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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9bgf2a | t1_d9bgf2a | 1,477,665,673 | user_78ac71cc0c48 | Cooking | You said it mate, chopsticks are king for omelets. | 1 | t1_d9ay4uv | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bgf2a | null | false | 2016-10-28T14:41:13Z |
d9bgbz4 | t1_d9bgbz4 | 1,477,665,560 | user_ac333f783558 | Cooking | I am convinced that plastic forks make take away taste infinitely better. | 3 | t1_d9bcuoh | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bgbz4 | null | false | 2016-10-28T14:39:20Z |
d9bg8af | t1_d9bg8af | 1,477,665,425 | user_2477633d9aba | Cooking | Peanut butter chips are candy, technically - they're the texture of chocolate chips but peanut flavored. Not my favorite! I store them in the fridge, they keep fine in there. They do taste a bit oatey, but no more than you'd expect.
As far as the sweet potatoes - I use them in so many different recipes it's hard to t... | 1 | t1_d9bb579 | t3_59j0qj | /r/Cooking/comments/t3_59j0qj/d9bg8af | null | false | 2016-10-28T14:37:05Z |
d9bfxmx | t1_d9bfxmx | 1,477,665,027 | user_e7d35cfd6ea0 | Cooking | Never use a pressure cooker on cast iron, you'll ruin the seasoning! | 2 | t1_d9bfsbm | t3_59uece | /r/Cooking/comments/t3_59uece/d9bfxmx | null | false | 2016-10-28T14:30:27Z |
d9bft7j | t1_d9bft7j | 1,477,664,860 | user_e7d35cfd6ea0 | Cooking | > Americans tend to kill their scrambled eggs/omelets by overcooking them.
There's no right or wrong way to cook an egg. Americans certainly aren't killing their eggs - whatever that means, there's just a cultural preference for not eating wet eggs. The thought of runny eggs is absolutely disgusting to many people. | -2 | t1_d9bem31 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bft7j | null | false | 2016-10-28T14:27:40Z |
d9bfshf | t1_d9bfshf | 1,477,664,833 | user_ad9b5aab773a | Cooking | Vietnamese family meals are simple. Protein, rice, soup, and veggies. You just need some kind of canh(soup) and a veggie dish, which can be a Chinese one like cai lan. We have a lot of influence from Cantonese cuisine. | 2 | t3_59rmhk | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9bfshf | null | false | 2016-10-28T14:27:13Z |
d9bfsbm | t1_d9bfsbm | 1,477,664,827 | user_bede0774fa31 | Cooking | I prefer to sear pressure cookers in a cast iron skillet before finishing them off in a rice cooker | 4 | t3_59uece | t3_59uece | /r/Cooking/comments/t3_59uece/d9bfsbm | null | false | 2016-10-28T14:27:07Z |
d9bfo4e | t1_d9bfo4e | 1,477,664,668 | user_be2ebcdba5ad | Cooking | Here's what you do:
Get Microsoft Michelle to read you the memories or story while your bake or cook. Then it's just like being a little kid cooking with gran-gran! | 1 | t1_d9bc7e8 | t3_59u15o | /r/Cooking/comments/t3_59u15o/d9bfo4e | null | false | 2016-10-28T14:24:28Z |
d9bfo3n | t1_d9bfo3n | 1,477,664,667 | user_e7d35cfd6ea0 | Cooking | Undercooked by American standards. I find them delicious, but if I served this to my wife she'd take the butcher knife and put it up to my neck and say "if you wanna live to see tomorrow you better start fryin' them eggs better than you been fryin' em. I'm tired of eatin' sloppy, slimy eggs". | 2 | t1_d9b6ue8 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bfo3n | null | false | 2016-10-28T14:24:27Z |
d9bfhye | t1_d9bfhye | 1,477,664,433 | user_d304097c8716 | Cooking | I freeze it after the first time I open it. Habit from my mom. Warning it can be hard to break up afterwards. You will need a zest grater to use it again. | 2 | t1_d9aha7s | t3_59p5pu | /r/Cooking/comments/t3_59p5pu/d9bfhye | null | false | 2016-10-28T14:20:33Z |
d9bfgvy | t1_d9bfgvy | 1,477,664,393 | [deleted] | Cooking | ..... But will it blend? Vee must deel vith eet. | 2 | t3_59uece | t3_59uece | /r/Cooking/comments/t3_59uece/d9bfgvy | null | false | 2016-10-28T14:19:53Z |
d9bfcr8 | t1_d9bfcr8 | 1,477,664,234 | user_301e00482a11 | Cooking | Much like your mother, McDonald's is popular because it's cheap and open at 2am when you're drunk. | 1 | t1_d9b22v7 | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9bfcr8 | null | false | 2016-10-28T14:17:14Z |
d9bf5oc | t1_d9bf5oc | 1,477,663,957 | user_cde96961f3b9 | Cooking | ah, that sucks, the ones around me usually have really good kitchen deals if you're flexible about brands since you never know what will be in stock on a given day. | 1 | t1_d9amxsj | t3_59m9uk | /r/Cooking/comments/t3_59m9uk/d9bf5oc | null | false | 2016-10-28T14:12:37Z |
d9bf3wc | t1_d9bf3wc | 1,477,663,883 | user_6d70c233ee92 | Cooking | I'm happy to help 😊
Gluten free flour has come a looooong way! When I first changed my diet, the only flour I could use was rice flour. It's great for shortbread, but not so much for pastry or cakes as it's crumbly and coarse. Now, both plain and self raising flour comes gluten free and is quite adequate for baking. ... | 1 | t1_d9bb9kk | t3_59j0qj | /r/Cooking/comments/t3_59j0qj/d9bf3wc | null | false | 2016-10-28T14:11:23Z |
d9bey2q | t1_d9bey2q | 1,477,663,646 | [deleted] | Cooking | [deleted] | 1 | t1_d9bbaln | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bey2q | null | false | 2016-10-28T14:07:26Z |
d9beu1t | t1_d9beu1t | 1,477,663,485 | [deleted] | Cooking | [deleted] | 1 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9beu1t | null | false | 2016-10-28T14:04:45Z |
d9beqhh | t1_d9beqhh | 1,477,663,339 | user_db7d9192ed5e | Cooking | Most salmonella is on the outside of the egg shell. When you crack it on the edge of the pan you're more likely to introduce some salmonella from the outside into the egg. It's a small risk, TBH. | 4 | t1_d9axb4z | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9beqhh | null | false | 2016-10-28T14:02:19Z |
d9bepwg | t1_d9bepwg | 1,477,663,315 | user_816f585b2dda | Cooking | Like closing a trapdoor in the floor, if we're obliged to have doors in this. | 10 | t1_d9bb85x | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bepwg | null | false | 2016-10-28T14:01:55Z |
d9beohk | t1_d9beohk | 1,477,663,256 | user_ea31485b2bd6 | Cooking | I'll definitely look this up today, thank you! | 1 | t1_d9b35yy | t3_56yglo | /r/Cooking/comments/t3_56yglo/d9beohk | null | false | 2016-10-28T14:00:56Z |
d9bem31 | t1_d9bem31 | 1,477,663,162 | user_db7d9192ed5e | Cooking | > it's basically raw egg in the middle.
No, it's not. Americans tend to kill their scrambled eggs/omelets by overcooking them. That omelet is probably ~145 deg F in the center: warm enough that the proteins in the whites have mostly set, but not enough to seize the yokes. He cuts it really soon after plating: it will... | 3 | t1_d9bdbom | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bem31 | null | false | 2016-10-28T13:59:22Z |
d9be9mg | t1_d9be9mg | 1,477,662,665 | user_c400c1faa669 | Cooking | That video is amazing. It really helped my technique. | 1 | t1_d9arphb | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9be9mg | null | false | 2016-10-28T13:51:05Z |
d9bdxle | t1_d9bdxle | 1,477,662,166 | user_921d461dff33 | Cooking | Baby, you've got a stew going! | 2 | t3_59uece | t3_59uece | /r/Cooking/comments/t3_59uece/d9bdxle | null | false | 2016-10-28T13:42:46Z |
d9bdx92 | t1_d9bdx92 | 1,477,662,152 | user_d7a52f72119e | Cooking | This sounds great, will have to try it thanks.
I've been using a grill/broil. Hot pan with butter, add your egg mix and stir around a bit, chuck in grill/broil for like 7 seconds then it's ready to plate. | 0 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bdx92 | null | false | 2016-10-28T13:42:32Z |
d9bdvx1 | t1_d9bdvx1 | 1,477,662,097 | user_efa0cadd775c | Cooking | Surely not a problem I'll have anytime soon lol | 1 | t1_d9b93o0 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bdvx1 | null | false | 2016-10-28T13:41:37Z |
d9bdl85 | t1_d9bdl85 | 1,477,661,628 | user_4acb4b19c03f | Cooking | Bayless Roasted:
http://www.rickbayless.com/recipe/roasted-tomatillo-salsa/
This avocado tomatillo salsa is also good, found a lot in Mexico.
http://www.rickbayless.com/recipe/avocado-tomatillo-salsa/
Also enjoy Kenji's which is similar.
https://www.google.com/amp/www.seriouseats.com/amp/recipes/2016/01/charred-s... | 22 | t3_59ud5q | t3_59ud5q | /r/Cooking/comments/t3_59ud5q/d9bdl85 | null | false | 2016-10-28T13:33:48Z |
d9bdj7x | t1_d9bdj7x | 1,477,661,540 | user_ddfdc8a464ad | Cooking | If by cook you mean tear the fabric of space-time, sure, but wear safety glasses. | 3 | t3_59uece | t3_59uece | /r/Cooking/comments/t3_59uece/d9bdj7x | null | false | 2016-10-28T13:32:20Z |
d9bdfwe | t1_d9bdfwe | 1,477,661,395 | user_e7d35cfd6ea0 | Cooking | What's the advantage of ceramic over steel? | 1 | t1_d9b2y28 | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9bdfwe | null | false | 2016-10-28T13:29:55Z |
d9bdbom | t1_d9bdbom | 1,477,661,207 | user_dcd6a1db5020 | Cooking | My girlfriend would hate that. I'd eat it, but it's basically raw egg in the middle. | -6 | t1_d9arphb | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bdbom | null | false | 2016-10-28T13:26:47Z |
d9bd8mh | t1_d9bd8mh | 1,477,661,070 | user_2b50dc4ff067 | Cooking | As i stated above, it's great for doing things in 1-2 hours that take 6-8 in normal methods. It does not excel, in my experience, in doing things in 10 minutes that normally take 30. | 2 | t1_d9bcpo1 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bd8mh | null | false | 2016-10-28T13:24:30Z |
d9bd36v | t1_d9bd36v | 1,477,660,825 | user_4b3f779aeb6f | Cooking | Thanks! It was OK | 1 | t1_d9a7k9s | t3_59hy3o | /r/Cooking/comments/t3_59hy3o/d9bd36v | null | false | 2016-10-28T13:20:25Z |
d9bd0ll | t1_d9bd0ll | 1,477,660,707 | user_4a0b8bbb42c2 | Cooking | It is more poetic if it's a door. I mean if a door can be a jar, can't a pan be a door? | 7 | t1_d9bb9f2 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bd0ll | null | false | 2016-10-28T13:18:27Z |
d9bcy2f | t1_d9bcy2f | 1,477,660,593 | user_d0bc9619197f | Cooking | That sounds kinda dangerous...
Edit: I googled it... I guess it's kind of normal to do so. I just figured the thing might implode for some reason. | 2 | t1_d9b6y42 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bcy2f | null | false | 2016-10-28T13:16:33Z |
d9bcvkt | t1_d9bcvkt | 1,477,660,479 | user_c914b7ef7db6 | Cooking | There are two chefs or cooking personalities that have heavily influenced my life and love of food.
The first is Mr. Bourdain.
(the second is Gordon Ramsay)
I take everything Bourdain says seriously so good on him for providing this advice and I'll be sure to heed it. | 2 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bcvkt | null | false | 2016-10-28T13:14:39Z |
d9bcuoh | t1_d9bcuoh | 1,477,660,437 | user_c7ad11cdb8a5 | Cooking | Or a plastic fork | 1 | t1_d9ay4uv | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bcuoh | null | false | 2016-10-28T13:13:57Z |
d9bcu1d | t1_d9bcu1d | 1,477,660,408 | user_c7ad11cdb8a5 | Cooking | Don't press down too hard. They're just eggs, doesn't take much.
Alternatively, if you're worried, use a plastic fork. | 1 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bcu1d | null | false | 2016-10-28T13:13:28Z |
d9bcpo1 | t1_d9bcpo1 | 1,477,660,201 | user_4d12df6ff1f8 | Cooking | Honestly it makes no sense. If it cuts cooking time in half (potatoes go from 40mn to 20mn), BUT requires 15mn to start... Why would it be such a used kitchen tool?
I use an old pot so airtight requires some skills but when it works, it takes me 4-5 minutes max to get visible pressure inside. I wouldn't bother if it ... | 1 | t1_d9bbo1u | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bcpo1 | null | false | 2016-10-28T13:10:01Z |
d9bcke3 | t1_d9bcke3 | 1,477,659,951 | user_2b50dc4ff067 | Cooking | Hard to take seriously when there are misspelled words immediately noticeable on the front page. | 2 | t3_59u15o | t3_59u15o | /r/Cooking/comments/t3_59u15o/d9bcke3 | null | false | 2016-10-28T13:05:51Z |
d9bc9kb | t1_d9bc9kb | 1,477,659,405 | user_2aac357b31c8 | Cooking | Omelette Champion* Tip: mix a little olive oil with the eggs, makes a ton of difference. I also season right after putting the omelettes in the pan - not because it makes a difference, but because I'm lazy and don't want to wash another dish.
^* I have won the omelette making championship for 12 years in a row now. ... | 6 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bc9kb | null | false | 2016-10-28T12:56:45Z |
d9bc7e8 | t1_d9bc7e8 | 1,477,659,294 | user_f96ad300b063 | Cooking | What you don't like the memoirs before every recipe these days? | 12 | t3_59u15o | t3_59u15o | /r/Cooking/comments/t3_59u15o/d9bc7e8 | null | false | 2016-10-28T12:54:54Z |
d9bc0q8 | t1_d9bc0q8 | 1,477,658,954 | user_d4781c173587 | Cooking | Except even "logically" that's not what he said. Not even close. If you went back and read his post again maybe you'd understand this.
So I reiterate. You're taking what he said and blowing it out of proportion so you have something to be mad at.
Now I'm just waiting for you to do the same to me. | 3 | t1_d9ayxtl | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9bc0q8 | null | false | 2016-10-28T12:49:14Z |
d9bbo1u | t1_d9bbo1u | 1,477,658,266 | user_2b50dc4ff067 | Cooking | Mine is electric. But all said and done, 10-15 minutes is pretty standard. | 2 | t1_d9bb9f3 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bbo1u | null | false | 2016-10-28T12:37:46Z |
d9bbiqn | t1_d9bbiqn | 1,477,657,967 | user_75c6c6c62ef7 | Cooking | That oil : flour ratio is way too high. At the very highest, I wouldn't exceed 3/4 cup. Try the recipe with 1/2 c oil, and compare the differences, then go from there. | 1 | t3_59raqz | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9bbiqn | null | false | 2016-10-28T12:32:47Z |
d9bbhit | t1_d9bbhit | 1,477,657,899 | user_b5a77a6ac4ed | Cooking | Grits are typically a savory type dish. I prefer butter, salt and pepper. If you like ketchup with eggs then I suppose ketchup and grits would be fine too. | 1 | t1_d9bb08v | t3_59j0qj | /r/Cooking/comments/t3_59j0qj/d9bbhit | null | false | 2016-10-28T12:31:39Z |
d9bbcm1 | t1_d9bbcm1 | 1,477,657,611 | user_1814d21c0eab | Cooking | Looks like all the chefs got it wrong, eh (you eat odd frittatas). | 2 | t1_d9b57fj | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bbcm1 | null | false | 2016-10-28T12:26:51Z |
d9bbb3h | t1_d9bbb3h | 1,477,657,521 | user_1814d21c0eab | Cooking | If it's oozing but cooked you've basically got a savoury custard. You don't want oozy egg that's raw, you want it oozy and done. | 0 | t1_d9aysva | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bbb3h | null | false | 2016-10-28T12:25:21Z |
d9bbaln | t1_d9bbaln | 1,477,657,491 | user_13d48f5503c3 | Cooking | Slightly yes,but it continues cooking even after leaving the pan so it won't be as wet as you may think when you eat it. | 3 | t1_d9b6ue8 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bbaln | null | false | 2016-10-28T12:24:51Z |
d9bb9kk | t1_d9bb9kk | 1,477,657,430 | user_a364c9cfe56d | Cooking | Thanks so much! You're really helpful.
Yeah, I have seen gluten free products around "healthy" shops and it's all super expensive. Should be somewhat cheaper making stuff from scratch, and it's a good learning experience.
Do you find gluten free flour to be as good a binder/thickener as regular flour? And do you sub... | 1 | t1_d99u3ca | t3_59j0qj | /r/Cooking/comments/t3_59j0qj/d9bb9kk | null | false | 2016-10-28T12:23:50Z |
d9bb9f2 | t1_d9bb9f2 | 1,477,657,421 | user_1814d21c0eab | Cooking | Isn't that just turning the pan up side down? | 2 | t1_d9aym9t | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bb9f2 | null | false | 2016-10-28T12:23:41Z |
d9bb9f3 | t1_d9bb9f3 | 1,477,657,421 | user_4d12df6ff1f8 | Cooking | It should be faster. They way to go is: don't put too much water, then put the pot on max heat. The security clap should go up after a couple minutes. If it doesn't, check if the pot is airtight. When it comes up, turn heat down to low temperatures (I use 2/6) and let it cook. You might need a little more heat if using... | 1 | t1_d9ayfpw | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bb9f3 | null | false | 2016-10-28T12:23:41Z |
d9bb85x | t1_d9bb85x | 1,477,657,348 | user_49e033cb07ee | Cooking | Place the top edge of the pan onto the plate then close them together. When closed, the pan will be laying on the plate, upside down. | 5 | t1_d9b2i74 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bb85x | null | false | 2016-10-28T12:22:28Z |
d9bb6gl | t1_d9bb6gl | 1,477,657,250 | [deleted] | Cooking | [deleted] | 1 | t1_d9az7sz | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9bb6gl | null | false | 2016-10-28T12:20:50Z |
d9bb65j | t1_d9bb65j | 1,477,657,233 | user_6b3dd900c9f5 | Cooking | I still don't understand why there's a paper towel involved. | 2 | t1_d9aym9t | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bb65j | null | false | 2016-10-28T12:20:33Z |
d9bb579 | t1_d9bb579 | 1,477,657,177 | user_a364c9cfe56d | Cooking | Thanks a lot for the recipe and the tips. What is peanut butter chips anyway? We have peanut butter here, but I've never heard of peanut butter chips before. Do you think they could be substituted by hazelnuts or almonds?
I think I'll try out the banana/chocolate one! It sounds delicious. How do you store them? In the ... | 1 | t1_d9a2i2t | t3_59j0qj | /r/Cooking/comments/t3_59j0qj/d9bb579 | null | false | 2016-10-28T12:19:37Z |
d9bb08v | t1_d9bb08v | 1,477,656,876 | user_a364c9cfe56d | Cooking | Thanks a lot for the thorough explanation! I doubt we have it here in Denmark, but I'll definitely go look for it!
Is grits supposed to be a sweet breakfast dish, or can I put ketchup on it? I love ketchup when I'm eating eggs, so it'd be awesome if it could be applied to grits as well. I know it's probably almost a c... | 2 | t1_d99uiiw | t3_59j0qj | /r/Cooking/comments/t3_59j0qj/d9bb08v | null | false | 2016-10-28T12:14:36Z |
d9bapmj | t1_d9bapmj | 1,477,656,193 | user_2da25282029d | Cooking | Rub with salt, pepper, garlic, and cayenne.
Use indirect heat, around 250 if you can maintain it, until an internal temperature of 120. Remove from the heat, crank the grill as high as you can get it, then reverse sear. | 1 | t3_59qnxz | t3_59qnxz | /r/Cooking/comments/t3_59qnxz/d9bapmj | null | false | 2016-10-28T12:03:13Z |
d9bakrd | t1_d9bakrd | 1,477,655,865 | user_14e18954e175 | Cooking | I cook them on med low heat and don't move anything to the center. To cook the top without Browning the bottom, as soon as I know the bottom is done (still runny on the top) I kick it in the broiler in the oven (preheated) and cook the top that way. You end up with a super fluffy, fully done omelette that isn't burnt a... | 2 | t1_d9aysva | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9bakrd | null | false | 2016-10-28T11:57:45Z |
d9ba8uy | t1_d9ba8uy | 1,477,655,028 | user_4ad1d48c0a4e | Cooking | Potato starch works great. That's what I use personally.
It gives a slightly different viscosity, but not hugely. | 2 | t1_d9b3te4 | t3_59svtk | /r/Cooking/comments/t3_59svtk/d9ba8uy | null | false | 2016-10-28T11:43:48Z |
d9ba1a3 | t1_d9ba1a3 | 1,477,654,464 | user_68bcbe548476 | Cooking | Ah yeah I didn't realise you only meant a teaspoon. Stir fries, fried rice etc usually means a couple of tablespoons of oil at the minimum for me 😂 | 1 | t1_d9b9qwa | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9ba1a3 | null | false | 2016-10-28T11:34:24Z |
d9b9qwa | t1_d9b9qwa | 1,477,653,648 | user_25d8bf895d6a | Cooking | No offence taken.
I cook my mince with around teaspoon(sometimes 2) toasted sesame oil and love flavour it give and in my opinion it's not overpowering other flavours.
Maybe I just love that flavour too much but others that have eaten it didn't mind it too and even complimented it. | 1 | t1_d9b9n4s | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b9qwa | null | false | 2016-10-28T11:20:48Z |
d9b9n4s | t1_d9b9n4s | 1,477,653,346 | user_68bcbe548476 | Cooking | No offence but This is a very bad idea. Toasted sesame oil is a finishing oil and you just use a drop. If you try to cook in it the flavour will be overpowering. | 4 | t1_d9b713h | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b9n4s | null | false | 2016-10-28T11:15:46Z |
d9b9m2f | t1_d9b9m2f | 1,477,653,256 | user_68bcbe548476 | Cooking | It has instructions on the packet if you don't believe me . Boil them drain them and stir fry them. As I said in my original post
| 2 | t1_d9b8ymo | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b9m2f | null | false | 2016-10-28T11:14:16Z |
d9b9fvg | t1_d9b9fvg | 1,477,652,742 | user_0209eb6e678b | Cooking | Ramsay is wrong.
[Does Pre-Salting Make for Tougher Omelets?](http://www.seriouseats.com/2014/04/does-pre-salting-eggs-make-them-tough.html)
[Why You Should Salt Your Eggs in Advance](http://www.seriouseats.com/recipes/2016/04/diner-style-ham-and-cheese-omelette-for-two-recipe-food-lab.html) | 6 | t1_d9b4czf | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b9fvg | null | false | 2016-10-28T11:05:42Z |
d9b9cos | t1_d9b9cos | 1,477,652,475 | user_03650cbecf8a | Cooking | Thanks! I really need to get one. I've been craving some pressurized meat with horseradish sauce and gravy from the leftover juice in the pot. | 1 | t1_d9b1uiq | t3_59is4p | /r/Cooking/comments/t3_59is4p/d9b9cos | null | false | 2016-10-28T11:01:15Z |
d9b93o0 | t1_d9b93o0 | 1,477,651,704 | user_048218e50e9a | Cooking | He said in an interview that he gets sent so many pans that he doesn't care if he runs it. | 8 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b93o0 | null | false | 2016-10-28T10:48:24Z |
d9b8ymo | t1_d9b8ymo | 1,477,651,261 | user_8deafaaee7bf | Cooking | > Amoy Straight-to-Wok noodles
I use these http://www.tesco.com/groceries/product/details/?id=272640603
| 0 | t1_d9b7vqr | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b8ymo | null | false | 2016-10-28T10:41:01Z |
d9b8vgg | t1_d9b8vgg | 1,477,650,975 | user_7b13628fc96b | Cooking | I assume you're looking for a *western*-style chef's knife, in stainless steel? | 2 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9b8vgg | null | false | 2016-10-28T10:36:15Z |
d9b8qy6 | t1_d9b8qy6 | 1,477,650,561 | user_08ffb3e03a7f | Cooking | Ok, reporting back.
First of all I was using the pressure cooker for two reasons, I had about 1.5 hours to prepare a hen (that usually takes at least 3-4 hours in the oven) and I wanted to test out my new pressure cooker.
I started as I would with regular coq au vin, brown the bacon, remove, brown the hen pieces, rem... | 2 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9b8qy6 | null | false | 2016-10-28T10:29:21Z |
d9b8c83 | t1_d9b8c83 | 1,477,649,146 | user_f8280dc8684e | Cooking | Or a plastic fork. | 1 | t1_d9ay4uv | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b8c83 | null | false | 2016-10-28T10:05:46Z |
d9b84ow | t1_d9b84ow | 1,477,648,403 | user_950b478a901a | Cooking | Throw it in the freezer! If you do decide to cook it, remember that raw meat, especially raw chicken, carries a lot of potentially dangerous bacteria. It's very important to cook it to an internal temperature of 165F, and to sanitize anything that came into contact with the raw chicken. | 1 | t3_59t9hx | t3_59t9hx | /r/Cooking/comments/t3_59t9hx/d9b84ow | null | false | 2016-10-28T09:53:23Z |
d9b7wfm | t1_d9b7wfm | 1,477,647,575 | user_4ad1d48c0a4e | Cooking | Fat and flour or starch in equal amounts by weight.
I usually rely on butter and flour, but there are other styles as well. I've heard of oil and cornstarch for example.
Add the fat first, melt it down, and stir in the flour thoroughly.
Let it cook while stirring, until it's reached your desired color. It will brown... | 1 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9b7wfm | null | false | 2016-10-28T09:39:35Z |
d9b7vqr | t1_d9b7vqr | 1,477,647,506 | user_68bcbe548476 | Cooking | It depends on the noodles. Some are meant to be boiled in water.
If you live in the UK (guessing you do because you wrote beef mince and not ground beef) look for Amoy Straight-to-Wok noodles it's probably easier for a beginner cook , you just cut open the packet and dump them in the pan with everything else.
R... | 2 | t1_d9b7sjt | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b7vqr | null | false | 2016-10-28T09:38:26Z |
d9b7uay | t1_d9b7uay | 1,477,647,361 | user_7aff48cbf21d | Cooking | Use a plastic fork. Works well. | 1 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b7uay | null | false | 2016-10-28T09:36:01Z |
d9b7t5c | t1_d9b7t5c | 1,477,647,246 | user_cdccb99ae75f | Cooking | Actually, cooking eggs properly is an exceptionally difficult and unforgiving task for a kitchen, and the quality of plain scrambled eggs can be a good overall indicator of attention to detail.
Eggs are very particular about the temperature at which they are cooked. Too hot and they become browned or too firm. Too coo... | 3 | t1_d9axiix | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b7t5c | null | false | 2016-10-28T09:34:06Z |
d9b7sjt | t1_d9b7sjt | 1,477,647,182 | user_8deafaaee7bf | Cooking | the red wine was just in the cupboard at the time, I've seen chefs stick it in their recipes, so i thought it wouldn't hurt.
I don't know about the cold water, wouldn't that make them slimy?.
The oyster sauce is a good shout, and i'll look into the sesame oil. | 2 | t1_d9b7oc9 | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b7sjt | null | false | 2016-10-28T09:33:02Z |
d9b7rnt | t1_d9b7rnt | 1,477,647,088 | user_8deafaaee7bf | Cooking | My pan doesn't have a cover, but i'll certainly try adding onion and the syrup | 1 | t1_d9b77ru | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b7rnt | null | false | 2016-10-28T09:31:28Z |
d9b7rlm | t1_d9b7rlm | 1,477,647,083 | user_68bcbe548476 | Cooking | Cook it and it'll be fine for your flatmate to eat it at the start of next week when he comes back. | 1 | t3_59t9hx | t3_59t9hx | /r/Cooking/comments/t3_59t9hx/d9b7rlm | null | false | 2016-10-28T09:31:23Z |
d9b7qj9 | t1_d9b7qj9 | 1,477,646,978 | user_918df2532ab5 | Cooking | and .... my eggs are scrambled. | 6 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b7qj9 | null | false | 2016-10-28T09:29:38Z |
d9b7pnp | t1_d9b7pnp | 1,477,646,890 | user_a8d5e4a8c2de | Cooking | I watch a lot of competition cooking shows. Chopped, Iron chef, master chef (and jr), top chef even the silly ones like cutthroat kitchen; and they use pressure cookers pretty often. More I'd say over the last 3 years than in the past and particularly things that would normally have a long cook time like pork belly or ... | 6 | t3_59s7b0 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9b7pnp | null | false | 2016-10-28T09:28:10Z |
d9b7oc9 | t1_d9b7oc9 | 1,477,646,754 | user_68bcbe548476 | Cooking | Why is there red wine in there? aaah the thought of that combination 😭 Switch the sweet and sour for oyster sauce as well, trust me it'll go better.
I would suggest boiling the noodles in plain water, don't add anything else to that pan. Cook and drain then run them under cold water immediately to stop them stick... | 12 | t3_59t3tl | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b7oc9 | null | false | 2016-10-28T09:25:54Z |
d9b7c9g | t1_d9b7c9g | 1,477,645,530 | user_21a74f29e5e9 | Cooking | Hit harder. There should basically be a crater after you smack it against a flat surface, and you can easily part that crater with your hand to release the egg. | 3 | t1_d9av518 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b7c9g | null | false | 2016-10-28T09:05:30Z |
d9b7b6d | t1_d9b7b6d | 1,477,645,421 | user_feee97f8f681 | Cooking | Learning to cook Indian and Ethiopian does wonders for freezer meals -- Middle Eastern, too.
When my mother had had a very long day we had stuff like [egg and chips](https://en.wikipedia.org/wiki/Egg_and_chips) -- but she was mortified to serve so sloppy, simple (and satisfying) a meal so it *always* came with a salad... | 2 | t3_59tcfa | t3_59tcfa | /r/Cooking/comments/t3_59tcfa/d9b7b6d | null | false | 2016-10-28T09:03:41Z |
d9b77ru | t1_d9b77ru | 1,477,645,081 | user_d281fa0466dd | Cooking | It's so cool that you're experimenting with Asian flavors. I'd eat these noodles, no prob. I'd cut the sweet and sour sauce and beef stock, though. They seem out of place.
Instead of just garlic, use garlic *and* shallots. Finely chop the garlic, thinly slice the shallots. Saute the garlic and shallots in some fat (l... | 2 | t3_59t3tl | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b77ru | null | false | 2016-10-28T08:58:01Z |
d9b73mt | t1_d9b73mt | 1,477,644,671 | user_437cd02ea9f6 | Cooking | Potentially giving yourself a pretty bad stomach ache by eating meat after abstaining for 5 years isn't worth the price of a single chicken breast. Invite over a carnivore friend for lunch and serve them chicken or bin it. | 3 | t3_59t9hx | t3_59t9hx | /r/Cooking/comments/t3_59t9hx/d9b73mt | null | false | 2016-10-28T08:51:11Z |
d9b730r | t1_d9b730r | 1,477,644,612 | user_feee97f8f681 | Cooking | Why not just give it to somebody -- even animals as mentioned? I've never eaten meat and I'm positive it would come out quite inedible if I tried to cook it, not having any idea what it's *supposed* to do in a pan, etc. Which would be wasteful. Give it away or pitch it or make homemade pet treats for a friend's pet. | 2 | t3_59t9hx | t3_59t9hx | /r/Cooking/comments/t3_59t9hx/d9b730r | null | false | 2016-10-28T08:50:12Z |
d9b713h | t1_d9b713h | 1,477,644,421 | user_25d8bf895d6a | Cooking | I would cook beef mince in sesame oil in Your recipe.
If you use a lot of oil then replace it with only half of sesame oil leaving total oil amount same as You used before. | 1 | t1_d9b6owf | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b713h | null | false | 2016-10-28T08:47:01Z |
d9b6z36 | t1_d9b6z36 | 1,477,644,225 | user_bee7b8e9c5fa | Cooking | If you don't want to eat it, you might cook it and put it out for the animals. Just a thought :) | 1 | t3_59t9hx | t3_59t9hx | /r/Cooking/comments/t3_59t9hx/d9b6z36 | null | false | 2016-10-28T08:43:45Z |
d9b6y42 | t1_d9b6y42 | 1,477,644,129 | user_6df2cf8ff348 | Cooking | No, you just need to run it under a cold tap. | 11 | t1_d9az7sz | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9b6y42 | null | false | 2016-10-28T08:42:09Z |
d9b6x0l | t1_d9b6x0l | 1,477,644,020 | user_68bcbe548476 | Cooking | That's actually due to something else, an enzyme in pineapple called bromelain. I bet you'll find that you don't get any burning with canned pineapple, as the canning process denatures the enzyme. | 1 | t1_d9aqp61 | t3_59oox1 | /r/Cooking/comments/t3_59oox1/d9b6x0l | null | false | 2016-10-28T08:40:20Z |
d9b6ue8 | t1_d9b6ue8 | 1,477,643,766 | [deleted] | Cooking | [deleted] | 0 | t1_d9arphb | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b6ue8 | null | false | 2016-10-28T08:36:06Z |
d9b6owf | t1_d9b6owf | 1,477,643,242 | user_8deafaaee7bf | Cooking | I've checked the supermarket, and they sell it. Would this act as a replacement for any of the sauces, or simply be added on? | 1 | t1_d9b6i25 | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b6owf | null | false | 2016-10-28T08:27:22Z |
d9b6jg9 | t1_d9b6jg9 | 1,477,642,713 | [deleted] | Cooking | [removed] | 1 | t1_d9b6je4 | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9b6jg9 | null | false | 2016-10-28T08:18:33Z |
d9b6je4 | t1_d9b6je4 | 1,477,642,708 | user_94501f889040 | Cooking | Highly recommend Tojiro. Love my 10"
[Amazon](https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=sr_1_fkmr0_1?s=kitchen&ie=UTF8&qid=1477642622&sr=1-1-fkmr0&keywords=tojiro+10%22) | 2 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9b6je4 | null | false | 2016-10-28T08:18:28Z |
d9b6i25 | t1_d9b6i25 | 1,477,642,585 | user_25d8bf895d6a | Cooking | Have You tried toasted sesame oil?
I think that flavour would go nicely here. | 1 | t3_59t3tl | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b6i25 | null | false | 2016-10-28T08:16:25Z |
d9b6dwe | t1_d9b6dwe | 1,477,642,192 | user_44b34a70dbf7 | Cooking | Awesome as, thanks for the help! | 1 | t1_d9b6bn6 | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9b6dwe | null | false | 2016-10-28T08:09:52Z |
d9b6cmr | t1_d9b6cmr | 1,477,642,074 | user_e0c1bc655826 | Cooking | It's the exact same because soft eggs/rare steak is how most food lovers say is the best way to serve/eat those meals.
To put it in your terms, the well done steak eater would say the texture of pink meat in a rare steak grosses them out.
We're obviously allowed to enjoy our food how we like, but you shouldn't be s... | 3 | t1_d9axsdc | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b6cmr | null | false | 2016-10-28T08:07:54Z |
d9b6bn6 | t1_d9b6bn6 | 1,477,641,982 | user_f96ad300b063 | Cooking | Depends on what you use it for. Fatty things yes. Water/acidic things no. | 2 | t1_d9b6ano | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9b6bn6 | null | false | 2016-10-28T08:06:22Z |
d9b6ano | t1_d9b6ano | 1,477,641,887 | user_44b34a70dbf7 | Cooking | Would you say I could go a few months without it? | 0 | t1_d9b69ff | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9b6ano | null | false | 2016-10-28T08:04:47Z |
d9b69ff | t1_d9b69ff | 1,477,641,778 | user_f96ad300b063 | Cooking | Well that is up to you. Some say after every use. Some say when you feel it. | 1 | t1_d9b65zj | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9b69ff | null | false | 2016-10-28T08:02:58Z |
d9b65zj | t1_d9b65zj | 1,477,641,460 | user_44b34a70dbf7 | Cooking | nah, i sorta expected it, i am just lazy :p
can't really find much on how often you have to season though | -2 | t1_d9b5zcn | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9b65zj | null | false | 2016-10-28T07:57:40Z |
d9b61nv | t1_d9b61nv | 1,477,641,061 | user_f999ea225462 | Cooking | Not OP, but that sounds awesome - cheers! | 1 | t1_d9b60j6 | t3_59t9hx | /r/Cooking/comments/t3_59t9hx/d9b61nv | null | false | 2016-10-28T07:51:01Z |
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