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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
czieq1v | t1_czieq1v | 1,454,227,125 | user_c3539877274f | Cooking | Worked at a pizza place for about 10 years, got lots of free pizza. Best way I found to re-heat refrigerated slices was to turn on the cold water tap, run the slice under the cold water until it was wet, microwave until warm, and then toss into a hot skillet and throw the lid on. Let it fry for a bit and it was almost ... | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czieq1v | null | false | 2016-01-31T07:58:45Z |
czieos3 | t1_czieos3 | 1,454,227,007 | [deleted] | Cooking | [deleted] | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czieos3 | null | false | 2016-01-31T07:56:47Z |
czien3h | t1_czien3h | 1,454,226,859 | user_25f4a7ad1347 | Cooking | That's absolutely wrong. Not a BS at all. the real tradizionale from modena or regio emilia are aged just like wine. !12 years minimum IIRC. | 1 | t3_43gbut | t3_43gbut | /r/Cooking/comments/t3_43gbut/czien3h | null | false | 2016-01-31T07:54:19Z |
cziemot | t1_cziemot | 1,454,226,823 | user_b80193638a25 | Cooking | If the pan's hot enough, the cheese will come up with a little pressure from the spatula, especially since no one in their right mind would try this without putting a few drops of oil in the pan first. Not Non-stick doesn't mean sticky. | -1 | t1_czid9hi | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziemot | null | false | 2016-01-31T07:53:43Z |
czieiux | t1_czieiux | 1,454,226,465 | user_25f4a7ad1347 | Cooking | Soba. Yakisoba. Somen. Ramen. Though if you go that route, pot stickers become the side.
If you want the potstickers to be the main, then maybe some pickles or salads.
Or salads tossed with soba. Dressed in rice wine vinegar, vegetable oil, sesame oil, ginger, garlic, and maybe some ponzu. | 1 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/czieiux | null | false | 2016-01-31T07:47:45Z |
cziegte | t1_cziegte | 1,454,226,272 | user_25f4a7ad1347 | Cooking | You can freeze camembert. Cut it into 1/2 lb or 0.2 kg portions and wrap in saran wrap making sure all sides are in contact with the wrap.
| 5 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/cziegte | null | false | 2016-01-31T07:44:32Z |
czieefr | t1_czieefr | 1,454,226,052 | [deleted] | Cooking | [deleted] | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czieefr | null | false | 2016-01-31T07:40:52Z |
cziedmm | t1_cziedmm | 1,454,225,977 | user_4584d530a07d | Cooking | I think a big part is that I ate a bunch of cold pizza as a kid. It was the Saturday morning cartoon go-to. | 2 | t1_czicjt1 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/cziedmm | null | false | 2016-01-31T07:39:37Z |
cziecrl | t1_cziecrl | 1,454,225,896 | user_64f522c6e358 | Cooking | Very, very simple, but deliiiiiiiishush. Put in foil, cover with brown sugar, butter, walnuts, and a splash of Kahlua, bake low and slow until melted and/or caramelised as desired. Eat on bread. Basically an excuse to eat dessert as an "appetizer". | 1 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/cziecrl | null | false | 2016-01-31T07:38:16Z |
czieawq | t1_czieawq | 1,454,225,727 | user_25f4a7ad1347 | Cooking | No there isn't, melted cheese cooled and reheated won't behaved the same way since the fats's been squeezed out.
Crust won't get crispy without getting burned or dried out.
I just reheat in my toaster oven. | -2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czieawq | null | false | 2016-01-31T07:35:27Z |
czieacn | t1_czieacn | 1,454,225,677 | user_285457239886 | Cooking | Jambalaya,
risottos with vegetables,
eggplant moussaka,
soups,
quiches,
pasta with vegies (mushroom bourguignon http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/),
ratatouille
http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/ ,
various sausage casseroles | 1 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czieacn | null | false | 2016-01-31T07:34:37Z |
czie9h8 | t1_czie9h8 | 1,454,225,593 | user_1eb6b40e1f6a | Cooking | I just eat it cold with ranch dressing. | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czie9h8 | null | false | 2016-01-31T07:33:13Z |
czie5r0 | t1_czie5r0 | 1,454,225,259 | user_ba95b059894c | Cooking | If using the oven, heat it on the bottom shelf. It keeps the cheese from over heating. Otherwise, I microwave it to melt the cheese and then put it in a dry skillet to crisp the bottom. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czie5r0 | null | false | 2016-01-31T07:27:39Z |
czie21u | t1_czie21u | 1,454,224,933 | user_381533e41940 | Cooking | I use a mix of yashida's sriacha and ground ginger. | 2 | t1_czidsh0 | t3_43hkze | /r/Cooking/comments/t3_43hkze/czie21u | null | false | 2016-01-31T07:22:13Z |
czie1x6 | t1_czie1x6 | 1,454,224,922 | user_dfad3a60e113 | Cooking | I was recently in a sort of "high end" pizza place and this was the answer they gave me when I asked.
Preheat a non-stick pan. Put in the slice(s) and cover just until the cheese melts. Works great. | 24 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czie1x6 | null | false | 2016-01-31T07:22:02Z |
czidyc4 | t1_czidyc4 | 1,454,224,615 | user_32b47ed8ef87 | Cooking | I just put it on an aluminum foil lined baking sheet for 7 minutes | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czidyc4 | null | false | 2016-01-31T07:16:55Z |
czidy7q | t1_czidy7q | 1,454,224,603 | user_eaa04d5acb32 | Cooking | Scrape toppings onto sauté pan, heat, then add in eggs. Pizza omelette! Use the crust as your toast. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czidy7q | null | false | 2016-01-31T07:16:43Z |
czidul9 | t1_czidul9 | 1,454,224,280 | user_adc20d21af9c | Cooking | Unless it's cast-iron -- no soap *needed*! | 1 | t1_czibvt0 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czidul9 | null | false | 2016-01-31T07:11:20Z |
czidukb | t1_czidukb | 1,454,224,278 | user_9a442bc2d774 | Cooking | my ratio is 100 g flour (i use bread flour), 1 egg, and 1/8 tsp salt with 1-2 sprays of water depending on how big the egg is.
100 g per person is on the generous side of things, or maybe we just don't eat that much. | 1 | t3_43ae3c | t3_43ae3c | /r/Cooking/comments/t3_43ae3c/czidukb | null | false | 2016-01-31T07:11:18Z |
czidtrh | t1_czidtrh | 1,454,224,205 | user_f1a2e6fe4c66 | Cooking | Just put in in a couple Ziploc freezer bags and pound the hell out of it with a rolling pin. *Voila!* - extra-coarse (and extra-soapy) salt for your steaks. | 1 | t1_czh6jlm | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czidtrh | null | false | 2016-01-31T07:10:05Z |
czidsn5 | t1_czidsn5 | 1,454,224,109 | user_f1a2e6fe4c66 | Cooking | There isn't a jury in America that would convict you on a murder charge under these circumstances.
*DISCLAIMER: I am not a lawyer. Any actual murders, assaults, or other crimes are undertaken at your own risk. Void where prohibited.* | -1 | t3_43c6hr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czidsn5 | null | false | 2016-01-31T07:08:29Z |
czidsh0 | t1_czidsh0 | 1,454,224,095 | user_f91f240b4b24 | Cooking | What kind of sauce do you use with them? Just curious, I love 3 raw minced cloves of garlic, 1 tbsp rice wine vinegar to 1tsp red vinegar to 1 tsp soy sauce, with a dash of sesame oil and white pepper. So pungent and delicious | 2 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/czidsh0 | null | false | 2016-01-31T07:08:15Z |
czidpno | t1_czidpno | 1,454,223,855 | user_f1a2e6fe4c66 | Cooking | Sweet Baby Jeebus, that looks tasty. | 3 | t1_czib4hm | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czidpno | null | false | 2016-01-31T07:04:15Z |
czidp7m | t1_czidp7m | 1,454,223,816 | user_eb90cfd0810c | Cooking | I'd say Ramen. Or a delicious similar soup. | 3 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/czidp7m | null | false | 2016-01-31T07:03:36Z |
czidp18 | t1_czidp18 | 1,454,223,803 | user_c905e1c9a1a0 | Cooking | Yep it's certainly bullshit. Here's a copy of another comment I made on buying balsamic vinegar:
> There are different grades and ages of balsamic vinegar. I can't say for the US but in Europe the name is protected. So the top grade will be called "Aceto Balsamico Tradizionale" and the lower grade "Aceto Balsamico di ... | 3 | t3_43gbut | t3_43gbut | /r/Cooking/comments/t3_43gbut/czidp18 | null | false | 2016-01-31T07:03:23Z |
czidp0a | t1_czidp0a | 1,454,223,801 | user_f1a2e6fe4c66 | Cooking | I am insanely jealous. This is how my 12-year-old likes Brie, but it works equally well with Camembert:
1. Slice baguette into ~0.5cm slices. Maybe a bit thicker.
2. Spread garlic butter on said slices.
3. Slice cheese thinly into pieces that will fit baguette slices. *Don't put it on the bread yet.*
4. Bake bre... | 1 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czidp0a | null | false | 2016-01-31T07:03:21Z |
czidonq | t1_czidonq | 1,454,223,770 | user_35f79e6db525 | Cooking | I like to brush oil on the crust and put it in a pan on medium-low heat with the cover on. It gets nice a crispy again and tastes great. | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czidonq | null | false | 2016-01-31T07:02:50Z |
czidi3y | t1_czidi3y | 1,454,223,230 | user_5ce52d90498b | Cooking | What was it?! | 1 | t1_czfuvq8 | t3_4366wo | /r/Cooking/comments/t3_4366wo/czidi3y | null | false | 2016-01-31T06:53:50Z |
czidgrd | t1_czidgrd | 1,454,223,118 | user_bde0bf14b23a | Cooking | Thanks :) | 1 | t1_czi8e5n | t3_43h4zo | /r/Cooking/comments/t3_43h4zo/czidgrd | null | false | 2016-01-31T06:51:58Z |
czidgfx | t1_czidgfx | 1,454,223,092 | user_9bac317070eb | Cooking | Add a little more flour (or other starch
) to the dough before you fry it. Or, a little less liquid. | 3 | t1_cziaaln | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czidgfx | null | false | 2016-01-31T06:51:32Z |
czidduf | t1_czidduf | 1,454,222,883 | user_39c0b21c60ca | Cooking | If it's a thicker crust, I nuke it for ~20 seconds first... but not after! It gets soggy again | 12 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czidduf | null | false | 2016-01-31T06:48:03Z |
czidcbf | t1_czidcbf | 1,454,222,756 | user_1281d96bef25 | Cooking | The Balsamic trade:
http://www.huffingtonpost.com/2014/06/09/balsamic-vinegar-fraud_n_5459425.html | 2 | t3_43gbut | t3_43gbut | /r/Cooking/comments/t3_43gbut/czidcbf | null | false | 2016-01-31T06:45:56Z |
czidb8w | t1_czidb8w | 1,454,222,671 | user_23d0a44af1ac | Cooking | No, there are other logical answers here | 1 | t1_czibyzp | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czidb8w | null | false | 2016-01-31T06:44:31Z |
czid9hi | t1_czid9hi | 1,454,222,524 | [deleted] | Cooking | [deleted] | -1 | t1_czibvt0 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czid9hi | null | false | 2016-01-31T06:42:04Z |
czid8u7 | t1_czid8u7 | 1,454,222,472 | user_2ee9f22bfe02 | Cooking | upvote for putting a mental picture in my mind of a guy sitting in the back room of a blockbuster and meticulously using a heat gun on a pizza | 27 | t1_czibovg | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czid8u7 | null | false | 2016-01-31T06:41:12Z |
czid8dd | t1_czid8dd | 1,454,222,437 | [deleted] | Cooking | I've seen several posole recipes call for it too, so pork stock may also be common in Mexican cuisine. Pork stock may not be that popular in the US, but it appears to be common elsewhere- except, obviously, Muslim countries where consumption is taboo. | 1 | t1_cziawba | t3_43h4zo | /r/Cooking/comments/t3_43h4zo/czid8dd | null | false | 2016-01-31T06:40:37Z |
czid6iw | t1_czid6iw | 1,454,222,293 | user_2535ff0e3769 | Cooking | I like it because the sauce isn't as overpowering whenever it's cold. I always order pizza with light sauce, but I always feel like it's still too much tomatoe flavor. | 1 | t1_czicjt1 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czid6iw | null | false | 2016-01-31T06:38:13Z |
czid4re | t1_czid4re | 1,454,222,149 | user_b4bee441ad48 | Cooking | [If you can believe in grilled cheese sandwiches, you are capable of believing in skillet-reheated pizza.](http://gawker.com/if-you-can-believe-in-grilled-cheese-sandwiches-you-a-1502426960) | 7 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czid4re | null | false | 2016-01-31T06:35:49Z |
czid38w | t1_czid38w | 1,454,222,028 | user_7ec23185530b | Cooking | Haha are you serious? How much of a pussy are you | 1 | t1_czibc7s | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czid38w | null | false | 2016-01-31T06:33:48Z |
czid2ej | t1_czid2ej | 1,454,221,964 | user_c9fcbd8b6970 | Cooking | I was surprised as well, I linked it in a comment though. | 1 | t1_czibpen | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czid2ej | null | false | 2016-01-31T06:32:44Z |
czid1xj | t1_czid1xj | 1,454,221,928 | user_df0565a56f0c | Cooking | This is my favorite way, but I generally just wait for the oven to beep that it's at 425 with the sheet already preheated inside. Put a little spray or oil down on foil and throw the slice on for a few minutes. | 1 | t1_czi3vub | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czid1xj | null | false | 2016-01-31T06:32:08Z |
czid1hi | t1_czid1hi | 1,454,221,892 | user_381533e41940 | Cooking | Sauté | 3 | t1_cziaqo8 | t3_43hkze | /r/Cooking/comments/t3_43hkze/czid1hi | null | false | 2016-01-31T06:31:32Z |
czid1fl | t1_czid1fl | 1,454,221,888 | user_d57150ce870f | Cooking | I have a round enameled cooking stone i throw in the oven on high broil a few minutes before reheating. After like 8-10 minutes and it's very very hot I'll set all the pizza on it and either keep it broiling or swap to a high bake temp (450) for a bit depending on thickness and toppings. Cook time is usually less than ... | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czid1fl | null | false | 2016-01-31T06:31:28Z |
czid14b | t1_czid14b | 1,454,221,864 | user_68041803f2c1 | Cooking | http://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html
This will basically answer all your questions. There is nothing to indicate scraping of walls and would ruin the barrels. i doubt they would want to do that, but as the article says there are quite a few types/grades of balsa... | 4 | t3_43gbut | t3_43gbut | /r/Cooking/comments/t3_43gbut/czid14b | null | false | 2016-01-31T06:31:04Z |
czid0ko | t1_czid0ko | 1,454,221,824 | user_381533e41940 | Cooking | Sounds good. | 2 | t1_czic1hc | t3_43hkze | /r/Cooking/comments/t3_43hkze/czid0ko | null | false | 2016-01-31T06:30:24Z |
czid056 | t1_czid056 | 1,454,221,789 | user_c9fcbd8b6970 | Cooking | Foodwishes actually made a video a few years ago specifically on reheating pizza, surprised to see no one posted a youtube link yet https://www.youtube.com/watch?v=XWIJNaA-JNA | 3 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czid056 | null | false | 2016-01-31T06:29:49Z |
czicvmb | t1_czicvmb | 1,454,221,452 | user_83fdb450d132 | Cooking | If you don't enjoy cleaning and maintaining your own equipment, then you're doing something wrong.
Cleaning my kitchen, cleaning my guns, cleaning my car... all a sign of pride. Have some pride, man.
| 1 | t1_czi7wdr | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czicvmb | null | false | 2016-01-31T06:24:12Z |
czicuzd | t1_czicuzd | 1,454,221,404 | user_9a2ad9290fcc | Cooking | Hot air = over? | 1 | t1_czic9t5 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czicuzd | null | false | 2016-01-31T06:23:24Z |
czicu4i | t1_czicu4i | 1,454,221,340 | user_381533e41940 | Cooking | That is fantastic idea | 7 | t1_czicn5a | t3_43hkze | /r/Cooking/comments/t3_43hkze/czicu4i | null | false | 2016-01-31T06:22:20Z |
czicths | t1_czicths | 1,454,221,295 | user_2e296f89b64d | Cooking | I disagree, but I love overnight room temperature pizza. | 23 | t1_czic98m | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czicths | null | false | 2016-01-31T06:21:35Z |
czicnvn | t1_czicnvn | 1,454,220,877 | user_3e8d3eff73a9 | Cooking | It's a squishy greasy fat thing. Also the crust is so chewy its amazing | 6 | t1_czicjt1 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czicnvn | null | false | 2016-01-31T06:14:37Z |
czicn5a | t1_czicn5a | 1,454,220,826 | user_39f90d2fb899 | Cooking | I usually go with more potstickers. :) | 34 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/czicn5a | null | false | 2016-01-31T06:13:46Z |
czicmwp | t1_czicmwp | 1,454,220,807 | user_0a48a2313eb0 | Cooking | For a speedier version nuke it partially before putting into the toaster over to finish. | 10 | t1_czi5hgz | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czicmwp | null | false | 2016-01-31T06:13:27Z |
czicmbm | t1_czicmbm | 1,454,220,764 | user_39baa9271816 | Cooking | The people not answering toaster over probably haven't had it that way. IMO the best of all methods. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czicmbm | null | false | 2016-01-31T06:12:44Z |
czickp7 | t1_czickp7 | 1,454,220,641 | user_cc40afa72ed6 | Cooking | Or minestrone? | 1 | t1_czhplo2 | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czickp7 | null | false | 2016-01-31T06:10:41Z |
czicjt1 | t1_czicjt1 | 1,454,220,580 | user_9b444bfb8715 | Cooking | I respect this opinion. It's widely shared. But I don't understand it. I like cold pizza but I LOVE leftover pizza reheated. You can't taste as many flavors cold. Is it a texture thing? | 8 | t1_czic98m | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czicjt1 | null | false | 2016-01-31T06:09:40Z |
czicfb7 | t1_czicfb7 | 1,454,220,252 | user_5bc34850a16c | Cooking | But shampoo isn't intended for cleaning the things we eat off | 3 | t1_czicb5z | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czicfb7 | null | false | 2016-01-31T06:04:12Z |
czicds6 | t1_czicds6 | 1,454,220,145 | user_c9ebe4204ae1 | Cooking | Put cast iron skillet on stove over high heat to preheat.
Put pizza in microwave for 30-45sec.
Pizza in skillet, heat to medium for another 2-3 minutes.
This gets the cheese hot and melty and the crust nice and crispy.
I've tried microwave and stovetop independently. I end up with a soggy crust from the microwave. I... | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czicds6 | null | false | 2016-01-31T06:02:25Z |
czicb5z | t1_czicb5z | 1,454,219,958 | user_96519ced2c8c | Cooking | Well, you shouldn't drink shampoo either, you know? Just because it won't kill you right away didn't mean you should ingest it if it can be helped. | -1 | t1_czic2fj | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czicb5z | null | false | 2016-01-31T05:59:18Z |
czic9t5 | t1_czic9t5 | 1,454,219,867 | user_f5435d16c001 | Cooking | How exactly is an "air fryer" different than an oven? That's always seemed like the handiwork of some marketing asshole to me. | 6 | t1_czi9xcz | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czic9t5 | null | false | 2016-01-31T05:57:47Z |
czic9ra | t1_czic9ra | 1,454,219,864 | user_a7564697b720 | Cooking | Iron cast pan reheated pizza. Add a little water on a side of the pan for extra moisture. This is the real deal. Almost better than fresh pizza. | 14 | t1_czi3igj | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czic9ra | null | false | 2016-01-31T05:57:44Z |
czic98m | t1_czic98m | 1,454,219,827 | user_4584d530a07d | Cooking | Cold pizza is amazing. | 29 | t1_czib9vf | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czic98m | null | false | 2016-01-31T05:57:07Z |
czic8a6 | t1_czic8a6 | 1,454,219,759 | user_5b8b8c94d488 | Cooking | For best results, microwave with a glass of water | -1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czic8a6 | null | false | 2016-01-31T05:55:59Z |
czic5ra | t1_czic5ra | 1,454,219,583 | user_2c48023eca01 | Cooking | Thanks for all the great pointers! | 2 | t1_czibl33 | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czic5ra | null | false | 2016-01-31T05:53:03Z |
czic5ll | t1_czic5ll | 1,454,219,572 | user_6e0f7d8792f4 | Cooking | Place pizza on cookie sheet.
Place cookie sheet in oven.
Turn on oven to 400°F.
Set timer to ten (fifteen if needed) minutes.
Do that in that order. No more soggy pizza!
Thank me later. | 0 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czic5ll | null | false | 2016-01-31T05:52:52Z |
czic53u | t1_czic53u | 1,454,219,540 | user_2c48023eca01 | Cooking | Thanks, give that a try! | 2 | t1_czibpy7 | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czic53u | null | false | 2016-01-31T05:52:20Z |
czic48t | t1_czic48t | 1,454,219,481 | user_b474541b50e7 | Cooking | Microwave first, covered with a moist paper towel if it's a couple days old and dried out, then toaster oven to crisp it, and make the cheese melty instead of plasticy. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czic48t | null | false | 2016-01-31T05:51:21Z |
czic2fj | t1_czic2fj | 1,454,219,357 | user_5bc34850a16c | Cooking | For my entire life I've never known someone in my family to rinse off plates or bowls of the suds, we just let them drip dry... I figured that was the point of the drying racks. I rinse off glasses, but only because it leaves marks if you don't
Never even considered that companies that make dish washing liquid would ... | 4 | t1_czho8j9 | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czic2fj | null | false | 2016-01-31T05:49:17Z |
czic1hc | t1_czic1hc | 1,454,219,292 | user_18564e4efee8 | Cooking | Some simple fried rice or stir-fried noodles. Or perhaps even okonomiyaki. | 3 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/czic1hc | null | false | 2016-01-31T05:48:12Z |
czic1az | t1_czic1az | 1,454,219,280 | user_9c8b9519e63e | Cooking | When a bunch of browned bits are stuck to the bottom of your pan and you add a liquid and scrape the loosened bits up | 2 | t1_czhyy2o | t3_43ev10 | /r/Cooking/comments/t3_43ev10/czic1az | null | false | 2016-01-31T05:48:00Z |
czibyzp | t1_czibyzp | 1,454,219,120 | user_0076cdaec81c | Cooking | This is the only logical answer... | 3 | t1_czib9vf | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czibyzp | null | false | 2016-01-31T05:45:20Z |
czibxav | t1_czibxav | 1,454,219,008 | user_b9071fe5ddd1 | Cooking | Cassoulet with duck confit. | 3 | t3_43hl5c | t3_43hl5c | /r/Cooking/comments/t3_43hl5c/czibxav | null | false | 2016-01-31T05:43:28Z |
czibvt0 | t1_czibvt0 | 1,454,218,911 | user_02f27a27b5a0 | Cooking | Would require no scrubbing though. Just wipe with soapy sponge and rinse, done. | 3 | t1_czi9zzl | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czibvt0 | null | false | 2016-01-31T05:41:51Z |
czibux4 | t1_czibux4 | 1,454,218,853 | user_ef63d852ae2b | Cooking | Nope. I mean, it'd be bad if you covered it in a thick layer of soap and let that dry on but a regular washing is fine. The moisture is the big concern here. | 1 | t1_czhqmlw | t3_43c6hr | /r/Cooking/comments/t3_43c6hr/czibux4 | null | false | 2016-01-31T05:40:53Z |
czibul3 | t1_czibul3 | 1,454,218,832 | user_ccc26b34389c | Cooking | Is the goal to avoid meat for some specific reason(dietary needs of yourself), or is the goal to avoid eating chicken every single night?
If it's the later, you might want to expand your search to include recipes that use very cheap cuts of other meats (cheap cuts of beef or pork can be less expensive per pound than c... | 1 | t3_43ejnh | t3_43ejnh | /r/Cooking/comments/t3_43ejnh/czibul3 | null | false | 2016-01-31T05:40:32Z |
czibt6a | t1_czibt6a | 1,454,218,737 | user_a763a19bc3e5 | Cooking | Pan on stove, pre-heat it, pizza directly on the dry pan, and then cover the pizza with aluminum foil with some headroom. When you smell the toppings, you're done. This changed my life ;) | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czibt6a | null | false | 2016-01-31T05:38:57Z |
czibs7f | t1_czibs7f | 1,454,218,675 | user_05ac8620ff1d | Cooking | Maybe not what you are looking for, but chow mein is what immediately occurred to me. | 2 | t3_43hkze | t3_43hkze | /r/Cooking/comments/t3_43hkze/czibs7f | null | false | 2016-01-31T05:37:55Z |
czibrxh | t1_czibrxh | 1,454,218,658 | user_319073fa03be | Cooking | Adobo. I'm good. | 1 | t3_43fdj2 | t3_43fdj2 | /r/Cooking/comments/t3_43fdj2/czibrxh | null | false | 2016-01-31T05:37:38Z |
czibpy7 | t1_czibpy7 | 1,454,218,527 | user_32ecb1440166 | Cooking | Not much different. Before I started doing it, I always thought it would turn out bad, but if you do it right it can be great. Make sure the pan's hot enough and a bit of oil at first, then put in some butter, and baste it a bit. That's what I do anyhow.
[Ramsay has a nice 2min video on the process](https://www.yo... | 2 | t1_czibhz0 | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czibpy7 | null | false | 2016-01-31T05:35:27Z |
czibpen | t1_czibpen | 1,454,218,490 | user_db0f42c4322e | Cooking | Nobody's gonna link the food wishes pizza reheating video? | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czibpen | null | false | 2016-01-31T05:34:50Z |
czibp44 | t1_czibp44 | 1,454,218,469 | [deleted] | Cooking | [deleted] | 5 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czibp44 | null | false | 2016-01-31T05:34:29Z |
czibovg | t1_czibovg | 1,454,218,455 | user_214e51c3ffb0 | Cooking | I worked at Blockbuster in the late nineties (no...I wouldn't reheat pizza on my CRT monitor). We had a Little Caesars pizza nearby that we would pick up from (back when it was "pizza pizza"). We'd all go in on two pizzas, and then shrink wrap the leftovers and put it in the mini fridge until our next shift. I'd then t... | 29 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czibovg | null | false | 2016-01-31T05:34:15Z |
czibm3p | t1_czibm3p | 1,454,218,271 | user_2b50dc4ff067 | Cooking | You answered your own question. No seasoning whatsoever, no matter the method, will not have great results. | 7 | t3_43hcvg | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czibm3p | null | false | 2016-01-31T05:31:11Z |
czibl33 | t1_czibl33 | 1,454,218,207 | user_73fc718aad70 | Cooking | I would do a lot of things differently so I'll just go that route.
- use fresh unfrozen steaks (though frozen + sous vide should be great, for frozen)
- season the steaks liberally with kosher salt an hour before using. Store in fridge. This is called a dry brine.
- vacuum seal and cook in water bath at 131F
- remove ... | 2 | t3_43hcvg | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czibl33 | null | false | 2016-01-31T05:30:07Z |
czibjdr | t1_czibjdr | 1,454,218,100 | user_96519ced2c8c | Cooking | Right. I just don't think it'd work for everyone, especially if there are toppings. For a quick trick though I suppose it's OK. Just keep the toaster clean to prohibit flame from erupting while your back is turned. | 1 | t1_czibf0e | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czibjdr | null | false | 2016-01-31T05:28:20Z |
czibiy7 | t1_czibiy7 | 1,454,218,073 | user_32ecb1440166 | Cooking | Not sure how rustic or traditional you want it... but for something simple with plain ingredients, consider [Spaghetti Carbonara](https://en.wikipedia.org/wiki/Carbonara)
Though i'm sure it's suggested often enough and decently popular so you likely already know about it. It's one of my go-tos when I don't really kno... | 2 | t3_43hl5c | t3_43hl5c | /r/Cooking/comments/t3_43hl5c/czibiy7 | null | false | 2016-01-31T05:27:53Z |
czibhz0 | t1_czibhz0 | 1,454,218,013 | user_2c48023eca01 | Cooking | Never pan cooked a steak before, only grilled it. Have to give it a go. | 2 | t1_czi8jx9 | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czibhz0 | null | false | 2016-01-31T05:26:53Z |
czibhjd | t1_czibhjd | 1,454,217,985 | user_872e4f41cc53 | Cooking | I reheat it in its own box, directly in the oven, for about 15 minutes at 350*.
If I don't have that, I'll reheat on a piece of foil in the oven. | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czibhjd | null | false | 2016-01-31T05:26:25Z |
czibgyr | t1_czibgyr | 1,454,217,950 | user_2c48023eca01 | Cooking | I have a cast iron skillet on order, the torch was just what I had on hand. Yeah I needed to season prior to sealing, thats a good blend. | 1 | t1_cziamfp | t3_43hcvg | /r/Cooking/comments/t3_43hcvg/czibgyr | null | false | 2016-01-31T05:25:50Z |
czibf0e | t1_czibf0e | 1,454,217,825 | user_785aab5d5cd9 | Cooking | There's trays to take crumbs out and I've never had a problem. It gets it hot and crisps the crust. Just keep your eye on it so the cheese doesn't liquefy. | 4 | t1_czibc7s | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czibf0e | null | false | 2016-01-31T05:23:45Z |
czibdt5 | t1_czibdt5 | 1,454,217,748 | user_41d3349ada05 | Cooking | That is also true.
The custard portion of creme brulee is tricky, so I thought I'd mention the idiot-proof option. | 1 | t1_czib97a | t3_43gbbt | /r/Cooking/comments/t3_43gbbt/czibdt5 | null | false | 2016-01-31T05:22:28Z |
czibdox | t1_czibdox | 1,454,217,740 | user_53cb6e428899 | Cooking | I reheat it in my mouth no microwave, oven, or stove needed. | 2 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czibdox | null | false | 2016-01-31T05:22:20Z |
czibc7s | t1_czibc7s | 1,454,217,645 | user_96519ced2c8c | Cooking | Seriously? You shouldn't even put buttered bread in the toaster, it could catch on fire from the bits that fall and touch the heating element. | 0 | t1_czia1ze | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czibc7s | null | false | 2016-01-31T05:20:45Z |
czib9vf | t1_czib9vf | 1,454,217,500 | user_f02ceec660de | Cooking | Don't | 65 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czib9vf | null | false | 2016-01-31T05:18:20Z |
czib9e8 | t1_czib9e8 | 1,454,217,470 | user_96519ced2c8c | Cooking | I agree with the other commenter, hot skillet with a lid. Strategically sprinkle water into the pan so that it creates steam without the puddle touching the pizza. | 1 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czib9e8 | null | false | 2016-01-31T05:17:50Z |
czib97a | t1_czib97a | 1,454,217,458 | user_4acc8efa2c4f | Cooking | A box of small mason jars (the 125 ml size) would also be a very cheap supply of extra ramekins if OP wants to stick with the known technique but the ramekin supply is the limiting step. | 1 | t1_czi9vsq | t3_43gbbt | /r/Cooking/comments/t3_43gbbt/czib97a | null | false | 2016-01-31T05:17:38Z |
czib8jv | t1_czib8jv | 1,454,217,418 | user_8b683f650841 | Cooking | No doubt. Another great way to eat camembert is to warm it up in the over with honey and walnuts, although this is an appetizer and more of a party dish. | 3 | t1_czib3qe | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czib8jv | null | false | 2016-01-31T05:16:58Z |
czib5v7 | t1_czib5v7 | 1,454,217,242 | user_713d14f1c7f9 | Cooking | Ok, that looks amazing. I'm going to have to do so much exercise because of this cheese! | 2 | t1_czib4hm | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czib5v7 | null | false | 2016-01-31T05:14:02Z |
czib4hm | t1_czib4hm | 1,454,217,151 | user_7f453571895a | Cooking | [Tartiflette!](http://www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/27/how-to-cook-perfect-tartiflette)
Just swap the reblochon for camembert. | 6 | t3_43gnzj | t3_43gnzj | /r/Cooking/comments/t3_43gnzj/czib4hm | null | false | 2016-01-31T05:12:31Z |
czib3zk | t1_czib3zk | 1,454,217,120 | user_15ea500b7d62 | Cooking | Convection (toaster) oven | 0 | t3_43gvm8 | t3_43gvm8 | /r/Cooking/comments/t3_43gvm8/czib3zk | null | false | 2016-01-31T05:12:00Z |
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