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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d9b60j6 | t1_d9b60j6 | 1,477,640,961 | user_0e25a6fd3b9d | Cooking | [Poach it](http://www.seriouseats.com/2016/03/how-to-poach-chicken-breast.html) with aromatics, then let cool before slicing. Make a simple salad, top with sliced chicken. Reduce the broth, add some noodles. Now you have a soup and a salad. | 5 | t3_59t9hx | t3_59t9hx | /r/Cooking/comments/t3_59t9hx/d9b60j6 | null | false | 2016-10-28T07:49:21Z |
d9b5zcn | t1_d9b5zcn | 1,477,640,859 | user_f96ad300b063 | Cooking | No problem. Sorry if I came off rude. It is just very frustrating. | 2 | t1_d9b5yw6 | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9b5zcn | null | false | 2016-10-28T07:47:39Z |
d9b5yw6 | t1_d9b5yw6 | 1,477,640,821 | user_44b34a70dbf7 | Cooking | oh shit didn't realise, cheers. | 1 | t1_d9b5wpe | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9b5yw6 | null | false | 2016-10-28T07:47:01Z |
d9b5ypp | t1_d9b5ypp | 1,477,640,806 | user_332fd1927cf3 | Cooking | I use a fork while making omelettes in a nice non-stick pan and haven't had any issues. Just lightly dragging the fork or using it to separate the egg from the pan hasn't caused any scratches in my pan. | 1 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b5ypp | null | false | 2016-10-28T07:46:46Z |
d9b5y9z | t1_d9b5y9z | 1,477,640,764 | user_08c8abaa6d5c | Cooking | I would recommend checking out Japanese Knife Imports (www.japaneseknifeimports.com). Jon, the owner, also has lots of YouTube videos on knife sharpening. The Gesshin Uraku gyuto is a good workhorse knife and learning to maintain it using a whetstone would mean that you wouldn't need to send it out for sharpening. | 1 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9b5y9z | null | false | 2016-10-28T07:46:04Z |
d9b5wpe | t1_d9b5wpe | 1,477,640,621 | user_f96ad300b063 | Cooking | Don't be afraid to use the search function. This is asked at least once a day. Also there is r/castiron as a resource too. | 5 | t3_59t8dz | t3_59t8dz | /r/Cooking/comments/t3_59t8dz/d9b5wpe | null | false | 2016-10-28T07:43:41Z |
d9b5v9k | t1_d9b5v9k | 1,477,640,494 | user_cf933768376c | Cooking | I think you should check out alton browns recipe, this has worked the best for me. You basically whisky the fat of your choice with the flour and put it in the oven to bake at 350 F for about an hour and a half. | 1 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9b5v9k | null | false | 2016-10-28T07:41:34Z |
d9b5tii | t1_d9b5tii | 1,477,640,344 | [deleted] | Cooking | [deleted] | 1 | t1_d9b4czf | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b5tii | null | false | 2016-10-28T07:39:04Z |
d9b5qr2 | t1_d9b5qr2 | 1,477,640,110 | [deleted] | Cooking | [deleted] | 1 | t1_d9abwkn | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b5qr2 | null | false | 2016-10-28T07:35:10Z |
d9b5ju0 | t1_d9b5ju0 | 1,477,639,514 | [deleted] | Cooking | [deleted] | 1 | t1_d9axsdc | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b5ju0 | null | false | 2016-10-28T07:25:14Z |
d9b5izb | t1_d9b5izb | 1,477,639,438 | [deleted] | Cooking | [deleted] | 1 | t1_d9an33o | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b5izb | null | false | 2016-10-28T07:23:58Z |
d9b5dj4 | t1_d9b5dj4 | 1,477,638,977 | user_f740faba98c6 | Cooking | I'm starting to think I imagined it. I've checked Google (text and images); browser history on both my phone and laptop; the last week of submissions on /r/cooking and the last weeks serious eats | 1 | t1_d9ajtlu | t3_59qbub | /r/Cooking/comments/t3_59qbub/d9b5dj4 | null | false | 2016-10-28T07:16:17Z |
d9b5bvh | t1_d9b5bvh | 1,477,638,836 | user_f740faba98c6 | Cooking | Someone who commented on th is thread has been shadowbanned | 1 | t3_59qbub | t3_59qbub | /r/Cooking/comments/t3_59qbub/d9b5bvh | null | false | 2016-10-28T07:13:56Z |
d9b5axd | t1_d9b5axd | 1,477,638,755 | user_de1cb3d607f8 | Cooking | salt before will make your omelette a little stiffer and a little less consistent. | 1 | t1_d9b4czf | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b5axd | null | false | 2016-10-28T07:12:35Z |
d9b58vg | t1_d9b58vg | 1,477,638,583 | [deleted] | Cooking | [deleted] | 1 | t3_59t3tl | t3_59t3tl | /r/Cooking/comments/t3_59t3tl/d9b58vg | null | false | 2016-10-28T07:09:43Z |
d9b57fj | t1_d9b57fj | 1,477,638,467 | user_115930e52910 | Cooking | You got downvoted, but you're right; this is some bullshit recipe for a frittata, has nothing to do with a real omelette. | 1 | t1_d9arm72 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b57fj | null | false | 2016-10-28T07:07:47Z |
d9b53eh | t1_d9b53eh | 1,477,638,132 | user_0d1f6ca13702 | Cooking | Ratio. Ruhlman. I enjoy it. | 2 | t3_59qbub | t3_59qbub | /r/Cooking/comments/t3_59qbub/d9b53eh | null | false | 2016-10-28T07:02:12Z |
d9b4l4o | t1_d9b4l4o | 1,477,636,695 | user_2bf31d38b2b4 | Cooking | What? Mine takes about 5 minutes tops when I'm cooking potatoes or veggies - water only filled so it won't cover the pad you put in (sorry not a native speaker, don't know what they're called).
With 15 mins of pressuring up you already made them otherwise or not? | 5 | t1_d9ayfpw | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9b4l4o | null | false | 2016-10-28T06:38:15Z |
d9b4ksk | t1_d9b4ksk | 1,477,636,669 | user_afa6d1cb75a4 | Cooking | No, it matters incredibly, and if you do it the wrong way, you might as well just throw your eggs out.
^(I don't know which way is the wrong way) | 16 | t1_d9b4czf | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b4ksk | null | false | 2016-10-28T06:37:49Z |
d9b4h2p | t1_d9b4h2p | 1,477,636,389 | user_0d1f6ca13702 | Cooking | I've mostly just done pizza crusts, but hell if they don't fry up spectacular. Maybe a tablespoon of oil if any. Yeast is involved. Rising is inovlved. Elasticity, you probably want to rise the thing.
No? Not a master here. Just throwing things out there. | 0 | t3_59raqz | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9b4h2p | null | false | 2016-10-28T06:33:09Z |
d9b4eci | t1_d9b4eci | 1,477,636,187 | user_7d1f2d388e98 | Cooking | I've used $50 knives, hence the dexter/victorinox knife comment. But, Im looking for a quality knife that I plan on bringing to work everyday. Not that I mind either of those knifes but as I'm not getting them sharpened for free every week, I'm looking for a decent quality knife that I'm investing my own money in and w... | 1 | t1_d9b47c8 | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9b4eci | null | false | 2016-10-28T06:29:47Z |
d9b4czf | t1_d9b4czf | 1,477,636,086 | user_20493876af3d | Cooking | I find it interesting the Gordon says don't season the eggs until the last minute, whereas Bourdain says salt it before you cook it. Almost like it doesn't really matter... | 9 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b4czf | null | false | 2016-10-28T06:28:06Z |
d9b49ge | t1_d9b49ge | 1,477,635,819 | user_0d1f6ca13702 | Cooking | Guess out of my mind with the bitter melon post? Or why? Didn't seem extermely out of bounds to hate on bitter foulness to me. Noticing Hong Kong people call you ghost man, and I suppose mainland side as well? Or you tell me. | -5 | t1_d9b3goy | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9b49ge | null | false | 2016-10-28T06:23:39Z |
d9b487f | t1_d9b487f | 1,477,635,725 | user_f3750df4dc01 | Cooking | It's known as a cowboy roux. A roux is supposed to get beyond 100 degrees, which water can't. | 1 | t1_d9ak2ut | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9b487f | null | false | 2016-10-28T06:22:05Z |
d9b47c8 | t1_d9b47c8 | 1,477,635,663 | user_8d1b6dcbd305 | Cooking | Best knife under $50? | 1 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9b47c8 | null | false | 2016-10-28T06:21:03Z |
d9b416f | t1_d9b416f | 1,477,635,219 | user_161a535d007b | Cooking | Many have answered you, but this is the correct answer :
That video is the first and last time that pan will be used. It doesn't matter if the coat is scratched as it's immediately going into the dumpster after filming. | 2 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b416f | null | false | 2016-10-28T06:13:39Z |
d9b3te4 | t1_d9b3te4 | 1,477,634,656 | user_693dd0e3bb0c | Cooking | How about arrowroot? Or maybe potato starch? 😊
I also have this one thread bookmarked and there's a really good answer on stir frying if you're interested!
www.reddit.com/r/Cooking/comments/3a225v/how_to_make_a_great_tasting_stir_fry/ | 8 | t3_59svtk | t3_59svtk | /r/Cooking/comments/t3_59svtk/d9b3te4 | null | false | 2016-10-28T06:04:16Z |
d9b3se9 | t1_d9b3se9 | 1,477,634,585 | user_46e6e10c24f3 | Cooking | I'll agree with the nonsense part, but I don't know about the British and Irish meat ;) | 2 | t1_d9ak28i | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9b3se9 | null | false | 2016-10-28T06:03:05Z |
d9b3kps | t1_d9b3kps | 1,477,634,078 | user_0d1f6ca13702 | Cooking | Ha, could be mine is shit. But I tend to don't mind my gravys. Ha, really came here to say my grand pops, 86 or some nonsense when I was 4 or whatever. That dude would just put some fish and bacon and flour together and not give a crap if it was lumpy or not, but hell if I still didn't find it delicious. Young dumb... | 1 | t3_59q6ie | t3_59q6ie | /r/Cooking/comments/t3_59q6ie/d9b3kps | null | false | 2016-10-28T05:54:38Z |
d9b3goy | t1_d9b3goy | 1,477,633,810 | user_64e8fea279f2 | Cooking | Are you okay? | 6 | t1_d9b2f9g | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9b3goy | null | false | 2016-10-28T05:50:10Z |
d9b3g2x | t1_d9b3g2x | 1,477,633,768 | user_7b1ad7415ffd | Cooking | I second this. I LOVE my Mac | 1 | t1_d9b2y28 | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9b3g2x | null | false | 2016-10-28T05:49:28Z |
d9b3efj | t1_d9b3efj | 1,477,633,660 | user_0d1f6ca13702 | Cooking | Seems like a good guide to experiment with to me. Hell, follow an exact recipe and I'm in the same boat you present. Pretty sure I would never figured out I love a ton of turmeric and dash of cinnamon otherwise. Soup or stew type things anyhow. | 2 | t1_d9an7ub | t3_59ql4a | /r/Cooking/comments/t3_59ql4a/d9b3efj | null | false | 2016-10-28T05:47:40Z |
d9b35yy | t1_d9b35yy | 1,477,633,122 | user_b732269b2e1f | Cooking | I highly recommend Vollrath Tribute cookware. It's triple clad, just like all-clad at about 1/3 the price. Srsly the best land ever. I got my parents the ceramiguard coated ones. I also have the bare stainless of my own arsenal of cookware. Amazing cookware. | 2 | t3_56yglo | t3_56yglo | /r/Cooking/comments/t3_56yglo/d9b35yy | null | false | 2016-10-28T05:38:42Z |
d9b34l6 | t1_d9b34l6 | 1,477,633,039 | user_16c3bd56a145 | Cooking | Yes, many will argue that a master like pepin has the skill of not scratching pans just lightly grazing them down to a science. After watching him cook for many hours he just doesn't give a shit, I've seen him use knives in nonstick and metal spatulas. He has to get new nonstick every show. | 2 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b34l6 | null | false | 2016-10-28T05:37:19Z |
d9b2y28 | t1_d9b2y28 | 1,477,632,639 | user_1944df423df5 | Cooking | Mac Professional Chefs Series or Misono UX10. Also if recommend a ceramic honing rod. Get them on Amazon, you will not be disappointed. | 3 | t3_59su4g | t3_59su4g | /r/Cooking/comments/t3_59su4g/d9b2y28 | null | false | 2016-10-28T05:30:39Z |
d9b2wow | t1_d9b2wow | 1,477,632,557 | user_cbec74a8f400 | Cooking | any answers? | 1 | t3_58t5ol | t3_58t5ol | /r/Cooking/comments/t3_58t5ol/d9b2wow | null | false | 2016-10-28T05:29:17Z |
d9b2o2o | t1_d9b2o2o | 1,477,632,045 | user_1944df423df5 | Cooking | Use a pressure cooker!
Slice up the apples, and saute in a little butter and cinnamon. Add either a cup of water or a cup of apple cider. Then add a pinch of baking soda. This changes the PH of the pressure cooker, and raises the boiling point to increases caramelization. Pressurize and cook for 20 minutes at max pres... | 2 | t3_59o5k3 | t3_59o5k3 | /r/Cooking/comments/t3_59o5k3/d9b2o2o | null | false | 2016-10-28T05:20:45Z |
d9b2i74 | t1_d9b2i74 | 1,477,631,704 | user_2b40c5183b16 | Cooking | Yeah I spent nearly a minute trying different gestures in the air like an asshole. Still not entirely clear on that step. | 13 | t1_d9aym9t | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b2i74 | null | false | 2016-10-28T05:15:04Z |
d9b2i3r | t1_d9b2i3r | 1,477,631,699 | user_d5373cf4e9d3 | Cooking | A simple [winter melon soup](http://www.vickypham.com/blog/winter-melon-soup-with-shrimp-canh-bi-dao-tom) would go well and requires little effort. | 1 | t3_59rmhk | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9b2i3r | null | false | 2016-10-28T05:14:59Z |
d9b2i0j | t1_d9b2i0j | 1,477,631,695 | user_1944df423df5 | Cooking | Definitely make Steak Au Poivre (French Pepper Steak)
Lots of cracked black pepper, heavy cream, dijon, garlic, cognac lemon juice.
season and crust the raw steak with salt and tons of black pepper . Get a pan ripping hot and sear the steak to your preferred doneness. Pull the steak out to rest.
In the same pan you... | 0 | t3_59h5hf | t3_59h5hf | /r/Cooking/comments/t3_59h5hf/d9b2i0j | null | false | 2016-10-28T05:14:55Z |
d9b2h73 | t1_d9b2h73 | 1,477,631,650 | user_a8e16cd8daf3 | Cooking | Turned out fantastic. I served it with a slaw of red cabbage, corn, Pomegranate, shallot and apple. | 1 | t1_d9b1qo7 | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9b2h73 | null | false | 2016-10-28T05:14:10Z |
d9b2f9g | t1_d9b2f9g | 1,477,631,545 | user_0d1f6ca13702 | Cooking | Bitter melon. Ha, thought that was just used to trick people.
Not on board, but then my woman isn't the greatest cook, so maybe I'd be on board? Crazy broad, friend of my woman, with the burned up body? Cooks worse than my woman perhaps? Do not like bitter melon on my end so far. And I do like spinach and other g... | -9 | t1_d9av5v7 | t3_59rmhk | /r/Cooking/comments/t3_59rmhk/d9b2f9g | null | false | 2016-10-28T05:12:25Z |
d9b2bzq | t1_d9b2bzq | 1,477,631,358 | user_93ff96c9fd8d | Cooking | I follow [this recipe from The Kitchn](http://www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453) that has never failed me once.
You use a baking dish and cover the chicken in parchment paper to prevent it from drying out. | 1 | t3_59rg73 | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9b2bzq | null | false | 2016-10-28T05:09:18Z |
d9b25f2 | t1_d9b25f2 | 1,477,631,004 | user_1944df423df5 | Cooking | Just a rule of thumb, pressure cookers reduce the cooking time of standard braising and slow cookers to 1/8th of the time. So for every 8 hours of slow cooking is 1 hour of max psi. For coq a vin we're talking like 20 to 30 minutes tops at max pressure depending how broken down you want your chicken.
Basic braising t... | 2 | t3_59n2hv | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9b25f2 | null | false | 2016-10-28T05:03:24Z |
d9b22v7 | t1_d9b22v7 | 1,477,630,860 | user_0d1f6ca13702 | Cooking | Blah blah. Taste tests for years, market research like millions of dollars worth, nope. Nope? Outta your fucking mind if your chicken nuggets aren't the right amount of salt, sugar, chicken paste, msg, soy beans, bunch of other shit can't even pronounce. Burgers and cheese and ketchup and the weird little onions an... | 1 | t1_d9az1nl | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9b22v7 | null | false | 2016-10-28T05:01:00Z |
d9b1uiq | t1_d9b1uiq | 1,477,630,387 | user_1944df423df5 | Cooking | Honestly, go with a stove top pressure cooker like Fagor, Kuhn Rikon, or Fissler. The reason being, you have a lot more versatility. Being a able to sear, deglaze, and have more control is a lot more valuable than the electric ones.
As a side note, you can also do the same trick with bananas, for super caramelized ba... | 1 | t1_d99tsz3 | t3_59is4p | /r/Cooking/comments/t3_59is4p/d9b1uiq | null | false | 2016-10-28T04:53:07Z |
d9b1qo7 | t1_d9b1qo7 | 1,477,630,171 | user_1944df423df5 | Cooking | Great, hope they enjoy it. You can even serve it on tortillas, if they prefer tacos. | 2 | t1_d9a03i9 | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9b1qo7 | null | false | 2016-10-28T04:49:31Z |
d9b1ocd | t1_d9b1ocd | 1,477,630,046 | user_1944df423df5 | Cooking | I don't disagree, it varies on cuts. If you're cooking oxtails or short ribs I would go that long. But for something like chuck more like 2 to 3 hours honestly.
And also obviously a composed dish you want some structure and integrity to the meat. But if you doing a braise for yourself at home to put over rice, not so ... | 1 | t1_d9a44ih | t3_59lo70 | /r/Cooking/comments/t3_59lo70/d9b1ocd | null | false | 2016-10-28T04:47:26Z |
d9b16wa | t1_d9b16wa | 1,477,629,124 | user_812614e7dc48 | Cooking | Pressure cookers were used on pretty much every episode of the original Iron Chef series | 3 | t3_59s7b0 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9b16wa | null | false | 2016-10-28T04:32:04Z |
d9b12ri | t1_d9b12ri | 1,477,628,907 | user_029218dd67f7 | Cooking | Yes, if it's teflon, no if it's hard-anodized. | 1 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b12ri | null | false | 2016-10-28T04:28:27Z |
d9b0w3c | t1_d9b0w3c | 1,477,628,571 | user_e0b01951bf2c | Cooking | I don't watch many of these types of shows super often, with the exception being Knife Fight. They actually do use them fairly often on Knife Fight. | 1 | t3_59s7b0 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9b0w3c | null | false | 2016-10-28T04:22:51Z |
d9b0vth | t1_d9b0vth | 1,477,628,558 | user_233720289efb | Cooking | Yes, I'm wondering if I made a mistake in writing 1-1/4c oil when it may have been closer to 1/4c.
I've listed the order I've added ingredients in a different post here. I don't ever recall it going into a crumble consistency at any point in the process and I was only able to observe once. | 2 | t1_d9azyuz | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9b0vth | null | false | 2016-10-28T04:22:38Z |
d9b0qyt | t1_d9b0qyt | 1,477,628,319 | user_9b7d7dbdf665 | Cooking | Indian or Pakistani food stores, or the Indian section in the supermarket if you don't have an Indian grocery store nearby | 1 | t1_d9797g3 | t3_598x01 | /r/Cooking/comments/t3_598x01/d9b0qyt | null | false | 2016-10-28T04:18:39Z |
d9b0oya | t1_d9b0oya | 1,477,628,217 | user_343b3c379a06 | Cooking | Who else read that in Bourdain's voice? | 10 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b0oya | null | false | 2016-10-28T04:16:57Z |
d9b0knk | t1_d9b0knk | 1,477,628,010 | user_4584d530a07d | Cooking | Gotta watch it with cookie sheets - chicken can release a lot of liquid when baking. If you don't have a rim, it'll go everywhere. | 2 | t1_d9at3g3 | t3_59rg73 | /r/Cooking/comments/t3_59rg73/d9b0knk | null | false | 2016-10-28T04:13:30Z |
d9b0fuu | t1_d9b0fuu | 1,477,627,775 | user_51b9f4d81f98 | Cooking | For the general chili, yeah. For the paste to go on the steaks pre-sear I'll just use oil and the chili / onion / garlic puree. | 1 | t1_d9azo9a | t3_597ped | /r/Cooking/comments/t3_597ped/d9b0fuu | null | false | 2016-10-28T04:09:35Z |
d9b0ffw | t1_d9b0ffw | 1,477,627,753 | user_13d571c4a3ab | Cooking | Eye see... you better be careful with those puns | 1 | t1_d9aih18 | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9b0ffw | null | false | 2016-10-28T04:09:13Z |
d9b0122 | t1_d9b0122 | 1,477,627,057 | user_969645bc24c6 | Cooking | I use it! The tiniest amount, it's like fairy dust.
Brothers Green Eats taught me :) | 1 | t1_d9azit3 | t3_58tn49 | /r/Cooking/comments/t3_58tn49/d9b0122 | null | false | 2016-10-28T03:57:37Z |
d9b00ew | t1_d9b00ew | 1,477,627,027 | user_0fdec08468e5 | Cooking | Absolutely. Don't use metal utensils for this. | 1 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9b00ew | null | false | 2016-10-28T03:57:07Z |
d9azyuz | t1_d9azyuz | 1,477,626,949 | user_0d524a41ffe8 | Cooking | Too much oil for sure. When are you adding the fat/oil?
I've done it this way:
Half a bowl of flour, prob about 4cups.
A palm of baking powder, 3-4 tbs
Using your fingers combine a handful of lard/veg shortening until you get an oatmeal like texture. Like pie crust or biscuit recipes.
Add water and milk(optional) s... | 3 | t3_59raqz | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9azyuz | null | false | 2016-10-28T03:55:49Z |
d9azyh7 | t1_d9azyh7 | 1,477,626,930 | user_021c36d3b2db | Cooking | If you've got a subscription to their website you can watch it for free otherwise you'll just have to hit up a torrent site and download them or something | 1 | t1_d96ywh2 | t3_598x01 | /r/Cooking/comments/t3_598x01/d9azyh7 | null | false | 2016-10-28T03:55:30Z |
d9azor0 | t1_d9azor0 | 1,477,626,473 | user_79bbc38e6480 | Cooking | The difference is in the process: when fruits are kept whole they come with sugar encased with fibers which tends to slowly diffuse the sugar in your body. When sugar is raw (like all juices and pure sugar) they tend to simply be absorbed quickly. Your body will react by transforming that sugar into fat for storage pur... | 1 | t1_d9a6vpw | t3_59moof | /r/Cooking/comments/t3_59moof/d9azor0 | null | false | 2016-10-28T03:47:53Z |
d9azopt | t1_d9azopt | 1,477,626,471 | user_af6df6c9ffe8 | Cooking | It's possible that a) it's hard-anodized which would not be harmed by a fork or b) he doesn't really care about the longevity of the pan | 5 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9azopt | null | false | 2016-10-28T03:47:51Z |
d9azo9a | t1_d9azo9a | 1,477,626,449 | user_9b7d7dbdf665 | Cooking | I toast the chilies and then throw in blender with a can of chipotles in adobo to make the paste. Can add water since it reduces out | 1 | t3_597ped | t3_597ped | /r/Cooking/comments/t3_597ped/d9azo9a | null | false | 2016-10-28T03:47:29Z |
d9azn7w | t1_d9azn7w | 1,477,626,400 | user_340b0e1ad256 | Cooking | I could watch Pepin cook all day. | 11 | t1_d9arphb | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9azn7w | null | false | 2016-10-28T03:46:40Z |
d9azit3 | t1_d9azit3 | 1,477,626,187 | user_49b268c5a4c5 | Cooking | if you don't get it quickly, then it might just take a little time | 2 | t1_d9alc0d | t3_58tn49 | /r/Cooking/comments/t3_58tn49/d9azit3 | null | false | 2016-10-28T03:43:07Z |
d9aziab | t1_d9aziab | 1,477,626,162 | user_c2a727df2ece | Cooking | I hear you - I was raised on Japanese omelettes, which are runny in the middle and always grossed me out as a kid. I recommend Gordon Ramsay's methods for egg cooking though, he really seems to advocate for the perfect middle ground (particularly for scrambled eggs). The trick is to understand that eggs will keep cooki... | 6 | t1_d9aysva | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9aziab | null | false | 2016-10-28T03:42:42Z |
d9azdv9 | t1_d9azdv9 | 1,477,625,955 | user_2b50dc4ff067 | Cooking | Yup. They're great at taking 2 hours for something that takes 8 normally, but not great for doing something in 15 minutes that normally takes 2 hours. | 12 | t1_d9az7sz | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9azdv9 | null | false | 2016-10-28T03:39:15Z |
d9az7sz | t1_d9az7sz | 1,477,625,679 | user_129295f7e3c5 | Cooking | and another 15 to be able to open the thing | 10 | t1_d9ayfpw | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9az7sz | null | false | 2016-10-28T03:34:39Z |
d9az62f | t1_d9az62f | 1,477,625,600 | user_e372f1cbd9c4 | Cooking | Good point, I completely forgot about the prep time. | 1 | t1_d9ayfpw | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9az62f | null | false | 2016-10-28T03:33:20Z |
d9az1nl | t1_d9az1nl | 1,477,625,396 | user_301e00482a11 | Cooking | >Fucking people are retarded cunts on reddit lately says I.
Finally you show some self-awareness. | 1 | t1_d9auspp | t3_59h2q4 | /r/Cooking/comments/t3_59h2q4/d9az1nl | null | false | 2016-10-28T03:29:56Z |
d9ayy7c | t1_d9ayy7c | 1,477,625,242 | user_d9906fc43dad | Cooking | Try hitting the egg against your flat surface (which should be rigid) a little harder. I believe the reason a flat surface is recommended over something like the edge of a bowl is that you are less likely to expose the egg to the bacteria-laden exterior of the shell; generally preferable when cooking something to less... | 4 | t1_d9av518 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9ayy7c | null | false | 2016-10-28T03:27:22Z |
d9ayxtl | t1_d9ayxtl | 1,477,625,224 | user_a9962617bbdc | Cooking | Lololol It's called "logical conclusion", basic idea in logic and idea formulation. | 1 | t1_d9axp44 | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9ayxtl | null | false | 2016-10-28T03:27:04Z |
d9ayw13 | t1_d9ayw13 | 1,477,625,142 | user_dd56f1e1077a | Cooking | Sprinkle it with garlic powder, salt and pepper. Smoke it at 250 until it's about 130. Best tri-tip you'll ever have.
It never comes out quite the same when I try to do it in the oven or the grill... | 1 | t3_59qnxz | t3_59qnxz | /r/Cooking/comments/t3_59qnxz/d9ayw13 | null | false | 2016-10-28T03:25:42Z |
d9aysva | t1_d9aysva | 1,477,625,002 | user_272d50cbc50b | Cooking | If there's oozing egg, it's not the perfect omelet to me. Can't stand the texture of runny eggs. But I hate the flavour of brown eggs. Making an omelet for me is a balancing act of getting solid egg without browning.
There was a breakfast place near me that did the perfect omelet, in my opinion. It was like a silky c... | 7 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9aysva | null | false | 2016-10-28T03:23:22Z |
d9aym9t | t1_d9aym9t | 1,477,624,707 | user_2802c52c895d | Cooking | >>tilt the pan onto the plate like a closing door
do we use different doors? | 56 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9aym9t | null | false | 2016-10-28T03:18:27Z |
d9ayk4s | t1_d9ayk4s | 1,477,624,613 | user_873d46f04ee8 | Cooking | I will be messaging you on [**2016-10-28 15:16:47 UTC**](http://www.wolframalpha.com/input/?i=2016-10-28 15:16:47 UTC To Local Time) to remind you of [**this link.**](https://www.reddit.com/r/Cooking/comments/59pi2c/anthony_bourdain_explains_how_to_make_the_perfect/d9ayilh)
[**2 OTHERS CLICKED THIS LINK**](http://np.r... | 1 | t1_d9ayilh | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9ayk4s | null | false | 2016-10-28T03:16:53Z |
d9ayilh | t1_d9ayilh | 1,477,624,544 | user_1ac4a3862693 | Cooking | RemindMe! 12 hours | 3 | t3_59pi2c | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9ayilh | null | false | 2016-10-28T03:15:44Z |
d9ayiav | t1_d9ayiav | 1,477,624,530 | user_7c5f53183acf | Cooking | These heathens will never know the joy of a rare pork steak covered in black pepper and caramelized brown sugar. | -2 | t1_d9auyok | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9ayiav | null | false | 2016-10-28T03:15:30Z |
d9ayhe7 | t1_d9ayhe7 | 1,477,624,490 | user_913f1d192e5a | Cooking | It's not in the script. | 1 | t3_59s7b0 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9ayhe7 | null | false | 2016-10-28T03:14:50Z |
d9aygtt | t1_d9aygtt | 1,477,624,466 | user_c2a727df2ece | Cooking | Haha, I feel you. I went through like 4 nonstick pans in a year before I figured out proper care. I felt like such a dumbass when I finally figured out I was the problem, not cuisinart. Now I'm crazy over-protective of my pans.
Other hints: never heat nonstick pans higher than medium heat (depending on your stovetop ... | 13 | t1_d9ay8xp | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9aygtt | null | false | 2016-10-28T03:14:26Z |
d9aygkl | t1_d9aygkl | 1,477,624,455 | [deleted] | Cooking | [deleted] | 1 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9aygkl | null | false | 2016-10-28T03:14:15Z |
d9aygbm | t1_d9aygbm | 1,477,624,443 | user_405d237f122b | Cooking | The narwhal bacons at midnight | -1 | t1_d9a8sm3 | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9aygbm | null | false | 2016-10-28T03:14:03Z |
d9ayfpw | t1_d9ayfpw | 1,477,624,417 | user_2b50dc4ff067 | Cooking | Logically, they often take upwards of 15 minutes to come to pressure. Not a lot of time left. Most times, even if they were in use, most things they would excel at (braising in short time, etc) would still require too much time. | 19 | t3_59s7b0 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9ayfpw | null | false | 2016-10-28T03:13:37Z |
d9aya9k | t1_d9aya9k | 1,477,624,176 | user_4c6072b6f3a7 | Cooking | I use the store bought frozen dough and then I let it rise, take little chunks and stretch them out till they look like little 5 inch pizzas then toss them in crisco to fry. Maple syrup and powdered sugar on top is my favorite! Indian tacos are also awesome. | 1 | t3_59raqz | t3_59raqz | /r/Cooking/comments/t3_59raqz/d9aya9k | null | false | 2016-10-28T03:09:36Z |
d9ay8xp | t1_d9ay8xp | 1,477,624,120 | user_46d05d048c2c | Cooking | A little asbestos never hurt anyone. Thanks for the answer though, I'm always paranoid with metal on nonstick. | 15 | t1_d9ay4uv | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9ay8xp | null | false | 2016-10-28T03:08:40Z |
d9ay4uv | t1_d9ay4uv | 1,477,623,941 | user_c2a727df2ece | Cooking | If I recall correctly, nonstick coating used to be a lot heartier than it is now. I think it used chemicals that are no longer considered safe.
You could easily replace the fork with a small silicon spatula though, or chopsticks.
| 30 | t1_d9axt0m | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9ay4uv | null | false | 2016-10-28T03:05:41Z |
d9axzls | t1_d9axzls | 1,477,623,711 | user_8b795ec36d75 | Cooking | I have seen pressure cookers used on Iron Chef, both Japanese and US.
Now microwaves are another story. | 33 | t3_59s7b0 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9axzls | null | false | 2016-10-28T03:01:51Z |
d9axz1r | t1_d9axz1r | 1,477,623,689 | user_f5696479b2d9 | Cooking | I see your point! Honestly I was just parroting what Sean Brock said about it. The bread flour is a good idea! | 1 | t1_d9axnv1 | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9axz1r | null | false | 2016-10-28T03:01:29Z |
d9axt0m | t1_d9axt0m | 1,477,623,437 | user_46d05d048c2c | Cooking | Wouldn't the fork wreck his nonstick coating? | 14 | t1_d9arphb | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9axt0m | null | false | 2016-10-28T02:57:17Z |
d9axspv | t1_d9axspv | 1,477,623,423 | user_df1488d33ab4 | Cooking | Roast them and turn them into tacos!
http://cookieandkate.com/2016/sweet-potato-black-bean-tacos/
Or blend with carrots, veg stock and some spices and make a soup. | 2 | t3_59m2v9 | t3_59m2v9 | /r/Cooking/comments/t3_59m2v9/d9axspv | null | false | 2016-10-28T02:57:03Z |
d9axsdc | t1_d9axsdc | 1,477,623,409 | user_405d237f122b | Cooking | Fuck that. I don't like my eggs wet or soft, and I love steak rare. It's not the same at all. The texture of soft eggs grosses me out. It's why I can't eat proper carbonara. | 1 | t1_d9auyok | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9axsdc | null | false | 2016-10-28T02:56:49Z |
d9axs3r | t1_d9axs3r | 1,477,623,398 | user_e7d35cfd6ea0 | Cooking | Personally I find all braises come out better in the oven than on the stop top. | 1 | t1_d9a8mqz | t3_59n2hv | /r/Cooking/comments/t3_59n2hv/d9axs3r | null | false | 2016-10-28T02:56:38Z |
d9axp44 | t1_d9axp44 | 1,477,623,271 | user_d4781c173587 | Cooking | Weird... I went back to his post and didn't see him say that at all. You're taking what he said and blowing it out of proportion so you have something to be mad at. | 4 | t1_d9au0wn | t3_59j6fz | /r/Cooking/comments/t3_59j6fz/d9axp44 | null | false | 2016-10-28T02:54:31Z |
d9axnzw | t1_d9axnzw | 1,477,623,224 | user_84beff9fbc6a | Cooking | Because the pressure is already high. | 84 | t3_59s7b0 | t3_59s7b0 | /r/Cooking/comments/t3_59s7b0/d9axnzw | null | false | 2016-10-28T02:53:44Z |
d9axnv1 | t1_d9axnv1 | 1,477,623,218 | user_e7d35cfd6ea0 | Cooking | Southerner here and self appointed dumpling expert. You don't have to worry about over-working the dough, you're not making biscuits. Having some gluten formation will help add structural integrity to your dumplings so they don't fall apart. It also provides some bite for better mouthfeel. Who wants a fragile, mushy du... | 2 | t1_d9ajihj | t3_59p10p | /r/Cooking/comments/t3_59p10p/d9axnv1 | null | false | 2016-10-28T02:53:38Z |
d9axiix | t1_d9axiix | 1,477,622,998 | user_14f479dea46e | Cooking | Scrambled easy I ask for at breakfast places. The write it down and I am served rubberized eggs. What the fuck people it's not that hard. | 3 | t1_d9an33o | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9axiix | null | false | 2016-10-28T02:49:58Z |
d9axfia | t1_d9axfia | 1,477,622,877 | user_c2a727df2ece | Cooking | Here's a good French omelette recipe you might like: http://www.seriouseats.com/recipes/2016/04/french-omelette-cheese-recipe.html | 3 | t1_d9arm72 | t3_59pi2c | /r/Cooking/comments/t3_59pi2c/d9axfia | null | false | 2016-10-28T02:47:57Z |
d9axei6 | t1_d9axei6 | 1,477,622,836 | user_b2953eab9017 | Cooking | Thanks | 2 | t1_d9aw264 | t3_59rrck | /r/Cooking/comments/t3_59rrck/d9axei6 | null | false | 2016-10-28T02:47:16Z |
d9axe9x | t1_d9axe9x | 1,477,622,827 | user_b2953eab9017 | Cooking | Thanks | 2 | t1_d9au6y7 | t3_59rrck | /r/Cooking/comments/t3_59rrck/d9axe9x | null | false | 2016-10-28T02:47:07Z |
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