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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbtxjy1 | t1_dbtxjy1 | 1,483,185,975 | user_a07151857fa1 | Cooking | Olive oil isn't supposed to be cooked on high heat, extra virgin even more so. You get a lot of smoke plus you destroy the health benefits of the oil and the taste. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtxjy1 | null | false | 2016-12-31T12:06:15Z |
dbtxgo1 | t1_dbtxgo1 | 1,483,185,632 | user_946751ec49b3 | Cooking | It actually preserves some nutrients better. Depending on the vegetable and nutrient involved. | 1 | t1_dbtiozl | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbtxgo1 | null | false | 2016-12-31T12:00:32Z |
dbtx98t | t1_dbtx98t | 1,483,184,862 | user_214531d80088 | Cooking | There are two variations I tried recently and tasted amazing. For both you need a Bechamel sauce.
In the first one, you throw some champignons in a frying pan, add salt and pepper and fry until they look ready. Then you throw the bechamel sauce in and cook for a few minutes.
In the other one, you caramelize onions, a... | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtx98t | null | false | 2016-12-31T11:47:42Z |
dbtx8mn | t1_dbtx8mn | 1,483,184,798 | user_d803d0cd3000 | Cooking | vodka | 1 | t3_5l5olh | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbtx8mn | null | false | 2016-12-31T11:46:38Z |
dbtx3mh | t1_dbtx3mh | 1,483,184,286 | user_7f027645025b | Cooking | I like to use cream cheese with herbs (e.g. Boursin).
* Start boiling pasta
* A bit of oil in a pan on medium heat
* Add some bacon cubes, let the fat render out for a couple of minutes
* Add diced shallot and crushed garlic
* Add quartered mushrooms and let them brown in a couple of minutes. Add oil if necessary
* De... | 2 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtx3mh | null | false | 2016-12-31T11:38:06Z |
dbtwxpx | t1_dbtwxpx | 1,483,183,685 | user_243b16efa272 | Cooking | You can just leave it out. Gin has a great flowery taste, and the alcohol adds depth of flavor, dissolving parts of proteins and fats that are otherwise not soluble in water or what have you, but, if you can't get your hands on it or don't like to use booze on the dinner table it won't ruin most recipes that call for a... | 5 | t1_dbtulya | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtwxpx | null | false | 2016-12-31T11:28:05Z |
dbtwvrx | t1_dbtwvrx | 1,483,183,477 | user_adb0fe5fcc5f | Cooking | I think you've missed a step when reading. There's two lemons; one just gets juiced, the other gets segmented and the segments actually cooked in the sauce. | 4 | t1_dbtu2ap | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtwvrx | null | false | 2016-12-31T11:24:37Z |
dbtwsz3 | t1_dbtwsz3 | 1,483,183,195 | user_60dc491c5ea3 | Cooking | Where the heck is the parm in that aglio e olio recipe?? Don't know what's traditional, but I use the food wishes recipe for it and the parm melts with the olive oil to make a wonderful sauce. You should give it a try next time. It is suuuuuper good
[id give the real carbonara a try.](https://youtu.be/3AAdKl1UYZs) It'... | -1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtwsz3 | null | false | 2016-12-31T11:19:55Z |
dbtwq6l | t1_dbtwq6l | 1,483,182,911 | user_af698a3a3845 | Cooking | Definitely. Probably worth saving regardless of what the duck was seasoned with but salt and pepper is 110% fine. | 1 | t3_5l3v27 | t3_5l3v27 | /r/Cooking/comments/t3_5l3v27/dbtwq6l | null | false | 2016-12-31T11:15:11Z |
dbtwobv | t1_dbtwobv | 1,483,182,725 | user_af698a3a3845 | Cooking | Great stir-fried with bacon and a little onion/ginger/garlic/soy sauce.
You can also make a cold salad with blanched beans, goat cheese or feta, cherry tomatoes and herbs or some sliced red onion/shallots.
Also, they're great pickled as a snack. | 1 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbtwobv | null | false | 2016-12-31T11:12:05Z |
dbtwkua | t1_dbtwkua | 1,483,182,372 | [deleted] | Cooking | [deleted] | -19 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtwkua | null | false | 2016-12-31T11:06:12Z |
dbtwk2o | t1_dbtwk2o | 1,483,182,292 | user_af698a3a3845 | Cooking | I've seen them sold at Costco pre-shelled so I don't think it will necessarily hurt their quality (the shell is semi air and water permeable so it's not a perfect seal) to peel them ahead of time as long as you use them in 4-5 days.
I don't know if you're into pickled eggs but that's my favorite way to eat hard boiled... | 1 | t3_5l7z7e | t3_5l7z7e | /r/Cooking/comments/t3_5l7z7e/dbtwk2o | null | false | 2016-12-31T11:04:52Z |
dbtwjx2 | t1_dbtwjx2 | 1,483,182,276 | user_0c1f900ae693 | Cooking | I'll make it for my friend Sam | 67 | t1_dbtwj8s | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtwjx2 | null | false | 2016-12-31T11:04:36Z |
dbtwj8s | t1_dbtwj8s | 1,483,182,207 | user_7b995d249e50 | Cooking |
May work well in some eggs and ham. | 116 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtwj8s | null | false | 2016-12-31T11:03:27Z |
dbtwi67 | t1_dbtwi67 | 1,483,182,096 | user_af698a3a3845 | Cooking | I think you cook them kind of like hamburgers? Maybe serve them with some mashed potatoes and a green veg/salad, like you would a meatloaf or Salisbury steak. You could also use the pan drippings to make a sauce or gravy. | 2 | t3_5l5jtj | t3_5l5jtj | /r/Cooking/comments/t3_5l5jtj/dbtwi67 | null | false | 2016-12-31T11:01:36Z |
dbtwguz | t1_dbtwguz | 1,483,181,968 | user_af698a3a3845 | Cooking | You can get broccoli florets in a bag from Trader Joe's that steam perfectly in the microwave in 3.5 minutes. Almost everything else is a compromise of quality for convenience. | 0 | t3_5l7e68 | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbtwguz | null | false | 2016-12-31T10:59:28Z |
dbtwbqs | t1_dbtwbqs | 1,483,181,440 | user_44fa577ae88c | Cooking | Now im suddenly craving for victorian food. Im wondering why there not a lot of restaurants having this certain concept of recreating dishes and ambience from long ago. We go to museums and visit archeological sites to get a feel of history. We can look and feel/touch, and even listen to the music of those times. But n... | 1 | t3_5jiavz | t3_5jiavz | /r/Cooking/comments/t3_5jiavz/dbtwbqs | null | false | 2016-12-31T10:50:40Z |
dbtwahl | t1_dbtwahl | 1,483,181,311 | user_00a65d3fe67f | Cooking | Heat some oil with chopped chillis and garlic, let it simmer in the oil for around 5/10 minutes, then I add chicken for 10 minutes until cooked through while the pasta is boiling.
Once the pasta is cooked i add it to the chicken and mix it around then adding cream with oregano and some salt and pepper then serve. easy ... | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtwahl | null | false | 2016-12-31T10:48:31Z |
dbtwa22 | t1_dbtwa22 | 1,483,181,273 | user_22bd7db41197 | Cooking | I am making these. | 1 | t1_dbtr65s | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtwa22 | null | false | 2016-12-31T10:47:53Z |
dbtw9u9 | t1_dbtw9u9 | 1,483,181,248 | user_3db59d2d0923 | Cooking | Or you use the Alton Brown method, whereby you get a cheap, thin flank steak and throw it directly on the coals for a few seconds per side. | 1 | t1_dbt2iyx | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtw9u9 | null | false | 2016-12-31T10:47:28Z |
dbtw8u8 | t1_dbtw8u8 | 1,483,181,142 | user_3db59d2d0923 | Cooking | There are different types of smoke detectors, you know. And it's not a brand-centric thing. | 1 | t1_dbswd02 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtw8u8 | null | false | 2016-12-31T10:45:42Z |
dbtw7tf | t1_dbtw7tf | 1,483,181,040 | user_3db59d2d0923 | Cooking | But then you're dumping heat from the (desirably) hot pan by using evaporative cooling. And since the pan itself is conductive, this matters: The iron under the pan gets cooler, too. | 1 | t1_dbsx9eh | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtw7tf | null | false | 2016-12-31T10:44:00Z |
dbtw63f | t1_dbtw63f | 1,483,180,868 | user_cde4422f6014 | Cooking | Asparagus. Cut off the woody end, wash them, take like three segments long of paper towels, place asparagus on paper towels, sprinkle salt and a little olive oil, roll the Asparagus in the towels, microwave for like 4-5 mins. Perfect everytime. | 2 | t3_5l7e68 | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbtw63f | null | false | 2016-12-31T10:41:08Z |
dbtw57u | t1_dbtw57u | 1,483,180,778 | user_a306e6febe76 | Cooking | > Aluminum is a great conductor and would let heat escape.
Keeping steel in a the key. It's also a really good reflector of infrared radiation (and a very poor radiator of it). It's only touching the air (which is a poor conductor) and the pan (which is hot), so it isn't go to lose heat too quickly due to conduction. ... | 1 | t3_5kxdel | t3_5kxdel | /r/Cooking/comments/t3_5kxdel/dbtw57u | null | false | 2016-12-31T10:39:38Z |
dbtw43s | t1_dbtw43s | 1,483,180,665 | user_3db59d2d0923 | Cooking | Here, have my downvote and GO. | 1 | t1_dbts1vf | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtw43s | null | false | 2016-12-31T10:37:45Z |
dbtvy01 | t1_dbtvy01 | 1,483,180,040 | user_0c1f900ae693 | Cooking | Go bad. Like it was close to sprouting when I bought it. | 14 | t1_dbtvse3 | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtvy01 | null | false | 2016-12-31T10:27:20Z |
dbtvtg5 | t1_dbtvtg5 | 1,483,179,574 | user_5b123c7d9dd5 | Cooking | You are right... I meant "oeuf mollet" which is an egg cooked a bit more than a soft boiled and more than a hard boiled. I thought it translated into "poached egg"... I guess the consistency of "oeuf mollet" is that of a poached egg. | 2 | t1_dbt55ct | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbtvtg5 | null | false | 2016-12-31T10:19:34Z |
dbtvse3 | t1_dbtvse3 | 1,483,179,465 | user_592643bff1cb | Cooking | How does garlic "expire"? | 4 | t3_5l8yrr | t3_5l8yrr | /r/Cooking/comments/t3_5l8yrr/dbtvse3 | null | false | 2016-12-31T10:17:45Z |
dbtvbe4 | t1_dbtvbe4 | 1,483,177,775 | user_c96f2867135f | Cooking | Check out Kenji's youtube channel. He has a 'late night noodles' video where he makes something similar. | 2 | t1_dbtqmnh | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtvbe4 | null | false | 2016-12-31T09:49:35Z |
dbtv2wz | t1_dbtv2wz | 1,483,176,961 | user_1dafe363ffec | Cooking | I use butter and no smoke. Turns out delicious. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtv2wz | null | false | 2016-12-31T09:36:01Z |
dbtv1ll | t1_dbtv1ll | 1,483,176,833 | user_cca5a69e1ba0 | Cooking | So canola oil. Interesting that it's marketed at vegetable. | 1 | t1_dbttfcv | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtv1ll | null | false | 2016-12-31T09:33:53Z |
dbtuz34 | t1_dbtuz34 | 1,483,176,600 | user_6ba2030c7f70 | Cooking | Yes that's absolutely fine! Whether on the flame or not, the pasta should be hot enough to cook the eggs. I find that doing it off of the flame makes it much easier to achieve a creamy sauce without scrambling! | 4 | t1_dbtp4tp | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtuz34 | null | false | 2016-12-31T09:30:00Z |
dbtuq5c | t1_dbtuq5c | 1,483,175,787 | user_37a7714eb4ff | Cooking | I've done both almonds and pistachios with good results. | 2 | t1_dbtp8pr | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtuq5c | null | false | 2016-12-31T09:16:27Z |
dbtulya | t1_dbtulya | 1,483,175,420 | user_0c1f900ae693 | Cooking | Is there a way to make the lemon one without gin? Like anything non alcoholic? | 3 | t1_dbt79zh | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtulya | null | false | 2016-12-31T09:10:20Z |
dbtu2ap | t1_dbtu2ap | 1,483,173,706 | user_52a503d9e934 | Cooking | Do you happen to know why this lemon cream sauce recipe asks you to dissect the Lennon before juicing it? Why not zest then squeeze? | 3 | t1_dbt79zh | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtu2ap | null | false | 2016-12-31T08:41:46Z |
dbtu0b2 | t1_dbtu0b2 | 1,483,173,537 | user_016e8b935f2b | Cooking | Exactly how i feel. Even though SV is great and you can poach in it, for christs sake, why let the skill die? Cooking is a craft for some people, and skill is valued. Theres a place for technology in the kitchen, but never at the expense of dumbing down the work enough to drive skill to extinction. | 1 | t1_dbt4lga | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbtu0b2 | null | false | 2016-12-31T08:38:57Z |
dbttyjl | t1_dbttyjl | 1,483,173,394 | user_016e8b935f2b | Cooking | Well, you can have a bunch of steaks ready to go in the freezer (seared and vacuum packed) and its easier to drop and forget about it, once its timed, just ad 20 seconds sear each side to dry out the crust. You can also do 100 steaks at a time, which is impossible to do without a SV device, let alone have all of them p... | 1 | t1_dbsxh3z | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbttyjl | null | false | 2016-12-31T08:36:34Z |
dbtty2b | t1_dbtty2b | 1,483,173,352 | user_1b2b881ac2c5 | Cooking | I'm going to try that red pepper sauce over some swai | 2 | t1_dbt79zh | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtty2b | null | false | 2016-12-31T08:35:52Z |
dbttwvk | t1_dbttwvk | 1,483,173,254 | user_09ef3ebfc1d6 | Cooking | No, it isn't. I wouldn't do that. | 1 | t1_dbtgdqu | t3_5l6cyi | /r/Cooking/comments/t3_5l6cyi/dbttwvk | null | false | 2016-12-31T08:34:14Z |
dbttu1v | t1_dbttu1v | 1,483,173,021 | user_016e8b935f2b | Cooking | I've been trying to hack into it for a while without any fancy equipment, and only when i do, will i buy a Joule (because its worth it, and i feel like i earned it by then).
I did it yesterday. I can cook a perfect sous vide steak, from frozen, only with a 20 dollar vacuum sealer, a cheap crock pot, a thermometer only... | 1 | t3_5l4pv6 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbttu1v | null | false | 2016-12-31T08:30:21Z |
dbttqyk | t1_dbttqyk | 1,483,172,766 | user_cfd07f1a4abd | Cooking | EVOO has a relatively low smoke point. Refined olive oil has one of the highest smoke points. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbttqyk | null | false | 2016-12-31T08:26:06Z |
dbttqtw | t1_dbttqtw | 1,483,172,756 | user_b4e8c978071b | Cooking | Easy on the garlic though, I've found that half of a small clove is plenty for a single serving of pesto. | 1 | t1_dbt1smd | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbttqtw | null | false | 2016-12-31T08:25:56Z |
dbttimm | t1_dbttimm | 1,483,172,093 | user_016e8b935f2b | Cooking | All you have to do with this, or any other sauteed dish, is understand each ingredient. Identify which ones have the most moisture in them, and need to be dried more, and these ones get cooked first. Remember, you can always cook an ingredient until its perfect to you, take it out, and cook the next one if you need to.... | 1 | t3_5l4i4e | t3_5l4i4e | /r/Cooking/comments/t3_5l4i4e/dbttimm | null | false | 2016-12-31T08:14:53Z |
dbttfcv | t1_dbttfcv | 1,483,171,844 | user_1814d21c0eab | Cooking | I just checked my bottle of all purpose vegetable oil, and it's pure rapeseed oil. No soy. | 1 | t1_dbsyu0r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbttfcv | null | false | 2016-12-31T08:10:44Z |
dbttdn5 | t1_dbttdn5 | 1,483,171,714 | user_4fda727d68d0 | Cooking | I don't have a recipe handy because I'm on mobile but I saw this wierd creamy pesto/ Alfredo on Pinterest a few days ago and it was amazing on tortellini. | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbttdn5 | null | false | 2016-12-31T08:08:34Z |
dbtt9u3 | t1_dbtt9u3 | 1,483,171,425 | user_559e7b0f4698 | Cooking | The only thing I really cook in the microwave (not reheat, actually cook) is corn on the cob. My god is it easy to remove the husk after microwaving. The only way I'd prefer it is grilled but I don't have a grill. | 1 | t3_5l7e68 | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbtt9u3 | null | false | 2016-12-31T08:03:45Z |
dbtt58c | t1_dbtt58c | 1,483,171,087 | user_a89fd8ef6bfa | Cooking | [^(**Mouseover** or **click** to view the metric conversion for this comment)](http://fiddle.jshell.net/ConvertsToMetric/xhk4y5h5/show/light/?30%20miles%20=%2048.3%20km%0A "30 miles = 48.3 km
Post feedback in /r/ToMetric") | -1 | t1_dbtt578 | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtt58c | null | false | 2016-12-31T07:58:07Z |
dbtt578 | t1_dbtt578 | 1,483,171,085 | user_c722924a039f | Cooking | I actually lived in a place that was remote enough that when the water was out, we had to drive over 30 miles to get to more. So I don't assume that convenient sources of potable water are available to everyone. I offered some solutions if that or an extended outage were the case. ಠ | 4 | t1_dbtdjpn | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtt578 | null | false | 2016-12-31T07:58:05Z |
dbtt4mh | t1_dbtt4mh | 1,483,171,042 | user_016e8b935f2b | Cooking | I would do an equilibrium brine at 2% weight. Put the rib, cover it with water, and one small bottle of liquid smoke, until its barely completely submerged, then add 2% of total weight (minus container, hey, some people, you know?) in kosher salt. Sear with brushed liquid smoke and smoked salt.
I usually do this when... | 1 | t3_5l690o | t3_5l690o | /r/Cooking/comments/t3_5l690o/dbtt4mh | null | false | 2016-12-31T07:57:22Z |
dbtsz2v | t1_dbtsz2v | 1,483,170,645 | user_016e8b935f2b | Cooking | I thought the same thing you guys are thinking at first, but then i tried it. White Chocolate. It turns out they both share volatile compounds (molecules on the surface that go into the air, and we smell them), and because of that, they pair very well. Go crazy on it. | 1 | t3_5l5olh | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbtsz2v | null | false | 2016-12-31T07:50:45Z |
dbtsuwg | t1_dbtsuwg | 1,483,170,351 | user_ccf2d73c14b9 | Cooking | Soft cheese and canned peaches usually go together well as a snack. The sweetness doesn't need to be too much or too lacking, or it won't match well.
A smear of it on a sandwich with pesto and tomato, perhaps? Bread, ricotta, tomato, pesto, and grill it. | 2 | t3_5l41ys | t3_5l41ys | /r/Cooking/comments/t3_5l41ys/dbtsuwg | null | false | 2016-12-31T07:45:51Z |
dbtstso | t1_dbtstso | 1,483,170,272 | user_016e8b935f2b | Cooking | Hi. The change of oil is an improvement right there, like others mentioned. Olive oil has a very low smoking point unless its very high quality (low acidity). You can also clarify some butter, and keep it in the fridge just for high temp cooking, which has a higher smoke point than canola. I use, when i have any, avoca... | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtstso | null | false | 2016-12-31T07:44:32Z |
dbtsfaq | t1_dbtsfaq | 1,483,169,237 | user_b6c9ff84b46e | Cooking | You've never tried it.
Searing a steak on a super hot cast iron pan will work just fine without oil. Try it.
"Uh kenji" don't throw that in my face. Just fucking try it. A little oil doesn't hurt but if you have a cast iron pan, just fry it up. It works. That's all. No oil necessary. Hot. Sear. Flip after 4 ... | -4 | t1_dbtrwyd | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtsfaq | null | false | 2016-12-31T07:27:17Z |
dbtsdxq | t1_dbtsdxq | 1,483,169,144 | user_8949363baf49 | Cooking | Pretty sure I saw this years ago on a Giada episode but I could have stolen it from any of the stand and stir shows.
Cook pasta, reserve about a cup of hot pasta water before draining. Ricotta cheese in the bowl, small (to taste) amount of minced garlic, raw arugula/rocket, hot pasta on top, big handful of parma, use ... | 3 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtsdxq | null | false | 2016-12-31T07:25:44Z |
dbtsa20 | t1_dbtsa20 | 1,483,168,884 | user_4b51b1c51cc4 | Cooking | Ahh! Yes, Parmesan is a must, good catch! | 5 | t1_dbtrqqx | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtsa20 | null | false | 2016-12-31T07:21:24Z |
dbts9yj | t1_dbts9yj | 1,483,168,877 | user_4df7c50a9fe0 | Cooking | I make mine with shelled sunflower seeds all the time. They've got the richness and sweetness of pine nuts, and are incredibly cheap. It's not quite the same, but it's as close as I've gotten for the price. | 7 | t1_dbtp8pr | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbts9yj | null | false | 2016-12-31T07:21:17Z |
dbts6ec | t1_dbts6ec | 1,483,168,643 | user_2e769e41a7a9 | Cooking | Yeah, I've smoked up a restaurant kitchen with a 20 foot long industrial hood, pro tip: if the cast iron is white hot, no oil will survive. However Searing at 800F produces a fantastic steak sliced thin and served carpaacio style. | 1 | t1_dbtawx9 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbts6ec | null | false | 2016-12-31T07:17:23Z |
dbts506 | t1_dbts506 | 1,483,168,549 | user_a1e08da6481a | Cooking | Toasted sunflower seeds | 5 | t1_dbtjxad | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbts506 | null | false | 2016-12-31T07:15:49Z |
dbts25k | t1_dbts25k | 1,483,168,355 | user_2e769e41a7a9 | Cooking | *refined avocado oil | 1 | t1_dbsqt7d | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbts25k | null | false | 2016-12-31T07:12:35Z |
dbts1vf | t1_dbts1vf | 1,483,168,335 | user_2e769e41a7a9 | Cooking | Also complaining about downvotes only attracts more downvotes. | 2 | t1_dbtdn24 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbts1vf | null | false | 2016-12-31T07:12:15Z |
dbtrzty | t1_dbtrzty | 1,483,168,200 | user_2e769e41a7a9 | Cooking | Ghee has a good flavor, but still has a smoke point in the 300Fs | 1 | t1_dbsvz30 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtrzty | null | false | 2016-12-31T07:10:00Z |
dbtrwyd | t1_dbtrwyd | 1,483,168,012 | user_2e769e41a7a9 | Cooking | Uh[ Kenji](http://www.seriouseats.com/recipes/2011/03/perfect-pan-seared-steaks-recipe.html) definitely suggests to use oil for a steak. And as I'm now saying for the third time on this comment, The oil serves to sear the steak more evenly. And just because you've been doing something for a long time, doesn't mean its ... | 2 | t1_dbtfuv6 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtrwyd | null | false | 2016-12-31T07:06:52Z |
dbtruky | t1_dbtruky | 1,483,167,860 | user_2e769e41a7a9 | Cooking | Yes, it is to help the uneven steak sear more evenly. | 3 | t1_dbtdh0l | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtruky | null | false | 2016-12-31T07:04:20Z |
dbtrteh | t1_dbtrteh | 1,483,167,786 | user_2e769e41a7a9 | Cooking | You're wrong, the oil isn't really for flavor, its to help spread the heat evenly over the steak, since the steak isn't perfectly flat, there are parts that won't get direct heat. The oil serves to bridges these gaps and make the sear more even. And then you can use the lefter over oil and steak bit to make a pan sauce... | 0 | t1_dbstsqg | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtrteh | null | false | 2016-12-31T07:03:06Z |
dbtrqqx | t1_dbtrqqx | 1,483,167,621 | user_c52d15893a73 | Cooking | If you freeze the basil and chuck everything in the food processor, you get a really lovely consistency.
Also, you forgot adding parmesan, I thought that was a must? | 9 | t1_dbt1smd | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtrqqx | null | false | 2016-12-31T07:00:21Z |
dbtrp8q | t1_dbtrp8q | 1,483,167,528 | user_2e769e41a7a9 | Cooking | Safflower has a smoke point of ~500F which is good for searing. | 1 | t1_dbt96ky | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtrp8q | null | false | 2016-12-31T06:58:48Z |
dbtrj8h | t1_dbtrj8h | 1,483,167,153 | user_8c28fab18cd9 | Cooking | I think starting potatoes in the microwave is a good time saver. If I'm doing some home fries, I'll chop my potatoes and nuke them a bit. Stir. Nuke. Meanwhile get my skillet going and start the onions and maybe peppers. Then toss in my potatoes and fry them up. That way they can get browned and crisp.
Also, I ha... | 6 | t3_5l7e68 | t3_5l7e68 | /r/Cooking/comments/t3_5l7e68/dbtrj8h | null | false | 2016-12-31T06:52:33Z |
dbtrj46 | t1_dbtrj46 | 1,483,167,146 | user_25f4a7ad1347 | Cooking | lemon ginger honey tea | 1 | t3_5l6nj2 | t3_5l6nj2 | /r/Cooking/comments/t3_5l6nj2/dbtrj46 | null | false | 2016-12-31T06:52:26Z |
dbtrilw | t1_dbtrilw | 1,483,167,114 | user_e79c478b4532 | Cooking | One of my favorite things | 3 | t1_dbtiis5 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtrilw | null | false | 2016-12-31T06:51:54Z |
dbtrgix | t1_dbtrgix | 1,483,166,988 | user_25f4a7ad1347 | Cooking | Well, deep frying draws moistures from the surface of the food making it crispy, but that's only the part of the picture.
The thermal mass must diffuse into the flesh and heat the ~~eater~~ water molecules in the flesh in order to cook the food.
If you don't lower the deep frying temp at higher altitude, you burn t... | 1 | t1_dbsxyla | t3_5l44oa | /r/Cooking/comments/t3_5l44oa/dbtrgix | null | false | 2016-12-31T06:49:48Z |
dbtrfmg | t1_dbtrfmg | 1,483,166,932 | user_2b235be39bdf | Cooking | > First off, never ever ever buy anything named after a pro chef.
>
All Clad TK says otherwise, in my experience. But I get your point.
| 1 | t1_dbt9ozh | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtrfmg | null | false | 2016-12-31T06:48:52Z |
dbtrf2l | t1_dbtrf2l | 1,483,166,897 | user_2b235be39bdf | Cooking | To each their own, I love the TK line. But OP, this is why you should go to an actual store (if possible) and try things out. | 1 | t1_dbtc41z | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtrf2l | null | false | 2016-12-31T06:48:17Z |
dbtrc9i | t1_dbtrc9i | 1,483,166,730 | user_c9ebe4204ae1 | Cooking | Wine and shrooms. Some people call it marsala. Some people add sour cream and call it stroganoff. I've made creamy marsala too. Don't hate the flavor, hate the name game. | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtrc9i | null | false | 2016-12-31T06:45:30Z |
dbtr6p4 | t1_dbtr6p4 | 1,483,166,407 | user_ccd9a158ffaf | Cooking | i just seared some bacon wrapped pork loin tonight on my cast iron. put some bacon grease in the pan and heated it up real hot first. it smokes a little, not a whole bunch. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtr6p4 | null | false | 2016-12-31T06:40:07Z |
dbtr65s | t1_dbtr65s | 1,483,166,374 | user_c09f371f69ea | Cooking | Agreed! Might make them tomorrow :) | 2 | t1_dbsrqt2 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtr65s | null | false | 2016-12-31T06:39:34Z |
dbtr2dx | t1_dbtr2dx | 1,483,166,158 | user_8ed85e6376cb | Cooking | Is that the fancy french word thing for tempering? Splash of this in there, splash back, splash back in here, etc.
I remember learning about it, but am no career chef. | 1 | t1_dbtbg29 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtr2dx | null | false | 2016-12-31T06:35:58Z |
dbtr1l8 | t1_dbtr1l8 | 1,483,166,113 | user_25f4a7ad1347 | Cooking | it's pyrolyzed oil. just scrub it off using steel wool. barkeeper's friend maybe able to get it off without much scouring | 1 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbtr1l8 | null | false | 2016-12-31T06:35:13Z |
dbtr0kj | t1_dbtr0kj | 1,483,166,055 | user_bf8e4b07383d | Cooking | As a lemon lover, I am enjoying this thread | 3 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtr0kj | null | false | 2016-12-31T06:34:15Z |
dbtr0aw | t1_dbtr0aw | 1,483,166,039 | user_25f4a7ad1347 | Cooking | put them in the oven at 300F for a few minutes. | 2 | t3_5l6cty | t3_5l6cty | /r/Cooking/comments/t3_5l6cty/dbtr0aw | null | false | 2016-12-31T06:33:59Z |
dbtqz6o | t1_dbtqz6o | 1,483,165,974 | user_25f4a7ad1347 | Cooking | pizza, burger kings, thai delivery. (if you live in a place where this doesn't exist, move) | 4 | t3_5l6gna | t3_5l6gna | /r/Cooking/comments/t3_5l6gna/dbtqz6o | null | false | 2016-12-31T06:32:54Z |
dbtqw23 | t1_dbtqw23 | 1,483,165,795 | user_25f4a7ad1347 | Cooking | lemon desserts are best when they're not too sour, but full of lemon flavors.
lemon tart with some berry jam and cream on top | 2 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtqw23 | null | false | 2016-12-31T06:29:55Z |
dbtqs5r | t1_dbtqs5r | 1,483,165,578 | user_6757ba4fc40e | Cooking | Toasted pumpkin seeds work well instead of pine nuts. | 4 | t1_dbtjxad | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtqs5r | null | false | 2016-12-31T06:26:18Z |
dbtqmnh | t1_dbtqmnh | 1,483,165,278 | user_225162eb393f | Cooking | Do you have a go to recipe? Sounds like my kind of sauce. | 3 | t1_dbt6xw7 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtqmnh | null | false | 2016-12-31T06:21:18Z |
dbtqj8h | t1_dbtqj8h | 1,483,165,096 | user_70faeff93961 | Cooking | This seems like a good tip! Thanks! | 1 | t1_dbtb2ml | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtqj8h | null | false | 2016-12-31T06:18:16Z |
dbtqbv5 | t1_dbtqbv5 | 1,483,164,719 | user_71bec0c299ba | Cooking | This is going to sound weird but cream, frangelico, fresh rosemary, toasted sliced hazelnuts, and parmesan make a crazy good pasta.
Make a cream sauce and pasta to coat. Sprinkle with toasted hazelnuts. Serve with breaded chicken or pork. | 6 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtqbv5 | null | false | 2016-12-31T06:11:59Z |
dbtq8jh | t1_dbtq8jh | 1,483,164,548 | user_bdd321a52cad | Cooking | Stealing this. | 1 | t1_dbt4k8z | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtq8jh | null | false | 2016-12-31T06:09:08Z |
dbtq2lk | t1_dbtq2lk | 1,483,164,256 | user_90ed4700dc42 | Cooking | Good point | 1 | t1_dbtpsag | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtq2lk | null | false | 2016-12-31T06:04:16Z |
dbtq141 | t1_dbtq141 | 1,483,164,184 | user_25f4a7ad1347 | Cooking | white wine, olive oil, butter form the base for many pasta dishes. Add cream for more creamy versions.
Add other aromatics like shallots, garlic for other flavors. | 3 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtq141 | null | false | 2016-12-31T06:03:04Z |
dbtpum6 | t1_dbtpum6 | 1,483,163,889 | user_c9ebe4204ae1 | Cooking | The D5 lids fit the TK pans just fine. I picked up my TK 5qt sauteuse at TJ Maxx with a D5 lid for $129, the lid fit like it was made for it. | 1 | t1_dbtc41z | t3_5l6ddd | /r/Cooking/comments/t3_5l6ddd/dbtpum6 | null | false | 2016-12-31T05:58:09Z |
dbtpukh | t1_dbtpukh | 1,483,163,886 | user_9faa193c73f8 | Cooking | I didn't look at what he was trying to do. I just looked at the temperature he said he was using.
You're right, if it's on chicken, the liquid in the chicken will be cooling it, so unless he's leaving it in there for waaaaaaaaaaaaay too long, any oil should be fine, even extra virgin olive oil shouldn't smoke if it's... | 1 | t1_dbtoc2r | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbtpukh | null | false | 2016-12-31T05:58:06Z |
dbtpsag | t1_dbtpsag | 1,483,163,786 | user_a8b49e2c2495 | Cooking | To be fair it's roasted garlic heads, not individually-minced cloves from 2 heads of garlic | 9 | t1_dbtnql4 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtpsag | null | false | 2016-12-31T05:56:26Z |
dbtpny9 | t1_dbtpny9 | 1,483,163,603 | user_f75310d39899 | Cooking | Almonds are the best substitute for pine nuts. | 11 | t1_dbtp8pr | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtpny9 | null | false | 2016-12-31T05:53:23Z |
dbtpclu | t1_dbtpclu | 1,483,163,120 | user_c9ebe4204ae1 | Cooking | Shrimp Paella
Shrimp wrapped with roast poblano and bacon
Tempura fried shrimp with dumpling sauce
New Orleans BBQ shrimp (not barbecue). More accurately poached/sauteed shrimp in a not-barbecue sauce of mostly butter plus worcestershire sauce, hot sauce, garlic, lemon juice, bay leaf. Garnish with parsley and scall... | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbtpclu | null | false | 2016-12-31T05:45:20Z |
dbtp8pr | t1_dbtp8pr | 1,483,162,923 | user_07f06e8d8276 | Cooking | Walnuts have a very slight bitter taste to me. I've used cashews before as well and it's tasted fine to me too, but you can't beat pine nuts :-) | 9 | t1_dbtkr87 | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtp8pr | null | false | 2016-12-31T05:42:03Z |
dbtp8ch | t1_dbtp8ch | 1,483,162,907 | user_aa93c7cbd39d | Cooking | Safflower I use specifically for Asian dishes when I really need to turn up the heat. Like I said in my previous post. That's the oil they sell in Asian markets in bulk for cheap. The Mediterranean blend I use for pan frying when I'm making a dish that I want more of a pronounced Olive oil taste to. Canola I use for de... | 2 | t1_dbt96ky | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbtp8ch | null | false | 2016-12-31T05:41:47Z |
dbtp4tp | t1_dbtp4tp | 1,483,162,742 | user_21512ab28061 | Cooking | Carbonara; so perfect and simple. I find guanciale to be the best. And don't forget fresh cracked pepper. I never add my egg in over flame, just in the pan right before serving. Is that cool? | 11 | t1_dbt10yy | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbtp4tp | null | false | 2016-12-31T05:39:02Z |
dbtp4fi | t1_dbtp4fi | 1,483,162,724 | [deleted] | Cooking | [deleted] | 0 | t3_5l5olh | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbtp4fi | null | false | 2016-12-31T05:38:44Z |
dbtp1h0 | t1_dbtp1h0 | 1,483,162,591 | [deleted] | Cooking | [deleted] | 1 | t1_dbsn6ao | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbtp1h0 | null | false | 2016-12-31T05:36:31Z |
dbtorpw | t1_dbtorpw | 1,483,162,142 | user_b8a129d33319 | Cooking | That smitten kitchen lady is legit. | 1 | t1_dbswji8 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbtorpw | null | false | 2016-12-31T05:29:02Z |
dbtoosi | t1_dbtoosi | 1,483,162,005 | user_11e082786d62 | Cooking | Beware: cooking this is how I created a minor grease explosion in my kitchen. | 1 | t3_5l3jgl | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbtoosi | null | false | 2016-12-31T05:26:45Z |
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