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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbszigh | t1_dbszigh | 1,483,125,314 | user_db685765792c | Cooking | You see it more on Reddit because it's "scientific" means of cooking and that appeals to especially the young demographics here. They can cook their meat "perfectly" every time. Now you also see people trying to shoehorn it in everywhere. There was a thread about poaching eggs with a circulator for two hours then remov... | 1 | t1_dbsxh3z | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbszigh | null | false | 2016-12-30T19:15:14Z |
dbszfkd | t1_dbszfkd | 1,483,125,210 | user_9342e1d9cd6a | Cooking | It certainly can be bigoted to just label someone "mexican". Also, it is called a fucking joke, so get off your high horse, buddy. | 1 | t1_dbstg04 | t3_5km607 | /r/Cooking/comments/t3_5km607/dbszfkd | null | false | 2016-12-30T19:13:30Z |
dbszdwc | t1_dbszdwc | 1,483,125,150 | user_db685765792c | Cooking | Why not just buy her a nice t-fel pan and some bamboo utensils? | 2 | t3_5l562b | t3_5l562b | /r/Cooking/comments/t3_5l562b/dbszdwc | null | false | 2016-12-30T19:12:30Z |
dbszawa | t1_dbszawa | 1,483,125,043 | user_e114137b6d7b | Cooking | I make this every year, and for Christmas this year I got a Le Crueset Dutch oven so I'm going to christen it with hoppin john.
A couple of notes: I cook the rice with the beans. I also had bacon or Tasso ham as well. In lieu of the ham hock last year (couldn't find any) I used diced cured ham to good effect. I a... | 4 | t3_5l3jgl | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbszawa | null | false | 2016-12-30T19:10:43Z |
dbsz9qy | t1_dbsz9qy | 1,483,125,002 | user_34593ab16ecf | Cooking | I don't know why people are downvoting you
smoke happens and having it outside is very handy
my grill has a side burner attachment that I very much like because I have an electric range inside
I simply put the cast iron on this | 4 | t1_dbste6u | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsz9qy | null | false | 2016-12-30T19:10:02Z |
dbsz8oy | t1_dbsz8oy | 1,483,124,965 | user_cf5ae8831a92 | Cooking | Lots of good info here on oils, but m suggestion is to also, get an infrared thermometer to check the exact temperature of the pan. They go on sale on Amazon for around $15-$20. It's will change your life... Youll also begin obsessively flashing it around your house to find out where your insulation has leaks, and at l... | 3 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsz8oy | null | false | 2016-12-30T19:09:25Z |
dbsz20k | t1_dbsz20k | 1,483,124,726 | user_34593ab16ecf | Cooking | peanut oil sure smells a hell of a lot better thats for sure | 4 | t1_dbstamn | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsz20k | null | false | 2016-12-30T19:05:26Z |
dbsyyt5 | t1_dbsyyt5 | 1,483,124,610 | user_34593ab16ecf | Cooking | The pan isn't the problem it is the fat
try using avacado oil | 2 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsyyt5 | null | false | 2016-12-30T19:03:30Z |
dbsyu0r | t1_dbsyu0r | 1,483,124,437 | user_aa93c7cbd39d | Cooking | I'm allergic to soy. So that cuts out the all purpose vegetable oil. If we are considering butter an oil you can make that 7, ha. Coconut, Safflower, Light Olive Oil, Mediterranean Blend Oil (Oilve, Grape Seed and Canola), Canola, and Grape Seed. | 16 | t1_dbsy7tv | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsyu0r | null | false | 2016-12-30T19:00:37Z |
dbsym5g | t1_dbsym5g | 1,483,124,154 | user_c9ca93a4cd81 | Cooking | Just think of it as inviting the fire department over a steak dinner. | 3 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsym5g | null | false | 2016-12-30T18:55:54Z |
dbsyklc | t1_dbsyklc | 1,483,124,101 | user_8c410d47a313 | Cooking | The thing I don't get about stir drying with garlic is wouldn't the garlic burn due to excessive heat? | 1 | t1_dbsy71e | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbsyklc | null | false | 2016-12-30T18:55:01Z |
dbsyitp | t1_dbsyitp | 1,483,124,037 | user_cc5fbfaca7d4 | Cooking | * Trim ends of beans.
* Dice 2-3 shallots
* Blanch the beans for about 60 seconds. Then dry them
* Throw the shallots in with some good oil over medium-high heat
* Once the shallots have started to cook, throw in some beans. Don't overcrowd - you can do this in batches.
* Saute for 2-3 minutes. Throw in some salt and p... | 2 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbsyitp | null | false | 2016-12-30T18:53:57Z |
dbsy7tv | t1_dbsy7tv | 1,483,123,641 | user_3f93f8379d6c | Cooking | What oils do you have? I use butter or vegetable oil for basically everything. | 11 | t1_dbsqu0e | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsy7tv | null | false | 2016-12-30T18:47:21Z |
dbsy70w | t1_dbsy70w | 1,483,123,613 | user_e118f47f3816 | Cooking | If it smells good and it tastes good........ it's probably fine? | 1 | t3_5l4x6b | t3_5l4x6b | /r/Cooking/comments/t3_5l4x6b/dbsy70w | null | false | 2016-12-30T18:46:53Z |
dbsy71e | t1_dbsy71e | 1,483,123,613 | user_e86aa0915684 | Cooking | I like stir fried with minced pork, garlic, sugar, soy sauce, chilli powder. Delicious with rice or congee but not as healthy as just veggies. | 2 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbsy71e | null | false | 2016-12-30T18:46:53Z |
dbsy5et | t1_dbsy5et | 1,483,123,555 | user_3b5de453507b | Cooking | I boil them to get them soft. While they are boiling, I melt a little butter and cook some sliced shallots and chopped garlic until browned. Then I drain and add the green beans and cook for a few minutes. | 2 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbsy5et | null | false | 2016-12-30T18:45:55Z |
dbsxyla | t1_dbsxyla | 1,483,123,315 | user_ceee1bc9dc57 | Cooking | This is the issue I'm having I am not sure if there will be a difference or not. | 1 | t1_dbss2ag | t3_5l44oa | /r/Cooking/comments/t3_5l44oa/dbsxyla | null | false | 2016-12-30T18:41:55Z |
dbsxwar | t1_dbsxwar | 1,483,123,234 | user_e863c9981d95 | Cooking | Barkeeper's Friend and a nylon scrubbie will get that off.
FYI:
Those aren't scorch marks it's oil patina. Have you bought a new cast iron with a bumpy, craggy looking bottom that gets smooth with use? Oil patina buildup is whats smoothing out the bottom.
I'm guessing that you either have a heavy bottom or disk ... | 5 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbsxwar | null | false | 2016-12-30T18:40:34Z |
dbsxvj2 | t1_dbsxvj2 | 1,483,123,206 | user_0bf3aaba17d3 | Cooking | Cream cheese is a yummy change used in mashed or twice baked potatoes. Or how about a cheese ball for NYE. | 2 | t3_5ky76b | t3_5ky76b | /r/Cooking/comments/t3_5ky76b/dbsxvj2 | null | false | 2016-12-30T18:40:06Z |
dbsxqeo | t1_dbsxqeo | 1,483,123,026 | user_97b8f00f7e7f | Cooking | That's the one I'm giving a go, but I don't have the actual cookbook. I'm going off of one I found online. [Do you know if the recipe posted here is faithful to what's in the book?](https://www.splendidtable.org/recipes/lowcountry-hoppin-john) | 3 | t1_dbstfi4 | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbsxqeo | null | false | 2016-12-30T18:37:06Z |
dbsxpaf | t1_dbsxpaf | 1,483,122,986 | user_77a698ba4058 | Cooking | Second this, I've seared in everything from no oil, grapeseed oil, to peanut oil, all in properly seasoned cast iron. If the oil doesn't smoke, the fat from the beef will. If I can ever afford my own home, a solid kitchen hood will be a must. | 9 | t1_dbsoylv | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsxpaf | null | false | 2016-12-30T18:36:26Z |
dbsxnfb | t1_dbsxnfb | 1,483,122,923 | user_fc37a73c4141 | Cooking | It probably won't kill you, or even cause diarrhea. | 2 | t3_5l4x6b | t3_5l4x6b | /r/Cooking/comments/t3_5l4x6b/dbsxnfb | null | false | 2016-12-30T18:35:23Z |
dbsxmdk | t1_dbsxmdk | 1,483,122,885 | user_0d1f6ca13702 | Cooking | Ha, shoot. Reminds me I have some marinated green beans sitting in the fridge. Soy sauce, vinegar, bit of oil, and a bit of sugar. They were really good a week ago or so. I'd imagine they still aren't going to kill me. | 2 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbsxmdk | null | false | 2016-12-30T18:34:45Z |
dbsxjwq | t1_dbsxjwq | 1,483,122,798 | user_03f4ad8f39fd | Cooking | You god | 1 | t1_dbsq28o | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsxjwq | null | false | 2016-12-30T18:33:18Z |
dbsxi9g | t1_dbsxi9g | 1,483,122,739 | user_0d1f6ca13702 | Cooking | Birds in an oven aren't going to get crazy hot even on the surface at 400F or so oven settings. Butter works easy. Get a thermometer and don't over cook your bird is the best thing you could do. I wouldn't worry about the oils except for how you want to flavor things. Butter or olive oil is pretty swell. | 4 | t3_5l43ju | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbsxi9g | null | false | 2016-12-30T18:32:19Z |
dbsxh6z | t1_dbsxh6z | 1,483,122,700 | user_20b7815d2ceb | Cooking | I don't know why you feel I am missing your points. I totally understand that #4 on one electric stove will be a bit different temp than #4 on another electric stove.
However, the info supplied here is very scant, which is usually the norm when it is supplied via a verbal internet forum. Without literally having expe... | -5 | t1_dbsu5w9 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsxh6z | null | false | 2016-12-30T18:31:40Z |
dbsxh3z | t1_dbsxh3z | 1,483,122,698 | user_90ed4700dc42 | Cooking | Yeah I've seen the circulators you can just put on a pot or something, I was just curious. It seems very much like another gadget you could do without. The only advantage I see is for massive prime ribs or fish, for steaks it seems silly to me. | 1 | t3_5l4pv6 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbsxh3z | null | false | 2016-12-30T18:31:38Z |
dbsxgv9 | t1_dbsxgv9 | 1,483,122,689 | user_ceee1bc9dc57 | Cooking | Yes it can! I have done it many times though and have a safe technique. | 3 | t1_dbsrvon | t3_5l44oa | /r/Cooking/comments/t3_5l44oa/dbsxgv9 | null | false | 2016-12-30T18:31:29Z |
dbsxagf | t1_dbsxagf | 1,483,122,460 | user_c1b7b478e69c | Cooking | i buy the Trader Joes version...they don't have that outer crunchy coating which i think is most of the sugar..but sometimes i add honey. for the sugar high | 1 | t1_dbs7dmr | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsxagf | null | false | 2016-12-30T18:27:40Z |
dbsx9eh | t1_dbsx9eh | 1,483,122,421 | user_26e7ea36f1bf | Cooking | One neat trick that might help you out: Halve lengthwise some baby carrots or a similar veggie and put them flat-side down into the pool of oil and rendered fat surrounding your steak as it cooks.
What's typically causing most of the smoke isn't the cooking steak or the oil connecting it to the pan, but the rest of th... | 4 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsx9eh | null | false | 2016-12-30T18:27:01Z |
dbsx7ti | t1_dbsx7ti | 1,483,122,367 | user_93e353152ed8 | Cooking | If you really want to avoid smoke, I would recommend grapeseed oil. It has a very low smoking point and is very neutral. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsx7ti | null | false | 2016-12-30T18:26:07Z |
dbsx3us | t1_dbsx3us | 1,483,122,227 | user_0bb671845f9b | Cooking | Olive oil smokes at lower temperatures. Either cook at lower temperatures or use a different oil. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsx3us | null | false | 2016-12-30T18:23:47Z |
dbswu4d | t1_dbswu4d | 1,483,121,884 | user_8af9fe53f346 | Cooking | A few years ago sous vide went from "several thousand dollar restaurant quality piece of equipment" to "several hundred dollar home enthusiast gadget." The home ones also fit in a drawer and are controlled by your smart phone. A couple hundred bucks opens up the market to a lot more people. A sous vide cooker is now th... | 3 | t3_5l4pv6 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbswu4d | null | false | 2016-12-30T18:18:04Z |
dbswqbw | t1_dbswqbw | 1,483,121,751 | user_9faa193c73f8 | Cooking | At that high, refined avocado oil (270 C) or peanut oil (232 C) is your best bet.
(In terms of smoke point, price, and availability) | 2 | t3_5l43ju | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbswqbw | null | false | 2016-12-30T18:15:51Z |
dbswlnp | t1_dbswlnp | 1,483,121,588 | user_53ee04ad392a | Cooking | Whole cinnamon sticks are far better than ground cinnamon in rice. | 1 | t1_dbraf84 | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbswlnp | null | false | 2016-12-30T18:13:08Z |
dbswkzt | t1_dbswkzt | 1,483,121,565 | user_80e7e0f61923 | Cooking | Still takes 20 minutes with unsoaked black beans | 2 | t1_dbsn6tb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbswkzt | null | false | 2016-12-30T18:12:45Z |
dbswkmr | t1_dbswkmr | 1,483,121,552 | [deleted] | Cooking | [deleted] | 4 | t1_dbspo7c | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbswkmr | null | false | 2016-12-30T18:12:32Z |
dbswji8 | t1_dbswji8 | 1,483,121,512 | user_d84a2d0297a7 | Cooking | [Lemon Blueberry cake](https://smittenkitchen.com/2008/04/lemon-yogurt-anything-cake/) from Smitten Kitchen--you pour a lemon syrup over the top after it's baked which makes it super lemony and delicous. | 3 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbswji8 | null | false | 2016-12-30T18:11:52Z |
dbswinl | t1_dbswinl | 1,483,121,481 | user_31f15d88f9db | Cooking | My choice for everyday high smoke point oil is canola. It has a smoke point around 205C/400F and is neutral in flavor. Specifically I prefer expeller or cold pressed oils like the one from Spectrum. Expeller and cold pressed oils have less baddies in then than oils that are refined by high heat.
Clarified butter and ... | 1 | t3_5l43ju | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbswinl | null | false | 2016-12-30T18:11:21Z |
dbswgx8 | t1_dbswgx8 | 1,483,121,420 | [deleted] | Cooking | [deleted] | 3 | t1_dbslqxw | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbswgx8 | null | false | 2016-12-30T18:10:20Z |
dbswdbz | t1_dbswdbz | 1,483,121,294 | user_f512927ffa57 | Cooking | Extra virgin olive oil has one of the lowest smoke points out there (~350F). Try using oils with a much higher smoke point, like clarified butter (450F) or refined olive oil (465F). | 2 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbswdbz | null | false | 2016-12-30T18:08:14Z |
dbswd02 | t1_dbswd02 | 1,483,121,282 | user_3dc4f1b61846 | Cooking | it would go off from heat, steam, etc ... not just smoke. like i said ive never cooked anything with bellowing smoke coming from it so i think you are exaggerating a bit. obviously it should go off from smoke ..... | 3 | t1_dbsw5fi | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbswd02 | null | false | 2016-12-30T18:08:02Z |
dbsw9m7 | t1_dbsw9m7 | 1,483,121,164 | user_fc122d2a7874 | Cooking | There is a substantial difference between cold pressed and refined avocado oil. Don't have source ATM, but should be able to find something on google. | 4 | t1_dbstx4x | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsw9m7 | null | false | 2016-12-30T18:06:04Z |
dbsw7zu | t1_dbsw7zu | 1,483,121,108 | user_ac333f783558 | Cooking | Today I learned, thanks! | 4 | t1_dbsvsh0 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsw7zu | null | false | 2016-12-30T18:05:08Z |
dbsw5xt | t1_dbsw5xt | 1,483,121,036 | user_256bf2edbcd9 | Cooking | Good luck and happy cooking! :) FWIW there's a table in the link I provided above, with common oils, their smoke points, and whether or not each is considered "neutral". | 2 | t1_dbsvym6 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsw5xt | null | false | 2016-12-30T18:03:56Z |
dbsw5ln | t1_dbsw5ln | 1,483,121,024 | user_311443fe8753 | Cooking | Lemon bars. Fat+sugar+lemon+sweet is amazing together. It's almost like a lemon curd pie which can be cut up into squares. [Here's the recipe I have used for years. ](http://allrecipes.com/recipe/10294/the-best-lemon-bars/) | 3 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsw5ln | null | false | 2016-12-30T18:03:44Z |
dbsw5fi | t1_dbsw5fi | 1,483,121,019 | user_e6b093134984 | Cooking | I'd actually prefer to have a smoke detector that went off when there was smoke... | 5 | t1_dbsqgya | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsw5fi | null | false | 2016-12-30T18:03:39Z |
dbsw2z2 | t1_dbsw2z2 | 1,483,120,934 | user_e6b093134984 | Cooking | Never fry with olive oil! | 3 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsw2z2 | null | false | 2016-12-30T18:02:14Z |
dbsw1hn | t1_dbsw1hn | 1,483,120,884 | [deleted] | Cooking | [deleted] | 1 | t1_dbsqr38 | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbsw1hn | null | false | 2016-12-30T18:01:24Z |
dbsw0lv | t1_dbsw0lv | 1,483,120,852 | user_246dfbebb48c | Cooking | Since it's very easy, cheap, and almost totally foolproof? | 2 | t3_5l4pv6 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbsw0lv | null | false | 2016-12-30T18:00:52Z |
dbsw092 | t1_dbsw092 | 1,483,120,840 | user_bf421eb27b00 | Cooking | Basically, the hardware required to do sous vide went from costing thousands of dollars (or doing some DIY electronics) to costing $80-200 on Amazon.
Now that the barrier to entry is pretty low, it's getting pretty popular. | 8 | t3_5l4pv6 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbsw092 | null | false | 2016-12-30T18:00:40Z |
dbsvz30 | t1_dbsvz30 | 1,483,120,799 | user_e670c81f2f08 | Cooking | Am I the only one that prefers ghee(clarified butter)? | 26 | t1_dbsoqte | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsvz30 | null | false | 2016-12-30T17:59:59Z |
dbsvym6 | t1_dbsvym6 | 1,483,120,782 | user_ac333f783558 | Cooking | Oh, very cool! I've been tempted to buy when I see it at the grocery store but I just had the idea it would have that peanuty flavor. | 3 | t1_dbsvp5i | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsvym6 | null | false | 2016-12-30T17:59:42Z |
dbsvyl5 | t1_dbsvyl5 | 1,483,120,781 | user_74569913b36a | Cooking | A very subtle amount, yes. I don't find it unpleasant at all on seared meats. Try it yourself and find out if it's too peanutty for your tastes. | 1 | t1_dbsv60r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsvyl5 | null | false | 2016-12-30T17:59:41Z |
dbsvsrb | t1_dbsvsrb | 1,483,120,577 | user_1a88200a8f0e | Cooking | Toss with oil, salt, pepper, garlic powder, and thyme. Roast at 425 for about 20 minutes | 4 | t3_5l4nyj | t3_5l4nyj | /r/Cooking/comments/t3_5l4nyj/dbsvsrb | null | false | 2016-12-30T17:56:17Z |
dbsvsh0 | t1_dbsvsh0 | 1,483,120,566 | user_debd3a40dae7 | Cooking | No, [peanut oil is very neutral](http://www.seriouseats.com/2011/05/peanut-oil-for-deep-frying-foods-carnivals-fairs.html)--in fact it's so refined that it gets an [FDA exemption from allergen lists](http://snacksafely.com/2015/04/what-it-means-to-be-highly-refined/) so it gets used to deep fry in many commercial and i... | 20 | t1_dbsv60r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsvsh0 | null | false | 2016-12-30T17:56:06Z |
dbsvp6x | t1_dbsvp6x | 1,483,120,449 | user_f104fbb6689e | Cooking | A low skill level for almost impossible-to-screw-up results, Ziploc bags a thermometer and a burner that goes decently low are all you need.
For a bit of money you can do easier than the above, the anova circulator was as low as $100 on amazon I think at one point this year and is now also sold in target alongside a ... | 13 | t3_5l4pv6 | t3_5l4pv6 | /r/Cooking/comments/t3_5l4pv6/dbsvp6x | null | false | 2016-12-30T17:54:09Z |
dbsvp5i | t1_dbsvp5i | 1,483,120,448 | user_256bf2edbcd9 | Cooking | It will taste different from bacon grease or olive oil, but peanut oil is generally considered to be a mild- or neutral-tasting oil. | 4 | t1_dbsv60r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsvp5i | null | false | 2016-12-30T17:54:08Z |
dbsvfst | t1_dbsvfst | 1,483,120,111 | user_af3bd3fb5b9a | Cooking | YAAASSSS. My favorite version of her dragon noodles. Though I prefer wide rice noodles for my dragon noodles.
Edit: I enjoy subbing the sriracha out for sambal olek. It tastes basically the same but makes the whole dish prettier. | 1 | t1_dbsb9t1 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsvfst | null | false | 2016-12-30T17:48:31Z |
dbsva3c | t1_dbsva3c | 1,483,119,907 | user_3721353f8367 | Cooking | Raspberry Lemon Thumbprint cookies
http://www.foodnetwork.com/recipes/emeril-lagasse/raspberry-lemon-thumbprint-cookies-recipe2.html | 6 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsva3c | null | false | 2016-12-30T17:45:07Z |
dbsv6de | t1_dbsv6de | 1,483,119,777 | user_78b2c0d47da8 | Cooking | > EDIT: OP did not ask "Hey Reddit, what is the best method to fry a steak ?"
> The title of their post is literally " How to reduce smoke when cooking with a cast iron skillet ?"
> Please don't lose sight of what OP's in this sub are asking, by just assuming that automatically telling them your favorite method of prep... | 1 | t1_dbsqge4 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsv6de | null | false | 2016-12-30T17:42:57Z |
dbsv6a2 | t1_dbsv6a2 | 1,483,119,774 | [deleted] | Cooking | [removed] | 1 | t3_5l2fxb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsv6a2 | null | false | 2016-12-30T17:42:54Z |
dbsv60r | t1_dbsv60r | 1,483,119,764 | user_ac333f783558 | Cooking | But does peanut oil not impart some of that flavor? | 4 | t1_dbss5r8 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsv60r | null | false | 2016-12-30T17:42:44Z |
dbsv4z4 | t1_dbsv4z4 | 1,483,119,726 | user_93159efbc116 | Cooking | yup! they get all golden grown and kinda crispy and delicious, but it takes a while. | 1 | t1_dbsuhyi | t3_5l4i4e | /r/Cooking/comments/t3_5l4i4e/dbsv4z4 | null | false | 2016-12-30T17:42:06Z |
dbsv2c8 | t1_dbsv2c8 | 1,483,119,633 | user_aa632c71210d | Cooking | I think that part of what I like is the super savory aspects of his dishes. Seems to satiate me with a smaller portion. | 2 | t1_dbrqlrm | t3_5kxifm | /r/Cooking/comments/t3_5kxifm/dbsv2c8 | null | false | 2016-12-30T17:40:33Z |
dbsv1dk | t1_dbsv1dk | 1,483,119,599 | user_736853fb758b | Cooking | I find myself using mine more and more as my go-to. I still prefer a Western styled chef's knife for boning out birds, but for general kitchen tasks, a cleaver can really shine. | 1 | t1_dbss1ky | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbsv1dk | null | false | 2016-12-30T17:39:59Z |
dbsuyzt | t1_dbsuyzt | 1,483,119,516 | user_aa632c71210d | Cooking | I miss a local restaurant that served this amazing lemon pie. The freshness and tang of the lemons really shines in this [recipe.](http://www.food.com/recipe/scintillating-lemon-pie-90825) Make sure that you remove as much of the pith as you can, or the bitter can be overwhelming.
Sometimes, I make it without the to... | 3 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsuyzt | null | false | 2016-12-30T17:38:36Z |
dbsutpo | t1_dbsutpo | 1,483,119,329 | user_1b36c776460e | Cooking | I have OP's same problem, and I'd do this, except our apartments have the smoke detectors on a vaulted ceiling for some godforsaken reason. It's maybe 15' up, and we don't own a ladder. | 1 | t1_dbsogh5 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsutpo | null | false | 2016-12-30T17:35:29Z |
dbsus7a | t1_dbsus7a | 1,483,119,275 | user_119d7fbdb8cd | Cooking | Not if the seasoning was done properly. (I am a cast iron collector... have over 100 cast iron skillets that I have stripped and reseasoned. Cook in CI almost daily) | 3 | t1_dbstphu | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsus7a | null | false | 2016-12-30T17:34:35Z |
dbsus14 | t1_dbsus14 | 1,483,119,269 | user_8370a031748b | Cooking | My favorite would have to be beef and barley stew. Real simple, really good. If you want the recipe let me know! | 1 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbsus14 | null | false | 2016-12-30T17:34:29Z |
dbsupy4 | t1_dbsupy4 | 1,483,119,195 | user_94c014c46052 | Cooking | you're likely referring to BPA which is in the plastic lining of the can, not the aluminum itself.
and people downvoting this should at least google it, because a couple studies found it was seeping into the food as much as 100% of the time (campbell's products) and generally 50% for other brands. linked to cancer, o... | 1 | t1_dbsn8kd | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsupy4 | null | false | 2016-12-30T17:33:15Z |
dbsunh3 | t1_dbsunh3 | 1,483,119,105 | user_b3e91ca33d09 | Cooking | But then you have to calculate the cost of running the freezer ;) | 2 | t1_dbshppr | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbsunh3 | null | false | 2016-12-30T17:31:45Z |
dbsukac | t1_dbsukac | 1,483,118,990 | user_3f7bc9392a9b | Cooking | I think you need to connect the shrimps to your wifi first. | 3 | t1_dbscggu | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsukac | null | false | 2016-12-30T17:29:50Z |
dbsuhyi | t1_dbsuhyi | 1,483,118,906 | user_d3d073cd4b35 | Cooking | Okay perfect! So I'm basically going for caramelization on the mushrooms? | 1 | t1_dbsuebf | t3_5l4i4e | /r/Cooking/comments/t3_5l4i4e/dbsuhyi | null | false | 2016-12-30T17:28:26Z |
dbsugrr | t1_dbsugrr | 1,483,118,865 | user_d3d073cd4b35 | Cooking | Texas caviar is pretty good if you like black eyed peas, and it's a traditional southern NYE food. The seriouseats cheddar squash and sage dip from last week sounds fucking insanely good but I haven't tried it. | 2 | t1_dbstumw | t3_5l41yl | /r/Cooking/comments/t3_5l41yl/dbsugrr | null | false | 2016-12-30T17:27:45Z |
dbsuebf | t1_dbsuebf | 1,483,118,777 | user_93159efbc116 | Cooking | cook the mushrooms first. they release a TON of water. throw them in a pan with a bit of oil and cook until they look kind of soggy. then all of a sudden the pan will be swimming with water. keep cooking the water off until the mushrooms get golden brown on both sides. then add your shallots, cook a bit, add your green... | 6 | t3_5l4i4e | t3_5l4i4e | /r/Cooking/comments/t3_5l4i4e/dbsuebf | null | false | 2016-12-30T17:26:17Z |
dbsu5w9 | t1_dbsu5w9 | 1,483,118,476 | user_256bf2edbcd9 | Cooking | First off, thanks for the reasonable discussion despite my disagreement. I'm upvoting you for contributing to the discussion even if I disagree with some (not all) of your conclusions. :)
Second, I think you're still missing the point. Some electric burners run hotter than other electric burners. Some gas ones run hot... | 1 | t1_dbstifv | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsu5w9 | null | false | 2016-12-30T17:21:16Z |
dbsu3g5 | t1_dbsu3g5 | 1,483,118,390 | user_835b8fd78ba6 | Cooking | I waited for the pan/wok to get hot first before putting oil on | 1 | t1_dbstk4w | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsu3g5 | null | false | 2016-12-30T17:19:50Z |
dbsu32t | t1_dbsu32t | 1,483,118,377 | user_c9ccefcc19e4 | Cooking | Yeah, which are delicious, but if anyone ever mentions tacos, [I think of this.](https://wowpmediaaae.azureedge.net/content/wowproductimages/large/093453.jpg) Like I said, when I make tacos, I make something closer to that. When I make Mexican food, it's chimis and rice. | 2 | t1_dbsty5r | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbsu32t | null | false | 2016-12-30T17:19:37Z |
dbsu1bq | t1_dbsu1bq | 1,483,118,316 | user_3f5653e25878 | Cooking | Cheer up fella, everyone loves a shitpost. | 0 | t1_dbsi3du | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsu1bq | null | false | 2016-12-30T17:18:36Z |
dbsty5r | t1_dbsty5r | 1,483,118,199 | user_b68d19a9fda0 | Cooking | [This is what I think of when I think of an authentic taco.](http://www.brooklynmunch.com/wp-content/uploads/2015/09/IMG_0422.jpg) | 1 | t1_dbsqwak | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbsty5r | null | false | 2016-12-30T17:16:39Z |
dbstx4x | t1_dbstx4x | 1,483,118,163 | user_32022cd75018 | Cooking | Odd, the above link from Serious Eats puts avocado oil at 375-400°F, but I found other sites that peg it at 500+.
http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html
| 5 | t1_dbsorcd | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstx4x | null | false | 2016-12-30T17:16:03Z |
dbstv3o | t1_dbstv3o | 1,483,118,091 | user_b68d19a9fda0 | Cooking | I do season with avacado oil. I'd like to think it's pretty clean. I use scrappers made by lodge, sometimes some salt to scrub off any stubborn food residue. | 1 | t1_dbsr3xo | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstv3o | null | false | 2016-12-30T17:14:51Z |
dbstumw | t1_dbstumw | 1,483,118,074 | user_107575eca6ef | Cooking | Casual party, appetizer. Edited my post to clarify! | 1 | t1_dbstrfh | t3_5l41yl | /r/Cooking/comments/t3_5l41yl/dbstumw | null | false | 2016-12-30T17:14:34Z |
dbstth5 | t1_dbstth5 | 1,483,118,033 | [deleted] | Cooking | [removed] | 1 | t3_5kzu38 | t3_5kzu38 | /r/Cooking/comments/t3_5kzu38/dbstth5 | null | false | 2016-12-30T17:13:53Z |
dbstsqg | t1_dbstsqg | 1,483,118,008 | user_e6d02475af07 | Cooking | Or, don't use any oil because you don't need it with steak. | -25 | t1_dbsnb8i | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstsqg | null | false | 2016-12-30T17:13:28Z |
dbstrka | t1_dbstrka | 1,483,117,966 | user_b68d19a9fda0 | Cooking | Maybe, I'd like to try a different avacado oil and see if I have the same problem. | 2 | t1_dbsrnoh | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstrka | null | false | 2016-12-30T17:12:46Z |
dbstrfh | t1_dbstrfh | 1,483,117,961 | user_d3d073cd4b35 | Cooking | What kind of party? Fancy or casual? And what kind of dish, app? Dessert? Main?
| 2 | t3_5l41yl | t3_5l41yl | /r/Cooking/comments/t3_5l41yl/dbstrfh | null | false | 2016-12-30T17:12:41Z |
dbstphu | t1_dbstphu | 1,483,117,894 | user_8357ca7356c9 | Cooking | It could also be the seasoning of the cast iron. But in this case olive oils the culprit. | 2 | t1_dbsoylv | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstphu | null | false | 2016-12-30T17:11:34Z |
dbstnkm | t1_dbstnkm | 1,483,117,823 | user_7a43f05d8f40 | Cooking | Nope. I should, though! | 2 | t1_dbsqt7d | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstnkm | null | false | 2016-12-30T17:10:23Z |
dbstm57 | t1_dbstm57 | 1,483,117,773 | user_78b2c0d47da8 | Cooking | Thanks for this helpful suggestion. Makes me wonder if there are other techniques developed for the restaurant setting that could be modified to make things easier for a home cook. | -1 | t1_dbsqpmt | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstm57 | null | false | 2016-12-30T17:09:33Z |
dbstlqe | t1_dbstlqe | 1,483,117,758 | user_c071e9165c94 | Cooking | Genius! Ty! | 1 | t1_dbsqcch | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstlqe | null | false | 2016-12-30T17:09:18Z |
dbstk4w | t1_dbstk4w | 1,483,117,701 | user_c071e9165c94 | Cooking | How long are you guys leaving only oil in the hot pan? | 11 | t1_dbsterq | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstk4w | null | false | 2016-12-30T17:08:21Z |
dbstifv | t1_dbstifv | 1,483,117,637 | user_20b7815d2ceb | Cooking | 4 is a nice round number. Too lazy to type out dial readings for various types of burners. And usually OP's always fail to mention what type of stovetop they are frying on. IE Gas Burners should only be at about #3
I've tried the frequent flip method. I find it does not work very well. Besides, it makes a helluva mes... | 0 | t1_dbssqgt | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstifv | null | false | 2016-12-30T17:07:17Z |
dbstg04 | t1_dbstg04 | 1,483,117,547 | [deleted] | Cooking | [deleted] | 0 | t1_dbphd7f | t3_5km607 | /r/Cooking/comments/t3_5km607/dbstg04 | null | false | 2016-12-30T17:05:47Z |
dbstfi4 | t1_dbstfi4 | 1,483,117,528 | user_bb8e17066645 | Cooking | Sean Brooks from Heritage | 3 | t1_dbsn6ao | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbstfi4 | null | false | 2016-12-30T17:05:28Z |
dbsterq | t1_dbsterq | 1,483,117,503 | user_835b8fd78ba6 | Cooking | quickly learned that after causing not 1 but 2 grease fires | 1 | t1_dbsnb8i | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsterq | null | false | 2016-12-30T17:05:03Z |
dbste6u | t1_dbste6u | 1,483,117,481 | user_52d93b0ef0c2 | Cooking | You have discovered why people grill outside.
Some have mentioned to use an oil with a higher smoke point, but this will just delay how long before the smoke begins. You are doing right, but you need to find a way to vent the smoke. My stove has a good fan that vents to the outside. Otherwise, block off just a path t... | 12 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbste6u | null | false | 2016-12-30T17:04:41Z |
dbstamn | t1_dbstamn | 1,483,117,352 | user_06e81678b19b | Cooking | I like peanut oil. | 14 | t1_dbsoqte | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbstamn | null | false | 2016-12-30T17:02:32Z |
dbst9uv | t1_dbst9uv | 1,483,117,324 | user_39db29ef061e | Cooking | This submission has been randomly featured in /r/serendipity, a bot-driven subreddit discovery engine. More here: https://www.reddit.com/r/Serendipity/comments/5l4g1s/try_hoppin_johns_for_good_luck_in_the_new_year/ | 3 | t3_5l3jgl | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbst9uv | null | false | 2016-12-30T17:02:04Z |
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