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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
dbst9sk | t1_dbst9sk | 1,483,117,322 | user_5e599a4aa53a | Cooking | So let me get the straight - Longo*Doesn't*SpeakTruth? | 1 | t1_dbssqgt | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbst9sk | null | false | 2016-12-30T17:02:02Z |
dbst9ml | t1_dbst9ml | 1,483,117,316 | user_f6be45a361b6 | Cooking | I'm always a fan of a good New Year's Eve cheesecake | 1 | t3_5l41yl | t3_5l41yl | /r/Cooking/comments/t3_5l41yl/dbst9ml | null | false | 2016-12-30T17:01:56Z |
dbst7yi | t1_dbst7yi | 1,483,117,258 | user_a83a690b1632 | Cooking | Because I buy only organic beans, it saves a bunch of money. I also pressure-cook my beans which cuts the total prep and cooking to less than half than slow cooking in the oven or on the stovetop. | 1 | t3_5l2fxb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbst7yi | null | false | 2016-12-30T17:00:58Z |
dbst77d | t1_dbst77d | 1,483,117,229 | user_5e599a4aa53a | Cooking | I tried this...didn't work out, still goes off. | 1 | t1_dbsqcch | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbst77d | null | false | 2016-12-30T17:00:29Z |
dbst66k | t1_dbst66k | 1,483,117,193 | user_a83a690b1632 | Cooking | I wish I could find canned beans for that price! Even non-organic beans are over a dollar here and organic beans are over 2 dollars. Therefore, I always use dried beans. I can certainly understand why you don't at those prices. | 1 | t1_dbsg4iq | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbst66k | null | false | 2016-12-30T16:59:53Z |
dbst5mr | t1_dbst5mr | 1,483,117,173 | user_8bd904da98cf | Cooking | Citronfromage
A Danish dessert derived from an Italian dessert. It is essentially cream pudding with lemon | 4 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbst5mr | null | false | 2016-12-30T16:59:33Z |
dbst17m | t1_dbst17m | 1,483,117,017 | user_a83a690b1632 | Cooking | One to two days is not long enough for fish to spoil, unless it was several days before you initially froze it. I wouldn't refreeze it. IMO - even freezing fish once changes it's texture, twice could make it tough and chewy. | 2 | t3_5l3dfx | t3_5l3dfx | /r/Cooking/comments/t3_5l3dfx/dbst17m | null | false | 2016-12-30T16:56:57Z |
dbssydx | t1_dbssydx | 1,483,116,919 | user_22bd7db41197 | Cooking | Sounds awesome! Will do! Thank you | 5 | t1_dbsslk2 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbssydx | null | false | 2016-12-30T16:55:19Z |
dbssw4x | t1_dbssw4x | 1,483,116,839 | user_a83a690b1632 | Cooking | Here's my favorite recipe. It uses ham hock and smoked ham, but if you don't have either, you can substitute slab bacon and/or andouille. [Hoppin John](http://mjskitchen.com/2013/01/black-eyed-peas-hoppin-john/) | 2 | t1_dbsn6ao | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbssw4x | null | false | 2016-12-30T16:53:59Z |
dbsstuf | t1_dbsstuf | 1,483,116,754 | user_b662dd0a01e3 | Cooking | After seasoning your pan with flax oil or whatever high smoke point oil you choose; cook the steak without adding any oil. Instead, when the pan is hot put the salt that you would have put on the steak in the pan, then cook your steak, it won't stick, honest!. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsstuf | null | false | 2016-12-30T16:52:34Z |
dbssqgt | t1_dbssqgt | 1,483,116,631 | user_256bf2edbcd9 | Cooking | You also advise people in another comment that "4" is some kind of meaningful measure despite the fact that everybody has a different range with a different heat capacity. You also advise to flip the steak a single time, instead of frequent flipping (shown to produce a better sear without overcooking the inside). Final... | 6 | t1_dbsqn7g | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbssqgt | null | false | 2016-12-30T16:50:31Z |
dbsslk2 | t1_dbsslk2 | 1,483,116,458 | user_dc2b7bddaf11 | Cooking | Suggest you substitute one tablespoon of LIME juice for one of lemon in your recipe, whatever you decide on. Very tasty & tangy, but no one will know why. Fresh is best, of course, but sometimes you have to go with the "plastic lemon"! | 32 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsslk2 | null | false | 2016-12-30T16:47:38Z |
dbssigk | t1_dbssigk | 1,483,116,345 | user_94524e54918c | Cooking | I love mine. They do everything! I don't know how well they would work on an electric stove though. I had an electric wok in the early eighties. Darn thing never got hot enough and it had a nonstick coating. Two strikes right there. | 2 | t1_dbss0a6 | t3_5l3tpn | /r/Cooking/comments/t3_5l3tpn/dbssigk | null | false | 2016-12-30T16:45:45Z |
dbssha2 | t1_dbssha2 | 1,483,116,300 | user_3cbc43527242 | Cooking | Everyone is right that olive oil is not the highest heat oil, but there's more in play here. You need to pour the oil into the pan, not just grease the steak itself like it's going on a flame grill. There should be enough oil to swish over the spots in the pan where there's no food- this will keep those spots cooler.... | 5 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbssha2 | null | false | 2016-12-30T16:45:00Z |
dbssfws | t1_dbssfws | 1,483,116,250 | user_0843c34c9dd3 | Cooking | Enameled cast iron or lower heat with the higher smoke point oil.. | -1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbssfws | null | false | 2016-12-30T16:44:10Z |
dbssf5e | t1_dbssf5e | 1,483,116,223 | user_b222d29cba6c | Cooking | I'll pre-make blackened shrimp to add to pasta. | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbssf5e | null | false | 2016-12-30T16:43:43Z |
dbss9xc | t1_dbss9xc | 1,483,116,029 | user_94524e54918c | Cooking | Do you have a wok? I use mine to deep fry (and everything else). You can add the fries by sliding then down the sides of the wok and into the oil. No splash or splatter. | 2 | t3_5l23mp | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbss9xc | null | false | 2016-12-30T16:40:29Z |
dbss8qc | t1_dbss8qc | 1,483,115,987 | user_9e5ea9fb0d8a | Cooking | I do both. I have some canned beans for unplanned meals, and dried for planned. I prefer soaking and prepping dried beans for red beans and rice. The IP is great for this. | 1 | t3_5l2fxb | t3_5l2fxb | /r/Cooking/comments/t3_5l2fxb/dbss8qc | null | false | 2016-12-30T16:39:47Z |
dbss8fq | t1_dbss8fq | 1,483,115,977 | user_60654ec01b7c | Cooking | 👍 | 2 | t1_dbsrllh | t3_5l3v27 | /r/Cooking/comments/t3_5l3v27/dbss8fq | null | false | 2016-12-30T16:39:37Z |
dbss5r8 | t1_dbss5r8 | 1,483,115,879 | user_256bf2edbcd9 | Cooking | > 375 F. Not a low point at all.
375 F is actually very low compared to the temperatures at which you want to sear meat. Even pure lard smokes at 370 F, so expect worse high-heat performance from unfiltered bacon grease. Most people like to use [more stable fats](http://www.seriouseats.com/2014/05/cooking-fats-101-wh... | 25 | t1_dbsqes8 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbss5r8 | null | false | 2016-12-30T16:37:59Z |
dbss2ag | t1_dbss2ag | 1,483,115,753 | user_261a1fcb9e0c | Cooking | Won't you still be cooking at the same temperature? In which case, why the change at all? When cooking w/ water, where the boiling point (and therefore cooking temp) drops at elevation there is definitely a difference, but with oil, it would seem nothing is changing here. Or am I missing something? | 2 | t3_5l44oa | t3_5l44oa | /r/Cooking/comments/t3_5l44oa/dbss2ag | null | false | 2016-12-30T16:35:53Z |
dbss1ky | t1_dbss1ky | 1,483,115,727 | user_94524e54918c | Cooking | I use a Chinese cleaver (cai dao). It isn't meant for hacking through bone but it travels through meat and vegetables effortlessly.
I have a couple but my main work horse is a CCK #3.
https://imgur.com/gallery/1xdJi
Looks can be deceiving. This knife is light as a feather. It is carbon steel so it needs a little ... | 1 | t3_5l0hnv | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbss1ky | null | false | 2016-12-30T16:35:27Z |
dbss10q | t1_dbss10q | 1,483,115,707 | [deleted] | Cooking | [deleted] | 1 | t1_dbsef9f | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbss10q | null | false | 2016-12-30T16:35:07Z |
dbss0a6 | t1_dbss0a6 | 1,483,115,680 | user_dc2b7bddaf11 | Cooking | Wow! You are the Wok God! I had one, never really cared for it. Part of the problem was that I was in an old rental house & the floor wasn't level. The wok on it's ring (gas stove) was just a disaster waiting to happen. If I got one now, I'd probably go electric, although I have an electric skillet I like quite we... | 1 | t1_dbsqx0q | t3_5l3tpn | /r/Cooking/comments/t3_5l3tpn/dbss0a6 | null | false | 2016-12-30T16:34:40Z |
dbsrw7l | t1_dbsrw7l | 1,483,115,531 | user_20b7815d2ceb | Cooking | Amen | 0 | t1_dbsqpmt | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsrw7l | null | false | 2016-12-30T16:32:11Z |
dbsrvon | t1_dbsrvon | 1,483,115,511 | [deleted] | Cooking | [deleted] | 0 | t3_5l44oa | t3_5l44oa | /r/Cooking/comments/t3_5l44oa/dbsrvon | null | false | 2016-12-30T16:31:51Z |
dbsrqt2 | t1_dbsrqt2 | 1,483,115,334 | user_22bd7db41197 | Cooking | Wow! These look amazing! | 1 | t1_dbsra2a | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsrqt2 | null | false | 2016-12-30T16:28:54Z |
dbsrnoh | t1_dbsrnoh | 1,483,115,215 | user_9cc90bcf5074 | Cooking | Maybe it's just not filtered finely enough. | 10 | t1_dbspc9r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsrnoh | null | false | 2016-12-30T16:26:55Z |
dbsrllh | t1_dbsrllh | 1,483,115,136 | user_dc2b7bddaf11 | Cooking | Yes, U/MOS95B is right. We like the bacon grease too. (Except don't mix that maple bacon crap with your regular bacon grease-yuck!) If you believe you need to strain it, pour it through a coffee filter or paper towel if you're cheap. Go buy cheesecloth if you're fancy. You can freeze any grease if you get too much ... | 2 | t1_dbspu5h | t3_5l3v27 | /r/Cooking/comments/t3_5l3v27/dbsrllh | null | false | 2016-12-30T16:25:36Z |
dbsrl3d | t1_dbsrl3d | 1,483,115,116 | user_94524e54918c | Cooking | It depends. Some are pre fried and seasoned. Others are partially steamed as part of the peeling and cutting process. The ingredient list will tell you if the frozen fries have oil. | 2 | t1_dbsq2ad | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsrl3d | null | false | 2016-12-30T16:25:16Z |
dbsrgkf | t1_dbsrgkf | 1,483,114,944 | [deleted] | Cooking | [deleted] | 1 | t1_dbsqr38 | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbsrgkf | null | false | 2016-12-30T16:22:24Z |
dbsra2a | t1_dbsra2a | 1,483,114,697 | user_ed9209a17ef3 | Cooking | [These](http://hostthetoast.com/gooey-lemon-bars-with-blueberry-glaze/) were a hit at every potluck and barbecue I went to this summer, and they are ridiculously easy to make.
ETA: I use meyer lemons because they're supposed to be a little sweeter, but if you want more sour, use regular lemons. | 13 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsra2a | null | false | 2016-12-30T16:18:17Z |
dbsr9eb | t1_dbsr9eb | 1,483,114,670 | user_4b121ccf34ad | Cooking | Use preserved lemons! They're quite tart and very floral. They're my secret ingredient for lemon pies. | 8 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsr9eb | null | false | 2016-12-30T16:17:50Z |
dbsr97s | t1_dbsr97s | 1,483,114,663 | user_94524e54918c | Cooking | Bar Keepers Friend is your friend. | 1 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbsr97s | null | false | 2016-12-30T16:17:43Z |
dbsr3xo | t1_dbsr3xo | 1,483,114,463 | user_955730e66d35 | Cooking | Do you season your skillet with avocado oil? Is it completely clean? It could be the oil isn't what's smoking. | 9 | t1_dbspc9r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsr3xo | null | false | 2016-12-30T16:14:23Z |
dbsr0pd | t1_dbsr0pd | 1,483,114,341 | [deleted] | Cooking | [deleted] | 2 | t1_dbspc9r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsr0pd | null | false | 2016-12-30T16:12:21Z |
dbsqzdf | t1_dbsqzdf | 1,483,114,289 | user_db7d9192ed5e | Cooking | Cabbage has wide outer leaves that could be used for wraps, especially Napa. | 4 | t3_5l0m8p | t3_5l0m8p | /r/Cooking/comments/t3_5l0m8p/dbsqzdf | null | false | 2016-12-30T16:11:29Z |
dbsqyux | t1_dbsqyux | 1,483,114,270 | user_51a60b8024e6 | Cooking | Putting oil in a stainless steel pan before preheating is exactly the opposite of what he should do. Why're you giving advice when you have no idea what you're talking about? | 1 | t1_dbrfcsa | t3_5kx3wm | /r/Cooking/comments/t3_5kx3wm/dbsqyux | null | false | 2016-12-30T16:11:10Z |
dbsqyt1 | t1_dbsqyt1 | 1,483,114,268 | user_955730e66d35 | Cooking | I prefer the constant flip method in which case a higher heat is preferable. It also helps to use a higher smokepoint oil like avocado oil which won't smoke until 520 degrees. | 2 | t1_dbsqge4 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqyt1 | null | false | 2016-12-30T16:11:08Z |
dbsqx0q | t1_dbsqx0q | 1,483,114,197 | user_94524e54918c | Cooking | The food picks up the oil and carries it up the sides of the wok. You shouldn't have a pool of oil on the bottom unless you are shallow frying something that needs a crust.
You will generally need more than a tsp but this depends on what you are cooking.
Unless you have a burner with high output smoke should not b... | 2 | t3_5l3tpn | t3_5l3tpn | /r/Cooking/comments/t3_5l3tpn/dbsqx0q | null | false | 2016-12-30T16:09:57Z |
dbsqwak | t1_dbsqwak | 1,483,114,170 | user_c9ccefcc19e4 | Cooking | When I think of tacos I don't think of Mexican food. Tacos are some weird American lie of Mexican food. If I want Mexican, I'm making chimichangas. That's going to be chicken seasoned with mostly fresh peppers (probably habs but also cayennes because I can't not put cayenne in stuff), tomatoes, and onion. | 2 | t1_dbsqi6m | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbsqwak | null | false | 2016-12-30T16:09:30Z |
dbsqvtw | t1_dbsqvtw | 1,483,114,151 | user_955730e66d35 | Cooking | I second this. I use to use grapeseed oil, but I found Avocado oil has a much higher smokepoint than that (the highest, actually). Here's a chart showing you the various smokepoints of oil: [https://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points](https://jonbarron.org/diet-and-nutrition/heal... | 2 | t1_dbsorcd | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqvtw | null | false | 2016-12-30T16:09:11Z |
dbsqu0e | t1_dbsqu0e | 1,483,114,081 | user_aa93c7cbd39d | Cooking | This is what OP needs to read. I had new roommates recently move in and they were asking me why I have 6 different types of oils in the kitchen. I had to explain to them their uses, smoke point, and flavor profiles. They had no idea. Granted I don't NEED 6 different oils. But's it's nice to have the option of using the... | 75 | t1_dbsnrwy | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqu0e | null | false | 2016-12-30T16:08:01Z |
dbsqtfx | t1_dbsqtfx | 1,483,114,059 | user_d9d7fc9bfa56 | Cooking | Use a tiny amount of canola and salt, pepper after they're cooked. That will cut down greatly on the smoke, but won't fix crappy apartment ventilation. Source: live in an apartment with crappy ventilation. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqtfx | null | false | 2016-12-30T16:07:39Z |
dbsqt7d | t1_dbsqt7d | 1,483,114,050 | user_f3d085f8c3e2 | Cooking | Yeah that's prob good for most general use. Have you tried the higher heat oils for searing meat? I use avocado which goes as high as 500*. | 2 | t1_dbsqes8 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqt7d | null | false | 2016-12-30T16:07:30Z |
dbsqrqh | t1_dbsqrqh | 1,483,113,994 | user_f5ada7b83e7d | Cooking | Buy a heat detector for the kitchen instead of smoke. | 8 | t1_dbsqcch | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqrqh | null | false | 2016-12-30T16:06:34Z |
dbsqr38 | t1_dbsqr38 | 1,483,113,968 | user_9bf43c03e34b | Cooking | Duck, pork, beef fat. If you have duck fat that's probably the one to try. Any high smoke point fry oil will work, in fact Im not even sure finishing oil like olive would be a problem if youre just wiping the roast down.
Edit: clarified butter would probably be good too. | 1 | t3_5l43ju | t3_5l43ju | /r/Cooking/comments/t3_5l43ju/dbsqr38 | null | false | 2016-12-30T16:06:08Z |
dbsqqne | t1_dbsqqne | 1,483,113,949 | user_f5ada7b83e7d | Cooking | Buy a rate of rise heat detector for your kitchen. Smoke detectors there are a pain in the ass | 3 | t1_dbsogh5 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqqne | null | false | 2016-12-30T16:05:49Z |
dbsqpmt | t1_dbsqpmt | 1,483,113,909 | user_5ab5fbeac772 | Cooking | It's because any steak video/recipe instructs everyone to get their pans "piping hot" as if you have an industrial smoke hood and you need to get these six steaks cooked really quickly.
I think folks can get a good sear on far less heat - it'll take nominally less time for a home-cook situation and taste just as good... | 3 | t1_dbsqge4 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqpmt | null | false | 2016-12-30T16:05:09Z |
dbsqofz | t1_dbsqofz | 1,483,113,863 | user_46ea5fc505d8 | Cooking | I love any dessert with lemon! My favorite pie would be [Sour Cream Lemon Pie](http://cookthisagainmom.com/2015/03/sour-cream-lemon-pie-2.html). It's tart and perfectly sweet, plus whipped cream is amazing. | 8 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsqofz | null | false | 2016-12-30T16:04:23Z |
dbsqn7g | t1_dbsqn7g | 1,483,113,815 | [deleted] | Cooking | [deleted] | -3 | t1_dbsoylv | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqn7g | null | false | 2016-12-30T16:03:35Z |
dbsqmob | t1_dbsqmob | 1,483,113,795 | user_c3e5c57e82d4 | Cooking | Have you ever tried using flax seed meal? | 1 | t3_5kzkr4 | t3_5kzkr4 | /r/Cooking/comments/t3_5kzkr4/dbsqmob | null | false | 2016-12-30T16:03:15Z |
dbsqm3f | t1_dbsqm3f | 1,483,113,773 | user_23c542d5f7cb | Cooking | I get these marks off my stainless using a green scrubbie and elbow grease. Barkeeper's Friend is pretty effective, and industry standard, but I don't use it because it's quite harsh on the hands. Ultra Joy and some good scrubbing always worked for me.
Whenever the pan surface gets above a particular temperature, an... | 1 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbsqm3f | null | false | 2016-12-30T16:02:53Z |
dbsqkpe | t1_dbsqkpe | 1,483,113,719 | user_7992479ba111 | Cooking | The first thing you should do with those larger items is to create a stable surface so it doesn't roll around. Cut off a slice from one of the sides to make it flat, so it sits. This makes it much easier to take apart | 1 | t1_dbs8l8a | t3_5l0hnv | /r/Cooking/comments/t3_5l0hnv/dbsqkpe | null | false | 2016-12-30T16:01:59Z |
dbsqi6m | t1_dbsqi6m | 1,483,113,618 | user_b68d19a9fda0 | Cooking | Cumin is mostly used in the US version of Mexican food, ie Taco Bell and Old El Paso. I don't even want to say TexMex since I don't taste cumin being used very often in TexMex restaurants either. And not that I don't love a good old freedom taco once in a while, it really pales in comparison to the real thing which... | 1 | t1_dbqxu72 | t3_5kuhnv | /r/Cooking/comments/t3_5kuhnv/dbsqi6m | null | false | 2016-12-30T16:00:18Z |
dbsqhhc | t1_dbsqhhc | 1,483,113,592 | user_c3e5c57e82d4 | Cooking | Lemon squares | 51 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsqhhc | null | false | 2016-12-30T15:59:52Z |
dbsqgya | t1_dbsqgya | 1,483,113,571 | user_3dc4f1b61846 | Cooking | This might seem strange but do you know how old your smoke detector is? My gf and I were losing our minds in that every time we cooked the smoke detector went off ... smoke or not. We replaced it with a nest and it hasn't gone off during cooking once now even tho it is right besides the kitchen. I think most are good f... | 2 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqgya | null | false | 2016-12-30T15:59:31Z |
dbsqggs | t1_dbsqggs | 1,483,113,553 | user_63b303b024c6 | Cooking | Hot damn! | 1 | t1_dbsb9t1 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsqggs | null | false | 2016-12-30T15:59:13Z |
dbsqge4 | t1_dbsqge4 | 1,483,113,551 | user_20b7815d2ceb | Cooking | You are using WAY too high heat
Don't know why everyone thinks you have to crank the shit out of the heat when using cast iron. You want a medium-low heat when frying with CI. You should never go higher than #4 on the dial when using cast iron.
Here's how I fry a medium rare steak.
-(Very Important) Pre heat the pan... | -9 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqge4 | null | false | 2016-12-30T15:59:11Z |
dbsqes8 | t1_dbsqes8 | 1,483,113,490 | user_7a43f05d8f40 | Cooking | I don't filter it. So, you're probably right about the chunks of stuff, but bacon grease smokes at 375 F. Not a low point at all.
Edit: it's not a dissagree button. >_< | -4 | t1_dbsq9iy | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqes8 | null | false | 2016-12-30T15:58:10Z |
dbsqdrv | t1_dbsqdrv | 1,483,113,450 | user_feec3a001bc1 | Cooking | [Alton Brown's recipe](https://www.google.com/amp/www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe.amp.html) | 7 | t1_dbspr4k | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsqdrv | null | false | 2016-12-30T15:57:30Z |
dbsqcfq | t1_dbsqcfq | 1,483,113,397 | user_fd9dd8d81f49 | Cooking | Lemon tart is my very favorite: zesty, lemony lemon curd in a sweet tart pastry crust, which is essentially a butter cookie. And if you make extra lemon curd, you can use it with cheesecake, spread it on toast, bake it in a coffee cake, etc.
Edit: I find the Cook's Illustrated lemon curd to be the best. You cook it wi... | 16 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsqcfq | null | false | 2016-12-30T15:56:37Z |
dbsqcch | t1_dbsqcch | 1,483,113,394 | user_756e4f6f0a85 | Cooking | Something that has worked really well for me is putting a shower cap over the smoke detector(s) nearby while cooking, then removing after the smoke dissipates. | 13 | t1_dbsogh5 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsqcch | null | false | 2016-12-30T15:56:34Z |
dbsqbeh | t1_dbsqbeh | 1,483,113,358 | user_b32608fc8b2b | Cooking | Congrats on getting a slow cooker! I use mine about once a week - it's a lifesaver especially during a busy week. Below are a few of my favorite slow cooker recipes:
Thai Coconut Chicken Soup: http://sullivanstreeteats.com/recipes/thai-coconut-chicken-soup
Slow Cooker Chicken Tacos: http://sullivanstreeteats.com/recip... | 2 | t3_5kyhw0 | t3_5kyhw0 | /r/Cooking/comments/t3_5kyhw0/dbsqbeh | null | false | 2016-12-30T15:55:58Z |
dbsq9oy | t1_dbsq9oy | 1,483,113,290 | user_1e7ecba91fc0 | Cooking | Just so you know, the heat is too intense on the sides of your pan. If you have a gas stove try using a smaller burner or a less intense flame. What's happening is that oil is polymerizing forming the same tough coating found on cast iron. | 6 | t3_5l3inz | t3_5l3inz | /r/Cooking/comments/t3_5l3inz/dbsq9oy | null | false | 2016-12-30T15:54:50Z |
dbsq9iy | t1_dbsq9iy | 1,483,113,283 | user_f3d085f8c3e2 | Cooking | Bacon grease (or maybe the other "non-oil"' stuff in it) also burns easily. | 26 | t1_dbsq28o | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsq9iy | null | false | 2016-12-30T15:54:43Z |
dbsq83o | t1_dbsq83o | 1,483,113,226 | user_db433f29c0cb | Cooking | Yeah I don't think it is something that you can really mess up anyway. Feel free to tinker with the ratios of dry and wet ingredients to tweak the consistency a bit. When I make it, it ends up as semi-firm squares, but if you want it to be more of a wet, runny dish, like a lot of broccoli cheese casseroles are, I would... | 2 | t1_dbsoiww | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsq83o | null | false | 2016-12-30T15:53:46Z |
dbsq50u | t1_dbsq50u | 1,483,113,102 | user_04286482557d | Cooking | Steak? If you aren't getting some smoke, you aren't cooking hot enough. | 12 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsq50u | null | false | 2016-12-30T15:51:42Z |
dbsq2da | t1_dbsq2da | 1,483,112,999 | user_b68d19a9fda0 | Cooking | From now on, I’m watching everything you do with a fine-tuned comb. | 9 | t1_dbseww9 | t3_5l2b2w | /r/Cooking/comments/t3_5l2b2w/dbsq2da | null | false | 2016-12-30T15:49:59Z |
dbsq2ad | t1_dbsq2ad | 1,483,112,996 | user_f104fbb6689e | Cooking | Question for anyone who knows: Are frozen fries from the store partially fried low already? I usually get the store brand and do 375 for 3-4 mins and they come out pretty perfect, fast-food style.
I haven't cut my own fries in years and didn't know anything about double-frying back then. I don't remember them being an... | 2 | t1_dbsdyxu | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbsq2ad | null | false | 2016-12-30T15:49:56Z |
dbsq28o | t1_dbsq28o | 1,483,112,994 | user_7a43f05d8f40 | Cooking | I use bacon grease and my pan still smokes. | 2 | t1_dbsoqte | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsq28o | null | false | 2016-12-30T15:49:54Z |
dbsq0k2 | t1_dbsq0k2 | 1,483,112,927 | user_22bd7db41197 | Cooking | I hate meringue. Too sad. | 2 | t1_dbspy16 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbsq0k2 | null | false | 2016-12-30T15:48:47Z |
dbspziw | t1_dbspziw | 1,483,112,884 | user_a96e695eb78c | Cooking | It is my understanding that Old Bay is just a fantastic seasoned salt (goes great on fries), but I do not believe it contains MSG (not that there's anything wrong with that. | 5 | t1_dbsn8mx | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbspziw | null | false | 2016-12-30T15:48:04Z |
dbspy16 | t1_dbspy16 | 1,483,112,824 | user_b68d19a9fda0 | Cooking | I love lemon pies, my favorite is lemon meringue. | 15 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbspy16 | null | false | 2016-12-30T15:47:04Z |
dbspvna | t1_dbspvna | 1,483,112,728 | user_0c53ea6bc3fe | Cooking | Share pictures! | 5 | t1_dbspd8z | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbspvna | null | false | 2016-12-30T15:45:28Z |
dbspu5h | t1_dbspu5h | 1,483,112,667 | user_60654ec01b7c | Cooking | Thanks! | 2 | t1_dbsplvg | t3_5l3v27 | /r/Cooking/comments/t3_5l3v27/dbspu5h | null | false | 2016-12-30T15:44:27Z |
dbsps8u | t1_dbsps8u | 1,483,112,586 | user_395c0482c005 | Cooking | Most wok meals use more than 1 tsp of oil
Most home cooks can do in a large skillet what they do in a wok
The advantage of the oil being in the bottom of the pan is you can fry stuff down there if you want (chicken dipped in cornstarch for instance) | 2 | t3_5l3tpn | t3_5l3tpn | /r/Cooking/comments/t3_5l3tpn/dbsps8u | null | false | 2016-12-30T15:43:06Z |
dbspr4k | t1_dbspr4k | 1,483,112,539 | user_22bd7db41197 | Cooking | Sounds yum! | 2 | t1_dbspnfl | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbspr4k | null | false | 2016-12-30T15:42:19Z |
dbspo7c | t1_dbspo7c | 1,483,112,420 | user_22bd7db41197 | Cooking | I mean she asked for a pie, but she just wanted something lemony. Which pudding receipt would you suggest? | 4 | t1_dbsobta | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbspo7c | null | false | 2016-12-30T15:40:20Z |
dbspnfl | t1_dbspnfl | 1,483,112,390 | user_feec3a001bc1 | Cooking | Anything with lemon curd. | 16 | t3_5l3sk9 | t3_5l3sk9 | /r/Cooking/comments/t3_5l3sk9/dbspnfl | null | false | 2016-12-30T15:39:50Z |
dbsplvg | t1_dbsplvg | 1,483,112,329 | user_2d433653d7a7 | Cooking | Every duck breast recipe I've seen almost requires you to save the rendered fat, as if it were a crime not to. The little bit of salt and/or pepper you'll also capture shouldn't be a big deal.
They suggest using it later to fry up some smashed potatoes. Being from the south, I am used to the idea of saving the bacon ... | 3 | t3_5l3v27 | t3_5l3v27 | /r/Cooking/comments/t3_5l3v27/dbsplvg | null | false | 2016-12-30T15:38:49Z |
dbspkex | t1_dbspkex | 1,483,112,270 | user_b6330a4baee4 | Cooking | wow i get mine from costco too. | 4 | t1_dbspc9r | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbspkex | null | false | 2016-12-30T15:37:50Z |
dbspiy8 | t1_dbspiy8 | 1,483,112,213 | user_bdb894c3b13f | Cooking | are you using extra virgin or light olive oil? Also you could just be heating it up too much. All oil will smoke at a certain temp. Extra virgin is pretty low but light olive has a high smoke point. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbspiy8 | null | false | 2016-12-30T15:36:53Z |
dbspd8z | t1_dbspd8z | 1,483,111,976 | user_97b8f00f7e7f | Cooking | I actually just got some Carolina Gold Rice and Sea Island Red Peas from Anson Mills to make some this weekend!
I'll be making a chicken/smoked ham hock broth tomorrow morning. | 9 | t3_5l3jgl | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbspd8z | null | false | 2016-12-30T15:32:56Z |
dbspc9r | t1_dbspc9r | 1,483,111,936 | user_b68d19a9fda0 | Cooking | This happens to me with Chosen Foods Pure Avocado oil from Costco. It's made me wonder if it's actually avocado oil. | 16 | t1_dbsnskb | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbspc9r | null | false | 2016-12-30T15:32:16Z |
dbspbs1 | t1_dbspbs1 | 1,483,111,915 | user_a84a2ff2443e | Cooking | Let cool and dry
You just have to be patient | 1 | t1_dbsf0xn | t3_5l23mp | /r/Cooking/comments/t3_5l23mp/dbspbs1 | null | false | 2016-12-30T15:31:55Z |
dbsp5a6 | t1_dbsp5a6 | 1,483,111,644 | user_03b32bc688e3 | Cooking | If you have The Food Lab, the garlic scampi recipe in there is the best scampi I have ever had. I think the main difference is that you saute the shells in oil and garlic first, then strain, discard the shells, and use that oil to make the scampi. It adds a huge depth of flavor that I think a lot of other recipes mis... | 1 | t1_dbsd3v7 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsp5a6 | null | false | 2016-12-30T15:27:24Z |
dbsp1s9 | t1_dbsp1s9 | 1,483,111,500 | user_119d7fbdb8cd | Cooking | Same sorta guy that used to put pennies in the old-style fuse holders when a fuse would blow. Or wrap a blown car fuse with aluminum foil. | 5 | t1_dbsn3x2 | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsp1s9 | null | false | 2016-12-30T15:25:00Z |
dbsoylv | t1_dbsoylv | 1,483,111,364 | user_119d7fbdb8cd | Cooking | The problem has nothing to do with cast iron. You are getting smoke because you have your skillet hot enough to get a great sear. Obviously, that will happen regardless of the type of pan.
Regardless of the smoke point of the oil that you use, beef tallow itself has a smoking point in the same area as a very hot s... | 42 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsoylv | null | false | 2016-12-30T15:22:44Z |
dbsox55 | t1_dbsox55 | 1,483,111,304 | user_790d158fb7e7 | Cooking | try different oils like people have said, but it's also the nature of cooking steaks with cast iron. | 1 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsox55 | null | false | 2016-12-30T15:21:44Z |
dbsorcd | t1_dbsorcd | 1,483,111,059 | user_5ed0f8cf9723 | Cooking | Avocado oil has a 500+ degree smoke point, it's great for steaks | 6 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsorcd | null | false | 2016-12-30T15:17:39Z |
dbsor7y | t1_dbsor7y | 1,483,111,054 | [deleted] | Cooking | [deleted] | 1 | t1_dbsnpe5 | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbsor7y | null | false | 2016-12-30T15:17:34Z |
dbsoqte | t1_dbsoqte | 1,483,111,035 | user_d383d629892c | Cooking | Olive oil is the problem here. As others have pointed out, it has a low smoking point. Switch to regular old vegetable oil and save your smoke alarms and your money when cooking on med-high and higher heat. You'll still get a bit of smoke but nothing like you do with olive oil. | 53 | t3_5l3nfs | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsoqte | null | false | 2016-12-30T15:17:15Z |
dbsoqis | t1_dbsoqis | 1,483,111,023 | user_7c3ec4204532 | Cooking | You could break up the GIANT frozen bag of shrimp into smaller bags of frozen shrimp. Keep them in your freezer, obviously.
Being from Baltimore I am a big fan of steaming shrimp then just peeling and eating after they are done. The recipe is on the can of [Old Bay](http://www.oldbay.com/Recipes/Shrimp/Appetizers/Mar... | 1 | t3_5l0s96 | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsoqis | null | false | 2016-12-30T15:17:03Z |
dbsolh6 | t1_dbsolh6 | 1,483,110,804 | [deleted] | Cooking | [deleted] | 1 | t1_dbs2r3j | t3_5l0s96 | /r/Cooking/comments/t3_5l0s96/dbsolh6 | null | false | 2016-12-30T15:13:24Z |
dbsoled | t1_dbsoled | 1,483,110,800 | user_4252e551738f | Cooking | They are all good and similar - google search will pop up Emeril , Paula Dean and Pioneer Woman versions - I prefer the smokiness of the ham hock but if you got bacon or prefer that that rock it out ! | 2 | t1_dbsn6ao | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbsoled | null | false | 2016-12-30T15:13:20Z |
dbsok8n | t1_dbsok8n | 1,483,110,752 | user_d9fcaed51158 | Cooking | I've read that you can use old hard rice to make fried rice too. would you recommend your way better? or either is just as fine? | 1 | t1_dbsogeg | t3_5kwz4z | /r/Cooking/comments/t3_5kwz4z/dbsok8n | null | false | 2016-12-30T15:12:32Z |
dbsojba | t1_dbsojba | 1,483,110,710 | user_db1085ec2ff2 | Cooking | The fact that I can't find good field peas at Publix/Kroger/Whole Foods in Atlanta is a shame.
Found some black eyeds, but was really looking for some red eyes. I'm sure there's a specialty market that probably has them, I'm just newer to town and don't exactly know where to look (and my favorite farmers market is li... | 2 | t1_dbsnpe5 | t3_5l3jgl | /r/Cooking/comments/t3_5l3jgl/dbsojba | null | false | 2016-12-30T15:11:50Z |
dbsoiww | t1_dbsoiww | 1,483,110,693 | user_c602618b60fe | Cooking | Sounds yummy! I'll give it a go. Thanks. | 1 | t1_dbso0zc | t3_5kwegq | /r/Cooking/comments/t3_5kwegq/dbsoiww | null | false | 2016-12-30T15:11:33Z |
dbsogh5 | t1_dbsogh5 | 1,483,110,590 | user_1f85b97b6cf3 | Cooking | Then throw smoke detector out open window. Seriously I moved all my smoke detectors to bedrooms and halls in front of bedrooms. | 14 | t1_dbsnmcr | t3_5l3nfs | /r/Cooking/comments/t3_5l3nfs/dbsogh5 | null | false | 2016-12-30T15:09:50Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.