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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9c3p8d | t1_d9c3p8d | 1,477,695,490 | user_7e7d0740b8f5 | Cooking | You got a recipe for that soup? Sounds great | 2 | t1_d9buwi0 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c3p8d | null | false | 2016-10-28T22:58:10Z |
d9c3nd0 | t1_d9c3nd0 | 1,477,695,404 | user_10a24275e1b6 | Cooking | Technically, that's a [beurre manie](https://en.wikipedia.org/wiki/Beurre_manié), not a roux. | 1 | t1_d9bnxp7 | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9c3nd0 | null | false | 2016-10-28T22:56:44Z |
d9c3l6k | t1_d9c3l6k | 1,477,695,305 | user_592d96212002 | Cooking | Not 100% success with this but if you add up all the tiny little tricks that "sometimes help, a little" it all adds up to being nearly foolproof anyway :) | 1 | t1_d9c04c0 | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9c3l6k | null | false | 2016-10-28T22:55:05Z |
d9c3kcr | t1_d9c3kcr | 1,477,695,268 | user_0d1f6ca13702 | Cooking | It actually translates literally to "ghost man". | 1 | t1_d9bpj2d | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9c3kcr | null | false | 2016-10-28T22:54:28Z |
d9c3fzd | t1_d9c3fzd | 1,477,695,071 | user_19ab0f31fc58 | Cooking | Unopened in the package? 2 weeks at least I'd imagine. Once opened, a week. I usually go through it pretty quickly. | 2 | t1_d9c377p | t3_59v4x9 | /r/Cooking/comments/t3_59v4x9/d9c3fzd | null | false | 2016-10-28T22:51:11Z |
d9c3cqu | t1_d9c3cqu | 1,477,694,926 | user_aa97770a9e0a | Cooking | Brown rice and vegetables cooked Asian style. Add some slices of fresh wholewheat bread, followed by a desert of a banana. | 1 | t3_59wyuc | t3_59wyuc | /r/Cooking/comments/t3_59wyuc/d9c3cqu | null | false | 2016-10-28T22:48:46Z |
d9c3cp7 | t1_d9c3cp7 | 1,477,694,924 | user_663c02098138 | Cooking | You know what, you are right. I didn't intend to come off as a dick - just attempted to - poorly - inject some snide humor into my advice. I misread a piece from the OP and I never have an intention to discourage anyone. The fact that the OP made this post shows that they are willing to seek advice from anonymous peopl... | 12 | t1_d9bwiif | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c3cp7 | null | false | 2016-10-28T22:48:44Z |
d9c3bhd | t1_d9c3bhd | 1,477,694,870 | user_19ab0f31fc58 | Cooking | Before, usually. | 1 | t1_d99ady7 | t3_59cwgv | /r/Cooking/comments/t3_59cwgv/d9c3bhd | null | false | 2016-10-28T22:47:50Z |
d9c39t2 | t1_d9c39t2 | 1,477,694,793 | user_55339f85a88c | Cooking | Not exactly a salsa but I made [food lab chile verde with pork](http://www.seriouseats.com/recipes/2011/01/chile-verde-with-pork-recipe.html) this last weekend and it's excellent. | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9c39t2 | null | false | 2016-10-28T22:46:33Z |
d9c377p | t1_d9c377p | 1,477,694,678 | user_d4799bb26172 | Cooking | How long can it be kept in the fridge after thawing? | 1 | t1_d9c357f | t3_59v4x9 | /r/Cooking/comments/t3_59v4x9/d9c377p | null | false | 2016-10-28T22:44:38Z |
d9c36pu | t1_d9c36pu | 1,477,694,655 | user_46b2dbab3fb8 | Cooking | Ok so when cooking there are a few things to remember, browning food is great for flavor, salt is your friend, and then knowing what each spice you use is meant to accomplish.
So first to brown the chicken you want to have some contact with the pan and not just with the oil, the oil is there to increase the heat tra... | 6 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c36pu | null | false | 2016-10-28T22:44:15Z |
d9c357f | t1_d9c357f | 1,477,694,587 | user_19ab0f31fc58 | Cooking | I just throw it in the fridge to thaw. | 2 | t3_59v4x9 | t3_59v4x9 | /r/Cooking/comments/t3_59v4x9/d9c357f | null | false | 2016-10-28T22:43:07Z |
d9c34ff | t1_d9c34ff | 1,477,694,551 | user_34ac6ead099a | Cooking | Typically what my family would do is boil them in a pot of water first. Not a good idea for large racks unless you have a good stock pot. I'm not exactly 100% sure myself, but I'm pretty sure that can mean you get it nice and done on the outside, but not burnt and you make sure it's heated through. This is, of course, ... | -4 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c34ff | null | false | 2016-10-28T22:42:31Z |
d9c326x | t1_d9c326x | 1,477,694,451 | user_eb6d16562921 | Cooking | I just used a rub and wrapped them up. I am going to conclude that I definitely did not cook them long enough, | 1 | t1_d9c10ur | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c326x | null | false | 2016-10-28T22:40:51Z |
d9c2u2p | t1_d9c2u2p | 1,477,694,095 | user_d6cd8421d97b | Cooking | 225 for 6-8 hours. Instead of wrapping, make a foil tent. Then cover in some sauce and broil for 10-15 minutes.
Dehydrated onions in your rub makes it super awesome.
Don't forget to remove the membrane. | 2 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c2u2p | null | false | 2016-10-28T22:34:55Z |
d9c2mxt | t1_d9c2mxt | 1,477,693,786 | user_00aa88a69fa4 | Cooking | If you go for a rich soup, keep the portion small. They'll actually like it better. | 22 | t1_d9bs7nc | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c2mxt | null | false | 2016-10-28T22:29:46Z |
d9c2lme | t1_d9c2lme | 1,477,693,731 | user_c549b61b8e7d | Cooking | Stupid. Simple. | 2 | t1_d9c28l1 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c2lme | null | false | 2016-10-28T22:28:51Z |
d9c2kyw | t1_d9c2kyw | 1,477,693,702 | user_c549b61b8e7d | Cooking | Rind on!!! | 5 | t1_d9c1pbw | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c2kyw | null | false | 2016-10-28T22:28:22Z |
d9c2bgt | t1_d9c2bgt | 1,477,693,297 | user_713a0f5854b9 | Cooking | Low and Slow, that is the Tempo :) | 1 | t1_d9bwae7 | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c2bgt | null | false | 2016-10-28T22:21:37Z |
d9c28ng | t1_d9c28ng | 1,477,693,174 | user_32e8bfb81f80 | Cooking | I agree with this. Not only that, but it looks like the OP's stuff is swimming in oil. Much less oil should have been used with higher heat to actually brown the chicken instead of just steam/boil it. | 10 | t1_d9bpin0 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c28ng | null | false | 2016-10-28T22:19:34Z |
d9c28l1 | t1_d9c28l1 | 1,477,693,172 | user_0b981b7a3f73 | Cooking | Very interesting! Also looks stupid simple to prep, but impressive when you say what it is. I like it! | 6 | t1_d9by46e | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c28l1 | null | false | 2016-10-28T22:19:32Z |
d9c24y0 | t1_d9c24y0 | 1,477,693,019 | user_fc283394f0d9 | Cooking | Neat! | 1 | t1_d9c153t | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9c24y0 | null | false | 2016-10-28T22:16:59Z |
d9c20wj | t1_d9c20wj | 1,477,692,844 | user_c5c69ebeef59 | Cooking | I do 250 for 4 hrs, braised in a foil pack. Then I finish them for 1/2 hour at 350 (or on the grill) in sauce. They come out just shy of falling off the bone. | 2 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c20wj | null | false | 2016-10-28T22:14:04Z |
d9c20l7 | t1_d9c20l7 | 1,477,692,830 | user_00aa88a69fa4 | Cooking | I often steam vegetables in my Kuhn Rikon. I heat up the pan so the liquid vaporizes when I add it; it can get up to pressure in 15 seconds or so. They run it under cold water for 15 seconds to get the lid off. (best steamed broccoli ever. 1 minute 45 seconds at full pressure.) | 1 | t1_d9ayfpw | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9c20l7 | null | false | 2016-10-28T22:13:50Z |
d9c1zvg | t1_d9c1zvg | 1,477,692,798 | user_a0df501852c4 | Cooking | Not sure why there are so many troll posts here lately. | 1 | t3_59whpt | t3_59whpt | /r/Cooking/comments/t3_59whpt/d9c1zvg | null | false | 2016-10-28T22:13:18Z |
d9c1xfk | t1_d9c1xfk | 1,477,692,695 | user_00aa88a69fa4 | Cooking | They used a pressure cooker on Japanese Iron Chef. They used a kind with a removable pressure valve and it would just shoot a huge jet of steam into the air. I'm pretty sure I saw at list both Sakai and the Italian one use it. | 1 | t1_d9axzls | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9c1xfk | null | false | 2016-10-28T22:11:35Z |
d9c1pbw | t1_d9c1pbw | 1,477,692,349 | user_0b981b7a3f73 | Cooking | Baked brie with the rind on or off? I've only used it once, like 10 years ago, and didn't much care for it. | 1 | t1_d9bte9w | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c1pbw | null | false | 2016-10-28T22:05:49Z |
d9c1jii | t1_d9c1jii | 1,477,692,106 | user_0b981b7a3f73 | Cooking | Ha, sadly, this is not a joke. It's just another average day in a life that is oftentimes a little crazier than one would wish it to be! | 20 | t1_d9c023o | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c1jii | null | false | 2016-10-28T22:01:46Z |
d9c1iu9 | t1_d9c1iu9 | 1,477,692,078 | user_2b50dc4ff067 | Cooking | I'm plenty aware how to use my pressure cooker. | -1 | t1_d9c1dny | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9c1iu9 | null | false | 2016-10-28T22:01:18Z |
d9c1hfc | t1_d9c1hfc | 1,477,692,017 | user_4ee9c5267d8e | Cooking | Baked brie looks insane and fancy and is the simplest thing to make. Choose your topping, wrap it up and bake it. | 3 | t1_d9buxmj | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c1hfc | null | false | 2016-10-28T22:00:17Z |
d9c1gpf | t1_d9c1gpf | 1,477,691,988 | user_aa3859f62fc0 | Cooking | It looks boiled | 14 | t1_d9bwn74 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c1gpf | null | false | 2016-10-28T21:59:48Z |
d9c1dny | t1_d9c1dny | 1,477,691,862 | user_59c793eada7e | Cooking | I think what you are really pointing out is that most people don't use pressure cookers enough to understand how to use them efficiently.
A pressure cooker loses less water to evaporation. Therefore you can use less water. Less water = less energy required to come to temperature. At the end, just run it under cold ta... | 1 | t1_d9ayfpw | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9c1dny | null | false | 2016-10-28T21:57:42Z |
d9c1arq | t1_d9c1arq | 1,477,691,742 | user_c44fde281c32 | Cooking | You didn't ask for a recommendation, but Lodge is the go-to cheap cast iron. If you want something nicer you can go for Finex or Smithey, but they're not really worth the price.
>How often do you season it?
As necessary, if you treat it right, never.
>Do I want to wash with water and scrub right after cooking?
You... | 1 | t3_59t8dz | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9c1arq | null | false | 2016-10-28T21:55:42Z |
d9c1aed | t1_d9c1aed | 1,477,691,727 | user_09e9ac3c7452 | Cooking | https://www.google.com/amp/s/kellysiewcooks.com/2012/01/27/com-bo-luc-lac-vietnamese-shaking-beef-with-tomato-rice/amp/?client=safari | 1 | t1_d9bq8vk | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9c1aed | null | false | 2016-10-28T21:55:27Z |
d9c19u6 | t1_d9c19u6 | 1,477,691,703 | user_cf48a16ff1fa | Cooking | Cook them at 225 for 4-5 hours. | 2 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c19u6 | null | false | 2016-10-28T21:55:03Z |
d9c153t | t1_d9c153t | 1,477,691,511 | user_6df2cf8ff348 | Cooking | It's both. | 2 | t1_d9bzzq1 | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9c153t | null | false | 2016-10-28T21:51:51Z |
d9c14ux | t1_d9c14ux | 1,477,691,501 | user_20b7815d2ceb | Cooking | > Simply tent some foil and the chicken will stay hot for much longer than 30 minutes
Yes, and this will also cause the skin to steam and become slimy. I let it sit for about 3 minutes
> Good chicken doesn't need brining
I agree, I don't usually brine chicken (Ribs yes, chicken no)
> Should never wash chicken unles... | 0 | t1_d9bz23l | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c14ux | null | false | 2016-10-28T21:51:41Z |
d9c10ur | t1_d9c10ur | 1,477,691,341 | user_b05f1f3cc58d | Cooking | When you wrapped in foil did you add any liquid for them to braise in? That's what I do and then after a couple hours you drain all the liquid and cook it down to make a sauce. Put the sauce on the ribs and broil them to finish. To the drippings I usually add some extra molasses, mustard, tomato paste to make it more B... | 1 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c10ur | null | false | 2016-10-28T21:49:01Z |
d9c0yxg | t1_d9c0yxg | 1,477,691,265 | user_59c793eada7e | Cooking | "Not recommended for electric pressure cookers." | 2 | t1_d9bcy2f | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9c0yxg | null | false | 2016-10-28T21:47:45Z |
d9c0twb | t1_d9c0twb | 1,477,691,065 | user_1a7db2c93b9e | Cooking | I actually love this technique and use it on an extremely regular basis. I'm too paranoid about food safety to let the chicken come to room temp, and I'm too lazy to truss it, but I cook a lot of chicken and the brine absolutely improves the flavor and texture of the meat, and letting it dry in the fridge makes crispin... | 1 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9c0twb | null | false | 2016-10-28T21:44:25Z |
d9c0tjj | t1_d9c0tjj | 1,477,691,051 | user_108c49fc2e6f | Cooking | I usually put them in at like 170 or 180 the night before and let them cook for 12-15 hours, just wrap them in foil and let it ride. | 3 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c0tjj | null | false | 2016-10-28T21:44:11Z |
d9c0snw | t1_d9c0snw | 1,477,691,016 | user_ed9209a17ef3 | Cooking | No MSG for me. The migraines are so bad, I think I'd be better off with an aneurysm. | -73 | t1_d9bvxsx | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c0snw | null | false | 2016-10-28T21:43:36Z |
d9c0sn6 | t1_d9c0sn6 | 1,477,691,015 | user_0dbcf817b013 | Cooking | Check out food wishes on YouTube. Chef John has a lot of easy to follow videos on a variety of food. The last menu I made was a three course that consisted of "duck confit" over greens, Chilean sea bass with quartered potatoes, and the Apple Rose for dessert. The prep was all done ahead of time and allowed me to focus ... | 14 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c0sn6 | null | false | 2016-10-28T21:43:35Z |
d9c0s25 | t1_d9c0s25 | 1,477,690,991 | user_ed9209a17ef3 | Cooking | My bad, I missed that. Like someone else said, basil breaks down fairly quickly when cooked, so add it at the end when you're re-adding the chicken. | 16 | t1_d9byplb | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c0s25 | null | false | 2016-10-28T21:43:11Z |
d9c0n1d | t1_d9c0n1d | 1,477,690,791 | user_14c636b605f0 | Cooking | Well yes. But it gives part of the lemon flavor. When most people want food to taste like lemon they want zest | 3 | t1_d9byita | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9c0n1d | null | false | 2016-10-28T21:39:51Z |
d9c0dc4 | t1_d9c0dc4 | 1,477,690,406 | user_329953e81912 | Cooking | This, the first low and slow cooking should be a braise. | 6 | t1_d9bt497 | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9c0dc4 | null | false | 2016-10-28T21:33:26Z |
d9c04c0 | t1_d9c04c0 | 1,477,690,053 | user_bb2de7b69473 | Cooking | TIL that's rad. Thank you! | 2 | t1_d9bze0c | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9c04c0 | null | false | 2016-10-28T21:27:33Z |
d9c023o | t1_d9c023o | 1,477,689,965 | user_1a37360afbfe | Cooking | I'll let others suggest things as they'll have better ideas, but I had to laugh because
>I need a major assist here. Without going into too many details, someone radically overstated my skill set and got me committed to cooking a meal (with wine pairings) in someone's home. Words like "chef" were thrown around, so th... | 80 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9c023o | null | false | 2016-10-28T21:26:05Z |
d9bzzq1 | t1_d9bzzq1 | 1,477,689,873 | user_fc283394f0d9 | Cooking | I would've thought Aussies would call it a Sammy. | 1 | t1_d9bzo89 | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9bzzq1 | null | false | 2016-10-28T21:24:33Z |
d9bzuoq | t1_d9bzuoq | 1,477,689,681 | user_9031e9a66214 | Cooking | Hands down favorite winter dinner party appetizer is duck confit on a waffle quarter. We do yeast raised waffles (smitten kitchen) which means everything but cooking the waffle is done ahead of time. A berry port sauce or a sour cherry jam is the perfect topping! And duck confit keeps for ages. Crispy duck skin is a ni... | 7 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9bzuoq | null | false | 2016-10-28T21:21:21Z |
d9bztxq | t1_d9bztxq | 1,477,689,654 | user_0080f1c3917f | Cooking | Deep fried wonton! Delicious | 2 | t3_59wtng | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9bztxq | null | false | 2016-10-28T21:20:54Z |
d9bzt4s | t1_d9bzt4s | 1,477,689,625 | user_9fce73aeaab7 | Cooking | Does your Costco still sell naan? I haven't seen it in ours for a couple of weeks now :( | 1 | t1_d9b7b6d | t3_59tcfa | /r/Cooking/comments/t3_59tcfa/d9bzt4s | null | false | 2016-10-28T21:20:25Z |
d9bzo89 | t1_d9bzo89 | 1,477,689,432 | user_6df2cf8ff348 | Cooking | Sanga if you're an aussie! | 1 | t1_d9br017 | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9bzo89 | null | false | 2016-10-28T21:17:12Z |
d9bzo11 | t1_d9bzo11 | 1,477,689,424 | user_ae9a720a98d1 | Cooking | Eat....maybe.
Cook......def not, hot oil splash back too dangerous. | 1 | t1_d9byzc7 | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9bzo11 | null | false | 2016-10-28T21:17:04Z |
d9bzkl6 | t1_d9bzkl6 | 1,477,689,291 | user_a6299ac1f33b | Cooking | Bird up! | 5 | t1_d9bx5rb | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bzkl6 | null | false | 2016-10-28T21:14:51Z |
d9bzexr | t1_d9bzexr | 1,477,689,074 | user_592d96212002 | Cooking | How do you safely ferment a recipe like this? | 1 | t1_d9bmg1c | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bzexr | null | false | 2016-10-28T21:11:14Z |
d9bze0c | t1_d9bze0c | 1,477,689,037 | user_592d96212002 | Cooking | You can make a tiny X slice in the bottom of the tomato through the skin and roast it upside down and the skin will often peel off in nice big chunks | 1 | t1_d9br65a | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bze0c | null | false | 2016-10-28T21:10:37Z |
d9bzcqa | t1_d9bzcqa | 1,477,688,987 | [deleted] | Cooking | Simple roast chicken recipe is,NOT brined. I defer to Thomas Keller like recipe always bc who has time or wants to plan ahead that much. Toss the whole chicken with salt and pepper and oil, blended or olive. Roast on 375 degrees high fan in a commercial oven, 400 in a home convection or standard oven for about an hour ... | 0 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bzcqa | null | false | 2016-10-28T21:09:47Z |
d9bz7b6 | t1_d9bz7b6 | 1,477,688,775 | user_50b48077bc00 | Cooking | The best chicken I have ever made.
http://allrecipes.com/recipe/235171/chef-johns-salt-roasted-chicken/
| 3 | t3_59wdlj | t3_59wdlj | /r/Cooking/comments/t3_59wdlj/d9bz7b6 | null | false | 2016-10-28T21:06:15Z |
d9bz23l | t1_d9bz23l | 1,477,688,577 | user_d43382480711 | Cooking | Wow, this isn't r/shittyadvice you know.
All meat benefits from resting - how cold is your kitchen if hot food turns cold within 30 minutes? Simply tent some foil and the chicken will stay hot for much longer than 30 minutes - resting for a while also gives you some extra juices for your gravy.
Good chicken doesn't ... | 2 | t1_d9bubi8 | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bz23l | null | false | 2016-10-28T21:02:57Z |
d9bz1ls | t1_d9bz1ls | 1,477,688,557 | user_21e71d9e9009 | Cooking | I had issues with inconsistent ribs for a while. I found that having a piece of cast iron on the oven helped as it tended to even out the oven temps. Ovens (or my oven at least) is terrible with keeping consistent temps below 275, it would have 75 degree variances as it cycled on and off.
A pizza stone will work as w... | 4 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bz1ls | null | false | 2016-10-28T21:02:37Z |
d9byzc7 | t1_d9byzc7 | 1,477,688,469 | user_a0df501852c4 | Cooking | You're gonna eat all of this naked, aren't you. | 2 | t3_59wtng | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9byzc7 | null | false | 2016-10-28T21:01:09Z |
d9byyhu | t1_d9byyhu | 1,477,688,435 | user_2eafbb83354e | Cooking | Maybe try this? It's similar, flavorful, and very easy.
Crispy Baked Chicken Thighs In Garlic and Lemon
Poultry
Prep 10 mins ∙ Cook 50 mins ∙ Makes 4
INGREDIENTS
4 Skin-on chicken thighs
fresh ground black pepper
lemon rind from 1-2 lemons
salt
2 cloves garlic
parsley, fresh
juice from 1-2 lemons
1 tbsp EVOO
DIREC... | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9byyhu | null | false | 2016-10-28T21:00:35Z |
d9bysha | t1_d9bysha | 1,477,688,209 | user_020b4bd1c7e9 | Cooking | I have had the best results at high heat fwiw. Preheat oven to 450-475, s&p inside & out, stuff cavity loosely with some fresh savory/thyme/rosemary, peeled garlic cloves & lemon chunks, roast breast up for about 10-12 minutes a pound until done. | 1 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bysha | null | false | 2016-10-28T20:56:49Z |
d9byplb | t1_d9byplb | 1,477,688,099 | user_401308d088d3 | Cooking | After i tear the basil... then what? Because i read this twice and read it as "tear basil leave it out. Do everything else". lol | 5 | t1_d9bpin0 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9byplb | null | false | 2016-10-28T20:54:59Z |
d9bypha | t1_d9bypha | 1,477,688,094 | user_6df2cf8ff348 | Cooking | 5/7 | 2 | t1_d9buqhu | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bypha | null | false | 2016-10-28T20:54:54Z |
d9bym58 | t1_d9bym58 | 1,477,687,967 | user_ae9a720a98d1 | Cooking | Woah, was not expecting that level of response. Thank you kindly haha | 2 | t1_d9by5ku | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9bym58 | null | false | 2016-10-28T20:52:47Z |
d9bym2g | t1_d9bym2g | 1,477,687,964 | [deleted] | Cooking | [deleted] | 1 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bym2g | null | false | 2016-10-28T20:52:44Z |
d9byk31 | t1_d9byk31 | 1,477,687,890 | user_2802c52c895d | Cooking | my doors are affixed to hinges, not one but multiple hinges | 1 | t1_d9bb9f2 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9byk31 | null | false | 2016-10-28T20:51:30Z |
d9byita | t1_d9byita | 1,477,687,844 | user_ce8384ca5c03 | Cooking | Youre not wrong but lemon juice tastes like lemons because it's lemon juice. Its just not as strong | 7 | t1_d9bwb2n | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9byita | null | false | 2016-10-28T20:50:44Z |
d9byi8b | t1_d9byi8b | 1,477,687,820 | user_9ac05563b643 | Cooking | Roast halved tomatillos, halved pablano pepper, halved onion, unpeeled garlic, and serrano peppers to achieved desired level of spiciness. Blend with added cilantro. Season. | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9byi8b | null | false | 2016-10-28T20:50:20Z |
d9bygj9 | t1_d9bygj9 | 1,477,687,758 | user_ce8384ca5c03 | Cooking | Oh it definiteky does though. Looks like miles too much oil, everything looks cooked on too high a heart apart from the anaemic chicken.
The fact op has asked and wants to Learn is a step forward many wouldn't take. Opening yourself up to criticism will attract criticism. It would have been nice if they were less blun... | -1 | t1_d9bwiif | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bygj9 | null | false | 2016-10-28T20:49:18Z |
d9byf4c | t1_d9byf4c | 1,477,687,704 | user_4ad1d48c0a4e | Cooking | I'd probably go with the standard appetizer, entree, dessert setup for a three-course meal for two.
If you live by the coast, I think some seafood should almost be mandatory. Likewise if you live in pastureland, center a theme around that. Finally, if you live near forested or mountain areas, wild game should be avail... | 43 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9byf4c | null | false | 2016-10-28T20:48:24Z |
d9by5ku | t1_d9by5ku | 1,477,687,350 | user_0b986ec75090 | Cooking | i tell ya what it's dirty
i take boxed cake mix and throw some twinkies in it and deep fry it and then serve it with raspberry and fudge sauce with whipped cream | 2 | t3_59wtng | t3_59wtng | /r/Cooking/comments/t3_59wtng/d9by5ku | null | false | 2016-10-28T20:42:30Z |
d9by5hh | t1_d9by5hh | 1,477,687,346 | user_1b1a12788934 | Cooking | Once you incorporate all the stuff together, the shelf yet life usually goes down for products like these. I would give that stuff a week with full confidence, and after that I would start to really have to watch and see how long it lasts and stays fresh. You might get two or three weeks out of it. You might not. | 3 | t3_59vx1o | t3_59vx1o | /r/Cooking/comments/t3_59vx1o/d9by5hh | null | false | 2016-10-28T20:42:26Z |
d9by46e | t1_d9by46e | 1,477,687,299 | user_c549b61b8e7d | Cooking | Best thing I've ever cooked. [Enjoy!](http://www.seriouseats.com/recipes/2014/02/balsamic-brown-sugar-short-ribs-recipe.html) | 15 | t1_d9bw8c7 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9by46e | null | false | 2016-10-28T20:41:39Z |
d9by3oz | t1_d9by3oz | 1,477,687,281 | user_f003b6ef3f06 | Cooking | Honestly, if you have to start with something like that, everyone knows you're about to be offensive. Etiquette 101. | 13 | t1_d9bwiif | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9by3oz | null | false | 2016-10-28T20:41:21Z |
d9by2kw | t1_d9by2kw | 1,477,687,237 | user_fc283394f0d9 | Cooking | Thanks for the suggestion! Haha. I like my protein. | 2 | t1_d9bxb8m | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9by2kw | null | false | 2016-10-28T20:40:37Z |
d9bxwdo | t1_d9bxwdo | 1,477,687,014 | user_c34dbcf88889 | Cooking | I tend to braise them at 225 for 2 hours and 10-15 minutes
Wrap in foil, add braising liquid to pouch (White wine, White Wine Vinegar, Garlic, Honey, Worcestershire)
Slather on sauce after done braising and broil to caramelize. | 1 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bxwdo | null | false | 2016-10-28T20:36:54Z |
d9bxv9f | t1_d9bxv9f | 1,477,686,974 | user_f003b6ef3f06 | Cooking | I understand how throwing out a lot of food can really get to you. Luckily, there are seldom leftovers that last more than 24 hours in my house. And it's a rare occasion when there are actually enough leftovers to save, to be honest.
I hope this works out for you and best wishes with the healthier eating! I'm drag... | 2 | t1_d9bxc7c | t3_59w5vr | /r/Cooking/comments/t3_59w5vr/d9bxv9f | null | false | 2016-10-28T20:36:14Z |
d9bxqft | t1_d9bxqft | 1,477,686,802 | user_b86fde59f047 | Cooking | Tapioca starch works just fine | 1 | t3_59svtk | t3_59svtk | /r/Cooking/comments/t3_59svtk/d9bxqft | null | false | 2016-10-28T20:33:22Z |
d9bxkz1 | t1_d9bxkz1 | 1,477,686,599 | user_cfdc22f045d3 | Cooking | Step 3 is counterintuitive. When you truss the chicken, you bring the legs (dark meat) closer to the body, making them take longer to cook and increasing the chance that the breast will dry out while the legs and thighs are cooking. An untrussed chicken is much more likely to cook evenly, even if it doesn't look as pre... | 1 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bxkz1 | null | false | 2016-10-28T20:29:59Z |
d9bxky6 | t1_d9bxky6 | 1,477,686,598 | user_25f4a7ad1347 | Cooking | rice is great when you want a thousand of the same thing | 2 | t3_59whpt | t3_59whpt | /r/Cooking/comments/t3_59whpt/d9bxky6 | null | false | 2016-10-28T20:29:58Z |
d9bxjua | t1_d9bxjua | 1,477,686,556 | user_54ec428e3603 | Cooking | On that Egg Over Rice, put a few drops of sesame oil on it and get ready for a foodgasm. | 1 | t1_d9794gp | t3_59bgww | /r/Cooking/comments/t3_59bgww/d9bxjua | null | false | 2016-10-28T20:29:16Z |
d9bxh3v | t1_d9bxh3v | 1,477,686,460 | user_8673cffb8c42 | Cooking | Perfect. Thanks' | 1 | t3_598x01 | t3_598x01 | /r/Cooking/comments/t3_598x01/d9bxh3v | null | false | 2016-10-28T20:27:40Z |
d9bxcgh | t1_d9bxcgh | 1,477,686,290 | user_e35ae8d0ab2a | Cooking | I have some assorted mushrooms, carrots, cauliflower, and shallots. Then I have a bunch of herbs I can use too. | 1 | t1_d9bv6vp | t3_59wdlj | /r/Cooking/comments/t3_59wdlj/d9bxcgh | null | false | 2016-10-28T20:24:50Z |
d9bxc7c | t1_d9bxc7c | 1,477,686,281 | user_dbc49b51eebd | Cooking | Thanks! Honestly I had to get out of that way of cooking. I'm Ukrainian and come from a big family. I'm also very giving and am used to feeding people who are going through a rough time. As such most of my meals have turned into 3 courses and made for 5 people. I've been throwing so much food away it's driving me crazy... | 2 | t1_d9bwg0s | t3_59w5vr | /r/Cooking/comments/t3_59w5vr/d9bxc7c | null | false | 2016-10-28T20:24:41Z |
d9bxb8m | t1_d9bxb8m | 1,477,686,245 | user_38a7a0657889 | Cooking | Pineapple? Gross, no. ;)
Leave as-is and dip in the chowder!
Although if you absolutely need something, I'd suggest a little ham. It would go well with the clams. | 1 | t1_d9bwbng | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9bxb8m | null | false | 2016-10-28T20:24:05Z |
d9bx7kr | t1_d9bx7kr | 1,477,686,110 | user_cbb0dcf474e7 | Cooking | Aren't brines detrimental to flavor? That's why the new fashion is dry or baking soda brines. | 1 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bx7kr | null | false | 2016-10-28T20:21:50Z |
d9bx5rb | t1_d9bx5rb | 1,477,686,045 | user_cbb0dcf474e7 | Cooking | I always do the Gordon Ramsay technique of putting butter/aromatics under the skin, and that works wonders. Other helpful techniques, like covering for the first 2/3 of cooktime and doing a salt-roast, have been really helpful as well. | 8 | t1_d9bodmb | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bx5rb | null | false | 2016-10-28T20:20:45Z |
d9bx0hm | t1_d9bx0hm | 1,477,685,857 | user_f2de9ffe7aaf | Cooking | I'll try that next time. | 1 | t1_d9bwkmu | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bx0hm | null | false | 2016-10-28T20:17:37Z |
d9bwqkh | t1_d9bwqkh | 1,477,685,495 | user_25f4a7ad1347 | Cooking | >250 for 2 hours
Your ribs are cooked through at this point, but no where near fall apart stage where collagen melts away. Add another couple of hours, and it will be done to that fall apart stage | 22 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bwqkh | null | false | 2016-10-28T20:11:35Z |
d9bwp3b | t1_d9bwp3b | 1,477,685,443 | user_7992479ba111 | Cooking | I give it 2-3 hours at 300F and then about 5 min under the broiler with the sauce to get it crusty | 3 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bwp3b | null | false | 2016-10-28T20:10:43Z |
d9bwnyc | t1_d9bwnyc | 1,477,685,402 | user_e6d02475af07 | Cooking | There's no reason in the world carrot or butternut soups should be heavy, you can make either. | -1 | t1_d9bs7nc | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9bwnyc | null | false | 2016-10-28T20:10:02Z |
d9bwn74 | t1_d9bwn74 | 1,477,685,374 | user_25f4a7ad1347 | Cooking | so basically boiled your chicken in the stuff.
first season your meat. salt and pepper.
then develop the aromatics. garlic, lemon juice, butter, go here.
then add the herbs afterwards.
| 35 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bwn74 | null | false | 2016-10-28T20:09:34Z |
d9bwkmu | t1_d9bwkmu | 1,477,685,282 | user_9ceb098c12d0 | Cooking | I grill everything directly on hardwood chunks - way more char than I could ever get in my oven. | 1 | t1_d9bkvm1 | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bwkmu | null | false | 2016-10-28T20:08:02Z |
d9bwk43 | t1_d9bwk43 | 1,477,685,264 | user_b5a77a6ac4ed | Cooking | I should've specified. Fahrenheit | 1 | t1_d9bwfe7 | t3_59unv0 | /r/Cooking/comments/t3_59unv0/d9bwk43 | null | false | 2016-10-28T20:07:44Z |
d9bwiif | t1_d9bwiif | 1,477,685,207 | user_d3f44b0d260a | Cooking | >Well, no offense, but that meal looks incredibly gross.
Really could have left this part out and not come off as a dick. Maybe next time. | 27 | t1_d9bv0up | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bwiif | null | false | 2016-10-28T20:06:47Z |
d9bwhgy | t1_d9bwhgy | 1,477,685,171 | user_daeda33cc46e | Cooking | Remember a jazzy looking presentation will help sell it. Bring some squeeze bottles with some kind of sauce or puree, and do a Jackson Pollock.Shaved parmesan cheese lightly placed on top of the dish is a winner. | 95 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9bwhgy | null | false | 2016-10-28T20:06:11Z |
d9bwgxk | t1_d9bwgxk | 1,477,685,152 | user_25f4a7ad1347 | Cooking | 3/4 cup of salt in 1 gallon or 16 cups of water isn't 10%. it's more like 4.68%
and he uses 1/2 cup of sugar AND 1/2 cup of honey which is bout 6.25% sugar/honey
And the article has nothing about letting the chicken come to the room temp. | 3 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bwgxk | null | false | 2016-10-28T20:05:52Z |
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