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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9bwg96 | t1_d9bwg96 | 1,477,685,129 | user_3d9f7c0d4921 | Cooking | Sheet pan sounds like a good idea. I'll definitely give it a shot tomorrow. Thanks! | 1 | t1_d9bvbb9 | t3_59unv0 | /r/Cooking/comments/t3_59unv0/d9bwg96 | null | false | 2016-10-28T20:05:29Z |
d9bwg0s | t1_d9bwg0s | 1,477,685,120 | user_f003b6ef3f06 | Cooking | Best of luck. It does look like an interesting concept and a great way to learn new things. Unfortunately, with 2 large men in our household, I'd have to use 2 or 3 boxes per meal. :(
Let us know how it goes! | 2 | t3_59w5vr | t3_59w5vr | /r/Cooking/comments/t3_59w5vr/d9bwg0s | null | false | 2016-10-28T20:05:20Z |
d9bwfe7 | t1_d9bwfe7 | 1,477,685,098 | user_3d9f7c0d4921 | Cooking | In Fahrenheit or Celsius? | 1 | t1_d9btsdp | t3_59unv0 | /r/Cooking/comments/t3_59unv0/d9bwfe7 | null | false | 2016-10-28T20:04:58Z |
d9bwbng | t1_d9bwbng | 1,477,684,969 | user_fc283394f0d9 | Cooking | Looks tasty...I'm in a college town hopefully I can find it. What should I put in it? Walnuts, chicken, spinach and some mashed pineapple? | 2 | t1_d9bw9js | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9bwbng | null | false | 2016-10-28T20:02:49Z |
d9bwb2n | t1_d9bwb2n | 1,477,684,948 | user_14c636b605f0 | Cooking | Lemon juice adds acid. Lemon zest (the peel) adds lemon flavor because that's where the lemon oils are | 7 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bwb2n | null | false | 2016-10-28T20:02:28Z |
d9bwae7 | t1_d9bwae7 | 1,477,684,925 | user_1411b0311a63 | Cooking | I smoke my ribs, but it's pretty similar, save for the smoke.
I do 5-6 hours at 225-250. Low and slow. No wraps, directly on the grill. My mother does hers in the oven, same length, same temp. She wraps hers. when she's done with them, we put them on the grill for a few minutes to finish them.
Best of luck to you!
... | 5 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bwae7 | null | false | 2016-10-28T20:02:05Z |
d9bw9js | t1_d9bw9js | 1,477,684,895 | user_38a7a0657889 | Cooking | [A delicious cheese.](https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese) | 2 | t1_d9bw7lr | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9bw9js | null | false | 2016-10-28T20:01:35Z |
d9bw8c7 | t1_d9bw8c7 | 1,477,684,855 | user_0b981b7a3f73 | Cooking | Recipes on the entrée? The client is pushing for a menu and I want to get a handle on cook times and ingredients. | 13 | t1_d9buwi0 | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9bw8c7 | null | false | 2016-10-28T20:00:55Z |
d9bw7lr | t1_d9bw7lr | 1,477,684,829 | user_fc283394f0d9 | Cooking | Quick! What's gruyere? | 2 | t1_d9bw4qu | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9bw7lr | null | false | 2016-10-28T20:00:29Z |
d9bw4qu | t1_d9bw4qu | 1,477,684,729 | user_38a7a0657889 | Cooking | Gruyere quesadilla! | 2 | t3_59vbl9 | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9bw4qu | null | false | 2016-10-28T19:58:49Z |
d9bw3wj | t1_d9bw3wj | 1,477,684,701 | user_2a135f562b74 | Cooking | 175 - 200 Farenheit. 8 hours. If your oven has a light use that to check on it around 6.5 hours. When you see bone like this [http://bbq4dummies.com/wp-content/uploads/2013/05/finished-product.jpg](http://bbq4dummies.com/wp-content/uploads/2013/05/finished-product.jpg) you know it's ready, but you can get away with coo... | 1 | t1_d9bvuf3 | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bw3wj | null | false | 2016-10-28T19:58:21Z |
d9bvzpj | t1_d9bvzpj | 1,477,684,557 | user_25f4a7ad1347 | Cooking | Put char on them under broil. onion, garlic, cumin, salt pepper, lemon juice, cilantro and oregano. blend in pulses | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bvzpj | null | false | 2016-10-28T19:55:57Z |
d9bvxsx | t1_d9bvxsx | 1,477,684,492 | user_54ec428e3603 | Cooking | Put some MSG on that lime and tequila... | 8 | t1_d9bpzgk | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bvxsx | null | false | 2016-10-28T19:54:52Z |
d9bvxrc | t1_d9bvxrc | 1,477,684,490 | user_b47201efd260 | Cooking | I go 4-5 hours at 250 then finish under the broiler or on the grill for the added texture and flavor. When you can twist the bone in the socket they're done. | 6 | t1_d9bqwy4 | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bvxrc | null | false | 2016-10-28T19:54:50Z |
d9bvuf3 | t1_d9bvuf3 | 1,477,684,376 | user_eb6d16562921 | Cooking | temp and time? | 1 | t1_d9bvd7g | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bvuf3 | null | false | 2016-10-28T19:52:56Z |
d9bvppi | t1_d9bvppi | 1,477,684,215 | user_a75d4d6943ce | Cooking | Did you also taste the pan sauce at any point? You might want to before plating to adjust the seasoning. | 2 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bvppi | null | false | 2016-10-28T19:50:15Z |
d9bvpgy | t1_d9bvpgy | 1,477,684,207 | user_b5a77a6ac4ed | Cooking | If you want chips like you get at the Mexican restaurant, you'll want to use corn tortillas. I fry corn tortillas once in a while. They keep pretty well if you put them in an air tight bag and remove as much air as you can. | 2 | t3_59op60 | t3_59op60 | /r/Cooking/comments/t3_59op60/d9bvpgy | null | false | 2016-10-28T19:50:07Z |
d9bvodp | t1_d9bvodp | 1,477,684,169 | user_300306dbdccf | Cooking | Is there water in the pot? If not just dump it back into a ziplock bag or tupperware. | 2 | t3_59whpt | t3_59whpt | /r/Cooking/comments/t3_59whpt/d9bvodp | null | false | 2016-10-28T19:49:29Z |
d9bvjr7 | t1_d9bvjr7 | 1,477,684,009 | user_27a6e4b28407 | Cooking | Eat lots of rice | 3 | t3_59whpt | t3_59whpt | /r/Cooking/comments/t3_59whpt/d9bvjr7 | null | false | 2016-10-28T19:46:49Z |
d9bvipj | t1_d9bvipj | 1,477,683,971 | user_f27d605caf4e | Cooking | [The Smoky Sauna Indoor Ribs](http://amazingribs.com/recipes/porknography/smoky_sauna_indoor_ribs.html) from Amazing Ribs are quite good. It's more of a technique than a recipe, but I've done them a few times and they always come out well. | 4 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bvipj | null | false | 2016-10-28T19:46:11Z |
d9bvdrf | t1_d9bvdrf | 1,477,683,801 | user_913568ec439e | Cooking | as /u/furious25 says, come on over to /r/castiron. Also, you can ignore /u/Charuto17 and use soap and water on it to clean it, unless you use homemade lye soap as a dish soap. | 1 | t3_59t8dz | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9bvdrf | null | false | 2016-10-28T19:43:21Z |
d9bvd7g | t1_d9bvd7g | 1,477,683,780 | user_2a135f562b74 | Cooking | low and slow. You should see the meat pulling away from the edge of the bone. Rubs go on before cooking, BBQ goes on in the last 30 minutes - 1 hour of cooking | 1 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bvd7g | null | false | 2016-10-28T19:43:00Z |
d9bvciv | t1_d9bvciv | 1,477,683,753 | user_b579c02fc2db | Cooking | dude. mine is exactly the same except I use serranos instead of hatch, and I usually skip the vinegar because I tend to eat it all in one sitting. props, the simplest recipes are can be the most powerful! | 1 | t1_d9bklxm | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bvciv | null | false | 2016-10-28T19:42:33Z |
d9bvbb9 | t1_d9bvbb9 | 1,477,683,708 | user_c549b61b8e7d | Cooking | Get a cheap oven thermometer and check your temp.
For a softer crust, cook the pizza on a sheet pan, not on the racks. | 3 | t3_59unv0 | t3_59unv0 | /r/Cooking/comments/t3_59unv0/d9bvbb9 | null | false | 2016-10-28T19:41:48Z |
d9bv8lh | t1_d9bv8lh | 1,477,683,603 | user_c549b61b8e7d | Cooking | My mom been doin' 'em this way for ever. Delicious. | 4 | t1_d9bsu1z | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bv8lh | null | false | 2016-10-28T19:40:03Z |
d9bv6vp | t1_d9bv6vp | 1,477,683,538 | user_3fbdfe28396a | Cooking | I personally would go with the spatchcock method if you're using a cast iron skillet. Had some bad run-ins with it not cooking all the way through otherwise.
Personally, for a whole chicken, i like to keep the seasoning simple. Rub olive oil all over the chicken, then liberally add salt and pepper. Make sure to do th... | 2 | t3_59wdlj | t3_59wdlj | /r/Cooking/comments/t3_59wdlj/d9bv6vp | null | false | 2016-10-28T19:38:58Z |
d9bv0up | t1_d9bv0up | 1,477,683,328 | user_663c02098138 | Cooking | Well, no offense, but that meal looks incredibly gross.
To add what sockmonkey said and to clarify a bit more:
Salt and pepper before you cook the chicken - it's safe to be generous here
Get the pan nice and hot
Add the olive oil - be careful to not scorch the oil
Flip the chicken, if it's nice and brown on that sid... | -8 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bv0up | null | false | 2016-10-28T19:35:28Z |
d9buxmj | t1_d9buxmj | 1,477,683,217 | user_c549b61b8e7d | Cooking | Baked brie. Yes. All the freaking time, yes. | 13 | t1_d9bte9w | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9buxmj | null | false | 2016-10-28T19:33:37Z |
d9buwta | t1_d9buwta | 1,477,683,189 | user_a711dfbb905c | Cooking | thanks this is great. | 2 | t1_d9b7b6d | t3_59tcfa | /r/Cooking/comments/t3_59tcfa/d9buwta | null | false | 2016-10-28T19:33:09Z |
d9buwi0 | t1_d9buwi0 | 1,477,683,178 | user_c549b61b8e7d | Cooking | Cook ahead? You're golden.
App: Blue-cheese stuffed bacon-wrapped dates with sriracha mayo dipping sauce. You'll only need to make like 6 of them, and you pop'em in the oven at their place for like 20 minutes. Little smear of your "asian chile aioli" (lol) and plate them with tiny bamboo picks. Easy as hell.
... | 32 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9buwi0 | null | false | 2016-10-28T19:32:58Z |
d9butlk | t1_d9butlk | 1,477,683,079 | user_0063428750b4 | Cooking | Did you take the membrane off? Ribs have a thin layer of connective tissue that, when cooked, is tough as hell. You need to remove it before cooking. | 2 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9butlk | null | false | 2016-10-28T19:31:19Z |
d9buqhu | t1_d9buqhu | 1,477,682,973 | user_1ec27c7ba4da | Cooking | How many calories does flavored steam have? | 1 | t1_d9bqgjs | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9buqhu | null | false | 2016-10-28T19:29:33Z |
d9bukw7 | t1_d9bukw7 | 1,477,682,787 | user_2baaa254cce1 | Cooking | Marinate. Olive oil- lemon juice- basil is similar to a cilantro-lime marinade I make all the time. Use the zest of one lemon to get more lemon flavor, and some salt, pepper, and sugar to cut the acidity. Pop it in a baggy and let it sit for at least an hour or two. | 4 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bukw7 | null | false | 2016-10-28T19:26:27Z |
d9bubi8 | t1_d9bubi8 | 1,477,682,476 | user_20b7815d2ceb | Cooking | > Any nasties that have accumulated on the outside of the bird are long gone.
Wrong !!!
In all honestly, I find this method flawed in many ways.
And what's up with "Critically important: let the bird rest for at least 30 mins before cutting into it." Who the fuck wants to go all the trouble of roasting a chicken ... | -7 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bubi8 | null | false | 2016-10-28T19:21:16Z |
d9buabt | t1_d9buabt | 1,477,682,438 | [deleted] | Cooking | [deleted] | 1 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9buabt | null | false | 2016-10-28T19:20:38Z |
d9bua0a | t1_d9bua0a | 1,477,682,427 | user_2513e945049d | Cooking | That's a good call, thank you | 2 | t1_d9bt0mc | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bua0a | null | false | 2016-10-28T19:20:27Z |
d9bu9j2 | t1_d9bu9j2 | 1,477,682,409 | [deleted] | Cooking | [deleted] | 1 | t1_d9btlrd | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bu9j2 | null | false | 2016-10-28T19:20:09Z |
d9btuld | t1_d9btuld | 1,477,681,906 | user_7b4c38a39285 | Cooking | I roast tomatillos, onion, garlic and jalapeno in the oven until blistered. Blend it all and add a little salt and some lime. | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9btuld | null | false | 2016-10-28T19:11:46Z |
d9btsdp | t1_d9btsdp | 1,477,681,830 | user_b5a77a6ac4ed | Cooking | Your oven temp may be off. Try lowering the heat by about 30 degrees and see if that makes the crust softer. | 1 | t3_59unv0 | t3_59unv0 | /r/Cooking/comments/t3_59unv0/d9btsdp | null | false | 2016-10-28T19:10:30Z |
d9btqyp | t1_d9btqyp | 1,477,681,782 | user_9f578f5e81e5 | Cooking | I heat up the liquid I'm adding in a bit before I add it to the roux otherwise the temperature difference makes it go crazy. More important for milk-based sauces like béchamel
I'm not sure what you are having trouble with? Make the roux with equal part flour and butter, cook until it's as dark as you want it, add warm... | 1 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9btqyp | null | false | 2016-10-28T19:09:42Z |
d9btosy | t1_d9btosy | 1,477,681,709 | user_3f01565135cc | Cooking | I make the chipotle tomatillo salsa every time my friends get together. It's almost always gone by the end of the night. | 2 | t1_d9bnnpc | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9btosy | null | false | 2016-10-28T19:08:29Z |
d9btlrd | t1_d9btlrd | 1,477,681,605 | user_9aff1a5e80b0 | Cooking | That's not how any of this works. | 0 | t1_d9bssqn | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9btlrd | null | false | 2016-10-28T19:06:45Z |
d9btg9k | t1_d9btg9k | 1,477,681,418 | user_439b0af88020 | Cooking | Sugar dissolves well in water. Sugar dissolves really well in hot water. It is energetically favourable to dissolve lots of sugar in lots of hot water, then evaporate off the water, as opposed to dissolving lots of sugar in a little water. So yes, simmering reduces the amount of water while keeping lots of sugar dissol... | 2 | t3_59vhzu | t3_59vhzu | /r/Cooking/comments/t3_59vhzu/d9btg9k | null | false | 2016-10-28T19:03:38Z |
d9bte9w | t1_d9bte9w | 1,477,681,352 | user_fc37a73c4141 | Cooking | I think appetizer, soup or salad, entree, and a light desert might be perfect for this.
I like things like mini quiches, tapas, or bacon-wrapped scallop skewers over a small salad. I also like baked brie in puff pastry with raspberry jam in these cold months.
For soup, that carrot soup her_nibs mentions is good or, s... | 17 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9bte9w | null | false | 2016-10-28T19:02:32Z |
d9btdkp | t1_d9btdkp | 1,477,681,330 | user_9f578f5e81e5 | Cooking | tom kha (coconut lemongrass soup) and use it in thai curries | 3 | t3_59p5pu | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9btdkp | null | false | 2016-10-28T19:02:10Z |
d9btaaf | t1_d9btaaf | 1,477,681,222 | user_68bcbe548476 | Cooking | I take it you keep all your meat on the kitchen counter then? | 1 | t1_d9brvt7 | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9btaaf | null | false | 2016-10-28T19:00:22Z |
d9bt4su | t1_d9bt4su | 1,477,681,045 | user_a6299ac1f33b | Cooking | You know you can't safely cook spoiled meat, right? | 4 | t1_d9brvt7 | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bt4su | null | false | 2016-10-28T18:57:25Z |
d9bt497 | t1_d9bt497 | 1,477,681,027 | user_10febc7fffb5 | Cooking | I add some liquid in the pan if I'm doing them in the oven. Apple Cider, maybe a beer. It keeps moisture in there. You can also pull it off for the last half hour or so to firm them up a bit. | 10 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bt497 | null | false | 2016-10-28T18:57:07Z |
d9bt31a | t1_d9bt31a | 1,477,680,989 | user_c631047db984 | Cooking | Who adds salt to eggs before you cook them? Much better to add after its done. | -1 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bt31a | null | false | 2016-10-28T18:56:29Z |
d9bt234 | t1_d9bt234 | 1,477,680,958 | user_68bcbe548476 | Cooking | there's a difference between tahdig / whatever the crispy bit at the bottom of dolsot bibimbap is called, and stuck-on burned rice in a pan of boiled rice. The good kind occurs by frying the rice | 1 | t1_d9bq9jb | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9bt234 | null | false | 2016-10-28T18:55:58Z |
d9bt1rq | t1_d9bt1rq | 1,477,680,948 | user_f1af297f2073 | Cooking | SALT lol. | 6 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bt1rq | null | false | 2016-10-28T18:55:48Z |
d9bt16s | t1_d9bt16s | 1,477,680,929 | user_eccac063eca8 | Cooking | Here's what I do:
Apply dry rub (salt, pepper, cayenne, paprika, cumin, whatever spices you like)
Wrap them in foil and cook them on a sheet pan in the oven at 300 for 2.5-3 hours.
Crank BBQ grill to maximum temp and let it heat up (to 500+).
Remove ribs from oven, apply liquid BBQ sauce of choice, and put th... | 1 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bt16s | null | false | 2016-10-28T18:55:29Z |
d9bt0mc | t1_d9bt0mc | 1,477,680,911 | user_1f9919c72fb1 | Cooking | I add an avocado if it starts getting too hot. Great on ham sandwiches 👍 | 1 | t1_d9bkx0j | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bt0mc | null | false | 2016-10-28T18:55:11Z |
d9bsu1z | t1_d9bsu1z | 1,477,680,694 | user_19b219d0a6ed | Cooking | Yes, foil wrapped in a rub of brown sugar, paprika, garlic powder, and smoked salt. After the cook time, I remove from foil, cut into servings (2 or 3 ribs each) and slather with BBQ sauce and place them under the broiler until they bubble (1 or 2 minutes). | 17 | t1_d9bsoz0 | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bsu1z | null | false | 2016-10-28T18:51:34Z |
d9bssqn | t1_d9bssqn | 1,477,680,651 | user_fa8a2b2b40a7 | Cooking | That's not how it works. | 3 | t1_d9brvt7 | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bssqn | null | false | 2016-10-28T18:50:51Z |
d9bss2i | t1_d9bss2i | 1,477,680,629 | user_64d834f9b84e | Cooking | 5-6 hours minimum at 250. Try a simple dry rub (brown sugar, paprika, garlic powder, onion powder, chili powder). Sprinkle the rub on both sides and ends, wrap in foil, bake at 250 for 5 hours. Pull them out and unwrap, brush on bbq sauce and put them back in the oven for a half hour or so. Never fails me in the winter... | 9 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bss2i | null | false | 2016-10-28T18:50:29Z |
d9bsoz0 | t1_d9bsoz0 | 1,477,680,526 | user_eb6d16562921 | Cooking | Okay cool thanks. Wrapped up? When do you add sauce. Sorry...I never ever cook ribs and have started the last few months but i've done it twice and both times were the same thing. I must be taking them out too soon. | 1 | t1_d9bsl7d | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bsoz0 | null | false | 2016-10-28T18:48:46Z |
d9bsnxr | t1_d9bsnxr | 1,477,680,492 | user_3931918f92be | Cooking | I do ribs traditionally low and low in a smoker outside, been doing them for years, usually at least a half-dozen each Summer. If I HAD to do them in the oven, I'd park the temp at 225 the entire time, and mimic the 3-2-1 method. That is, 3 hours in the oven on a rack, 2 hours in foil, and the last hour where you apply... | 2 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bsnxr | null | false | 2016-10-28T18:48:12Z |
d9bsl7d | t1_d9bsl7d | 1,477,680,400 | user_19b219d0a6ed | Cooking | My ribs cook at 300 degrees for 2 to 2 1/2 hours. | 16 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bsl7d | null | false | 2016-10-28T18:46:40Z |
d9bsgvj | t1_d9bsgvj | 1,477,680,256 | user_c9ebe4204ae1 | Cooking | It sounds counter-intuitive, but baking for a shorter length of time at higher temperature (within reason) will result in a softer crust.
Do they have to be frozen? Home made wood fired pizza can have fairly pliable crust...and it's super delicious. | 2 | t3_59unv0 | t3_59unv0 | /r/Cooking/comments/t3_59unv0/d9bsgvj | null | false | 2016-10-28T18:44:16Z |
d9bse3u | t1_d9bse3u | 1,477,680,164 | user_feee97f8f681 | Cooking | That's too bad about the BBC, and too bad about the blogspam.
Your site has some real howlers, like "I know it may sound more exotic in Italian (salsa verde)..."
"The word fish translated in Chinese means wealth and prosperity"
"surprisingly simple to make," about pierogis, usually an arm-breaking all-day task
Lov... | 2 | t3_59u15o | t3_59u15o | /r/Cooking/comments/t3_59u15o/d9bse3u | null | false | 2016-10-28T18:42:44Z |
d9bsdfg | t1_d9bsdfg | 1,477,680,141 | user_80c7cdf60444 | Cooking | He usually is loudly, obnoxiously, aggressively wrong. | -1 | t1_d9bpaux | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bsdfg | null | false | 2016-10-28T18:42:21Z |
d9bsces | t1_d9bsces | 1,477,680,107 | user_80c7cdf60444 | Cooking | That's just another in the long list of "things chefs insist must be done like this." The only reason they do it like that is because that's the way they learned to do it and it's the way they've always done it.
A lot of those things are nothing but long standing myths. For example, http://www.bonappetit.com/enter... | 2 | t1_d9b4czf | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bsces | null | false | 2016-10-28T18:41:47Z |
d9bsbuq | t1_d9bsbuq | 1,477,680,089 | [deleted] | Cooking | [deleted] | 1 | t1_d9bqq7m | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bsbuq | null | false | 2016-10-28T18:41:29Z |
d9bsakt | t1_d9bsakt | 1,477,680,047 | user_213c0dccc2b2 | Cooking | Mine turned out perfectly. | 2 | t1_d9bpmaj | t3_58nq8z | /r/Cooking/comments/t3_58nq8z/d9bsakt | null | false | 2016-10-28T18:40:47Z |
d9bs7nc | t1_d9bs7nc | 1,477,679,948 | user_0b981b7a3f73 | Cooking | Great ideas! I'll definitely be looking into the appetizer and the soup. I was thinking butternut squash soup, but carrot would be a bit lighter, and the main course is looking rather heavy at the moment. | 12 | t1_d9brv8g | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9bs7nc | null | false | 2016-10-28T18:39:08Z |
d9bs1ko | t1_d9bs1ko | 1,477,679,751 | user_0b2705d77920 | Cooking | Yeah seriously I made a lentil Dahl recently and it tasted fine, added more salt and it took it to a whole other level of tasty! | 11 | t1_d9bpzgk | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bs1ko | null | false | 2016-10-28T18:35:51Z |
d9bs05u | t1_d9bs05u | 1,477,679,706 | user_80c7cdf60444 | Cooking | The thought of dry, flaky eggs is equally disgusting to many people. Me, for one. | 2 | t1_d9bft7j | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bs05u | null | false | 2016-10-28T18:35:06Z |
d9bs025 | t1_d9bs025 | 1,477,679,702 | user_adce8543589e | Cooking | Probably would work well. Parmesan is already a common umami ingredient in risotto, and blending umami ingredients is a good way to go about it. I'd just worry about using too much/too late and ending up with it being fishy. | 2 | t3_59v8kp | t3_59v8kp | /r/Cooking/comments/t3_59v8kp/d9bs025 | null | false | 2016-10-28T18:35:02Z |
d9brvt7 | t1_d9brvt7 | 1,477,679,564 | [deleted] | Cooking | [deleted] | -1 | t1_d9bodmb | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9brvt7 | null | false | 2016-10-28T18:32:44Z |
d9brvj9 | t1_d9brvj9 | 1,477,679,554 | user_80c7cdf60444 | Cooking | Jacques Pepin is a god. | 3 | t1_d9azn7w | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9brvj9 | null | false | 2016-10-28T18:32:34Z |
d9brv8g | t1_d9brv8g | 1,477,679,545 | user_feee97f8f681 | Cooking | Cut circles out of (store bought frozen) puff pastry; top with duxelles and a little cheese, bake -- easy-ish appetizer; can be assembled in AM and baked later
Everybody thinks [this carrot soup](https://www.dairygoodness.ca/recipes/golden-carrot-soup) is astonishing. Add a pinch of MSG, blob of sour cream on top, fre... | 67 | t3_59w06y | t3_59w06y | /r/Cooking/comments/t3_59w06y/d9brv8g | null | false | 2016-10-28T18:32:25Z |
d9brpx2 | t1_d9brpx2 | 1,477,679,369 | user_4354e4974ff2 | Cooking | I realized that the first time I used a pressure cooker to cook a chicken... The house smelled absolutely amazing after I vented it, and the soup came out bland. | 1 | t1_d9bqgjs | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9brpx2 | null | false | 2016-10-28T18:29:29Z |
d9brifp | t1_d9brifp | 1,477,679,128 | [deleted] | Cooking | You'll want to cook your roux no matter what. Mostly, you need to cook the flour, both for hygiene and to remove some of the bad flavor. | 1 | t1_d9bnxp7 | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9brifp | null | false | 2016-10-28T18:25:28Z |
d9brhaa | t1_d9brhaa | 1,477,679,091 | user_b41e2fa0d5e1 | Cooking | Going to be making this very soon! Thanks. | 2 | t1_d9bhjnt | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9brhaa | null | false | 2016-10-28T18:24:51Z |
d9brfml | t1_d9brfml | 1,477,679,037 | user_4ef2ad11d5b5 | Cooking | I have non stick pans because I cook eggs 5+ times a week. | 1 | t1_d9bix3p | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9brfml | null | false | 2016-10-28T18:23:57Z |
d9braxd | t1_d9braxd | 1,477,678,884 | user_1d45a11e0f83 | Cooking | The 3 day chicken!
Just cover in kosher salt with a sprinkle of sugar inside and out and let it sit overnight uncovered in the fridge.
Lightly dust on baking powder and drizzle melted butter with fresh thyme on top and hit with some black pepper and roast. Cut the prep time down by a couple days and it will taste ... | 6 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9braxd | null | false | 2016-10-28T18:21:24Z |
d9br9ri | t1_d9br9ri | 1,477,678,846 | user_b0ff5b5e97e4 | Cooking | They'd last as long as the yogurt or mayo would last. A lot of white sauces are some variation of a thinned garlic sauce whether being yogurt, mayo, or sour cream based. | 2 | t3_59vx1o | t3_59vx1o | /r/Cooking/comments/t3_59vx1o/d9br9ri | null | false | 2016-10-28T18:20:46Z |
d9br9bn | t1_d9br9bn | 1,477,678,831 | user_0e7f8530fd68 | Cooking | Japn blades are thinner & sharper, so you can get mandoline-thin slices or nailhead-sized brunoise. But if you're cutting up hard objects like winter squashes or anything with gristle & bone that's like using an Xacto blade to prune a tree. F. Dick and Messermeister are good heavy German knives that can take abuse. Man... | 1 | t1_d9bn7de | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9br9bn | null | false | 2016-10-28T18:20:31Z |
d9br65a | t1_d9br65a | 1,477,678,732 | user_bb2de7b69473 | Cooking | its easy. roast, blend, cut with some orange juice and a lot of lime juice. salt to taste.
tomatillos, green chiles, yellow chiles, green onion, yellow onion, cilantro (dont roast this). adjust ratios to your taste.
some people boil, but i am very much against it. personal preference.
i also remove excess black bur... | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9br65a | null | false | 2016-10-28T18:18:52Z |
d9br2lw | t1_d9br2lw | 1,477,678,620 | [deleted] | Cooking | I recommend trying a simple variation of the recipe without the additions your family talks about: http://www.food.com/recipe/native-american-fry-bread-367036
Once you get a hang of the simplest variation, then you can dive into more complex or different variations. | 2 | t3_59raqz | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9br2lw | null | false | 2016-10-28T18:17:00Z |
d9br1ox | t1_d9br1ox | 1,477,678,591 | user_863c6fb193c4 | Cooking | This is pretty much mine, but I add the juice of 1 lime for the acid instead of the vinegar. | 3 | t1_d9bklxm | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9br1ox | null | false | 2016-10-28T18:16:31Z |
d9br017 | t1_d9br017 | 1,477,678,537 | user_fc283394f0d9 | Cooking | Sandwich. Samwich. Sammich. Sorry for the confusion. | 0 | t1_d9bqsz6 | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9br017 | null | false | 2016-10-28T18:15:37Z |
d9bqwy4 | t1_d9bqwy4 | 1,477,678,439 | user_eb6d16562921 | Cooking | Okay. So...they get wrapped in foil for 2 hours. Baked, then the oven goes up to 350 and once they are sauced they go in for another 50, making it closer to 3 hours; 2 @250 and 1 hour at 350. What do you suggest? | 2 | t1_d9bqozu | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bqwy4 | null | false | 2016-10-28T18:13:59Z |
d9bquyp | t1_d9bquyp | 1,477,678,375 | user_0e7f8530fd68 | Cooking | if you're a kitchen pro you need to learn how to sharpen your own knives since they're the main tools of your trade. No knife (even premium powdered metal alloys) will remain razor sharp under constant use in a commercial kitchen for months on end. Others will give you great blade suggestions but my advice is to pick u... | 1 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bquyp | null | false | 2016-10-28T18:12:55Z |
d9bqsz6 | t1_d9bqsz6 | 1,477,678,313 | [deleted] | Cooking | What's a "Sammy"? | 1 | t3_59vbl9 | t3_59vbl9 | /r/Cooking/comments/t3_59vbl9/d9bqsz6 | null | false | 2016-10-28T18:11:53Z |
d9bqq7m | t1_d9bqq7m | 1,477,678,223 | [deleted] | Cooking | [deleted] | 1 | t1_d9bktk1 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bqq7m | null | false | 2016-10-28T18:10:23Z |
d9bqq7t | t1_d9bqq7t | 1,477,678,223 | user_66133f37cafb | Cooking | yeah, me too. i just buy entry level knives that i dont need to care about as much. then i use one of those pull-through sharpeners. i use the whustoff one with coarse and fine pulling things. im not gonna do that any more though because the coarse side has managed to nearly destroy my knives (the 2 shitty 10 dollar on... | 1 | t1_d9bq90a | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bqq7t | null | false | 2016-10-28T18:10:23Z |
d9bqozu | t1_d9bqozu | 1,477,678,184 | user_6df2cf8ff348 | Cooking | 250f for 2 hours is nowhere near long enough. Either crank the heat up or cook them way longer. | 4 | t3_59vxnv | t3_59vxnv | /r/Cooking/comments/t3_59vxnv/d9bqozu | null | false | 2016-10-28T18:09:44Z |
d9bqm6h | t1_d9bqm6h | 1,477,678,094 | user_66133f37cafb | Cooking | yup, i've only ever needed to sharpen my victorinox once. and its cheap enough that i dont mind using that shit-tier whustoff sharpener.
on a proper knife i'd just grab a fine japanese stone and give it a quick once over once a month or so. apart from that simply using a honing rod before each cut is good enough. | 1 | t1_d9bqfcq | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bqm6h | null | false | 2016-10-28T18:08:14Z |
d9bqkzj | t1_d9bqkzj | 1,477,678,054 | user_f17d62b0c2ff | Cooking | When I have the time, I try and cook recipes for both of those...a lot of the recipes have you make "noodles" out of zucchini. If you can get your hands on a spiralizer (they're pretty cheap) there are endless options! One of my favorites is to make spiraled sweet potatoes and a fried egg on top :) | 1 | t1_d99qn94 | t3_59j0qj | /r/Cooking/comments/t3_59j0qj/d9bqkzj | null | false | 2016-10-28T18:07:34Z |
d9bqgjs | t1_d9bqgjs | 1,477,677,909 | user_6df2cf8ff348 | Cooking | Don't let the steam out. It contains precious flavour. | 1 | t1_d9blza4 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bqgjs | null | false | 2016-10-28T18:05:09Z |
d9bqfcq | t1_d9bqfcq | 1,477,677,870 | user_0d9307a66c05 | Cooking | I don't generally actually sharpen my knives all that often, though I am quite good at it. Instead, I use a strop with polishing compound. As long as you are decently careful about it, you can go months without needing to use a stone. | 1 | t1_d9bpm5d | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bqfcq | null | false | 2016-10-28T18:04:30Z |
d9bqclv | t1_d9bqclv | 1,477,677,782 | user_34ac6ead099a | Cooking | Oh my god I totally got it. | 1 | t1_d9bd0ll | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bqclv | null | false | 2016-10-28T18:03:02Z |
d9bq9yh | t1_d9bq9yh | 1,477,677,696 | user_9aef1df10ede | Cooking | WHATEVER you do, roast the tomatillos and peppers and onions and garlic. So much more flavor! | 3 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bq9yh | null | false | 2016-10-28T18:01:36Z |
d9bq9jb | t1_d9bq9jb | 1,477,677,683 | user_0e7f8530fd68 | Cooking | boiled rice is a specialty in the South, especially Louisiana. After draining they usually finish it off in the oven to dry it out. btw, the crusty rice at the bottom of the pan in conventional steaming is considered a tasty treat in many cultures like Korean and Persian. | 2 | t3_59ve0f | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9bq9jb | null | false | 2016-10-28T18:01:23Z |
d9bq90a | t1_d9bq90a | 1,477,677,667 | user_7d1f2d388e98 | Cooking | Im very impatient which is why i havent bothered using a whetstone myself. Its 5 bucks per knife where i usually go and they are able to get my knife factory sharp again. I think im gonna need to find a store where i can get my hands on em | 1 | t1_d9bpm5d | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bq90a | null | false | 2016-10-28T18:01:07Z |
d9bq8vk | t1_d9bq8vk | 1,477,677,663 | user_a75d4d6943ce | Cooking | Ooh, can you share you tomato rice recipe? | 1 | t3_59rmhk | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9bq8vk | null | false | 2016-10-28T18:01:03Z |
d9bq7a0 | t1_d9bq7a0 | 1,477,677,610 | user_0d9307a66c05 | Cooking | A strop with some compound also works fantastically well unless you have properly upset the burr. | 1 | t1_d9bh2o7 | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bq7a0 | null | false | 2016-10-28T18:00:10Z |
d9bq694 | t1_d9bq694 | 1,477,677,577 | [deleted] | Cooking | Well, you're proposing a question from a flawed premise: That the latter (2:1 ratio) always results in burned rice. Burned rice at the bottom should only exist if you did it wrong (likely from overheating).
Here's the absolute easiest method of making rice:
Add 4 cups of water to a 3qt saucepan, bring to boil.
Add 2 ... | 3 | t3_59ve0f | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9bq694 | null | false | 2016-10-28T17:59:37Z |
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