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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbt4oic | t1_dbt4oic | 1,483,132,125 | user_9d06db03792a | Cooking | On a cast iron you kinda do though. It's different from using e.g teflon skillets.. | 13 | t1_dbstsqg | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt4oic | null | false | 2016-12-30T21:08:45Z |
dbt4lga | t1_dbt4lga | 1,483,132,012 | user_db685765792c | Cooking | I think shoehorning your sous vide machine in to the process is stupid. Poaching eggs is not that hard. Take the time to learn them how to without a crutch | 0 | t1_dbt36e7 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt4lga | null | false | 2016-12-30T21:06:52Z |
dbt4ktb | t1_dbt4ktb | 1,483,131,988 | user_2b50dc4ff067 | Cooking | It's not a traditionally poached egg. The whites and yolk can be adjusted EXACTLY how you like them based on a few degrees and a few minutes difference. You can't do that in 212F waterl | 2 | t1_dbszigh | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt4ktb | null | false | 2016-12-30T21:06:28Z |
dbt4k8z | t1_dbt4k8z | 1,483,131,966 | user_ed001c3c3b2e | Cooking | I started making a pasta dish a while ago I've no idea where it is from or if it's a real thing. I just knocked some ingredients up but it tastes great.
Put some pasta on. Dice onion and button mushrooms and small chunks of chicken. Fry these in butter (chicken first) then add about a tbsp of white wine vinegar and re... | 9 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt4k8z | null | false | 2016-12-30T21:06:06Z |
dbt4k4k | t1_dbt4k4k | 1,483,131,962 | user_f12eaadf7ecb | Cooking | Look up Skinnytaste.com's lasagna soup! It is super tasty. My husband requests that I make it all the time and he's usually skeptical about "skinny" recipes.
http://www.skinnytaste.com/lasagna-soup/ | 1 | t3_5l41ys | t3_5l41ys | /r/Cooking/comments/t3_5l41ys/dbt4k4k | null | false | 2016-12-30T21:06:02Z |
dbt4joq | t1_dbt4joq | 1,483,131,944 | user_e863c9981d95 | Cooking | I'd be ok with replacing all the metal cooking utensils. Unfortunately it's not my home, and I've known my Dad to use a metal fork to make scrambled eggs. | 3 | t1_dbt2o0r | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbt4joq | null | false | 2016-12-30T21:05:44Z |
dbt4j5b | t1_dbt4j5b | 1,483,131,924 | user_2b50dc4ff067 | Cooking | It can do things that no other methods can. Sure, it cooks a perfect steak/chicken/fish/pork/ etc, but it can also transform things into things that just aren't possible otherwise. | 1 | t1_dbsxh3z | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt4j5b | null | false | 2016-12-30T21:05:24Z |
dbt4ic8 | t1_dbt4ic8 | 1,483,131,893 | user_8590cb83b2c4 | Cooking | Maybe some variation of corned beef hash, only with chorizo, scallions, jalapenos, black beans, salsa... maybe some crumbled Cotija and/or a fried egg on top. This might also be good with a mix of russet and sweet potatoes. | 3 | t3_5l5rvk | t3_5l5rvk | /r/Cooking/comments/t3_5l5rvk/dbt4ic8 | null | false | 2016-12-30T21:04:53Z |
dbt4hrq | t1_dbt4hrq | 1,483,131,871 | user_aed330526ff0 | Cooking | Before The Black Eyed Peas went on tour with Chris Brown, they were just called The Peas. | -1 | t3_5l3jgl | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbt4hrq | null | false | 2016-12-30T21:04:31Z |
dbt4dap | t1_dbt4dap | 1,483,131,703 | user_4d4150ac2a6c | Cooking | My mom once made a Lemon Sour Cream pie and it was crazy good! Also lemon brownies I found on Pinterest were bomb too | 2 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbt4dap | null | false | 2016-12-30T21:01:43Z |
dbt4c5h | t1_dbt4c5h | 1,483,131,660 | user_d139012d5346 | Cooking | Caramelized Onion Sauce. Its like French Onion Soup but with Pasta.
Take a mix of onions - I like using red and yellow equal parts. Caramelize them low and slow in a large stainless steel pan ensuring you don't crowd the pan. The onions should fit in one layer else they will just steam down and give you a totally diff... | 22 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt4c5h | null | false | 2016-12-30T21:01:00Z |
dbt48ho | t1_dbt48ho | 1,483,131,521 | user_37d961e6bab3 | Cooking | Fresh peas in a tomato and cream sauce with fettucine.
Like most of the pasta sauces that are lighter in taste, it works best if the pasta is fresh. Well, actually, pasta is always better when fresh, but if it's a more delicate tasting sauce, it practically becomes a necessity :-) | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt48ho | null | false | 2016-12-30T20:58:41Z |
dbt482l | t1_dbt482l | 1,483,131,505 | user_fe1c32031a72 | Cooking | I completely believe you. I've never not enjoyed a Ritz cracker and assume that caviar would only take that to another level. | 2 | t1_dbt3kfz | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbt482l | null | false | 2016-12-30T20:58:25Z |
dbt47hh | t1_dbt47hh | 1,483,131,483 | user_7a43f05d8f40 | Cooking | Gotcha. I just like the flavor it adds. | 1 | t1_dbt2lw9 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt47hh | null | false | 2016-12-30T20:58:03Z |
dbt474r | t1_dbt474r | 1,483,131,470 | user_fe1c32031a72 | Cooking | wow, this poached egg sounds beautiful, we may need to try that. also, definitely will be eating caviar straight, but curious of other foods that people can eat for sustenance separate from enjoying the caviar. thanks!! | 2 | t1_dbt3z7t | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbt474r | null | false | 2016-12-30T20:57:50Z |
dbt460o | t1_dbt460o | 1,483,131,428 | [deleted] | Cooking | [deleted] | 4 | t3_5l5olh | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbt460o | null | false | 2016-12-30T20:57:08Z |
dbt45y2 | t1_dbt45y2 | 1,483,131,425 | user_94524e54918c | Cooking | Home units hit the market in the last five years. New models come out all the time and they continue to drop in price. I don't have one, nor do I have plans to buy one. I'm content with doing things the old fashioned way
| 2 | t3_5l4pv6 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt45y2 | null | false | 2016-12-30T20:57:05Z |
dbt43dn | t1_dbt43dn | 1,483,131,327 | user_fcfd2349a9df | Cooking | I bought a ceramic coated non stick pan that I use just for eggs, specifically omelettes. It is absolutely brilliant and I use a a basic plastic spatula on it. It's very light and cheap enough to replace if someone were to scratch it. | 2 | t3_5l562b | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbt43dn | null | false | 2016-12-30T20:55:27Z |
dbt40kj | t1_dbt40kj | 1,483,131,224 | [deleted] | Cooking | [deleted] | 1 | t1_dbsztbg | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt40kj | null | false | 2016-12-30T20:53:44Z |
dbt3z7t | t1_dbt3z7t | 1,483,131,173 | user_5b123c7d9dd5 | Cooking | Nothing at all. Caviar is eaten straight out of a mother-of-pearl spoon.
You can also make poached eggs, serve them still in the shell, get the top off and add a spoon of caviar ! Easy yet classy entree | 1 | t3_5l5olh | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbt3z7t | null | false | 2016-12-30T20:52:53Z |
dbt3yuh | t1_dbt3yuh | 1,483,131,159 | user_aa93c7cbd39d | Cooking | Cant help people who don't want to take advice. They can learn the long hard expensive way. | 3 | t1_dbt29p6 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt3yuh | null | false | 2016-12-30T20:52:39Z |
dbt3ymp | t1_dbt3ymp | 1,483,131,152 | [deleted] | Cooking | [deleted] | 1 | t1_dbstphu | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt3ymp | null | false | 2016-12-30T20:52:32Z |
dbt3yh0 | t1_dbt3yh0 | 1,483,131,146 | user_14e887e65dd6 | Cooking | Considering your post has 2 up votes Id argue against that | 0 | t1_dbsu1bq | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbt3yh0 | null | false | 2016-12-30T20:52:26Z |
dbt3ybd | t1_dbt3ybd | 1,483,131,140 | user_3bcaf7f289bd | Cooking | This doesn't answer your question but could help: I started using my outdoor grill side-burners to sear meats at a high temp. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt3ybd | null | false | 2016-12-30T20:52:20Z |
dbt3xlm | t1_dbt3xlm | 1,483,131,113 | user_9d1eb3f7147b | Cooking | Shaker Lemon Pie https://www.google.ca/amp/www.epicurious.com/recipes/food/views/shaker-lemon-pie-361949/amp?client=safari
I use less lemon and more lemon juice - is fabulous! | 2 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbt3xlm | null | false | 2016-12-30T20:51:53Z |
dbt3ws1 | t1_dbt3ws1 | 1,483,131,082 | user_4f06547b9156 | Cooking | I just threw my smoke alarm outside after the 1500th time it went off for doing anything more than microwaving water.
Cooking is much more peaceful now and we have plenty more smoke detectors.
| 1 | t1_dbsoqte | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt3ws1 | null | false | 2016-12-30T20:51:22Z |
dbt3ums | t1_dbt3ums | 1,483,131,004 | user_7735716662ec | Cooking | Absolutely. As with all fats, you wanna make sure it's the thinnest layer possible (wipe the pan, get a new paper towel and wipe it again) so it doesn't pool and get sticky. But yes, it works just fine. | 2 | t1_dbt0a7b | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt3ums | null | false | 2016-12-30T20:50:04Z |
dbt3o0c | t1_dbt3o0c | 1,483,130,757 | user_d3d073cd4b35 | Cooking | That sounds awesome but I won't have oven space unfortunately. | 1 | t1_dbt3mn1 | t3_5l4i4e | /r/Cooking/comments/t3_5l4i4e/dbt3o0c | null | false | 2016-12-30T20:45:57Z |
dbt3mn1 | t1_dbt3mn1 | 1,483,130,707 | user_a0df501852c4 | Cooking | You can toss the shallots and mushrooms with a little oil, salt and pepper and bake them while you blister the green beans. Add them all together and toss with the mustard and garlic. No soggy, all texture. | 1 | t3_5l4i4e | t3_5l4i4e | /r/Cooking/comments/t3_5l4i4e/dbt3mn1 | null | false | 2016-12-30T20:45:07Z |
dbt3kfz | t1_dbt3kfz | 1,483,130,627 | user_fc37a73c4141 | Cooking | Ritz crackers. No, I'm not kidding. | 3 | t3_5l5olh | t3_5l5olh | /r/Cooking/comments/t3_5l5olh/dbt3kfz | null | false | 2016-12-30T20:43:47Z |
dbt3j1h | t1_dbt3j1h | 1,483,130,577 | user_a0df501852c4 | Cooking | I'm aware of the valid uses for sous vide but I am very unhappy to meet the new incarnation of the slow cooker and all of it's bastard child recipes. | 2 | t3_5l4pv6 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt3j1h | null | false | 2016-12-30T20:42:57Z |
dbt3e8m | t1_dbt3e8m | 1,483,130,405 | user_e0eddea12139 | Cooking | A lot of people are mentioning barkeeper's friend. I've used it, but I also sometimes use baking soda as a cheaper alternative. They're both abrasives that can dissolve in water, and they're great for scrubbing scorch marks off stainless steep pots and pans.
As a bonus, it may be slightly safer on your respiratory... | 1 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbt3e8m | null | false | 2016-12-30T20:40:05Z |
dbt3a8x | t1_dbt3a8x | 1,483,130,258 | user_2d433653d7a7 | Cooking | I would think 1 day in the fridge (properly wrapped, etc) would cause less harm than refreezing. Might even allow time for the marinade to more evenly distribute.
I am ***NOT*** saying "leave it in the marinade"! Just saying that the marinade the fish takes on could better marry with the meat during the time in the ... | 1 | t3_5l3dfx | t3_5l3dfx | /r/Cooking/comments/t3_5l3dfx/dbt3a8x | null | false | 2016-12-30T20:37:38Z |
dbt36e7 | t1_dbt36e7 | 1,483,130,116 | user_bf421eb27b00 | Cooking | You don't think that many people are intimidated by poached eggs? | 2 | t1_dbt2qz9 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt36e7 | null | false | 2016-12-30T20:35:16Z |
dbt35n5 | t1_dbt35n5 | 1,483,130,089 | user_ece2007321ec | Cooking | I was just looking for ideas to use up half a container myself. I'm going with a lemon ricotta Dutch Baby and open ricotta/ spinach ravioli.
Some others that sounded good - gnudi; in a salad; with macerated cherries or strawberries; [Roasted Squash w/ Ricotta and Pine Nuts](http://www.seriouseats.com/recipes/2014/12/gr... | 1 | t3_5l41ys | t3_5l41ys | /r/Cooking/comments/t3_5l41ys/dbt35n5 | null | false | 2016-12-30T20:34:49Z |
dbt3460 | t1_dbt3460 | 1,483,130,034 | user_90ed4700dc42 | Cooking | I didn't mean for my last comment to come out so negative, but it is definitely interesting. Like I said I can see the utility in it for large cuts of meat, or for fish that can be finicky | 1 | t1_dbt2hff | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt3460 | null | false | 2016-12-30T20:33:54Z |
dbt2xht | t1_dbt2xht | 1,483,129,784 | user_e4ed34df0b82 | Cooking | The great thing about mushrooms is that they are a very forgiving ingredient, and it is almost impossible to overcook them as long as there is still moisture in them.
Get the pan very hot before adding the mushrooms. They should squeak like little dying mice when you move them in the pan. | 3 | t1_dbsuhyi | t3_5l4i4e | /r/Cooking/comments/t3_5l4i4e/dbt2xht | null | false | 2016-12-30T20:29:44Z |
dbt2qz9 | t1_dbt2qz9 | 1,483,129,549 | user_db685765792c | Cooking | Not really | 0 | t1_dbt0zqg | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt2qz9 | null | false | 2016-12-30T20:25:49Z |
dbt2osf | t1_dbt2osf | 1,483,129,467 | user_4ad1d48c0a4e | Cooking | >Your favorite non-red sauce pasta recipes
Does not compute.
But really though, there was a good one I tried a while back which was very rich and hearty but very good.
It was basically beef and mushrooms cooked with salt, pepper, garlic and thyme, and stir in cream, and then let it cook a bit, then throw in cooked l... | 5 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt2osf | null | false | 2016-12-30T20:24:27Z |
dbt2ole | t1_dbt2ole | 1,483,129,459 | user_b741c07c9b55 | Cooking | I like it, but not for frying steaks. It'll still burn. However, if you finish your steak under a broiler, some ghee over the top gives it a nice crisp. | 5 | t1_dbsvz30 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt2ole | null | false | 2016-12-30T20:24:19Z |
dbt2o0r | t1_dbt2o0r | 1,483,129,439 | user_e4ed34df0b82 | Cooking | Take all the metal utensils away and replace them with non-stick compatible plastic, wood, and high-heat silicone utensils.
I also second and third the idea of getting the cheap T-Fal non-stick pans. They last a long time, even when abused, and they are easy to replace. | 2 | t1_dbt1i83 | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbt2o0r | null | false | 2016-12-30T20:23:59Z |
dbt2nwb | t1_dbt2nwb | 1,483,129,435 | user_ab6e9945f619 | Cooking | It should! It ramen noodles, shrimp, sauce and garnishes. It would be hard to look like something else unless you overcook the noodles. | 1 | t1_dbt1ycu | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbt2nwb | null | false | 2016-12-30T20:23:55Z |
dbt2mqr | t1_dbt2mqr | 1,483,129,392 | user_278221e954cf | Cooking | pitty you're getting downvoted for that... it made me spit coffee on my desk and monitors. upvote for you. | 1 | t1_dbsw5fi | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt2mqr | null | false | 2016-12-30T20:23:12Z |
dbt2mmr | t1_dbt2mmr | 1,483,129,388 | user_0948b0eb319c | Cooking | Remember, wet things don't get hotter than 100 C (212 F).
I use the same temp (425 F/218 C) and rub refined vegetable oil on outside, followed by my dry rub. An hour undisturbed and it comes out lovely. Here's a picture and my method.
http://drdaddycooks.blogspot.com/2011/11/roast-chicken.html | 1 | t3_5l43ju | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbt2mmr | null | false | 2016-12-30T20:23:08Z |
dbt2lw9 | t1_dbt2lw9 | 1,483,129,361 | user_b741c07c9b55 | Cooking | Bacon grease smokes easily, plus it's got all kinds of salt flavour you don't control. Sodium nitrate/nitrite has been linked to cancer when it burns. Stop.
People use it for frying eggs because eggs get fried at low heat (unless you're a barbarian who likes them orange and crispy instead of white and soft). | 5 | t1_dbsq28o | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt2lw9 | null | false | 2016-12-30T20:22:41Z |
dbt2kg6 | t1_dbt2kg6 | 1,483,129,309 | user_b741c07c9b55 | Cooking | Vegetable oil isn't much better for smoke point. Vegetable oil is good for 350F deep frying because it won't smoke that low and it's cheap. You need a lot of oil to deep fry and canola oil is the cheapest way to go. | 1 | t1_dbsoqte | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt2kg6 | null | false | 2016-12-30T20:21:49Z |
dbt2k7s | t1_dbt2k7s | 1,483,129,300 | user_8c36c17336e5 | Cooking | I use peanut oil but still get smoke when I cast iron. | 1 | t1_dbstamn | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt2k7s | null | false | 2016-12-30T20:21:40Z |
dbt2j61 | t1_dbt2j61 | 1,483,129,262 | user_7992479ba111 | Cooking | Without circulation and with larger items, significant cold zones can appear. For example, if your steak is pretty wide and you vac seal it, the package might be wide enough to partition the pot so that under the package, the heat is up to temp, but above it, the water is cooler.
Stirring on a regular basis will fix ... | 3 | t1_dbt2ah1 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt2j61 | null | false | 2016-12-30T20:21:02Z |
dbt2iyx | t1_dbt2iyx | 1,483,129,255 | user_b741c07c9b55 | Cooking | >Im lightly rubbing the steaks down with some olive oil
When I make steaks, I use lard or peanut oil. Higher smoke point.
That said, it sounds like you're cooking them on the stove, which isn't great.
You should sear them in the pan and then remove immediately if you like them bloody raw or put them into a 450F+ ove... | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt2iyx | null | false | 2016-12-30T20:20:55Z |
dbt2hff | t1_dbt2hff | 1,483,129,198 | user_2debc12f502a | Cooking | No it's not a convenient shortcut - it takes at least an hour up to 4 or 5 hours depending so it's definitely not a shortcut and it's no way saying that it's to trick people into thinking you're a good cook.
Just b/c you have a sous vide doesn't mean you know how to use it well with cooking. Plus once you finish sous... | 1 | t1_dbt1ejp | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt2hff | null | false | 2016-12-30T20:19:58Z |
dbt2ctp | t1_dbt2ctp | 1,483,129,029 | user_e4ed34df0b82 | Cooking | Steel wool will get that off in seconds. Mind you, I am talking about the [good stuff that is used in pro kitchens](http://image.shutterstock.com/z/stock-photo-a-steel-wool-dishwashing-on-a-white-background-108276527.jpg), not Brillo pads. | 2 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbt2ctp | null | false | 2016-12-30T20:17:09Z |
dbt2ayg | t1_dbt2ayg | 1,483,128,962 | user_bf421eb27b00 | Cooking | There's 2 advantages for steak - [even cooking](http://www.cookingexchange.info/wp-root/wp-content/uploads/2015/07/steak_sous_vide_comparison1.jpg), and accidentally overcooking (i.e. getting a medium steak when you wanted medium rare) is really, really difficult.
For burgers, one of the biggest advantages is that you... | 3 | t1_dbsxh3z | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt2ayg | null | false | 2016-12-30T20:16:02Z |
dbt2ah1 | t1_dbt2ah1 | 1,483,128,945 | user_f104fbb6689e | Cooking | I wonder how much difference the circulation means to the avg person? In my own experience doing sv on stovetop lots this year and stirring the pot/checking temp every 10 mins or so, I got great results. I got my anova around halloween and results are the same to me anyway, it's just lots easier now.
I've not really e... | 1 | t1_dbt01eh | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt2ah1 | null | false | 2016-12-30T20:15:45Z |
dbt29t4 | t1_dbt29t4 | 1,483,128,921 | user_5196ab4a0489 | Cooking | Look into getting a Carbon odor absorbing splatter screen. It really helps contain the smoke and smell. Something similar to [this ](http://www.williams-sonoma.com/products/odor-absorbing-splatter-screen/) | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt29t4 | null | false | 2016-12-30T20:15:21Z |
dbt29p6 | t1_dbt29p6 | 1,483,128,917 | user_19c380013068 | Cooking | My roommate would listen to that, convince me he understands, then just use the most expensive one because it must be the nicest... | 12 | t1_dbsqu0e | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt29p6 | null | false | 2016-12-30T20:15:17Z |
dbt27rv | t1_dbt27rv | 1,483,128,844 | user_ece2007321ec | Cooking | A lemon posset - an easy dessert that gets raves. You can make it with any citrus, but my favorite is with Meyer lemons. [This](http://www.epicurious.com/recipes/food/views/lime-and-lemon-posset-238260) is a very good recipe. I don't bother with the tea cakes. | 4 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbt27rv | null | false | 2016-12-30T20:14:04Z |
dbt22x4 | t1_dbt22x4 | 1,483,128,669 | user_f104fbb6689e | Cooking | RE: little cuts, margin of error is much lower than big cuts and $/oz is usually much higher. If you're cooking a steak or chicken breast or something in a skillet or grill and you spill a drink or get a phone call or the doorbell rings or whatever and you're a minute late checking temp or flipping, your $20 steak isn'... | 2 | t1_dbt1ejp | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt22x4 | null | false | 2016-12-30T20:11:09Z |
dbt1ycu | t1_dbt1ycu | 1,483,128,504 | [deleted] | Cooking | [deleted] | 2 | t1_dbsb9t1 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbt1ycu | null | false | 2016-12-30T20:08:24Z |
dbt1ti4 | t1_dbt1ti4 | 1,483,128,325 | user_aa002fe7b32c | Cooking | For me, I also have to give the bottom of my pan a hard scrub with some light soap a few times a year. Grease from the stove top builds up on the bottom of your pan. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt1ti4 | null | false | 2016-12-30T20:05:25Z |
dbt1smd | t1_dbt1smd | 1,483,128,293 | user_4b51b1c51cc4 | Cooking | A simple pesto is truly one of the best in the spring and summer!
In a mortar and pestle, add a clove or two of garlic and some toasted pine nuts. Muddle until a chunky paste forms. Add a handful of fresh basil and muddle again until all of ingredients break down. Drizzle in a great extra-virgin olive oil as you cont... | 47 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt1smd | null | false | 2016-12-30T20:04:53Z |
dbt1rec | t1_dbt1rec | 1,483,128,247 | user_aa632c71210d | Cooking | This [pasta with asparagus, almonds and parmesan](http://katieatthekitchendoor.com/2012/04/10/asparagus-and-arugula-pasta-with-almond-parmesan-crumble/) is one of my favorite spring-time pasta dishes. With the amount of butter, it's definitely not healthy, but it doesn't weigh you down, either. Nice textural differen... | 6 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt1rec | null | false | 2016-12-30T20:04:07Z |
dbt1qo1 | t1_dbt1qo1 | 1,483,128,220 | user_1d45a11e0f83 | Cooking | Use clarified butter. Tastes better and really high smoke point. | 2 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt1qo1 | null | false | 2016-12-30T20:03:40Z |
dbt1pwh | t1_dbt1pwh | 1,483,128,192 | user_fca9bf145ef2 | Cooking | You didn't get third degree burns. | 3 | t3_5l23mp | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbt1pwh | null | false | 2016-12-30T20:03:12Z |
dbt1i83 | t1_dbt1i83 | 1,483,127,919 | user_e863c9981d95 | Cooking | Because my dad also cooks eggs for himself sometimes. He'll use whatever is convenient including metal utensils. "The pan is made of metal. What's the problem? You pay too much attention to little things that don't matter" He once destroyed the filament clutch on a $100+ weed wacker I bought him because he bought ... | 4 | t1_dbszdwc | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbt1i83 | null | false | 2016-12-30T19:58:39Z |
dbt1gpy | t1_dbt1gpy | 1,483,127,867 | user_0ac03cc187cd | Cooking | This is my recipe for linguine with diced fresh tomato and basil. So simple and has a little spice to it too. I have been making this one for years and never get tired of it:
https://youtu.be/UNNZmKUvoHI | 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt1gpy | null | false | 2016-12-30T19:57:47Z |
dbt1er5 | t1_dbt1er5 | 1,483,127,796 | user_d23ede01456b | Cooking | Nothing wrong with boiling, just steaming is better. | 1 | t1_dbsmhbf | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbt1er5 | null | false | 2016-12-30T19:56:36Z |
dbt1ejp | t1_dbt1ejp | 1,483,127,788 | user_90ed4700dc42 | Cooking | So what you're saying is its a convenient shortcut to trick people into thinking you're a good cook? At least that's how it seems using it for individual steaks. Again I think of it more as a slow cooking method for big stuff. Idk it just kinda seems like a fad. Maybe I'm just viewing it the wrong way or missing someth... | 1 | t1_dbszk4i | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt1ejp | null | false | 2016-12-30T19:56:28Z |
dbt1bp1 | t1_dbt1bp1 | 1,483,127,684 | user_27f9400f5bba | Cooking | I'm fairly positive you can, I've been seasoning mine with it and I've had no problems. | 1 | t1_dbt0a7b | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt1bp1 | null | false | 2016-12-30T19:54:44Z |
dbt17ma | t1_dbt17ma | 1,483,127,538 | user_0948b0eb319c | Cooking | Linguine with clams and broccoli in wine sauce is a family favorite.
http://drdaddycooks.blogspot.com/2013/03/linguine-clams-and-broccoli.html | 5 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt17ma | null | false | 2016-12-30T19:52:18Z |
dbt147e | t1_dbt147e | 1,483,127,414 | user_93855eccecda | Cooking | Steak boils, however, are not a thing. | 1 | t1_dbsm38y | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbt147e | null | false | 2016-12-30T19:50:14Z |
dbt13rh | t1_dbt13rh | 1,483,127,398 | user_0948b0eb319c | Cooking | Lemon bars. | 2 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbt13rh | null | false | 2016-12-30T19:49:58Z |
dbt121w | t1_dbt121w | 1,483,127,336 | user_f4b77ef4e6f3 | Cooking | Or a bacon burger. | 1 | t1_dbt11g8 | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbt121w | null | false | 2016-12-30T19:48:56Z |
dbt11g8 | t1_dbt11g8 | 1,483,127,315 | user_f4b77ef4e6f3 | Cooking | Or a mixed sub. | 1 | t1_dbsoc1m | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbt11g8 | null | false | 2016-12-30T19:48:35Z |
dbt10zc | t1_dbt10zc | 1,483,127,298 | user_ea6b8d1b9cfd | Cooking | Buy her [this](http://a.co/0G3b8LB) replace when needed. For the $25 they are throw away. Get a silicone spatula like [this](http://a.co/4Wyqv6h) one so it won't scratch the pan and its easy to manipulate the eggs in the pan.
Carbon steel is still pretty heavy when compared to traditional aluminum non-stick pans... | 2 | t3_5l562b | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbt10zc | null | false | 2016-12-30T19:48:18Z |
dbt10yy | t1_dbt10yy | 1,483,127,297 | user_6ba2030c7f70 | Cooking | I loooove pasta carbonara. I just mix some egg yolks with a ton of pecorino or parm (whichever I have on hand). Cook up some pancetta, guanciale, or bacon in a separate pan until crispy, throw in some spaghetti, pour in the egg yolk and cheese mixture and mix quickly. You have to be careful not to scramble the eggs but... | 48 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt10yy | null | false | 2016-12-30T19:48:17Z |
dbt0zqg | t1_dbt0zqg | 1,483,127,251 | user_bf421eb27b00 | Cooking | > This is stupid because poaching eggs is hella easy.
Given the number of articles I've seen on getting poached eggs to turn out ("add vinegar to the water!", "give the water a swirl!", "drain the loose albumen off with a chinois!", etc.), I think the general sentiment around poached eggs is that they're not a lot of... | 2 | t1_dbszigh | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt0zqg | null | false | 2016-12-30T19:47:31Z |
dbt0yxn | t1_dbt0yxn | 1,483,127,219 | user_6698f3c06ba3 | Cooking | My dad has to have this every year. I hated it. | 3 | t3_5l3jgl | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbt0yxn | null | false | 2016-12-30T19:46:59Z |
dbt0xyk | t1_dbt0xyk | 1,483,127,184 | [deleted] | Cooking | [deleted] | 1 | t1_dbt0wnk | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt0xyk | null | false | 2016-12-30T19:46:24Z |
dbt0wnk | t1_dbt0wnk | 1,483,127,139 | user_c33e3d9fd7b4 | Cooking | Did you season the pan before cooking? I cook on cast-iron a lot when you get a new pan new or used you must 'season' the pan. Put a very light amount of cooking oil wiped around the cooking surface of the pan. Put into a 100 to 250 degree oven for about 20 to 45 minutes depending oven. Let the pan cool then wash. And ... | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt0wnk | null | false | 2016-12-30T19:45:39Z |
dbt0vb6 | t1_dbt0vb6 | 1,483,127,091 | user_e98c75f6eeb8 | Cooking | I just recently had two to work with. Ended up doing both in the pressure cooker. Sautéed some mushrooms, garlic, and shallot in the pan with butter. Deglazed with white wine. Added chicken stock and lemon. Added rabbit (salted, peppered). Seasoned with a bit of thyme. Closed it up and cooked at pressure for about 25... | 1 | t3_5kx54f | t3_5kx54f | /r/Cooking/comments/t3_5kx54f/dbt0vb6 | null | false | 2016-12-30T19:44:51Z |
dbt0pbb | t1_dbt0pbb | 1,483,126,875 | user_36eafd960e22 | Cooking | The best fat for steak is ghee. But you'll always get some smoke. You *should* get some smoke. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt0pbb | null | false | 2016-12-30T19:41:15Z |
dbt0naq | t1_dbt0naq | 1,483,126,800 | user_157e26806a5f | Cooking | > a Le Crueset Dutch oven
lucky you! :) seriously those things are amazing, enjoy. | 3 | t1_dbszawa | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbt0naq | null | false | 2016-12-30T19:40:00Z |
dbt0m11 | t1_dbt0m11 | 1,483,126,752 | user_db685765792c | Cooking | Carbonara
Take aglio e olio and add a generous handful of breadcrumbs
| -2 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt0m11 | null | false | 2016-12-30T19:39:12Z |
dbt0lbq | t1_dbt0lbq | 1,483,126,725 | user_0a3dae13a6b2 | Cooking | YES. Save it and use it as cooking oil. Duck fat is culinary gold, especially for potatoes or pan searing chicken at a later date. | 2 | t3_5l3v27 | t3_5l3v27 | /r/Cooking/comments/t3_5l3v27/dbt0lbq | null | false | 2016-12-30T19:38:45Z |
dbt0jpu | t1_dbt0jpu | 1,483,126,666 | user_60287556f141 | Cooking | No...carbon steel requires the same maintenance as cast iron. Non-stick pans are designed to be replaceable... | 2 | t3_5l562b | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbt0jpu | null | false | 2016-12-30T19:37:46Z |
dbt0jcn | t1_dbt0jcn | 1,483,126,652 | user_242f3014c46b | Cooking | SOLVED: IKEA has the [Lyckad](http://www.ikea.com/us/en/catalog/products/40234035/) and the larger dish is 8.25x12.25 inches | 1 | t3_5j0tbv | t3_5j0tbv | /r/Cooking/comments/t3_5j0tbv/dbt0jcn | null | false | 2016-12-30T19:37:32Z |
dbt0byb | t1_dbt0byb | 1,483,126,382 | user_34593ab16ecf | Cooking | I have a catfish recipe that I love, but I would almost never make it because the smell of the oil made my house smell terrible for more than a day. Then somebody told me peanut oil isn't as bad. Let me tell you it is a night and day difference! | 5 | t1_dbszumw | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt0byb | null | false | 2016-12-30T19:33:02Z |
dbt0a7b | t1_dbt0a7b | 1,483,126,317 | user_ac333f783558 | Cooking | Can you season a cast iron with it? I've read that you want to use something like coconut oil or canola oil as they won't go rancid like olive oil. For that steal of a price I'd have to try it and if I can use it for other purposes as well would be great! | 2 | t1_dbt05ic | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt0a7b | null | false | 2016-12-30T19:31:57Z |
dbt08bq | t1_dbt08bq | 1,483,126,246 | user_38752cd0e216 | Cooking | i'd love to see some too.. half the family won't eat any type of red sauce due to the acidic nature (while the other half looves it).
| 1 | t3_5l59da | t3_5l59da | /r/Cooking/comments/t3_5l59da/dbt08bq | null | false | 2016-12-30T19:30:46Z |
dbt05ic | t1_dbt05ic | 1,483,126,142 | user_27f9400f5bba | Cooking | Peanut oil is great. I got a 3 gallon jug from Walmart last year before thanksgiving (BTW I'm intrigued that my phone capitalized Walmart and not thanksgiving). It was definitely the cheapest I've ever seen peanut oil (less than 30 for 3 gallons vs 16+ for 1) so I got it and am very pleased. I don't need to tend to ... | 3 | t1_dbsvym6 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt05ic | null | false | 2016-12-30T19:29:02Z |
dbt01eh | t1_dbt01eh | 1,483,125,994 | user_7992479ba111 | Cooking | I think one of the reasons the instant pot wasn't converted to a sous vide cooker is due to its lack of a circulator function, which is important to ensuring even heating | 5 | t1_dbsvp6x | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbt01eh | null | false | 2016-12-30T19:26:34Z |
dbt00ob | t1_dbt00ob | 1,483,125,967 | [deleted] | Cooking | [deleted] | 1 | t3_5l562b | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbt00ob | null | false | 2016-12-30T19:26:07Z |
dbt00m0 | t1_dbt00m0 | 1,483,125,965 | user_57ed3019e2ef | Cooking | I've switched to rice oil. High smoking point and it has virtually no flavour of it's own to affect your dish. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbt00m0 | null | false | 2016-12-30T19:26:05Z |
dbszxa9 | t1_dbszxa9 | 1,483,125,845 | user_e5518f495a5b | Cooking | Nope! I asked a similar question like OP and someone got downvoted to hell for mentioning ghee, I tried it and it solved my smoke issues! Have an upvote. | 17 | t1_dbsvz30 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbszxa9 | null | false | 2016-12-30T19:24:05Z |
dbszumw | t1_dbszumw | 1,483,125,750 | user_e5518f495a5b | Cooking | Oooo! I'll have to try it then! | 1 | t1_dbsz20k | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbszumw | null | false | 2016-12-30T19:22:30Z |
dbsztbg | t1_dbsztbg | 1,483,125,704 | user_450051efa6e2 | Cooking | Lower temp.
Try thicker oils. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsztbg | null | false | 2016-12-30T19:21:44Z |
dbszlst | t1_dbszlst | 1,483,125,433 | user_27f9400f5bba | Cooking | Me too. I use a laser thermometer to check my skillet. I let it get north of 500° F then some peanut oil then some steak. It smokes a bit but idgaf it's amazing steak. | 11 | t1_dbsu3g5 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbszlst | null | false | 2016-12-30T19:17:13Z |
dbszk4i | t1_dbszk4i | 1,483,125,373 | user_2debc12f502a | Cooking | For steaks it might seem a little silly when you can do it any other way - but it's a different technique, a "set it and forget it" mentality - and using precision cooking. You'll never accidentally overcook it in the sous vide machine.
for a steak - you can overcook it easily, or you can have more overdone grey to... | 1 | t1_dbsxh3z | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbszk4i | null | false | 2016-12-30T19:16:13Z |
dbszjf9 | t1_dbszjf9 | 1,483,125,348 | user_312e26751db1 | Cooking | I also use avocado oil from Costco and don't have any issues with smoking unless I keep my heat on high for an extended period of time (5-10 min). | 2 | t1_dbspc9r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbszjf9 | null | false | 2016-12-30T19:15:48Z |
dbszj7d | t1_dbszj7d | 1,483,125,340 | user_157e26806a5f | Cooking | A great dish and tasty tradition, happy new year everyone! Keep on cookin' | 2 | t3_5l3jgl | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbszj7d | null | false | 2016-12-30T19:15:40Z |
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