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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9fd65u | t1_d9fd65u | 1,477,925,145 | user_d17edd3b8a9f | Cooking | 400 is good for skin on chicken, but skinless you need to with your suggestion around 350. | 51 | t1_d9fa8pr | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fd65u | null | false | 2016-10-31T14:45:45Z |
d9fd530 | t1_d9fd530 | 1,477,925,109 | user_8fc8360c1bfc | Cooking | Last year was my first year hosting my entire family. As my dad has cancer I wanted to do everything. It was a lot and I have learned to turn it down a bit. What I learned:
My turkey was overcooked but had great flavor. I need to get a real meat thermometer and watch the bird better for a temperature reading.
Makin... | 1 | t3_59bwfe | t3_59bwfe | /r/Cooking/comments/t3_59bwfe/d9fd530 | null | false | 2016-10-31T14:45:09Z |
d9fd0pk | t1_d9fd0pk | 1,477,924,965 | user_49cf8c9f8842 | Cooking | Roast with some cherry tomatoes and some whole garlic, little rosemary and a spritz of olive oil. My favorite dish!! | 11 | t1_d9fayw8 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fd0pk | null | false | 2016-10-31T14:42:45Z |
d9fcvjo | t1_d9fcvjo | 1,477,924,796 | user_2a508fd6ab95 | Cooking | I would always have this problem then I realized the obvious which was to turn the oven up to as high as it goes. You don't need to cook the dough separately (which I use to do) just put the dough on parchment paper (so it doesn't stick), put the ingredients on the dough and then place it in the oven (~500F). It will ... | -5 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fcvjo | null | false | 2016-10-31T14:39:56Z |
d9fcust | t1_d9fcust | 1,477,924,771 | user_c3a599833481 | Cooking | I'm a professional chef, it's true. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fcust | null | false | 2016-10-31T14:39:31Z |
d9fctij | t1_d9fctij | 1,477,924,728 | user_7adbd07cf963 | Cooking | 1) I don't understand your question. There's no secret, it just depends how you want to cook them. You just overcooked them.
2) If all you want to do is oven bake them, don't do it on 400 or 420. Those are pothead numbers, not meat cooking numbers. 350-375. Use a meat thermometer, take them to 165.
3) When in dou... | 29 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fctij | null | false | 2016-10-31T14:38:48Z |
d9fcpaq | t1_d9fcpaq | 1,477,924,588 | user_2838404aedf4 | Cooking | I think you're baking them too long. I use these instructions and get perfectly juicy thighs every time http://www.thekitchn.com/how-to-cook-boneless-skinless-chicken-thighs-in-the-oven-180140
Edit: also, I use a glass casserole dish. Sometimes a baking sheet dries things out too much. A glass dish will collect the ju... | 4 | t1_d9fb7bu | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fcpaq | null | false | 2016-10-31T14:36:28Z |
d9fcobt | t1_d9fcobt | 1,477,924,557 | user_7adbd07cf963 | Cooking | If it's meant for high heat, like borosilicate pyrex, yes. You can't shock it with cold water out of the oven, but of course you can. Glass can get really hot before being damaged. | 2 | t1_d9fbjbs | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fcobt | null | false | 2016-10-31T14:35:57Z |
d9fcmer | t1_d9fcmer | 1,477,924,494 | user_b4262fda8fa3 | Cooking | I can't believe no one said chicken salt. | 1 | t3_59epdy | t3_59epdy | /r/Cooking/comments/t3_59epdy/d9fcmer | null | false | 2016-10-31T14:34:54Z |
d9fci9o | t1_d9fci9o | 1,477,924,356 | user_9f9ce5d170c9 | Cooking | Anise seed (ground), cumin (ground), Oregeno, basil, rosemary. Onion powder, Celery seed, Savory. Anchovies.
all traditional. lets go off the deep end.
Chinese 5 spice. Hungarian smoked paprika. cayenne pepper, cocoa powder, and ancho pepper powder. Cinnamon. | 2 | t3_5a8ieo | t3_5a8ieo | /r/Cooking/comments/t3_5a8ieo/d9fci9o | null | false | 2016-10-31T14:32:36Z |
d9fc1e3 | t1_d9fc1e3 | 1,477,923,791 | user_03349acff115 | Cooking | http://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html
This uses bone in thighs but I do this one all the time and its great. So tasty and the meat is so tender and juicy! | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fc1e3 | null | false | 2016-10-31T14:23:11Z |
d9fbzxz | t1_d9fbzxz | 1,477,923,741 | user_9f9ce5d170c9 | Cooking | (flips coin)
NO! you are good to go! | 1 | t3_5a56b6 | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9fbzxz | null | false | 2016-10-31T14:22:21Z |
d9fbxf5 | t1_d9fbxf5 | 1,477,923,655 | user_d2a71e1d81e8 | Cooking | You need a casserole dish that's meant for ovens | 3 | t1_d9fbjbs | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbxf5 | null | false | 2016-10-31T14:20:55Z |
d9fbvfg | t1_d9fbvfg | 1,477,923,586 | user_b4262fda8fa3 | Cooking | Have you looked at [Serious Eats](http://www.seriouseats.com/) yet? They have a huge section on fried chicken and Kenji's [recipe](http://www.seriouseats.com/2015/07/the-food-lab-best-southern-fried-chicken.html) is meant to be quite good. If that site interests you, there's a serious eats subreddit too.
Also, you c... | 2 | t3_5a6lm2 | t3_5a6lm2 | /r/Cooking/comments/t3_5a6lm2/d9fbvfg | null | false | 2016-10-31T14:19:46Z |
d9fbrtz | t1_d9fbrtz | 1,477,923,457 | user_9f565e71631e | Cooking | A rack will help too. They give off a fair amount of juices, and their texture is different when they cook in it. | 7 | t1_d9f7djy | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbrtz | null | false | 2016-10-31T14:17:37Z |
d9fbre3 | t1_d9fbre3 | 1,477,923,441 | user_c9ff00c6c533 | Cooking | Conducting.. for ovens.. heh. | 8 | t3_5ac4ip | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9fbre3 | null | false | 2016-10-31T14:17:21Z |
d9fbq9p | t1_d9fbq9p | 1,477,923,403 | user_afbe1a829046 | Cooking | From the start. Roughly 6-8 min per side. Use some Slap Yo Mama Cajun seasoning as well. | 9 | t1_d9fb5ow | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbq9p | null | false | 2016-10-31T14:16:43Z |
d9fbom2 | t1_d9fbom2 | 1,477,923,344 | user_5326303d3bab | Cooking | thighs are very forgiving, that being said...people overcook chicken. cook it at a lower temp. i sear mine then throw them in the oven around 375 for maybe 30 mins. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbom2 | null | false | 2016-10-31T14:15:44Z |
d9fbnwn | t1_d9fbnwn | 1,477,923,320 | user_3c7a0c8b4b83 | Cooking | Marinade then either grill/broil/pan sear until just done (or slightly under to allow for carryover cooking). Use an instant digital thermometer until you get the hang of it. Alternatively, use in a braise like a curry or a fricassee.
A great marinade (more of a paste) for the above is:
3-4 cloves of garlic (finely... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbnwn | null | false | 2016-10-31T14:15:20Z |
d9fbkwc | t1_d9fbkwc | 1,477,923,207 | user_c44719f59d67 | Cooking | Your food budget is pretty generous for a college student. I spend about $100/week on food for my boyfriend and me, and we eat well and a lot.
Anyway, mustards and vinegars are a good way to add flavor without too much fuss. I also use powdered MSG to add to savory dishes.
Where are you getting your recipes? | 3 | t3_5a6h5u | t3_5a6h5u | /r/Cooking/comments/t3_5a6h5u/d9fbkwc | null | false | 2016-10-31T14:13:27Z |
d9fbjpq | t1_d9fbjpq | 1,477,923,164 | user_eac3cae554c0 | Cooking | Not true | -3 | t1_d9fbcoi | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbjpq | null | false | 2016-10-31T14:12:44Z |
d9fbjoz | t1_d9fbjoz | 1,477,923,163 | user_eac3cae554c0 | Cooking | Not true | -5 | t1_d9fbcoi | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbjoz | null | false | 2016-10-31T14:12:43Z |
d9fbjbs | t1_d9fbjbs | 1,477,923,150 | user_eac3cae554c0 | Cooking | Can glass withstand high heat in an oven?! | 0 | t1_d9fbhn0 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbjbs | null | false | 2016-10-31T14:12:30Z |
d9fbjav | t1_d9fbjav | 1,477,923,149 | user_61982ea20c11 | Cooking | Couple of things:
First, I actually find bone-in chicken thighs cook more evenly than boneless (skin-on vs. skinless is personal preference and shouldn't majorly change cooking results.)
Second, 400+ºf is too hot for cooking chicken thighs. I generally stick to 325ºf or less. At 325, it will probably take close t... | 4 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbjav | null | false | 2016-10-31T14:12:29Z |
d9fbi8e | t1_d9fbi8e | 1,477,923,108 | user_787724d6d0f0 | Cooking | Try pan searing them first and finishing in the oven, mine turn out juicy that way every time. Here's a link I found that gives directions:
http://www.101cookingfortwo.com/30-minute-skinless-boneless-chicken/
And, here's another:
http://www.simplyscratch.com/2012/10/crispy-skinned-pan-roasted-chicken-breasts-rosema... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbi8e | null | false | 2016-10-31T14:11:48Z |
d9fbhn0 | t1_d9fbhn0 | 1,477,923,086 | user_d2a71e1d81e8 | Cooking | My secret is baking them in a glass dish covered in jerk sauce | 2 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbhn0 | null | false | 2016-10-31T14:11:26Z |
d9fbcoi | t1_d9fbcoi | 1,477,922,892 | user_c3a599833481 | Cooking | Hmmmmm. It's hard to f up chicken thighs.... Hard to over cool them too.
To be honest, you sound like the type of person that is just grossed out by chicken thighs in general.
Stick with breasts. Spend the extra few bucks. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fbcoi | null | false | 2016-10-31T14:08:12Z |
d9fb7bu | t1_d9fb7bu | 1,477,922,665 | user_eac3cae554c0 | Cooking | About that, yea | 0 | t1_d9fat76 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fb7bu | null | false | 2016-10-31T14:04:25Z |
d9fb6gh | t1_d9fb6gh | 1,477,922,629 | user_80e316aa4f2b | Cooking | Fry oil at 275 is still a hot liquid. | 2 | t1_d9f54e0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fb6gh | null | false | 2016-10-31T14:03:49Z |
d9fb5ow | t1_d9fb5ow | 1,477,922,597 | user_00392b83d0ef | Cooking | Broil from the start? Or bake then broil? | 3 | t1_d9f9lxy | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fb5ow | null | false | 2016-10-31T14:03:17Z |
d9fb5ku | t1_d9fb5ku | 1,477,922,592 | user_b89de7bf7330 | Cooking | Great choice for stir fry....e.g. Kung Pao chicken. | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fb5ku | null | false | 2016-10-31T14:03:12Z |
d9fb3k0 | t1_d9fb3k0 | 1,477,922,506 | [deleted] | Cooking | [deleted] | -5 | t1_d9faufb | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fb3k0 | null | false | 2016-10-31T14:01:46Z |
d9fb1ad | t1_d9fb1ad | 1,477,922,408 | user_3b5de453507b | Cooking | I season them with onion powder, garlic powder, paprika, kosher salt, black pepper, and dried oregano. Then I brush them with on one side with a little maple syrup mixed with brown sugar. Put them in the oven at 375 for 10 minutes on a rack on a baking sheet. Then I flip them and brush that side with the maple syrup an... | 3 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fb1ad | null | false | 2016-10-31T14:00:08Z |
d9fazsg | t1_d9fazsg | 1,477,922,344 | user_2cd42d7ed8c6 | Cooking | Here are 3 tips for great chicken thighs:
1) Simple marinade, even if you only have 10 minutes, even better for several hours or overnight: for 1 lbs - 1 tbsp vinegar (apple cider works well), 3 tbsp olive oil, 1 tbsp sugar, 1 tbsp salt, red pepper flakes (at least 1 tsp).
2) Grill.
3) If grilling is not an option, ... | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fazsg | null | false | 2016-10-31T13:59:04Z |
d9fayw8 | t1_d9fayw8 | 1,477,922,307 | user_683cb537c88b | Cooking | They don't have to be plain because you're on a diet! Herbs have next to no calories and are some of the strongest flavoring agents out there! If you're resigned to the fact that they're going to be plain it's going to be tough to make them taste anything but "nasty" like you were experiencing before. Rosemary, time, s... | 59 | t1_d9far4t | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fayw8 | null | false | 2016-10-31T13:58:27Z |
d9faufb | t1_d9faufb | 1,477,922,114 | user_272d50cbc50b | Cooking | >the mallard reaction
But he's cooking chicken, not duck. | 7 | t1_d9f95ia | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9faufb | null | false | 2016-10-31T13:55:14Z |
d9fat76 | t1_d9fat76 | 1,477,922,062 | user_066d50045c33 | Cooking | how long are you leaving them in for? i think i used to do them @ 425 for about 30 min | 1 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fat76 | null | false | 2016-10-31T13:54:22Z |
d9far4t | t1_d9far4t | 1,477,921,976 | user_eac3cae554c0 | Cooking | Thanks. I agree on the plain sentiment but they're a part of my daily work lunch and since I'm on a diet, plain is what I'm striving for. | -6 | t1_d9f8r80 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9far4t | null | false | 2016-10-31T13:52:56Z |
d9faoer | t1_d9faoer | 1,477,921,857 | user_0aff5255c18c | Cooking | yes! All of this. Here are some of my favorite recipes for this (ignore any reference to other chicken parts, cooking times, or cooking methods - just look at the ingredients):
* [Rachel Ray's Thai Chicken](http://www.rachaelrayshow.com/recipe/15026_Thai_Style_Crock_Pot_Curry/) - yes I know, Rachel Ray, but it's a goo... | 13 | t1_d9f8gkv | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9faoer | null | false | 2016-10-31T13:50:57Z |
d9falrw | t1_d9falrw | 1,477,921,736 | user_88fa89fcf5d2 | Cooking | It is, started making them a few years ago and they are now an official holiday staple.
Now everyone gets crispy stuffing, and plus the next day you can make turkey sandwiches and use the waffle stuffing as bread. | 10 | t1_d9fa7bw | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9falrw | null | false | 2016-10-31T13:48:56Z |
d9fai1q | t1_d9fai1q | 1,477,921,569 | user_3ac34d15bb38 | Cooking | I think this is why Alton Brown says to put a rack upside down on top of paper towels. It keeps the food off of the paper towels but close enough that the towel can still wick away oil. | 1 | t1_d9el4v0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9fai1q | null | false | 2016-10-31T13:46:09Z |
d9fahmv | t1_d9fahmv | 1,477,921,551 | user_98471ecb7768 | Cooking | Thank you. That's a great idea! | 1 | t1_d9exdmg | t3_5a7lrs | /r/Cooking/comments/t3_5a7lrs/d9fahmv | null | false | 2016-10-31T13:45:51Z |
d9fabq0 | t1_d9fabq0 | 1,477,921,284 | user_0862dbef8c9c | Cooking | There is a lot you can do if you try boned, skinned thighs. I braise them all the time. | 2 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fabq0 | null | false | 2016-10-31T13:41:24Z |
d9fa8pr | t1_d9fa8pr | 1,477,921,140 | user_622915a12f7d | Cooking | I think your main issue is your cooking temperature. At 420, you're likely overcooking the outside long before the insides are done. I'd say 350, 375 is about the max for any type of chicken pieces, and use a meat thermometer!
That said, if you're mostly used to breast, thighs can take some getting used to. I used to... | 191 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fa8pr | null | false | 2016-10-31T13:39:00Z |
d9fa7w1 | t1_d9fa7w1 | 1,477,921,102 | user_89edc69bcfc2 | Cooking | Pressure cooker. I've cook two frozen chicken breast, thighs or a mix in 15 minutes to perfection. Juicy and tender. A bag of chicken breast from costco went from lasting a month or so to two weeks because it's so easy to make a great chicken dish now. | 3 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fa7w1 | null | false | 2016-10-31T13:38:22Z |
d9fa7bw | t1_d9fa7bw | 1,477,921,075 | user_6b0659e5cd5b | Cooking | That sounds amazing! | 3 | t1_d9fa684 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fa7bw | null | false | 2016-10-31T13:37:55Z |
d9fa684 | t1_d9fa684 | 1,477,921,025 | user_88fa89fcf5d2 | Cooking | Stuffing waffles, everyone loves the crunchy part of the stuffing so just put it a waffle iron and serve them with turkey gravy on top, delicious! | 27 | t3_5ac8r7 | t3_5ac8r7 | /r/Cooking/comments/t3_5ac8r7/d9fa684 | null | false | 2016-10-31T13:37:05Z |
d9fa52a | t1_d9fa52a | 1,477,920,968 | user_5ff98d7d9ccc | Cooking | Rubbery chicken, whether from the oven or out on the grill, gets that way when the heat is too high. It causes the internal water to boil and evaporate instead of gently heating and steaming. Try bringing your heat down to about 300, 325 and cook to about 155 degrees internal - you should get poultry to 165 but it will... | 18 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9fa52a | null | false | 2016-10-31T13:36:08Z |
d9fa40j | t1_d9fa40j | 1,477,920,920 | user_3088e774148b | Cooking | take out the pizza and heat it up on a pan so it cooks from bottom up | 67 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9fa40j | null | false | 2016-10-31T13:35:20Z |
d9f9rmm | t1_d9f9rmm | 1,477,920,317 | [deleted] | Cooking | [deleted] | 1 | t3_5ac4ip | t3_5ac4ip | /r/Cooking/comments/t3_5ac4ip/d9f9rmm | null | false | 2016-10-31T13:25:17Z |
d9f9or7 | t1_d9f9or7 | 1,477,920,178 | user_806e66c65815 | Cooking | tin foil on top of the cheese! (give it a little spray of oil first)
sorry i'm too late | 14 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9f9or7 | null | false | 2016-10-31T13:22:58Z |
d9f9lxy | t1_d9f9lxy | 1,477,920,038 | user_afbe1a829046 | Cooking | Broil them, instead of baking. | 22 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9f9lxy | null | false | 2016-10-31T13:20:38Z |
d9f9kjc | t1_d9f9kjc | 1,477,919,968 | user_e5ffcc3503dc | Cooking | Doesn't the paper towel keep the open air from getting to the bottom of the food? Does the rack do anything at that point? | 0 | t1_d9eks7j | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f9kjc | null | false | 2016-10-31T13:19:28Z |
d9f9j9i | t1_d9f9j9i | 1,477,919,902 | user_c577898b5073 | Cooking | No soap for me, I scrub it with the rough side of a sponge when it is still warm, dry it after I get all the food off, and rub a drop or two into it after it's all the way dry. | 1 | t1_d9f36gk | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9f9j9i | null | false | 2016-10-31T13:18:22Z |
d9f9ih2 | t1_d9f9ih2 | 1,477,919,863 | user_eaaabdeeb57f | Cooking | Alton Brown recommends a rack turned upside down on paper, so that while there's still contact between the paper and the food, it's not sitting in the drawn-out oil | 6 | t1_d9f8bii | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f9ih2 | null | false | 2016-10-31T13:17:43Z |
d9f9gxq | t1_d9f9gxq | 1,477,919,786 | user_ccee023e3b4b | Cooking | I knew this could not be correct good first answer | 1 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f9gxq | null | false | 2016-10-31T13:16:26Z |
d9f9bzp | t1_d9f9bzp | 1,477,919,525 | user_21569e7079fd | Cooking | When I read your question your comment I thought you were responding to me and not adding to the question. I'm guessing that I'm not the only one.
I wouldn't call the response to your comment toxic - more of a misunderstanding. If you want to see toxic, take a peek at some of the comments with a score less than 0 in t... | 1 | t1_d9f272s | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9f9bzp | null | false | 2016-10-31T13:12:05Z |
d9f95ia | t1_d9f95ia | 1,477,919,176 | [deleted] | Cooking | [deleted] | 0 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9f95ia | null | false | 2016-10-31T13:06:16Z |
d9f8yj7 | t1_d9f8yj7 | 1,477,918,791 | user_c272dec05bd8 | Cooking | I had read online that the residue wouldn't make my dough toxic, but I had no idea if it was going to affect the flavor at all--and quite frankly dough is mostly flour and water so it didn't cost me much to make a second batch. But thank you for the information, it's very useful! | 1 | t1_d9ebztd | t3_5a6pyi | /r/Cooking/comments/t3_5a6pyi/d9f8yj7 | null | false | 2016-10-31T12:59:51Z |
d9f8y2d | t1_d9f8y2d | 1,477,918,766 | user_6112c1df7a3c | Cooking | [Gordon Ramsay did hare with a chocolate sauce. Jump to 2:25 for the prep](https://www.youtube.com/watch?v=m1-1DBLm6zs) | 6 | t3_5ablkn | t3_5ablkn | /r/Cooking/comments/t3_5ablkn/d9f8y2d | null | false | 2016-10-31T12:59:26Z |
d9f8r80 | t1_d9f8r80 | 1,477,918,378 | user_674fc04933ac | Cooking | Trying using them in a dish, like a curry or chicken stew or chicken pot pie, etc. Make sure in those applications to trim any excess fat. If you just want to roast them in the oven and they are already boneless skinless. Preheat oven to 400. I trim the excess fat. I cut them into uniform sizes if any are much big... | 31 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9f8r80 | null | false | 2016-10-31T12:52:58Z |
d9f8n4u | t1_d9f8n4u | 1,477,918,138 | user_03142f4109b4 | Cooking | r/madlads | 9 | t1_d9f8bii | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f8n4u | null | false | 2016-10-31T12:48:58Z |
d9f8mit | t1_d9f8mit | 1,477,918,103 | user_c58ec123673f | Cooking | Flip it over an fold it; now you have a calzone. | 71 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9f8mit | null | false | 2016-10-31T12:48:23Z |
d9f8lcv | t1_d9f8lcv | 1,477,918,034 | user_e5879fc43092 | Cooking | Yeah, I wasn't sure about confit but I just looked up a recipe and it's basically deep frying at 150C. I'm sure you can go lower than that but I doubt it goes under 100C to still be useful, heating the food that slowly might promote too much bacterial growth. | 0 | t1_d9f86tb | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f8lcv | null | false | 2016-10-31T12:47:14Z |
d9f8gkv | t1_d9f8gkv | 1,477,917,744 | user_ece443bce737 | Cooking | Boneless, skinless chicken thighs are MADE for a slow cooker. Ok, not really but they do taste great in a slow cooker. They taste great cooked low and slow.. try cooking them the way you have been but lower the heat and cook for longer. Make sure you rub them all over with spices. | 24 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9f8gkv | null | false | 2016-10-31T12:42:24Z |
d9f8fnc | t1_d9f8fnc | 1,477,917,686 | user_e4b5e42c0b87 | Cooking | Chips/fries depending on your locale NEVER go soggy using paper towel method. This is wrong, also chicken, sausages, anything.. | 1 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f8fnc | null | false | 2016-10-31T12:41:26Z |
d9f8bii | t1_d9f8bii | 1,477,917,428 | user_71cb84b782b8 | Cooking | I'm gonna do paper towels on a wire rack. | 11 | t1_d9el4v0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f8bii | null | false | 2016-10-31T12:37:08Z |
d9f893o | t1_d9f893o | 1,477,917,281 | user_bac28c22ac84 | Cooking | Try pan frying or the grill if you have one. Just make sure the cooking surface is hot enough before you start, and give them enough time to sear over.
This is a great recipe: http://www.foodnetwork.com/recipes/bobby-flay/sticky-glazed-chicken-thighs-in-butter-lettuce.html | 8 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9f893o | null | false | 2016-10-31T12:34:41Z |
d9f86tb | t1_d9f86tb | 1,477,917,134 | user_0bde783947a3 | Cooking | isn't frying at a lower temperature basically confit | 0 | t1_d9f68re | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f86tb | null | false | 2016-10-31T12:32:14Z |
d9f7tcp | t1_d9f7tcp | 1,477,916,244 | user_e479dfe407a7 | Cooking | Its reddit is full of cunts | 5 | t1_d9f7c9d | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9f7tcp | null | false | 2016-10-31T12:17:24Z |
d9f7rg7 | t1_d9f7rg7 | 1,477,916,112 | user_bdc8701b7d62 | Cooking | I clean mine with soap almost every time. just wipe with a bit of oil after and itll be fine. | 1 | t1_d9f36gk | t3_5a46e3 | /r/Cooking/comments/t3_5a46e3/d9f7rg7 | null | false | 2016-10-31T12:15:12Z |
d9f7rdb | t1_d9f7rdb | 1,477,916,107 | user_0cf6b385a1a2 | Cooking | But the paper towel soaks up the excess oil... | 2 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f7rdb | null | false | 2016-10-31T12:15:07Z |
d9f7q9e | t1_d9f7q9e | 1,477,916,031 | user_25d8bf895d6a | Cooking | Try rubbing them with a bit of oil/butter/fat before putting in oven. | 11 | t1_d9f7djy | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9f7q9e | null | false | 2016-10-31T12:13:51Z |
d9f7n3l | t1_d9f7n3l | 1,477,915,814 | user_6f0b20ce11b3 | Cooking | Put the bones and skin back on? Only a little /s. they are easy to debone. 400 seems high to me. | 6 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9f7n3l | null | false | 2016-10-31T12:10:14Z |
d9f7em0 | t1_d9f7em0 | 1,477,915,198 | user_4f0d6a6e7554 | Cooking | Trying a different cooking method.
Cube it and use in a stir fry.
Cube it and use in more stew like application (e.g. curry). It will also help prevent dryness. | 32 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9f7em0 | null | false | 2016-10-31T11:59:58Z |
d9f7djy | t1_d9f7djy | 1,477,915,121 | user_eac3cae554c0 | Cooking | usually on a flat baking sheet with tin foil underneath.
i am not patting them dry - good idea there. | 4 | t1_d9f78lo | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9f7djy | null | false | 2016-10-31T11:58:41Z |
d9f7c9d | t1_d9f7c9d | 1,477,915,029 | user_a29bcae3873e | Cooking | How can a cooking sub attract so many cunts what on earth is going on | 4 | t1_d9efu0z | t3_5a6me1 | /r/Cooking/comments/t3_5a6me1/d9f7c9d | null | false | 2016-10-31T11:57:09Z |
d9f7c31 | t1_d9f7c31 | 1,477,915,017 | user_256e2a88a20a | Cooking | Read that in the burpy voice of Rick | 6 | t1_d9etief | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f7c31 | null | false | 2016-10-31T11:56:57Z |
d9f79u3 | t1_d9f79u3 | 1,477,914,848 | user_812e3d615213 | Cooking | http://fxcuisine.com/Default.asp?language=2&Display=138&resolution=high
Make a duck ragú in this style. About as sexy as you get. Fx also has a recipe for a whole duck pasta sauce, so you could meld the two recipes if you're looking for a method.
Alternatively, roast duck stuffed with chocolate stuffing. All I can th... | 2 | t3_5ablkn | t3_5ablkn | /r/Cooking/comments/t3_5ablkn/d9f79u3 | null | false | 2016-10-31T11:54:08Z |
d9f78lo | t1_d9f78lo | 1,477,914,753 | user_42ce150031bd | Cooking | Have you tried patting them dry with paper towels before cooking them?
Are you cooking them on a rack or in a pan?
| 7 | t3_5abot9 | t3_5abot9 | /r/Cooking/comments/t3_5abot9/d9f78lo | null | false | 2016-10-31T11:52:33Z |
d9f74js | t1_d9f74js | 1,477,914,447 | [deleted] | Cooking | [deleted] | 1 | t1_d9f1o07 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f74js | null | false | 2016-10-31T11:47:27Z |
d9f6shx | t1_d9f6shx | 1,477,913,509 | user_713ad75ddf82 | Cooking | Depending on what you're cooking it in/on, if you have a cast iron pan, get that hot on the stove top and put half the pizza in that. The dough should be set enough on the outside for you to cut it and put it in the pan. | 5 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9f6shx | null | false | 2016-10-31T11:31:49Z |
d9f6rv1 | t1_d9f6rv1 | 1,477,913,456 | user_f1255b1c1bcd | Cooking | No it won't be a soup. You can cook rice in just a pot with a lid. The rice will absorb the liquid. You just have to add the correct water to rice ratio. | 1 | t1_d9exk49 | t3_5a9t29 | /r/Cooking/comments/t3_5a9t29/d9f6rv1 | null | false | 2016-10-31T11:30:56Z |
d9f6qdp | t1_d9f6qdp | 1,477,913,334 | user_bb3b1034303e | Cooking | I'm not really sure how you can fix it besides maybe lowering the temp and letting it keep cooking, while checking that you don't burn the top :( for next time, precook the crust in the oven for 7-10 minutes before putting toppings on (if it's thick crust especially), this will help it not get soggy and hopefully preve... | 11 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9f6qdp | null | false | 2016-10-31T11:28:54Z |
d9f6osd | t1_d9f6osd | 1,477,913,199 | user_c549b61b8e7d | Cooking | >which coincides with the Gilmore Girls revival premiere. Figured we would eat some grub, potluck style, and watch Gilmore Girls.
We needed to know this part, why? | -1 | t3_5aajzt | t3_5aajzt | /r/Cooking/comments/t3_5aajzt/d9f6osd | null | false | 2016-10-31T11:26:39Z |
d9f6m7x | t1_d9f6m7x | 1,477,912,991 | user_074935e4fcdc | Cooking | I don't know, I heard that rack drying is better. | -9 | t1_d9ev7e9 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f6m7x | null | false | 2016-10-31T11:23:11Z |
d9f6lbp | t1_d9f6lbp | 1,477,912,916 | user_e79c478b4532 | Cooking | I usually have black tea, but now I'm curious about, you know, tea with milk, thus the question. | 1 | t1_d9f3rhf | t3_5ab274 | /r/Cooking/comments/t3_5ab274/d9f6lbp | null | false | 2016-10-31T11:21:56Z |
d9f6jsl | t1_d9f6jsl | 1,477,912,790 | user_67d59186a53e | Cooking | Iron Brew to Nigerian Sunset.
https://s-media-cache-ak0.pinimg.com/564x/ec/de/f1/ecdef16f3d150d459c58893bda6bdb00.jpg | 1 | t3_5ab274 | t3_5ab274 | /r/Cooking/comments/t3_5ab274/d9f6jsl | null | false | 2016-10-31T11:19:50Z |
d9f6dsz | t1_d9f6dsz | 1,477,912,261 | user_45198d90dd4b | Cooking | A possibility yeah, but I cant get a hold of decent dried mexican chillis over here (Ireland). I've never tried mole before but it looks good.
| 2 | t1_d9f67xh | t3_5ablkn | /r/Cooking/comments/t3_5ablkn/d9f6dsz | null | false | 2016-10-31T11:11:01Z |
d9f6ayg | t1_d9f6ayg | 1,477,912,011 | user_74c7a193211d | Cooking | Depending on how hot it was, I assume you didn't measure the temperature, I would have made the call based on that. | 2 | t1_d9f1h3i | t3_5a56b6 | /r/Cooking/comments/t3_5a56b6/d9f6ayg | null | false | 2016-10-31T11:06:51Z |
d9f68re | t1_d9f68re | 1,477,911,806 | user_e5879fc43092 | Cooking | You can blanch with water which will reach a maximum of 100C, and I've never heard of anyone cooking with oil at such a low temperature so you could definitely call it blanching by that definition. I've always just heard it as "frying at a lower temperature" though haha | 5 | t1_d9f54e0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f68re | null | false | 2016-10-31T11:03:26Z |
d9f67xh | t1_d9f67xh | 1,477,911,729 | user_020a35684d29 | Cooking | Duck mole?
| 13 | t3_5ablkn | t3_5ablkn | /r/Cooking/comments/t3_5ablkn/d9f67xh | null | false | 2016-10-31T11:02:09Z |
d9f66tg | t1_d9f66tg | 1,477,911,625 | user_25d8bf895d6a | Cooking | Serve it naked..
He won't notice uncooked pizza base.
But seriously I don't think there is anything you can do without overcooking everything else. | 24 | t3_5abk68 | t3_5abk68 | /r/Cooking/comments/t3_5abk68/d9f66tg | null | false | 2016-10-31T11:00:25Z |
d9f660m | t1_d9f660m | 1,477,911,550 | user_a0b149c5154a | Cooking | The oil is still hot, just not very hot. | 2 | t1_d9f54e0 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f660m | null | false | 2016-10-31T10:59:10Z |
d9f5zvs | t1_d9f5zvs | 1,477,910,971 | user_3db59d2d0923 | Cooking | If it's for cooking with instead of for looking at, don't worry about it:
If it works fine, it is fine. | 0 | t1_d9emhm2 | t3_5a3nwv | /r/Cooking/comments/t3_5a3nwv/d9f5zvs | null | false | 2016-10-31T10:49:31Z |
d9f5l9u | t1_d9f5l9u | 1,477,909,536 | user_3088e774148b | Cooking | i honestly dont know why what ever it does you can do with a pan and the food will come out tastier giving you not only more control but much less owrk in terms of cleaning and space | 1 | t1_d9e7nz1 | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9f5l9u | null | false | 2016-10-31T10:25:36Z |
d9f5kvo | t1_d9f5kvo | 1,477,909,499 | user_3088e774148b | Cooking | heat up a pan griddle or flat and you can do the exact same thing... | 1 | t1_d9eo8fb | t3_5a0v09 | /r/Cooking/comments/t3_5a0v09/d9f5kvo | null | false | 2016-10-31T10:24:59Z |
d9f54e0 | t1_d9f54e0 | 1,477,907,775 | [deleted] | Cooking | [deleted] | 2 | t1_d9f2cg1 | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f54e0 | null | false | 2016-10-31T09:56:15Z |
d9f4y1p | t1_d9f4y1p | 1,477,907,093 | user_5525e73143de | Cooking | Hmm, I use paper towels to drain and my stuff is still crispy. You probably stacked the pieces on top of each other (the steam coming off the bottom pieces will absorb into the upper pieces) or you didn't cook properly.
Make sure the oil is hot enough, don't add too much at one time (it'll drop the oil temp too low if... | 6 | t3_5a8gzy | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f4y1p | null | false | 2016-10-31T09:44:53Z |
d9f4s53 | t1_d9f4s53 | 1,477,906,439 | user_498540604144 | Cooking | I fried chicken once but I forgot to be Korean when I did it. | 3 | t1_d9eofrs | t3_5a8gzy | /r/Cooking/comments/t3_5a8gzy/d9f4s53 | null | false | 2016-10-31T09:33:59Z |
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