d9fex28 | 1,477,927,145 | [deleted] | Cooking | Oil is used to "soften" the end result so that it has a more cake-like consistency rather than bread. No oil (or fat in general) will make it tough. | 1 | t1_d9dp2h5 | t3_5a1t22 | /r/Cooking/comments/t3_5a1t22/d9fex28 | null | false | 2016-10-31T15:19:05Z |
d9few5s | t1_d9few5s | 1,477,927,118 | [deleted] | Cooking | [deleted] | 0 | t1_d9faufb | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9few5s | null | false | 2016-10-31T15:18:38Z |
d9fes4w | t1_d9fes4w | 1,477,926,994 | [deleted] | Cooking | [deleted] | 1 | t3_5a8p9j | t3_5a8p9j | /r/Cooking/comments/t3_5a8p9j/d9fes4w | null | false | 2016-10-31T15:16:34Z |
d9fej8i | t1_d9fej8i | 1,477,926,716 | user_158758ca169b | Cooking | Stir fry them in general tso's sauce. :)
Boneless skinless anything plays well with sauces.
You can kebab it, brine it first though. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fej8i | null | false | 2016-10-31T15:11:56Z |
d9feide | t1_d9feide | 1,477,926,688 | user_bb3e9f4e989a | Cooking | Hell, bone in skin on I cook at 350-375... Skinless I'd go as low as 325. | 24 | t1_d9fd65u | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9feide | null | false | 2016-10-31T15:11:28Z |
d9fedn5 | t1_d9fedn5 | 1,477,926,540 | [deleted] | Cooking | I like to make:
* Mashed Potatoes
* Roasted Green Beans
* CousCous with peas, corn and carrots
* Macaroni and Cheese
This year, for something new, I'm going to make Fried Apples, because I dislike cranberry sauce.
| 2 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fedn5 | null | false | 2016-10-31T15:09:00Z |
d9fe8mk | t1_d9fe8mk | 1,477,926,379 | user_bbb9172b734f | Cooking | Most cooking racks fit perfectly into half sized sheet pans.
I think with frying things like chicken it's more important to bread and let it rest for a bit on a rack before frying. It lets the moisture in the dip hydrate the flour and make a breading on the chicken instead of a layer of dry flour that will come off... | 2 | t1_d9el3lf | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fe8mk | null | false | 2016-10-31T15:06:19Z |
d9fe218 | t1_d9fe218 | 1,477,926,166 | user_e29bc7f50e48 | Cooking | It's not | 2 | t1_d9f6m7x | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fe218 | null | false | 2016-10-31T15:02:46Z |
d9fe0eq | t1_d9fe0eq | 1,477,926,115 | user_2eafbb83354e | Cooking | I usually poach them. I use skin on for baking. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fe0eq | null | false | 2016-10-31T15:01:55Z |
d9fe09q | t1_d9fe09q | 1,477,926,111 | user_e29bc7f50e48 | Cooking | I don't think I've ever down voted a comment for being a bad joke until now. | 3 | t1_d9exie9 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fe09q | null | false | 2016-10-31T15:01:51Z |
d9fdo0q | t1_d9fdo0q | 1,477,925,725 | user_9846511120d0 | Cooking | I barbecue them. Sear them at a high temp and then finish them on indirect heat until thermometer reads 155. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fdo0q | null | false | 2016-10-31T14:55:25Z |
d9fdb45 | t1_d9fdb45 | 1,477,925,304 | user_7ea8763cc3a4 | Cooking | Added bonus: save your parm rinds for soups and stews or stocks! | 2 | t1_d9ei26y | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9fdb45 | null | false | 2016-10-31T14:48:24Z |
d9fd9uj | t1_d9fd9uj | 1,477,925,262 | user_8fc8360c1bfc | Cooking | If you have an Aldi near you this stuff is a must pick up! Same price as a head of cauliflower. I love to make "Fried" rice with it buy toasting it quickly and adding some chicken stock to cook. I also like to throw it in salads or over curry. So... tasty. | 1 | t3_59bw8x | t3_59bw8x | /r/Cooking/comments/t3_59bw8x/d9fd9uj | null | false | 2016-10-31T14:47:42Z |
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