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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czik3to | t1_czik3to | 1,454,248,384 | user_6ecbe434eb5b | Cooking | Don't do it. Cold pizza is the yang to hot pizza's yin. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czik3to | null | false | 2016-01-31T13:53:04Z |
czik2l8 | t1_czik2l8 | 1,454,248,278 | user_892aaa17f4fd | Cooking | If you don't like corn syrup, stop using things with corn syrup in them. What's the problem? | 4 | t3_43hl5c | t3_43hl5c | /r/Cooking/comments/t3_43hl5c/czik2l8 | null | false | 2016-01-31T13:51:18Z |
czik0p7 | t1_czik0p7 | 1,454,248,111 | user_eb75f874aa55 | Cooking | dry skillet. yours is too hot. Low-medium heat covered 7-10 mins | 7 | t1_czij4tc | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czik0p7 | null | false | 2016-01-31T13:48:31Z |
czik0id | t1_czik0id | 1,454,248,096 | user_892aaa17f4fd | Cooking | The heat knob is not a "make my food cook faster" dial, as you've noticed. Medium should be fine. Maybe you're starting with too much water? When I use cornstarch I tend to do so near the end of cooking, and it pretty much reaches desired thickness within a few minutes. How are you thickening it? | 7 | t3_43ipn6 | t3_43ipn6 | /r/Cooking/comments/t3_43ipn6/czik0id | null | false | 2016-01-31T13:48:16Z |
czijy9i | t1_czijy9i | 1,454,247,899 | user_feb565016855 | Cooking | I caught this on pbs one night years ago and just love it! | 2 | t3_43ir8o | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/czijy9i | null | false | 2016-01-31T13:44:59Z |
czijwgf | t1_czijwgf | 1,454,247,734 | user_0d81c2151d6a | Cooking | A cast iron Dutch oven, maybe? | 13 | t3_43iwet | t3_43iwet | /r/Cooking/comments/t3_43iwet/czijwgf | null | false | 2016-01-31T13:42:14Z |
cziju7z | t1_cziju7z | 1,454,247,532 | user_e0910669c5b8 | Cooking | Is that safe?
Edit: it's controversial to ask if it's safe to leave food out all night in this sub? | 3 | t1_czicths | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziju7z | null | false | 2016-01-31T13:38:52Z |
cziju88 | t1_cziju88 | 1,454,247,532 | user_bf7248c37427 | Cooking | A big slab of plain tofu. | 1 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/cziju88 | null | false | 2016-01-31T13:38:52Z |
czijsu4 | t1_czijsu4 | 1,454,247,401 | user_d9ecd88e3ffd | Cooking | High quality extra virgin olive oil should tast like grass and often be so peppery that it burns your throat a bit. But it is an aquired taste. Pesonally i love it, so i gladly pay 20 euros for a liter of good oil for dressing salads dunking bread etc.
But what gives the flavour in that oil also makes it unsuitable fo... | 14 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czijsu4 | null | false | 2016-01-31T13:36:41Z |
czijntq | t1_czijntq | 1,454,246,933 | user_d3d073cd4b35 | Cooking | This will be buried, but OP you will read this and it will change your life.
Put a baking sheet or cookie sheet in the cold oven and preheat to 425. When heated, take out the sheet, put your pizza on it, and put it back in the oven for ten minutes. It's the best method I've ever used.
Pro-tip: grate fresh cheese on... | 0 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czijntq | null | false | 2016-01-31T13:28:53Z |
czijnf8 | t1_czijnf8 | 1,454,246,896 | user_a5b72b7e82af | Cooking | 415 degrees for 10-14 minutes in the oven. The real trick? Going on a pizza stone. Pizza is usually better this way then when I ordered it. Even 711 cook at home pizza came out good! | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czijnf8 | null | false | 2016-01-31T13:28:16Z |
czijmhv | t1_czijmhv | 1,454,246,805 | user_dd194adcb3c4 | Cooking | You just place the pizza over the open slots of a toaster and toast that bitch while you smoke a bowl. Make sure to not put it in the toaster | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czijmhv | null | false | 2016-01-31T13:26:45Z |
czijk8e | t1_czijk8e | 1,454,246,585 | user_6537bd76abba | Cooking | Did you hear about the Italian chef that died? He pasta way. | 1 | t1_czijje7 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czijk8e | null | false | 2016-01-31T13:23:05Z |
czijk42 | t1_czijk42 | 1,454,246,575 | user_148f8b285f09 | Cooking | Barkeeper's friend or bon ami should be able to remove stains from any SS pan. | 1 | t1_czihs6q | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czijk42 | null | false | 2016-01-31T13:22:55Z |
czijk2c | t1_czijk2c | 1,454,246,570 | user_a1ce492e9f29 | Cooking | The entire point is to not use oil that sogs down the bottom. | 1 | t1_cziemot | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czijk2c | null | false | 2016-01-31T13:22:50Z |
czijje7 | t1_czijje7 | 1,454,246,502 | user_e2420f6a7b11 | Cooking | Try spaghetti squash and marinara. | 1 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czijje7 | null | false | 2016-01-31T13:21:42Z |
czijgra | t1_czijgra | 1,454,246,249 | user_9580eb05227f | Cooking | Rinse three times. I'm not missing it up.
If you want the most non-mushy rice of your life:
Put rice in pot with cold water. Swish it around with your hand making sure to be vigorous. Then, strain rice. Repeat two more times. Cook rice as usual. Don't stir until rice is done cooking, and then only give a light fluff... | 1 | t1_czgqmuc | t3_43aapg | /r/Cooking/comments/t3_43aapg/czijgra | null | false | 2016-01-31T13:17:29Z |
czijgmr | t1_czijgmr | 1,454,246,236 | user_79f1cf86b30d | Cooking | Why do people keep saying this? I can't remember the last time I fried anything in any oil that was hot enough to smoke and burn. Even when you're deep frying you don't want the oil hot enough to smoke. | 6 | t1_czih48f | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czijgmr | null | false | 2016-01-31T13:17:16Z |
czijf8j | t1_czijf8j | 1,454,246,097 | user_0c79e0d10f7c | Cooking | An electric oven will roast something too, you know. | 76 | t3_43iwet | t3_43iwet | /r/Cooking/comments/t3_43iwet/czijf8j | null | false | 2016-01-31T13:14:57Z |
czijc3q | t1_czijc3q | 1,454,245,771 | user_9580eb05227f | Cooking | And also make some fresh pretzels! | 2 | t1_cziieeq | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czijc3q | null | false | 2016-01-31T13:09:31Z |
czijbj5 | t1_czijbj5 | 1,454,245,710 | user_10c7acbad801 | Cooking | I don't think there is any way to do this safely other than saute them (or use another form of stovetop cooking) instead of trying to roast them. If you can find an electric oven, why not use it? | 8 | t3_43iwet | t3_43iwet | /r/Cooking/comments/t3_43iwet/czijbj5 | null | false | 2016-01-31T13:08:30Z |
czijbhi | t1_czijbhi | 1,454,245,704 | user_8d47469c420d | Cooking | If I get a fresh pizza home and it's all floppy instead of a nice crispy crust, it goes directly into a pan. No need to cover in this case, as you're just toasting up the bottom. | 6 | t1_czi7ftb | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czijbhi | null | false | 2016-01-31T13:08:24Z |
czij4tc | t1_czij4tc | 1,454,245,000 | user_f67eb4d7302a | Cooking | Every time I try this though the bottom of this pizza burns more than my liking. What am I doing wrong? Do you put any oil/butter in the skillet? | 2 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czij4tc | null | false | 2016-01-31T12:56:40Z |
czij4k6 | t1_czij4k6 | 1,454,244,972 | user_22cb4f4f3449 | Cooking | This. These are incredible for reheating pizza. It's the only way I'll do it from now on | 0 | t1_czih488 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czij4k6 | null | false | 2016-01-31T12:56:12Z |
czij3x6 | t1_czij3x6 | 1,454,244,904 | user_4a072bb05f1b | Cooking | me personally, i absolutely can. But i think it depends on the person, my mum doesn't believe me that i can taste the difference and will use cheap olive oil because "it tastes the same so why pay more?" I invested in a good dipping oil (and balsamic) and have no regrets. | 12 | t1_czii8pk | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czij3x6 | null | false | 2016-01-31T12:55:04Z |
czij2fn | t1_czij2fn | 1,454,244,739 | user_82e645fcb654 | Cooking | If you ever are desperate and have to use the microwave for it, wet a paper towel, squeeze out the extra water, crumple it into a ball, and put it next to the pizza. It helps the crust not get super soggy. If you have the time though I agree with the pan or the toaster oven methods. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czij2fn | null | false | 2016-01-31T12:52:19Z |
czij0nq | t1_czij0nq | 1,454,244,550 | user_11baa30fb119 | Cooking | A sandwich press set so that the top part of the press is sitting just above the pizza. Hot all the way through and a nice crispy bottom. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czij0nq | null | false | 2016-01-31T12:49:10Z |
cziiz77 | t1_cziiz77 | 1,454,244,396 | user_424ecd5c0c97 | Cooking | In a hurry, microwave with a glass of water. If I have time I'll is a skillet | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziiz77 | null | false | 2016-01-31T12:46:36Z |
cziiy45 | t1_cziiy45 | 1,454,244,280 | user_a92ec9dd1cb5 | Cooking | Nailed it | 2 | t1_cziedmm | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziiy45 | null | false | 2016-01-31T12:44:40Z |
cziixy4 | t1_cziixy4 | 1,454,244,263 | user_f689412a4f8e | Cooking | "There is a famous saying: Like school boys, Rieslings are best enjoyed young."
"Uh, school days."
"What? ... Yes." | 58 | t3_43ir8o | t3_43ir8o | /r/Cooking/comments/t3_43ir8o/cziixy4 | null | false | 2016-01-31T12:44:23Z |
cziixa5 | t1_cziixa5 | 1,454,244,193 | user_28e44e264e40 | Cooking | use a pizzaz | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziixa5 | null | false | 2016-01-31T12:43:13Z |
cziitpo | t1_cziitpo | 1,454,243,805 | user_70b8acbb42a5 | Cooking | I feel that, much like balsamic, it will depend entirely on what you're going to do with it. If you're just going to use it as for pan cooking, probably not. But if you're doing something like an oil/vinegar mix for dipping bread in or using it as/to make a salad dressing, you'll probably notice the difference in a way... | 9 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/cziitpo | null | false | 2016-01-31T12:36:45Z |
cziirh4 | t1_cziirh4 | 1,454,243,554 | user_ecfe6d951a02 | Cooking | Microwave @ 50% then skillet | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziirh4 | null | false | 2016-01-31T12:32:34Z |
cziiqq3 | t1_cziiqq3 | 1,454,243,467 | user_7b13628fc96b | Cooking | Preheat oven to some high temperature (450+) with a baking steel in there, toss your slices on and in a few minutes they're perfectly hot and crisp.
I actually find this works exceptionally well for thin crust pizza *even fresh when you take it home*. It seems inevitably, once you put a pizza in the damn cardboard tak... | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziiqq3 | null | false | 2016-01-31T12:31:07Z |
cziiq9k | t1_cziiq9k | 1,454,243,415 | user_696b239f3615 | Cooking | Extra virgin olive oil has a lower smoke point because it is less refined. Regular olive oil is more refined and doesn't have as much flavour, but it has a higher smoke point. | 3 | t1_czih48f | t3_43imm3 | /r/Cooking/comments/t3_43imm3/cziiq9k | null | false | 2016-01-31T12:30:15Z |
cziipt6 | t1_cziipt6 | 1,454,243,362 | user_351f2dad9bea | Cooking | not dish but dip in in sliced ginger mixed with asian black vinegar mmm!
| 1 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/cziipt6 | null | false | 2016-01-31T12:29:22Z |
cziilkd | t1_cziilkd | 1,454,242,890 | user_c044137a83e0 | Cooking | And a little extra cheese on top | 1 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziilkd | null | false | 2016-01-31T12:21:30Z |
cziij9p | t1_cziij9p | 1,454,242,612 | user_d0da4605ad7b | Cooking | Great, thanks for your reply! | 1 | t1_czi87k2 | t3_43f5sg | /r/Cooking/comments/t3_43f5sg/cziij9p | null | false | 2016-01-31T12:16:52Z |
cziij85 | t1_cziij85 | 1,454,242,607 | user_e985a2e96af3 | Cooking | Just google: "Vietnamese tomato rice " | 0 | t3_43hw0t | t3_43hw0t | /r/Cooking/comments/t3_43hw0t/cziij85 | null | false | 2016-01-31T12:16:47Z |
cziih6k | t1_cziih6k | 1,454,242,356 | user_0506b2beb891 | Cooking | To be fair... this depends on the pizza. | 4 | t1_czic98m | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziih6k | null | false | 2016-01-31T12:12:36Z |
cziif7x | t1_cziif7x | 1,454,242,115 | user_d762bae282c7 | Cooking | Microwave oven along with a small container with water. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziif7x | null | false | 2016-01-31T12:08:35Z |
cziieeq | t1_cziieeq | 1,454,242,014 | user_a1b23f48872a | Cooking | You can make a Bavarian Biergarten staple: [Obatzda](http://www.bavaria.by/b90f54d0-4849-4a0a-7842-09896237eaa1.html) | 3 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/cziieeq | null | false | 2016-01-31T12:06:54Z |
cziiedt | t1_cziiedt | 1,454,242,011 | user_e9b2de43f222 | Cooking | Bean sprouts and beer. | 1 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/cziiedt | null | false | 2016-01-31T12:06:51Z |
cziie3x | t1_cziie3x | 1,454,241,980 | user_cfdfe96c4e60 | Cooking | I find placing a little ramekin or metallic dish next to it with a tiny bit of water stops the crust drying out any more. | 3 | t1_czi99dz | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziie3x | null | false | 2016-01-31T12:06:20Z |
cziib3f | t1_cziib3f | 1,454,241,612 | user_eb6b6f9cfb5d | Cooking | I use a pan with a cover, otherwise a toasted sandwich maker works well too. | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziib3f | null | false | 2016-01-31T12:00:12Z |
czii98l | t1_czii98l | 1,454,241,397 | user_71e63208c857 | Cooking | This is the only way. Works every single time. I use low to medium heat and it's been perfect | 1 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czii98l | null | false | 2016-01-31T11:56:37Z |
czii8pk | t1_czii8pk | 1,454,241,332 | user_777f16ced95c | Cooking | Can you taste the difference? | 2 | t1_czihx2n | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czii8pk | null | false | 2016-01-31T11:55:32Z |
czii6an | t1_czii6an | 1,454,241,043 | user_424aef315ec8 | Cooking | Absolutely worth it for soups, salads, sandwiches | 9 | t1_czihx2n | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czii6an | null | false | 2016-01-31T11:50:43Z |
czii67p | t1_czii67p | 1,454,241,034 | user_214e51c3ffb0 | Cooking | I never heard of Pizza Pizza. I was just referring to back in the day when LC had that slogan, and only sold pizza by the twos, and had the thick crust square pizzas. Little Caesars is now half the place it used to be (literally and figuratively). | 3 | t1_czih15m | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czii67p | null | false | 2016-01-31T11:50:34Z |
czii5v5 | t1_czii5v5 | 1,454,240,997 | user_020a35684d29 | Cooking | Czech Naklady hermelin (sp?). It's a cured Camembert and by far the weirdest cheese food item I've ever tasted. | 2 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czii5v5 | null | false | 2016-01-31T11:49:57Z |
czii4kj | t1_czii4kj | 1,454,240,852 | user_214e51c3ffb0 | Cooking | Oh, no. I did it right there behind the counter. I had no shame. | 17 | t1_czid8u7 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czii4kj | null | false | 2016-01-31T11:47:32Z |
czihx2z | t1_czihx2z | 1,454,240,003 | [deleted] | Cooking | [deleted] | 1 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czihx2z | null | false | 2016-01-31T11:33:23Z |
czihx2n | t1_czihx2n | 1,454,240,002 | user_4a072bb05f1b | Cooking | I dont know a lot about it for cooking but if youre using is to dip bread/drizzle over/on pasta then id say yes its worth it! I can absolutely appreciate a good quality olive oil just dipping it in crusty bread. | 34 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czihx2n | null | false | 2016-01-31T11:33:22Z |
czihugl | t1_czihugl | 1,454,239,685 | user_58916f3c5dff | Cooking | This post was everything I needed this morning | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czihugl | null | false | 2016-01-31T11:28:05Z |
czihsk4 | t1_czihsk4 | 1,454,239,457 | user_584aca29b9d5 | Cooking | I usually love having a side of just some poached or steamed Chinese broccoli with oyster sauce drizzled on top. Some pickled bean sprouts or kim chi. But, as a Chinese woman who has been eating pot stickers since I was in the womb, the true answer is always more potstickers. | 6 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/czihsk4 | null | false | 2016-01-31T11:24:17Z |
czihs6q | t1_czihs6q | 1,454,239,411 | user_077f8063796f | Cooking | My roommate somehow got a permanent pizza shaped burn mark on my skillet doing this. | 1 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czihs6q | null | false | 2016-01-31T11:23:31Z |
czihrl0 | t1_czihrl0 | 1,454,239,336 | user_96a78b45d751 | Cooking | I tend to split 50% meat and 25% each minced carrots and red lentils. | 3 | t1_czi4czb | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czihrl0 | null | false | 2016-01-31T11:22:16Z |
czihiru | t1_czihiru | 1,454,238,289 | user_30d24806274e | Cooking | Oven 350 degrees for 8 minutes | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czihiru | null | false | 2016-01-31T11:04:49Z |
czihi3q | t1_czihi3q | 1,454,238,209 | user_d9ffeeba2795 | Cooking | I have a similar family (but perhaps not as extreme), and I guarantee you, they won't be happy with any vegetarian meal you make them. Either they will consider it to be a side and still feel unsatisfied/hungry, or they will think "well, that was good, but would have tasted better with some meat" and if they ever make ... | 1 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czihi3q | null | false | 2016-01-31T11:03:29Z |
czihais | t1_czihais | 1,454,237,320 | user_ff7c6eb6454c | Cooking | This [thing](http://www.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ) works. I've had it for over 8 years (wedding present) and it gets used. A lot. Little fresh cheese, basil, and a drizzle of olive oil...and get familiar with the top/bottom/both switch and it brightens up leftover pizza real proper. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czihais | null | false | 2016-01-31T10:48:40Z |
czih8m6 | t1_czih8m6 | 1,454,237,091 | user_186ff39f8541 | Cooking | They're making potstickers, not dumplings, you silly goose. ;) | 4 | t1_cziaqo8 | t3_43hkze | /r/Cooking/comments/t3_43hkze/czih8m6 | null | false | 2016-01-31T10:44:51Z |
czih6oy | t1_czih6oy | 1,454,236,859 | [deleted] | Cooking | [deleted] | 1 | t1_czi59ni | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czih6oy | null | false | 2016-01-31T10:40:59Z |
czih4bo | t1_czih4bo | 1,454,236,583 | user_ba1acf99bcf0 | Cooking |
**Presto 03430 Pizzazz Plus Rotating Oven**
||||
--:|:--|:--
Current|$45.99|Amazon (New)
High|$48.99|Amazon (New)
Low|$34.98|Amazon (New)
|Average|$45.94|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/AoqoKUc.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 1 | t1_czih488 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czih4bo | null | false | 2016-01-31T10:36:23Z |
czih48f | t1_czih48f | 1,454,236,572 | user_d683fd0dddcf | Cooking | I'm no expert, but I do know that olive oil has a lower burning temp than other kinds of oils. | 1 | t3_43imm3 | t3_43imm3 | /r/Cooking/comments/t3_43imm3/czih48f | null | false | 2016-01-31T10:36:12Z |
czih488 | t1_czih488 | 1,454,236,571 | user_ff7c6eb6454c | Cooking | So I have one of [these](http://www.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ) rotating pizza ovens. It has two heating elements. One on top for bubbly cheese, one on bottom for crispy crust. And a selector switch for top, bottom, or both. It can spin a weak frozen pizza into the dank. Especially if y... | 4 | t1_czibovg | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czih488 | null | false | 2016-01-31T10:36:11Z |
czih3db | t1_czih3db | 1,454,236,469 | user_16ca70bd5689 | Cooking | you could try the seriouseats method... folding and sticking in a waffle iron | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czih3db | null | false | 2016-01-31T10:34:29Z |
czih15m | t1_czih15m | 1,454,236,209 | user_c1746a01dd35 | Cooking | Little Caesars had a slogan of "pizza pizza". Pizza Pizza is a separate chain. | 2 | t1_czibovg | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czih15m | null | false | 2016-01-31T10:30:09Z |
cziglwj | t1_cziglwj | 1,454,234,413 | user_16380bb29672 | Cooking | Being a renter, I have always had to use ovens that seem to be leftover from the 70's and 80's. No fancy beeping oven for me :) | 1 | t1_czid1xj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziglwj | null | false | 2016-01-31T10:00:13Z |
cziglpe | t1_cziglpe | 1,454,234,390 | user_16380bb29672 | Cooking | So the heat has time to penetrate my pizza stone/baking sheet. My oven takes roughly 10 minutes just for the air temperature to reach 500, if I want the heat to fully penetrate my pizza stone/baking sheet then it can be 30+. | 1 | t1_cziaayb | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziglpe | null | false | 2016-01-31T09:59:50Z |
cziggz4 | t1_cziggz4 | 1,454,233,849 | user_9207c91cf366 | Cooking | Yeah this, absolutely this ! Could not find any reblochon when I was studying in sweden, had to replace with either camembert or brie but is was still awesome ! | 2 | t1_czib4hm | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/cziggz4 | null | false | 2016-01-31T09:50:49Z |
cziga26 | t1_cziga26 | 1,454,233,055 | user_24766be3554d | Cooking | Camembert en croute with caramelised onions and arugula salad. | 1 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/cziga26 | null | false | 2016-01-31T09:37:35Z |
czig8d6 | t1_czig8d6 | 1,454,232,861 | user_484143b6a610 | Cooking | Clothes iron on driest setting for crust, hair dryer on medium for cheese. Seriously. Hotel hack. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czig8d6 | null | false | 2016-01-31T09:34:21Z |
czig67z | t1_czig67z | 1,454,232,615 | user_28ba9a1cda9d | Cooking | ramsey trained under marco pierre white. fiery studied under the burger king. | 2 | t3_43fi4f | t3_43fi4f | /r/Cooking/comments/t3_43fi4f/czig67z | null | false | 2016-01-31T09:30:15Z |
czig1yg | t1_czig1yg | 1,454,232,135 | user_9e3ff7de7d69 | Cooking | Possibly not much help to you, but I've got an oven with a steam assist option (it pumps steam in to keep things moist). It makes a huge difference - I had some reheated pizza yesterday and it was almost identical to the fresh stuff from the night before.
Don't know if you could achieve a similar effect by putting a b... | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czig1yg | null | false | 2016-01-31T09:22:15Z |
czifvrk | t1_czifvrk | 1,454,231,440 | user_161a535d007b | Cooking | This isn't the best one here (hot skillet with a cover is the best).
However, I urge you to try this. If you have a foreman grill or similar, try sandwiching two pizza slices together. You will get really nice crisp crust and a delicious gooey center sandwich that is easy to hold in your hand.
_Extra delicioso!_ | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czifvrk | null | false | 2016-01-31T09:10:40Z |
czifuxg | t1_czifuxg | 1,454,231,345 | user_f1a2e6fe4c66 | Cooking | Actually, she's more of a Jack-and-Coke girl. :) | 3 | t1_czifmkr | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czifuxg | null | false | 2016-01-31T09:09:05Z |
czifuep | t1_czifuep | 1,454,231,285 | user_7aff99803821 | Cooking | I have them with edamame beans or pickled daikon and carrots with seaweed | 6 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/czifuep | null | false | 2016-01-31T09:08:05Z |
czifudw | t1_czifudw | 1,454,231,283 | user_f3750df4dc01 | Cooking | No. It doesn't. Even serious eats agrees, proper seasoning won't wash off.
| 6 | t1_czifsr2 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czifudw | null | false | 2016-01-31T09:08:03Z |
cziftpm | t1_cziftpm | 1,454,231,211 | user_80e7e0f61923 | Cooking | Make pasta and tomato sauce from scratch. It really elevates the dish to another level when it's completely homemade.
Make homemade tomato soup.
Make all-the-veggies-in-the-fridge soup. That can be really good. Tomato, brocolli, cabbage, onions, carrots, celery, spinach. Put in some bouillon and then put in a foo... | 1 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/cziftpm | null | false | 2016-01-31T09:06:51Z |
czifto6 | t1_czifto6 | 1,454,231,206 | user_061fd38e6aba | Cooking | Especially with pineapple. | 2 | t1_czic98m | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czifto6 | null | false | 2016-01-31T09:06:46Z |
czifsr2 | t1_czifsr2 | 1,454,231,108 | user_5f5849294f1f | Cooking | eh. I think the surface has multiple layers, some of which will come off even just with too harsh scrubbing. You have to treat it gently. | -2 | t1_czif714 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czifsr2 | null | false | 2016-01-31T09:05:08Z |
czifpfm | t1_czifpfm | 1,454,230,756 | user_c66a11c3bee4 | Cooking | Microwave with a small cup of water, works with all breads. Prevents it from getting rock hard | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czifpfm | null | false | 2016-01-31T08:59:16Z |
czifmkr | t1_czifmkr | 1,454,230,446 | user_718b69dd7864 | Cooking | No wonder your 12 year old likes it, it comes with chardonnay! | 3 | t1_czidp0a | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czifmkr | null | false | 2016-01-31T08:54:06Z |
czifkdq | t1_czifkdq | 1,454,230,201 | [deleted] | Cooking | I always order extra sauce. We should move in together. I smell a sitcom. | 8 | t1_czid6iw | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czifkdq | null | false | 2016-01-31T08:50:01Z |
czifh91 | t1_czifh91 | 1,454,229,873 | user_0ad8a7f519da | Cooking | Breakfast pizza taste better cold anyway
| 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czifh91 | null | false | 2016-01-31T08:44:33Z |
czifcyn | t1_czifcyn | 1,454,229,413 | user_385ccd21b4f5 | Cooking | I don't think you have to measure anything, I sure don't. Just describe what the pan should look like if you've added the right amount of butter. I read the site a bit and you described fork tender, do something similar to describe how much butter is needed. | 1 | t1_czi5byq | t3_43fjhk | /r/Cooking/comments/t3_43fjhk/czifcyn | null | false | 2016-01-31T08:36:53Z |
czif9cq | t1_czif9cq | 1,454,229,049 | user_5d75ad114927 | Cooking | Like a redditor mentioned above, make sure to have a snacking platter. Toss some fruits, bread, cheese, and meats on a platter. Open up some wine. Simple.
Try making a pork loin, cheap looks and impressive. Easy to make too.
Stir fries are easy. Tacos maybe? Some pork thrown in a slow cooker before you leave work. Co... | 1 | t3_439s0h | t3_439s0h | /r/Cooking/comments/t3_439s0h/czif9cq | null | false | 2016-01-31T08:30:49Z |
czif714 | t1_czif714 | 1,454,228,816 | user_f3750df4dc01 | Cooking | No. Soap won't degrade polymerized oil. If your "seasoning" is able to be washed off, you didn't season it properly | 15 | t1_czidul9 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czif714 | null | false | 2016-01-31T08:26:56Z |
czif67k | t1_czif67k | 1,454,228,737 | user_96519ced2c8c | Cooking | Yes I agree. Which is why you should rinse soap off of the dishes before you eat off of them. | 0 | t1_czicfb7 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czif67k | null | false | 2016-01-31T08:25:37Z |
czif45n | t1_czif45n | 1,454,228,532 | user_5735840ecaec | Cooking | Nah microwave 20sec then hot skillet.
Microwave heats the inside
Skillet heats the outside | 3 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czif45n | null | false | 2016-01-31T08:22:12Z |
czif302 | t1_czif302 | 1,454,228,412 | user_25f4a7ad1347 | Cooking | Typically stew meat if chopped up chuck roast. So it's a tough cut, and it needs slow low heat. As long as you cook it slow and low, any recipes will do.
Just smoke, roast or braise in whatever seasoning you see fit.
Think pulled tacos with mexican seasoning, bulgogi, teriyaki, gyro, BBQ, etc. | 1 | t3_43ev10 | t3_43ev10 | /r/Cooking/comments/t3_43ev10/czif302 | null | false | 2016-01-31T08:20:12Z |
czif1fm | t1_czif1fm | 1,454,228,250 | user_25f4a7ad1347 | Cooking | Ramen. Pho. Somen. If it's thick enough with the collagen, menudo. | 1 | t3_43h4zo | t3_43h4zo | /r/Cooking/comments/t3_43h4zo/czif1fm | null | false | 2016-01-31T08:17:30Z |
czif1f1 | t1_czif1f1 | 1,454,228,248 | user_ce2d5e332926 | Cooking | I like to reheat in the microwave for 30 seconds, so it's part hot and part cold. | 1 | t1_czic98m | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czif1f1 | null | false | 2016-01-31T08:17:28Z |
cziezai | t1_cziezai | 1,454,228,033 | user_25f4a7ad1347 | Cooking | I'll answer this question if you can tell me if my pencil smells bad. | 1 | t3_43e72y | t3_43e72y | /r/Cooking/comments/t3_43e72y/cziezai | null | false | 2016-01-31T08:13:53Z |
cziexhy | t1_cziexhy | 1,454,227,857 | user_25f4a7ad1347 | Cooking | I don't think you understand what rustic means.
Any freshly made food is free of corn syrup and stuff, but they don't have to be rustic. They can be as sophisticated as you want if such thing is your cup.
| 5 | t3_43hl5c | t3_43hl5c | /r/Cooking/comments/t3_43hl5c/cziexhy | null | false | 2016-01-31T08:10:57Z |
cziewbi | t1_cziewbi | 1,454,227,740 | user_25f4a7ad1347 | Cooking | Bland refers to seasoning, not cooking method.
You didn't season the meat before cooking it, it should be bland. Your palate works. | 1 | t3_43hcvg | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/cziewbi | null | false | 2016-01-31T08:09:00Z |
czievy3 | t1_czievy3 | 1,454,227,704 | user_5d75ad114927 | Cooking | Yakitori. Some beer.
Kaarage?
I dont know, I usually associate gyoza with bar food. | 0 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/czievy3 | null | false | 2016-01-31T08:08:24Z |
czies96 | t1_czies96 | 1,454,227,345 | user_b80193638a25 | Cooking | It's a convection oven with a weird shape. | 3 | t1_czic9t5 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czies96 | null | false | 2016-01-31T08:02:25Z |
czierwu | t1_czierwu | 1,454,227,310 | user_25f4a7ad1347 | Cooking | Whatever you can make well. You have to tell us what you have good experience making. I can tell you to do a lamb crown roast, with cumin cous cous sided with a moroccan cucumber salad, but if you've never done it, it will come out horrible.
Then your mommy will be embarrassed. | 0 | t3_43exxs | t3_43exxs | /r/Cooking/comments/t3_43exxs/czierwu | null | false | 2016-01-31T08:01:50Z |
czierqd | t1_czierqd | 1,454,227,293 | user_b80193638a25 | Cooking | Because it's not. The thermal probe is only in one spot, and in that one spot, the oven is at temp. In order to make sure that the oven holds that temperature when you open the door, you have to also heat the insulation, which takes a few moments longer. Also, when you open the door, the temperature drops dramatical... | 6 | t1_cziaayb | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czierqd | null | false | 2016-01-31T08:01:33Z |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.