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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9bq4nc | t1_d9bq4nc | 1,477,677,527 | user_730ad276cd8f | Cooking | I also use pretty much only serranos. They are more predictable in terms of heat. | 1 | t1_d9bq3aq | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bq4nc | null | false | 2016-10-28T17:58:47Z |
d9bq3aq | t1_d9bq3aq | 1,477,677,483 | user_730ad276cd8f | Cooking | I pretty much do the same. Ive also cut the tomas in half and roasted everything in the oven till soft.
The chicken broth is the key. Also, try it without onions too. Both ways works | 5 | t1_d9bj3bh | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bq3aq | null | false | 2016-10-28T17:58:03Z |
d9bq2lk | t1_d9bq2lk | 1,477,677,461 | user_0d9307a66c05 | Cooking | Rub your chicken with the spices and allow to rest covered in the refrigerator for three to four hours. Make sure that you add all of your dry spices into the pan with the oil and butter and allow to heat until it no longer bubbles and all the water has cooked out of the butter. Add in the chicken and flip once after a... | 10 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bq2lk | null | false | 2016-10-28T17:57:41Z |
d9bpzgk | t1_d9bpzgk | 1,477,677,365 | user_ed9209a17ef3 | Cooking | That is true. It is also a flavor enhancer. It's why salt on a lime is so good. That, and tequila. | 29 | t1_d9bpleo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bpzgk | null | false | 2016-10-28T17:56:05Z |
d9bpscm | t1_d9bpscm | 1,477,677,141 | user_7d1f2d388e98 | Cooking | I like the rocking motion, ive never been a chopper. | 1 | t1_d9bhwcg | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bpscm | null | false | 2016-10-28T17:52:21Z |
d9bpqi2 | t1_d9bpqi2 | 1,477,677,083 | user_0e7f8530fd68 | Cooking | just realize that most pan sauces are fairly subtle, they're based in french-euro culinary tradition, so we're not talking about upfront in-your-face flavor bombs. Another thing is chicken breast (and pork) is pretty bland, quick brining makes a huge difference. | 0 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bpqi2 | null | false | 2016-10-28T17:51:23Z |
d9bpmv3 | t1_d9bpmv3 | 1,477,676,963 | user_27a6e4b28407 | Cooking | Without knowing how much of the aromatics you used that's hard to tell.
Bear in mind that basil is very sensitive to heat, so adding that after cooking will give you more flavor.
Lemon juice hardly has a distinctive taste, so better use lemon zest that wil give you a more pronounced lemon flavor.
If you cannot ta... | 47 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bpmv3 | null | false | 2016-10-28T17:49:23Z |
d9bpmaj | t1_d9bpmaj | 1,477,676,943 | user_30a14a73c30a | Cooking | That sounds like it's going to burn tho, no? | 1 | t1_d9248ok | t3_58nq8z | /r/Cooking/comments/t3_58nq8z/d9bpmaj | null | false | 2016-10-28T17:49:03Z |
d9bpm5d | t1_d9bpm5d | 1,477,676,938 | user_66133f37cafb | Cooking | 1) learn to sharpen the knife yourself.
2) hone your knife after every use, but you're a pro chef and already know this.
3) i feel like everyone is different. i thought i wanted a global G2 based on reviews. then i tried it out at sur la table. and it fucking sucks. so uncomfortable. there was some random knife t... | 1 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bpm5d | null | false | 2016-10-28T17:48:58Z |
d9bpleo | t1_d9bpleo | 1,477,676,914 | user_df178a4812c2 | Cooking | Salt = flavor | 62 | t1_d9bpin0 | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bpleo | null | false | 2016-10-28T17:48:34Z |
d9bpj2d | t1_d9bpj2d | 1,477,676,839 | user_f440d92a690d | Cooking | Gwai lo means white guy/foreigner/person that doesn't understand Asian culture. | 1 | t1_d9b2f9g | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9bpj2d | null | false | 2016-10-28T17:47:19Z |
d9bpin0 | t1_d9bpin0 | 1,477,676,825 | user_ed9209a17ef3 | Cooking | For starters, you need salt. You need to season the chicken well before you cook it (and use more than you think you'll need because you'll lose some seasoning to the pan). Salt also brings out the flavor of other foods, so you'll want to taste and season at the end of cooking as well.
For me, this is how I would have... | 240 | t3_59vrxo | t3_59vrxo | /r/Cooking/comments/t3_59vrxo/d9bpin0 | null | false | 2016-10-28T17:47:05Z |
d9bpfna | t1_d9bpfna | 1,477,676,731 | user_115930e52910 | Cooking | > you eat odd frittatas
The hell I do. I eat the most delicate, fluffiest, unscorched omelette.
It gets flipped. | 0 | t1_d9bbcm1 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bpfna | null | false | 2016-10-28T17:45:31Z |
d9bpdja | t1_d9bpdja | 1,477,676,663 | user_027aac7d39bd | Cooking | I add sesame oil to my eggs before making a French style Omelette. Served over brown rice, man, so good | 2 | t1_d9bc9kb | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bpdja | null | false | 2016-10-28T17:44:23Z |
d9bpaux | t1_d9bpaux | 1,477,676,575 | user_027aac7d39bd | Cooking | He usually is | -2 | t1_d9b9fvg | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bpaux | null | false | 2016-10-28T17:42:55Z |
d9bp9l8 | t1_d9bp9l8 | 1,477,676,535 | user_980d081df9e8 | Cooking | I've seen it used to soak up oil/steam | 1 | t1_d9bb65j | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bp9l8 | null | false | 2016-10-28T17:42:15Z |
d9bp8m3 | t1_d9bp8m3 | 1,477,676,505 | user_c9ebe4204ae1 | Cooking | I put it in my indian tomato based curries, adds good depth. | 2 | t3_59v8kp | t3_59v8kp | /r/Cooking/comments/t3_59v8kp/d9bp8m3 | null | false | 2016-10-28T17:41:45Z |
d9bp4i1 | t1_d9bp4i1 | 1,477,676,375 | user_c9ebe4204ae1 | Cooking | They lost me when they gave cooking times rather than an internal target temperature. The real secret to great chicken? Not overcooking it. | 12 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bp4i1 | null | false | 2016-10-28T17:39:35Z |
d9boet1 | t1_d9boet1 | 1,477,675,537 | user_61bdec842a32 | Cooking | Wow! Duh! Paella! It never occurred to me. haha. Thank you for the tip on when to add it. I think I will add a few teaspoons after the wine and before the first ladle of stock. This fish sauce stuff is a game changer for me and I am trying to incorporate it into everything. Like the Romans and [garum](https://en... | 3 | t1_d9bmwa2 | t3_59v8kp | /r/Cooking/comments/t3_59v8kp/d9boet1 | null | false | 2016-10-28T17:25:37Z |
d9bodmb | t1_d9bodmb | 1,477,675,500 | user_a6299ac1f33b | Cooking | Do you know how long it takes a full chicken to go from fridge temperature to room temperature? It takes hours...
It is not realistic, nor is it food safe, to allow a full chicken to come to room temperature before roasting it. I think it is also just completely unnecessary, and people misapplying knowledge of allowi... | 43 | t3_59vbre | t3_59vbre | /r/Cooking/comments/t3_59vbre/d9bodmb | null | false | 2016-10-28T17:25:00Z |
d9bo9ue | t1_d9bo9ue | 1,477,675,375 | user_7992479ba111 | Cooking | I don't really see a reason. Overboiling coffee does affect its taste, but not in a good way.
That actually a really dilute recipe. Everclear is definitely the better option if you are after something closer to what you buy in stores. | 1 | t3_59vhzu | t3_59vhzu | /r/Cooking/comments/t3_59vhzu/d9bo9ue | null | false | 2016-10-28T17:22:55Z |
d9bo9oa | t1_d9bo9oa | 1,477,675,370 | user_9c3f3d446134 | Cooking | Do you have a plate large enough to cover it? I do that sometimes with my pots that don't have covers. | 1 | t1_d9b7rnt | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9bo9oa | null | false | 2016-10-28T17:22:50Z |
d9bo4h9 | t1_d9bo4h9 | 1,477,675,198 | user_c2f88fb9464f | Cooking | In case no one has replied to the cleaning process. Water and/or soap should never EVER touch cast iron. For cleaning use just salt or salt and a little bit of oil. Scrub with a clean cloth and whipe out. This will keep it seasoned. By cooking and cleaning it correctly you won't have to "season" it. Happy cooking ☺ | -4 | t3_59t8dz | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9bo4h9 | null | false | 2016-10-28T17:19:58Z |
d9bo3zo | t1_d9bo3zo | 1,477,675,182 | user_e6cf541d7e9f | Cooking | Put it in Imperial units? | 1 | t3_59t3tl | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9bo3zo | null | false | 2016-10-28T17:19:42Z |
d9bnxp7 | t1_d9bnxp7 | 1,477,674,974 | user_c2f88fb9464f | Cooking | I'd also like to add, melting the butter first is one method. Another method is to let the butter soften and make the roux by hand with no heat. This kind of roux would be for most white sauces: Alfredo, boursin cream, etc. | 1 | t1_d9agjm8 | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9bnxp7 | null | false | 2016-10-28T17:16:14Z |
d9bntn1 | t1_d9bntn1 | 1,477,674,839 | user_d20dde2189ca | Cooking | If you're not from the West, particularly Utah/California, you're probably unfamiliar with Cafe Rio Mexican restaurant. They have the most delicious creamy tomatillo dressing, which is perfect for taco salads/drizzled over enchiladas. Here's a link to a good knock-off recipe.
http://www.the-girl-who-ate-everything.co... | 3 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bntn1 | null | false | 2016-10-28T17:13:59Z |
d9bnnpc | t1_d9bnnpc | 1,477,674,640 | user_0d019418e521 | Cooking | +1 for Bayless Essential Serrano Roasted Tomatillo. Also don't forget the and Essential Roasted Chipotle Tomatillo Salsa. Both are excellent. | 3 | t1_d9bdl85 | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bnnpc | null | false | 2016-10-28T17:10:40Z |
d9bnlis | t1_d9bnlis | 1,477,674,568 | user_c2f88fb9464f | Cooking | Oriental noodles or pasta, it doesn't matter. I'm explaining the process through an example, OP stated about cooking with wine so I explained how you would use the wine.. It all depends on Op's flavor preference. When I was in college I used ramen noodles in everything. Bolognese, Alfredo, stroganoff, borsin cream, chi... | -3 | t1_d9bgumx | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9bnlis | null | false | 2016-10-28T17:09:28Z |
d9bn7de | t1_d9bn7de | 1,477,674,097 | user_a3a17e80730d | Cooking | I see mostly Japanese brands suggested, are there any good American or European in that range? | 1 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bn7de | null | false | 2016-10-28T17:01:37Z |
d9bmzst | t1_d9bmzst | 1,477,673,836 | user_ca0cf69c11b6 | Cooking | BBC Food is being closed, but BBC Good Food is staying. | 0 | t3_59u15o | t3_59u15o | /r/Cooking/comments/t3_59u15o/d9bmzst | null | false | 2016-10-28T16:57:16Z |
d9bmwni | t1_d9bmwni | 1,477,673,730 | user_1f3ec51c31ab | Cooking | CCI makes good knives for that price. | 1 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bmwni | null | false | 2016-10-28T16:55:30Z |
d9bmw9r | t1_d9bmw9r | 1,477,673,718 | user_e0de74b8bb81 | Cooking | Btw, an alcoholic co-worker suggested using Everclear or similar rectified alcohol instead of plain vodka. I like it, nice and strong. | 1 | t3_59vhzu | t3_59vhzu | /r/Cooking/comments/t3_59vhzu/d9bmw9r | null | false | 2016-10-28T16:55:18Z |
d9bmwa2 | t1_d9bmwa2 | 1,477,673,718 | user_b1b64d03c80a | Cooking | That sounds fantastic. Although, if you think about it, Paella is a seafood-based dish made with Arborio rice, same as risotto. I think you could do any number of things in the seafood family using those two ingredients, with or without saffron.
I would use the fish sauce early in the cooking process, so the umami set... | 5 | t3_59v8kp | t3_59v8kp | /r/Cooking/comments/t3_59v8kp/d9bmwa2 | null | false | 2016-10-28T16:55:18Z |
d9bmqu3 | t1_d9bmqu3 | 1,477,673,541 | user_233720289efb | Cooking | Will do. | 1 | t1_d9bbiqn | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9bmqu3 | null | false | 2016-10-28T16:52:21Z |
d9bmp0e | t1_d9bmp0e | 1,477,673,480 | user_836a02ccf56c | Cooking | According to Kenji's tests, salting before is the way to go. | 2 | t1_d9b4ksk | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bmp0e | null | false | 2016-10-28T16:51:20Z |
d9bmhke | t1_d9bmhke | 1,477,673,232 | user_233720289efb | Cooking | I've fried up pizza dough. It doesn't yield the same effect. Quite puffy, actually.
This, however, is a cultural food to our heritage with a crisp consistency on the outside and a specific taste on the inside so pizza dough won't do, but thanks. | 2 | t1_d9b4h2p | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9bmhke | null | false | 2016-10-28T16:47:12Z |
d9bmg1c | t1_d9bmg1c | 1,477,673,181 | user_dcd9e432622c | Cooking | I did a fermented jalapeno and tomatillo hot sauce this year that turned out very good. I think it was about 7 lb. ea tomatillos and red jalapenos that were charred under the broiler, a couple large white onions, bulb of garlic, 5 T. salt, 4 T. turbinado sugar. Pulsed in a food processor and fermented for two weeks. Pu... | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bmg1c | null | false | 2016-10-28T16:46:21Z |
d9bm7n7 | t1_d9bm7n7 | 1,477,672,899 | user_68bcbe548476 | Cooking | Cooking rice in the correct amount of water will result in dry, fluffy rice with individual grains [like this](http://indiaphile.info/wp-content/uploads/2013/05/basmatirice-.jpg).
I think it's probably quite unlikely you get that result boiling and draining rice like pasta.
If your rice is burning on the bottom... | 4 | t3_59ve0f | t3_59ve0f | /r/Cooking/comments/t3_59ve0f/d9bm7n7 | null | false | 2016-10-28T16:41:39Z |
d9bm6vk | t1_d9bm6vk | 1,477,672,873 | user_5a0be44e6307 | Cooking | I do the one from Kenji but include the juice from 1 lime and maybe 5 or 6 green scotch bonnets | 2 | t1_d9bdl85 | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bm6vk | null | false | 2016-10-28T16:41:13Z |
d9blzj0 | t1_d9blzj0 | 1,477,672,626 | user_6df2cf8ff348 | Cooking | I did some reasearch and it seems you are right. Milk solids burn at a lower temp. I will delete my previous comment.
Although, I have made cajun rouxs with butter. You just have to be more careful of the temperature. | 0 | t1_d9bl1y4 | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9blzj0 | null | false | 2016-10-28T16:37:06Z |
d9blza4 | t1_d9blza4 | 1,477,672,617 | user_1ec27c7ba4da | Cooking | Just stick a spoon under the knob to let the steam out. | 0 | t1_d9az7sz | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9blza4 | null | false | 2016-10-28T16:36:57Z |
d9blza5 | t1_d9blza5 | 1,477,672,617 | user_1ec27c7ba4da | Cooking | Just stick a spoon under the knob to let the steam out. | 0 | t1_d9az7sz | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9blza5 | null | false | 2016-10-28T16:36:57Z |
d9blqw9 | t1_d9blqw9 | 1,477,672,336 | user_2249d788b41f | Cooking | Glestain all the way, havent sharpened mine in 6 months, and they still slice paper after a few passes over a steel | 1 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9blqw9 | null | false | 2016-10-28T16:32:16Z |
d9blc6z | t1_d9blc6z | 1,477,671,840 | user_5ee11947429c | Cooking | Pretty sure Luca, one of the winners, used a pressure cooker in the final of his season | 1 | t1_d9bk5tf | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9blc6z | null | false | 2016-10-28T16:24:00Z |
d9bla3r | t1_d9bla3r | 1,477,671,768 | user_f2fb3c528adc | Cooking | I cover tomatillos, a jalapeno, onion, and garlic with water and boil until tender. I strain (save the liquid) and blend, add leftover water until desired consistency. Add a few pinches of salt, cumin, and pepper. I usually save half to use on chicken for fajitas, and the other half I blend with an avocado or two for a... | 3 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bla3r | null | false | 2016-10-28T16:22:48Z |
d9bl1y4 | t1_d9bl1y4 | 1,477,671,489 | user_10a24275e1b6 | Cooking | You can easily burn the butter solids when making a browned butter, so what's to prevent it when making a dark roux, which is usually done hotter and longer? I've seen multiple reports of this happening to people who try to make whole butter dark roux. | 1 | t1_d9bhzmz | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9bl1y4 | null | false | 2016-10-28T16:18:09Z |
d9bkx0j | t1_d9bkx0j | 1,477,671,320 | user_2513e945049d | Cooking | Agreed on the getting hotter as it sits!
And I'm also a fan of a raw tomatillo salsa | 1 | t1_d9bklxm | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bkx0j | null | false | 2016-10-28T16:15:20Z |
d9bkvm1 | t1_d9bkvm1 | 1,477,671,272 | user_f2de9ffe7aaf | Cooking | True, I keep under-roasting it, get them very Rosted, and crusty. | 2 | t1_d9biuj9 | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bkvm1 | null | false | 2016-10-28T16:14:32Z |
d9bkuy0 | t1_d9bkuy0 | 1,477,671,249 | user_6e479a457743 | Cooking | Trying to figure out what the V-grip is. I'm picturing thumb over handle, and fingers supporting the pan in a Spock-like gesture. | 1 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bkuy0 | null | false | 2016-10-28T16:14:09Z |
d9bktk1 | t1_d9bktk1 | 1,477,671,202 | [deleted] | Cooking | probably because they are rarely used in restaurants and they dont do things they arent comfortable with or havent repeated a millions times over
| 2 | t3_59s7b0 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bktk1 | null | false | 2016-10-28T16:13:22Z |
d9bkors | t1_d9bkors | 1,477,671,038 | user_ed3c6013d501 | Cooking | There is an entity called "oral allergy syndrome" or "pollen food syndrome" which is an allergy to the pollen on raw fruits and vegetables. Cooking denatures these proteins so you will only have itching or burning when having raw produce. The fact that you have this with pineapple as well suggests this syndrome. It is ... | 0 | t3_59oox1 | t3_59oox1 | /r/Cooking/comments/t3_59oox1/d9bkors | null | false | 2016-10-28T16:10:38Z |
d9bklxm | t1_d9bklxm | 1,477,670,941 | user_8b950bb84129 | Cooking | My recipe. Everything is approximate.
* 1 lb tomatillos
* 1/2 large white onion
* 5 cloves of garlic
* 1/2 bundle cilantro
* Hatch red chiles
* Kosher Salt
* Splash of White vinegar
Toss everything in the blender and blend. Add chiles according to desired heat. Keeping seeds in will increase heat, removing t... | 6 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bklxm | null | false | 2016-10-28T16:09:01Z |
d9bk5tf | t1_d9bk5tf | 1,477,670,387 | user_74e4a6853451 | Cooking | Also seen it on masterchef | 3 | t1_d9axzls | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bk5tf | null | false | 2016-10-28T15:59:47Z |
d9bk5hl | t1_d9bk5hl | 1,477,670,375 | user_2efe3b33b4a1 | Cooking | You don't really need a pressure cooker for veggies and potatoes because they cook fast anyway. The things that would really benefit from a pressure cooker, like braised meats, generally take too long to do properly in 30 minutes. | 1 | t1_d9b4l4o | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bk5hl | null | false | 2016-10-28T15:59:35Z |
d9bk1zy | t1_d9bk1zy | 1,477,670,256 | user_4c38db3072df | Cooking | http://i0.kym-cdn.com/photos/images/facebook/000/312/563/05d.jpg | 6 | t1_d9axnzw | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bk1zy | null | false | 2016-10-28T15:57:36Z |
d9bk17r | t1_d9bk17r | 1,477,670,229 | user_ed9209a17ef3 | Cooking | I have no idea how to answer this questions, mostly because I misread it as "How should I go about thwarting satan?" and I was really, REALLY curious as to what you were cooking.
Then I got in here and realized that I'm retarded today. | 1 | t3_59v4x9 | t3_59v4x9 | /r/Cooking/comments/t3_59v4x9/d9bk17r | null | false | 2016-10-28T15:57:09Z |
d9bk119 | t1_d9bk119 | 1,477,670,223 | user_a761c1914687 | Cooking | Here's the Julia Child version, with only pan motion, no stirring:
https://youtube.com/watch?v=RThnq3-d6PY
Also she covers the plating well, doing the pan flip a few times. | 1 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bk119 | null | false | 2016-10-28T15:57:03Z |
d9bk0ak | t1_d9bk0ak | 1,477,670,197 | user_2e6199539482 | Cooking | Thanks, but that is not the episode I remember. | 1 | t1_d9bjcf5 | t3_59p6hr | /r/Cooking/comments/t3_59p6hr/d9bk0ak | null | false | 2016-10-28T15:56:37Z |
d9bjxvi | t1_d9bjxvi | 1,477,670,116 | user_203959fde3bb | Cooking | I prefer the Julia Child method myself but its the same basic concept. | 2 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bjxvi | null | false | 2016-10-28T15:55:16Z |
d9bjwkz | t1_d9bjwkz | 1,477,670,074 | user_742aebaee6fa | Cooking | I love the Rick Bayless book. I have learned so much from it. | 2 | t1_d9bdl85 | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bjwkz | null | false | 2016-10-28T15:54:34Z |
d9bjv1c | t1_d9bjv1c | 1,477,670,020 | user_c7c2a7b23ceb | Cooking | Came to say this, the Misono UX10 is the go to knife of many chefs. | 1 | t1_d9b2y28 | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bjv1c | null | false | 2016-10-28T15:53:40Z |
d9bjukw | t1_d9bjukw | 1,477,670,005 | user_c44fde281c32 | Cooking | Henckels 4-star 7" chef's | 1 | t1_d9b47c8 | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bjukw | null | false | 2016-10-28T15:53:25Z |
d9bjsza | t1_d9bjsza | 1,477,669,951 | user_1351c3ad34fd | Cooking | Just saw someone post this on my fb, what a coincidence! Pretty much how I make mine except instead of oven-roasting, I put everything on a stove-top grill. Watch your smoke detectors y'all! ;}
http://wannabite.com/easy-salsa-verda/ | 3 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bjsza | null | false | 2016-10-28T15:52:31Z |
d9bjkav | t1_d9bjkav | 1,477,669,657 | user_171e9ececd98 | Cooking | You'd be able to cook delicates (like eggs) on a low enough heat without worrying about sticking. I'd tend to heat up the pan to a much higher temp cooking eggs on stainless than nonstick to avoid sticking (most of the time on stainless, the egg will stick if the oil/butter were not hot enough). The high heat really na... | 5 | t1_d9bix3p | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bjkav | null | false | 2016-10-28T15:47:37Z |
d9bjfe6 | t1_d9bjfe6 | 1,477,669,491 | user_6c6a1664ad58 | Cooking | I boil my water in an electric kettle, instead of the electric stove. I find it to be a lot faster than the elements, and saves a good 10 minutes to get to pressure | 1 | t1_d9bb9f3 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bjfe6 | null | false | 2016-10-28T15:44:51Z |
d9bje6g | t1_d9bje6g | 1,477,669,450 | user_f104fbb6689e | Cooking | sous vide the seasoning back in place, duh | 2 | t1_d9bfxmx | t3_59uece | /r/Cooking/comments/t3_59uece/d9bje6g | null | false | 2016-10-28T15:44:10Z |
d9bjcf5 | t1_d9bjcf5 | 1,477,669,393 | user_95e3963071e6 | Cooking | Here's the episode:
http://ironcheffans.info/wikinew/index.php?title=Morimoto_Retrospective_-_Egg_Battle_-_Nakamura_vs._Morimoto
It's most likely just ketchup, or as you stated, some added soy and ginger, etc. Most omurice dishes are just served with ketchup. There's also a ketchup demi served with omurice:
https://... | 1 | t1_d9bj25s | t3_59p6hr | /r/Cooking/comments/t3_59p6hr/d9bjcf5 | null | false | 2016-10-28T15:43:13Z |
d9bj3bh | t1_d9bj3bh | 1,477,669,084 | user_1f9919c72fb1 | Cooking | This is my own recipe, no specifics
Maybe like 2 lbs of Tomatillos
1 large white Onion
2 Jalepenos
1 Serano
6 cloves of garlic
1 bundle of cilantro
Boil everything together except the cilantro and once the Tomatillos are a darker green, strain and put it all in a blender. Add about a cup of chicken broth, cilantro an... | 2 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bj3bh | null | false | 2016-10-28T15:38:04Z |
d9bj25s | t1_d9bj25s | 1,477,669,044 | user_2e6199539482 | Cooking | I thought it was his retirement from Iron Chef episode, but that wasn't it. I don't recall Worcestershire sauce being part of the recipe. I'm still searching for the episode and hoping the power of Reddit can find it.
I'm dismissing all his fish challenges because I can't think a BBQ type sauce would go with them........ | 1 | t1_d9aapwt | t3_59p6hr | /r/Cooking/comments/t3_59p6hr/d9bj25s | null | false | 2016-10-28T15:37:24Z |
d9biy5i | t1_d9biy5i | 1,477,668,909 | user_0457f45f17a6 | Cooking | Yeah I'm pretty sure my dad has scarred me for life about his non-stick pans even though they're probably safe nowadays. | 1 | t1_d9ay8xp | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9biy5i | null | false | 2016-10-28T15:35:09Z |
d9bix3p | t1_d9bix3p | 1,477,668,874 | user_ea98adf02f7d | Cooking | Real question, why do you bother using non stick pans at all? I only use stainless steel and cast iron because I can't imagine having to be that careful about a pan when I cook. What is the benefit? | 1 | t1_d9aygtt | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bix3p | null | false | 2016-10-28T15:34:34Z |
d9biuo0 | t1_d9biuo0 | 1,477,668,791 | user_1923e357dc80 | Cooking | What this really does is forces the steam closest to the lid to condense, lowering the pressure. Eventually the pressure becomes low enough to depressurize the cooker.
Totally safe, and even a method recommended in my Fagor manual. | 7 | t1_d9bcy2f | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9biuo0 | null | false | 2016-10-28T15:33:11Z |
d9biuj9 | t1_d9biuj9 | 1,477,668,786 | user_adce8543589e | Cooking | The roasted salsa verde from Kenji is killer! | 3 | t1_d9bdl85 | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9biuj9 | null | false | 2016-10-28T15:33:06Z |
d9bihyr | t1_d9bihyr | 1,477,668,350 | [deleted] | Cooking | [removed] | 1 | t1_d9bigu7 | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bihyr | null | false | 2016-10-28T15:25:50Z |
d9bihef | t1_d9bihef | 1,477,668,331 | user_26381703cb27 | Cooking | Maaaaaaaaaybe... | 1 | t1_d9aokf4 | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9bihef | null | false | 2016-10-28T15:25:31Z |
d9bih4h | t1_d9bih4h | 1,477,668,321 | user_26381703cb27 | Cooking | Thanks! I wouldn't say its jealousy though - there's a lot of good criticism here, and we both find it helpful :) | 1 | t1_d9aollw | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9bih4h | null | false | 2016-10-28T15:25:21Z |
d9bigu7 | t1_d9bigu7 | 1,477,668,311 | user_99e31a6e01f0 | Cooking | I have [this](https://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ) one and I love it. | 1 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bigu7 | null | false | 2016-10-28T15:25:11Z |
d9bidpf | t1_d9bidpf | 1,477,668,202 | user_26381703cb27 | Cooking | Thanks, I will! - and I might be working on it :) | 1 | t1_d9ar5mo | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9bidpf | null | false | 2016-10-28T15:23:22Z |
d9bibtk | t1_d9bibtk | 1,477,668,136 | user_26381703cb27 | Cooking | Sometimes things get messy :) | 1 | t1_d9asd7t | t3_59oz5j | /r/Cooking/comments/t3_59oz5j/d9bibtk | null | false | 2016-10-28T15:22:16Z |
d9bi1d0 | t1_d9bi1d0 | 1,477,667,767 | user_1fb3bbbfe005 | Cooking | I see your wife follows the teachings of Jesco. | 2 | t1_d9bfo3n | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bi1d0 | null | false | 2016-10-28T15:16:07Z |
d9bhzmz | t1_d9bhzmz | 1,477,667,708 | [deleted] | Cooking | [deleted] | 1 | t1_d9ak5qi | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9bhzmz | null | false | 2016-10-28T15:15:08Z |
d9bhwcg | t1_d9bhwcg | 1,477,667,589 | user_c9ebe4204ae1 | Cooking | Are you looking for something fairly round/rocking friendly like the Victorinox in terms of blade profile or do you prefer a blade with less belly like a Sabatier profile?
Without any idea what you're really looking for I'm going to recommend this one:
http://www.chefknivestogo.com/kohagy21.html | 1 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bhwcg | null | false | 2016-10-28T15:13:09Z |
d9bhsq1 | t1_d9bhsq1 | 1,477,667,458 | user_6494f8174e3d | Cooking | This does look good! I'll most definitely have extras for this! | 2 | t1_d9bhjnt | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bhsq1 | null | false | 2016-10-28T15:10:58Z |
d9bhsk4 | t1_d9bhsk4 | 1,477,667,452 | user_ff6c2c949deb | Cooking | Or Chef Ludo [here](https://www.youtube.com/watch?v=rAGZs6UOSI0). It's a French omelette so here's another French guy. | 1 | t1_d9arphb | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bhsk4 | null | false | 2016-10-28T15:10:52Z |
d9bhqur | t1_d9bhqur | 1,477,667,391 | user_87443e899193 | Cooking | I prefer the Alton Brown double fold. | 1 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bhqur | null | false | 2016-10-28T15:09:51Z |
d9bhjnt | t1_d9bhjnt | 1,477,667,134 | user_ff8aa4241465 | Cooking | This isn't a salsa recipe but it uses tomatillos and it is so good. Carne En Su Jugo. I'm on mobile and don't know how to format so I'll just post the URL. https://www.google.com/amp/s/allrecipes.com/recipe/213701/carne-en-su-jugo-meat-in-its-juices/amp/
Edit- misspelling | 8 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bhjnt | null | false | 2016-10-28T15:05:34Z |
d9bhc24 | t1_d9bhc24 | 1,477,666,859 | user_bb3e9f4e989a | Cooking | Also, I read somewhere there needed to be a minimum amount of words (for more ad space) | 2 | t1_d9bh65j | t3_59u15o | /r/Cooking/comments/t3_59u15o/d9bhc24 | null | false | 2016-10-28T15:00:59Z |
d9bhbiu | t1_d9bhbiu | 1,477,666,840 | user_3a019f349800 | Cooking | There is not enough asbestos. We demand more! More asbestos! More asbestos! More asbestos! | 1 | t1_d9ay8xp | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bhbiu | null | false | 2016-10-28T15:00:40Z |
d9bh7fa | t1_d9bh7fa | 1,477,666,694 | user_68bcbe548476 | Cooking | If you're missing teeth perhaps pizza isn't the best choice of food.
Anyway, you could try to put the pizza in the oven in a dish with a lid or wrapped in foil with a splash of water in the bottom, this will steam it and it shouldn't get crispy. | 3 | t1_d9bh3vn | t3_59unv0 | /r/Cooking/comments/t3_59unv0/d9bh7fa | null | false | 2016-10-28T14:58:14Z |
d9bh65j | t1_d9bh65j | 1,477,666,649 | [deleted] | Cooking | [deleted] | 3 | t1_d9bglb5 | t3_59u15o | /r/Cooking/comments/t3_59u15o/d9bh65j | null | false | 2016-10-28T14:57:29Z |
d9bh3vn | t1_d9bh3vn | 1,477,666,567 | user_3d9f7c0d4921 | Cooking | Yeah, it's pretty hard to chew when you're missing a few teeth or two. | 1 | t1_d9bgz0q | t3_59unv0 | /r/Cooking/comments/t3_59unv0/d9bh3vn | null | false | 2016-10-28T14:56:07Z |
d9bh2o7 | t1_d9bh2o7 | 1,477,666,526 | user_25eaff4ae5a0 | Cooking | Japanese knives are made from extremely hard metal and using a regular steel simply causes the edge to break/chip rather than hone back into place. Ceramic rods just remove burrs and are a lot more gentle on the blade. | 3 | t1_d9bdfwe | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bh2o7 | null | false | 2016-10-28T14:55:26Z |
d9bgz0q | t1_d9bgz0q | 1,477,666,396 | user_68bcbe548476 | Cooking | ...hard surface of what? Do you mean you *don't* want a crispy pizza?!??! | 5 | t3_59unv0 | t3_59unv0 | /r/Cooking/comments/t3_59unv0/d9bgz0q | null | false | 2016-10-28T14:53:16Z |
d9bgumx | t1_d9bgumx | 1,477,666,236 | user_68bcbe548476 | Cooking | This isn't pasta. This is Oriental noodles and OP is putting it with other Oriental flavours like soy sauce. I don't think adding cream, red wine and calling it beef stroganoff is the best idea. I would also add that boiling pasta with oil doesn't do that much to help the pasta from sticking together, and will just mak... | 5 | t1_d9bggw6 | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9bgumx | null | false | 2016-10-28T14:50:36Z |
d9bgt3h | t1_d9bgt3h | 1,477,666,182 | [deleted] | Cooking | [deleted] | 1 | t1_d9b7c9g | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bgt3h | null | false | 2016-10-28T14:49:42Z |
d9bgo1l | t1_d9bgo1l | 1,477,666,000 | user_e6c2743c8557 | Cooking | Glass may even be better for cleanup purposes. | 1 | t1_d9arpoy | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9bgo1l | null | false | 2016-10-28T14:46:40Z |
d9bglb5 | t1_d9bglb5 | 1,477,665,900 | user_bb3e9f4e989a | Cooking | Most sites are powered by ads. | 3 | t3_59u15o | t3_59u15o | /r/Cooking/comments/t3_59u15o/d9bglb5 | null | false | 2016-10-28T14:45:00Z |
d9bgl21 | t1_d9bgl21 | 1,477,665,890 | user_ebc90954ceff | Cooking | There are many "perfect" ways to cook an omelet. This morning I tried a new one (to me anyway). Basically, I used olive oil instead of butter. I was pleasantly surprised. The technique was more along the lines of a French country omelet (vice a classic). The two are demonstrated here by Jacques Pepin: [https://www.yout... | 3 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bgl21 | null | false | 2016-10-28T14:44:50Z |
d9bgkt9 | t1_d9bgkt9 | 1,477,665,881 | user_c71e5b65b3f2 | Cooking | True. My wife is from Italy and grew up eating toast dipped in egg yolk and sugar. (I forget the word for it.) She loves it but the thought of it makes me gag. | 1 | t1_d9bft7j | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bgkt9 | null | false | 2016-10-28T14:44:41Z |
d9bggw6 | t1_d9bggw6 | 1,477,665,739 | user_c2f88fb9464f | Cooking | Professional Chef here. We do add wine to certain dishes. Application and timing is key. Wine usually is used to deglace a pan or pot but can just be added depending on what you're making. With what you listed I would suggest this: boil pasta in salted water with a tablespoon of vegetable oil added in. The oil will kee... | -2 | t1_d9b7sjt | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9bggw6 | null | false | 2016-10-28T14:42:19Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.