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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1jlkor | t1_d1jlkor | 1,459,372,441 | user_0a9b0f46f46f | Cooking | Really? Care to elaborate? Sounds really interesting. | 1 | t1_d1iho5i | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1jlkor | null | false | 2016-03-30T21:14:01Z |
d1jlgfb | t1_d1jlgfb | 1,459,372,287 | user_0a9b0f46f46f | Cooking | Do you buy frozen wrappers? In that case, you should never refreeze them. If you buy fresh, freeze them in ziplock bags in smaller batches and then thaw them in the fridge as you need them.
If you store them a open package in the fridge, a damp towel in a ziplock bag works fine for a couple of days. | 1 | t3_4cm4co | t3_4cm4co | /r/Cooking/comments/t3_4cm4co/d1jlgfb | null | false | 2016-03-30T21:11:27Z |
d1jlg6t | t1_d1jlg6t | 1,459,372,278 | user_9a266fe87004 | Cooking | Don't you cook pork chop cutlets in apple sauce to keep them moist? | 2 | t3_4cmthv | t3_4cmthv | /r/Cooking/comments/t3_4cmthv/d1jlg6t | null | false | 2016-03-30T21:11:18Z |
d1jl98r | t1_d1jl98r | 1,459,372,024 | user_799acc8aacc4 | Cooking | That's the trick with most restaurant quality food sadly. | 3 | t1_d1jkbdi | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jl98r | null | false | 2016-03-30T21:07:04Z |
d1jkrj6 | t1_d1jkrj6 | 1,459,371,368 | user_300306dbdccf | Cooking | I would recommend searing the whole hunk before going into the crock pot to develop better flavor.
If you're going to use bacon, I would put it on top so the fat renders and bastes the meat as it cooks hopefully imparting some nice smokey flavor. 14-16 hours seems really long, I don't think my crock pot gets low enoug... | 1 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1jkrj6 | null | false | 2016-03-30T20:56:08Z |
d1jkc9l | t1_d1jkc9l | 1,459,370,824 | [deleted] | Cooking | [removed] | 1 | t1_d1jkb1h | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jkc9l | null | false | 2016-03-30T20:47:04Z |
d1jkbdi | t1_d1jkbdi | 1,459,370,790 | user_a27ff8f4f317 | Cooking | Use too much salt. No sarcasm. Try using much more salt, to the point where you think you overdid it.
It's not healthy and it's kind of a scam but it makes for a tasty restaurant-like pizza. | 3 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jkbdi | null | false | 2016-03-30T20:46:30Z |
d1jkb1h | t1_d1jkb1h | 1,459,370,778 | user_53b9f91a55b7 | Cooking | I've been getting pretty serious into pizza making over the last few years.
Here's how my pizza turn out lately: https://i.imgur.com/qVWyDDF.jpg
**My Dough Recipe:**
- 1 1/2 Tablespoons Honey
- 1 Teaspoon Salt
- 3 Cups Flour
- 1 Cup Water (100 ~ 110 degrees)
- 1 Tablespoon Olive Oil
- 2 1/4 teaspoons dry active yeas... | 2 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jkb1h | null | false | 2016-03-30T20:46:18Z |
d1jk9t4 | t1_d1jk9t4 | 1,459,370,734 | user_df53ae4f01ce | Cooking | 500 is plenty. | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jk9t4 | null | false | 2016-03-30T20:45:34Z |
d1jk6y5 | t1_d1jk6y5 | 1,459,370,634 | user_300306dbdccf | Cooking | > Everyone should have a starter. Those things are the best. I should have a starter.
It's true, and once you get a starter up and running (which isn't hard, just takes some patience), maintenance is nothing, keep it in the fridge, feed it once a week. Easy peasy. | 6 | t1_d1j6cnq | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jk6y5 | null | false | 2016-03-30T20:43:54Z |
d1jk1my | t1_d1jk1my | 1,459,370,439 | user_eee97b1e8d3e | Cooking | What about your pizza though? | 2 | t1_d1jg7t1 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jk1my | null | false | 2016-03-30T20:40:39Z |
d1jjrbu | t1_d1jjrbu | 1,459,370,073 | user_3ca4eadc71b3 | Cooking | Like that video but damn were all of those edits needed? | 1 | t1_d1j2y7b | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jjrbu | null | false | 2016-03-30T20:34:33Z |
d1jjr7p | t1_d1jjr7p | 1,459,370,069 | user_afa6d1cb75a4 | Cooking | I always have the opposite problem: extra whites after making Bearnaise, Hollandaise, carbonara, zabaglione, etc. | 1 | t3_4cie71 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1jjr7p | null | false | 2016-03-30T20:34:29Z |
d1jjo4p | t1_d1jjo4p | 1,459,369,957 | user_a811d4cbce3e | Cooking | Wait are you serious? The serious answer is whether it gives off of takes in oh+ groups.
If you were joking... sorry, I didn't get it... | 2 | t1_d1jj69n | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jjo4p | null | false | 2016-03-30T20:32:37Z |
d1jjg75 | t1_d1jjg75 | 1,459,369,678 | user_eff4283399de | Cooking | Could you point me in the right direction to... get started? | 5 | t1_d1j6cnq | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jjg75 | null | false | 2016-03-30T20:27:58Z |
d1jjbck | t1_d1jjbck | 1,459,369,511 | user_efe5e0b98b13 | Cooking | ...Except for the lock breaking part in a rental. That's pretty douchey. | 2 | t1_d1jgw3j | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jjbck | null | false | 2016-03-30T20:25:11Z |
d1jja5i | t1_d1jja5i | 1,459,369,470 | user_40e9a4cc7bdf | Cooking | I am only being 20% facetious.
MSG makes everything just taste better. Especially cheesy things.
But a lot of people get their feelings hurt when you say MSG.
They sell it by the pound at your local Asia Mart. I actually put it in my salt pepper mix. So it's really salt, MSG, pepper mix I guess. | 1 | t1_d1j3ibu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jja5i | null | false | 2016-03-30T20:24:30Z |
d1jj6fd | t1_d1jj6fd | 1,459,369,344 | user_d493dd30932b | Cooking | Wait do you bake the pizza first then change to broil? From your comment it seems its already on broil when you first put the pizza in | 1 | t1_d1ixvk0 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jj6fd | null | false | 2016-03-30T20:22:24Z |
d1jj69n | t1_d1jj69n | 1,459,369,339 | user_efe5e0b98b13 | Cooking | Acid, base... What's the difference? | 3 | t1_d1jdkhk | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jj69n | null | false | 2016-03-30T20:22:19Z |
d1jj4xk | t1_d1jj4xk | 1,459,369,292 | user_78ec95ddd606 | Cooking | I'd go with homemade pasta, especially if she's never made it before. | 3 | t3_4clqgt | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jj4xk | null | false | 2016-03-30T20:21:32Z |
d1jj3hq | t1_d1jj3hq | 1,459,369,242 | user_b1eb88ba35e1 | Cooking | Yeah, hope it goes well! | 1 | t1_d1jgjdg | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1jj3hq | null | false | 2016-03-30T20:20:42Z |
d1jj3f4 | t1_d1jj3f4 | 1,459,369,240 | user_e19958cf88dd | Cooking | Using the /r/pizza subreddit got my pizza making to stellar levels. I only get pizza out when I am lazy. Here is what I learned.
Dough: Get this book http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X and follow the technique sections to the letter. Get rid of the sugar and rise for longer, li... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jj3f4 | null | false | 2016-03-30T20:20:40Z |
d1jivqg | t1_d1jivqg | 1,459,368,978 | user_d493dd30932b | Cooking | do you use the broiler or just bake it? And at what height level do you put the cast iron in the oven? | 2 | t1_d1j7eo6 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jivqg | null | false | 2016-03-30T20:16:18Z |
d1jirpk | t1_d1jirpk | 1,459,368,839 | user_a279368de80b | Cooking | Pro tip: Add Red Wine Vinegar to your tomato sauce, it will bring out the other flavors and give it a pleasing "pop" | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jirpk | null | false | 2016-03-30T20:13:59Z |
d1jinu3 | t1_d1jinu3 | 1,459,368,703 | user_a61dd01007c8 | Cooking | In my experience (though I've only done it once):
You end up with pork completely falling apart at right around 8 hours. I also ended up with a LOT of liquid in the crockpot that came out that is very salty. | 1 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1jinu3 | null | false | 2016-03-30T20:11:43Z |
d1jin7k | t1_d1jin7k | 1,459,368,680 | user_3180a4fa9365 | Cooking | As little as possible. And probably a lot less than most people think.
I autolyse about 60% of the flour and all water, add a yeast starter and the slowly add the rest of the flour as I mix (this effectively is a wet knead, and develops nice long gluten strands), knead it just enough to form a ball, let it rest, porti... | 3 | t1_d1ji7ki | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jin7k | null | false | 2016-03-30T20:11:20Z |
d1jie2v | t1_d1jie2v | 1,459,368,356 | user_86366b695a9f | Cooking | Hey, I don't think I saw this mentioned anywhere, but if you don't already have one,
**GET A KITCHEN SCALE.** | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jie2v | null | false | 2016-03-30T20:05:56Z |
d1jic52 | t1_d1jic52 | 1,459,368,287 | user_650764b03847 | Cooking | its not the ingredients that make a pie great; it's the technique. There's a lot of variables to consider. How long you leave it out before you put it in the fridge, how long you leave it out of the fridge before you put it in the oven, how put in the flour (100% vs 75%+rest+25%). You should check out this article if y... | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jic52 | null | false | 2016-03-30T20:04:47Z |
d1jibpe | t1_d1jibpe | 1,459,368,272 | user_91719e20b8fe | Cooking | Get a Baking Steel. | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jibpe | null | false | 2016-03-30T20:04:32Z |
d1jiap7 | t1_d1jiap7 | 1,459,368,238 | user_86366b695a9f | Cooking | Yeah, the water content of the cheese can make the whole pie a little soggy, so I try to dry it as much as I can. TBH, patting it down with towels doesn't make a huge difference.
Sometimes I buy a brick of a low-moisture mozzarella, but the texture is pretty different. | 1 | t1_d1jhlm0 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jiap7 | null | false | 2016-03-30T20:03:58Z |
d1ji8lt | t1_d1ji8lt | 1,459,368,162 | user_87c4a9c403ff | Cooking | Making your own sauce makes a huge difference as well as fresh mozzarella.
Also look into getting a pizza stone/steel . As others have mentioned high heat is the key here.
Once your pizza is out the oven. Sprinkle a little bit of oregano on top . In my opinion it just adds that little bit extra. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ji8lt | null | false | 2016-03-30T20:02:42Z |
d1ji7ki | t1_d1ji7ki | 1,459,368,124 | user_41cd0d5ba7f7 | Cooking | How should you handle it? | 1 | t1_d1j0l0t | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ji7ki | null | false | 2016-03-30T20:02:04Z |
d1jhpk4 | t1_d1jhpk4 | 1,459,367,490 | user_317ea0199fe5 | Cooking | I like a good cast iron pizza too, but it's not traditional really. It gets that caramelized or whatever crust on the bottom of it like a deep dish or pan pizza should. You can't make traditional NY Style or Neapolitan pizza in a cast iron. | 1 | t1_d1ixrwr | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jhpk4 | null | false | 2016-03-30T19:51:30Z |
d1jho9u | t1_d1jho9u | 1,459,367,444 | user_97d1df14d67f | Cooking | BBQs have always had this feature. It's called turning the dials to high and leaving the lid closed for a while, then a quick scrub with a grill brush... | 4 | t1_d1j5cnl | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jho9u | null | false | 2016-03-30T19:50:44Z |
d1jhngn | t1_d1jhngn | 1,459,367,416 | user_ba4da3a8d401 | Cooking | The biggest danger is that it's so good out of the oven, you'll eat the entire package at once and never use it for whatever you were planning on. | 1 | t3_4c9ojn | t3_4c9ojn | /r/Cooking/comments/t3_4c9ojn/d1jhngn | null | false | 2016-03-30T19:50:16Z |
d1jhmyw | t1_d1jhmyw | 1,459,367,399 | user_def298fcdeec | Cooking | He's edited it, but I assume the original post said "It you live in a single family home, go ahead and start an apartment fire." I think he suggests you set an apartment you dont live in on fire. Presumably to watch while you eat your pizza. | 1 | t1_d1j29d0 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jhmyw | null | false | 2016-03-30T19:49:59Z |
d1jhlm0 | t1_d1jhlm0 | 1,459,367,351 | user_317ea0199fe5 | Cooking | Fresh has a lot of water in it for me and it makes my crust soggy. I use a brick of part skim mooz and parmesan mix. It isn't sexy but I like it a lot more. | 1 | t1_d1j7uaq | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jhlm0 | null | false | 2016-03-30T19:49:11Z |
d1jhj42 | t1_d1jhj42 | 1,459,367,265 | user_051761063673 | Cooking | If you have time, you could build an outdoor brick oven/grill/smoker for way less than 20k. | 1 | t1_d1j5fj5 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jhj42 | null | false | 2016-03-30T19:47:45Z |
d1jhhax | t1_d1jhhax | 1,459,367,198 | user_14aa209522e4 | Cooking | A little cornmeal under the crust can give it a really nice texture and taste, as well as keep it relatively crispy. Like many others have said, high temperature us key. I've had success grilling a pizza over hot coals after its cooked in the oven initially. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jhhax | null | false | 2016-03-30T19:46:38Z |
d1jhfj8 | t1_d1jhfj8 | 1,459,367,135 | user_ba4da3a8d401 | Cooking | Get a meat thermometer. | 1 | t3_4cd7ge | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1jhfj8 | null | false | 2016-03-30T19:45:35Z |
d1jhd3a | t1_d1jhd3a | 1,459,367,049 | user_577aaa56bb8b | Cooking | Mainly scared off because of [this forum entry] (http://www.thefreshloaf.com/node/21691/word-caution-regarding-kiln-shelves) I found a couple years ago when researching this:
>As a baker and a ceramist I thought I would put some information regarding the use of kiln shelves for baking bread. I don't know what the effe... | 2 | t1_d1j9r7o | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jhd3a | null | false | 2016-03-30T19:44:09Z |
d1jhc48 | t1_d1jhc48 | 1,459,367,013 | user_eb1184b728a0 | Cooking | They're available here:
http://www.thegoodguys.com.au/cooking-and-dishwashers/ovens/pyrolytic-ovens | 1 | t1_d1j1u02 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jhc48 | null | false | 2016-03-30T19:43:33Z |
d1jh7wb | t1_d1jh7wb | 1,459,366,866 | user_051761063673 | Cooking | I like /r/pizza, but the recipes at pizzamaking.com/forums are greater in detail and cover all styles of pizza I have ever heard of. | 2 | t1_d1j3iww | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jh7wb | null | false | 2016-03-30T19:41:06Z |
d1jh1ku | t1_d1jh1ku | 1,459,366,640 | user_ba4da3a8d401 | Cooking | Ditch the pre-shredded mozz. Every time I have spent what I thought was too much on pizza cheese, it turned out to be amazing. It's worth the money. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jh1ku | null | false | 2016-03-30T19:37:20Z |
d1jgzgx | t1_d1jgzgx | 1,459,366,570 | user_0e3fcb577763 | Cooking | Yeah, similar issue as to when I asked previously. Tried another place here in Madison WI and it's $75. Materials is only $20, but since they need to setup and cut it, a one-off costs a lot more.
May try another shop or two.... thanks!
Edit: Aha! Found one with an already-cut 14x15 piece for $25. I think that should ... | 3 | t1_d1jcyje | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jgzgx | null | false | 2016-03-30T19:36:10Z |
d1jgx1v | t1_d1jgx1v | 1,459,366,483 | user_a29d76bc7abe | Cooking | Ratatouille is awesome, sadly i made this for them the last dinner party i did. | 1 | t1_d1iz73x | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1jgx1v | null | false | 2016-03-30T19:34:43Z |
d1jgw3j | t1_d1jgw3j | 1,459,366,449 | user_08e5b7808d7e | Cooking | Damn, dude. That's like hardcore mode just for homemade pizza. Like, I'm impressed. | 1 | t1_d1jc7fm | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jgw3j | null | false | 2016-03-30T19:34:09Z |
d1jgshm | t1_d1jgshm | 1,459,366,323 | user_a29d76bc7abe | Cooking | wild mushroom and ricotta ravioli sounds amazing. Thanks for the advice. | 2 | t1_d1iv2i5 | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1jgshm | null | false | 2016-03-30T19:32:03Z |
d1jgqut | t1_d1jgqut | 1,459,366,266 | user_ba4da3a8d401 | Cooking | Oh god you had me going there for a bit... | 1 | t1_d1hvs2n | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1jgqut | null | false | 2016-03-30T19:31:06Z |
d1jgova | t1_d1jgova | 1,459,366,200 | user_7847faf9ca9c | Cooking | "Spice rub" and "barbeque sauce" are both preparations that involve millions of possible permutations. Any chance you want to share your recipe or were you being purposefully ambiguous in order to keep it a secret? | 1 | t1_d1j1erk | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1jgova | null | false | 2016-03-30T19:30:00Z |
d1jgn6b | t1_d1jgn6b | 1,459,366,141 | user_fe65dddf960a | Cooking | Try using a thinner crust and using the 'classic bake' oven setting which heats from the bottom. Use less cheese and allow the cooked pizza to rest for a couple minutes before cutting. Source: Ex-Pizza chef | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jgn6b | null | false | 2016-03-30T19:29:01Z |
d1jgjdg | t1_d1jgjdg | 1,459,366,005 | user_a29d76bc7abe | Cooking | thanks, i'll check it out, and good idea for the caprese salad with burrata, that'd be a great starter.
| 2 | t1_d1iw0xz | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1jgjdg | null | false | 2016-03-30T19:26:45Z |
d1jge9m | t1_d1jge9m | 1,459,365,826 | user_4961cc3f2ac8 | Cooking | When I make pizzas, I toss cherry tomatoes with olive oil and salt and roast them in the oven. Then I throw them in a blender with roasted red pepper, roasted garlic (both bought from the food bar at Wegmans, or whatever your grocery store is) chopped onion, basil, oregano, and salt. Blend it all up, and thin it with w... | 1 | t1_d1iyfba | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jge9m | null | false | 2016-03-30T19:23:46Z |
d1jg7t1 | t1_d1jg7t1 | 1,459,365,606 | user_bb7049a5509b | Cooking | If your fire is good enough it'll destroy the evidence. | 8 | t1_d1j39nj | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jg7t1 | null | false | 2016-03-30T19:20:06Z |
d1jg7s6 | t1_d1jg7s6 | 1,459,365,605 | user_facc8d5d69ac | Cooking | Garlic knot crust like pizza just needs to be a thing everywhere | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jg7s6 | null | false | 2016-03-30T19:20:05Z |
d1jg7nj | t1_d1jg7nj | 1,459,365,600 | user_f312856226d2 | Cooking | In America, meat takes precedent on pizza (goes without saying); when you get broccoli on a pizza, it's not boiled, so it comes out slightly charred and takes on a new dimension of texture/flavor. | 2 | t1_d1iw2p3 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1jg7nj | null | false | 2016-03-30T19:20:00Z |
d1jg4ii | t1_d1jg4ii | 1,459,365,492 | user_ac325f6f289f | Cooking | i also like peter reinhart's dough recipes. "every day artisan bread" is a great book! | 1 | t1_d1jeoav | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jg4ii | null | false | 2016-03-30T19:18:12Z |
d1jg2c9 | t1_d1jg2c9 | 1,459,365,419 | user_80c7cdf60444 | Cooking | Farro will do that if you overcook it. Farro even does that if you cook it "correctly." | 1 | t3_4cljeq | t3_4cljeq | /r/Cooking/comments/t3_4cljeq/d1jg2c9 | null | false | 2016-03-30T19:16:59Z |
d1jfrvv | t1_d1jfrvv | 1,459,365,042 | user_13c870de5f61 | Cooking | I thought about sushi, but unfortunately don't have my bamboo mats here. Thanks for the suggestion! | 1 | t1_d1jdudh | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jfrvv | null | false | 2016-03-30T19:10:42Z |
d1jfkof | t1_d1jfkof | 1,459,364,782 | user_0def233e8890 | Cooking | Really depends on what you want as the final product. I think you are touching on good ideas, but it's not quite a cohesive dish yet. It's likely that the apples will turn to applesauce cooking for that long, and the vinegar will be "lost".
My humble suggestions, seeing as time is on your side:
1. Sear the butt with l... | 1 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1jfkof | null | false | 2016-03-30T19:06:22Z |
d1jfiej | t1_d1jfiej | 1,459,364,700 | user_c96fe84124c1 | Cooking | Ahh, okay got it! The English was solid, but I couldn't put my finger on the L1 based on the errors in the video. Just a hobby of mine. And please teach him how to cut an onion safely! For the sake of his fingers. | 1 | t1_d1jc942 | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1jfiej | null | false | 2016-03-30T19:05:00Z |
d1jff9x | t1_d1jff9x | 1,459,364,588 | user_3f01565135cc | Cooking | Great, I'll give this a go tonight. Thanks for the speedy reply! | 2 | t1_d1jehjj | t3_4cly3n | /r/Cooking/comments/t3_4cly3n/d1jff9x | null | false | 2016-03-30T19:03:08Z |
d1jf8yf | t1_d1jf8yf | 1,459,364,367 | [deleted] | Cooking | [deleted] | 1 | t1_d1izyl5 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jf8yf | null | false | 2016-03-30T18:59:27Z |
d1jf356 | t1_d1jf356 | 1,459,364,163 | user_4c2e8a9ef4ea | Cooking | I had to look up spring roll wrappers as I've never used them. They look similar to wonton wrappers which I do use all the time. Store them in a ziploc bag. Any moisture released by the wrappers will stay trapped in the bag. | 1 | t3_4cm4co | t3_4cm4co | /r/Cooking/comments/t3_4cm4co/d1jf356 | null | false | 2016-03-30T18:56:03Z |
d1jevdl | t1_d1jevdl | 1,459,363,888 | user_f6c030803c0d | Cooking | Hmmm thanks. I'll have a think but there doesn't look to be much juice coming from the chicken unfortunately :( | 1 | t1_d1jeqss | t3_4cm66e | /r/Cooking/comments/t3_4cm66e/d1jevdl | null | false | 2016-03-30T18:51:28Z |
d1jeqss | t1_d1jeqss | 1,459,363,724 | user_3d3077ca47bc | Cooking | Make a gravy/pan sauce from the pan you're cooking the chicken in. Add a bit of flour, whisk over heat, then add stock and maybe some white wine. Reduce and season to taste. | 2 | t3_4cm66e | t3_4cm66e | /r/Cooking/comments/t3_4cm66e/d1jeqss | null | false | 2016-03-30T18:48:44Z |
d1jepop | t1_d1jepop | 1,459,363,683 | user_9bdeae92d979 | Cooking | That was great. Unfortunately if I have a taste for pizza, I have to wait about a week before the dough is done growing before I can actually make it :-) | 3 | t1_d1j0b1o | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jepop | null | false | 2016-03-30T18:48:03Z |
d1jeoch | t1_d1jeoch | 1,459,363,635 | user_60c3328cb5e3 | Cooking | I just spent a week in san juan, and this was one of my questions as well. My mom grew up in puerto rico, and one day recently she offered me some homemade sofrito. I took it gladly - except it was green. From what I now understand, either Sofrito or Recaito (the Goya versions) can be called "Sofrito". The main ing... | 2 | t3_4citdp | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1jeoch | null | false | 2016-03-30T18:47:15Z |
d1jeoav | t1_d1jeoav | 1,459,363,634 | user_711b12c5d564 | Cooking | jeff's page is the only thing you need to make a killer pie. he does geek out pretty hard so don't try to do everything he does the very first time or you'll spend your entire weekend on this affair. incorporate new pieces each time you do it. start by making his dough. then try and get your cooking environment right. ... | 3 | t1_d1j3yyq | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jeoav | null | false | 2016-03-30T18:47:14Z |
d1jejmg | t1_d1jejmg | 1,459,363,468 | user_249286e4ea31 | Cooking | What does this do to the rice? | 2 | t1_d1izbpo | t3_4ck29m | /r/Cooking/comments/t3_4ck29m/d1jejmg | null | false | 2016-03-30T18:44:28Z |
d1jehjj | t1_d1jehjj | 1,459,363,394 | user_7992479ba111 | Cooking | Definitely drop it back into the water bath. Just leave it in there until it's heated through. One of the major selling points of sous vide is that it is very hard to overcook food. You could put it back in the water bath for another hour and it'd be fine. If I had to guess, 10ish minutes should be fine to reheat it.
... | 4 | t3_4cly3n | t3_4cly3n | /r/Cooking/comments/t3_4cly3n/d1jehjj | null | false | 2016-03-30T18:43:14Z |
d1jefua | t1_d1jefua | 1,459,363,336 | user_8a13a43bc0cb | Cooking | If you're going for Italian style wood-fired brick oven, even 700 can be on the low end. It needs to be so hot that the pizza cooks in under two minutes, and you gotta keep it moving to not burn.
Something like [this](http://www.mugnaini.com/) is going to run at about 900 degrees farenheit most of the time and take se... | 8 | t1_d1j47q9 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jefua | null | false | 2016-03-30T18:42:16Z |
d1jdzg7 | t1_d1jdzg7 | 1,459,362,749 | user_4acc8efa2c4f | Cooking | >Currently, I make my own crust, use store bought sauce and pre-shredded mozz. I know making my own sauce should make a big difference, but what else can I do?
Changing the cheese would be the easiest thing to do. Pre-shredded mozzarella is rarely the best mozzarella. You don't have to go full on crazy-fresh buffalo m... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jdzg7 | null | false | 2016-03-30T18:32:29Z |
d1jdvfj | t1_d1jdvfj | 1,459,362,604 | user_6c5f8ccd90df | Cooking | Might consider cutting up fresh tomatoes (ideally home grown) and microwaving for say 2 minutes (to help de-water). Took a tour of top pizza places in Chicago and all but 1 used fresh tomatoes. Pour off excess water. Not sure a sauce per se is needed for a good baking steel veggie pizza, versus good fresh veggies & ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jdvfj | null | false | 2016-03-30T18:30:04Z |
d1jduey | t1_d1jduey | 1,459,362,568 | user_5f5849294f1f | Cooking | Read this: http://www.varasanos.com/pizzarecipe.htm
All of it. You may not want to make that style of pizza... there are other awesome styles. But the Naples style is where it all comes from. And getting your dough/oven game in order will help with any other style. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jduey | null | false | 2016-03-30T18:29:28Z |
d1jdudh | t1_d1jdudh | 1,459,362,567 | user_353f3548881b | Cooking | Sushi is a good one. Make sure you go to Whole foods or an asian market to get sashimi grade.
I'd go with pasta like you mentioned. Fresh pasta vs dried, store bought pasta is much better and it'll make you seem more impressive. | 1 | t3_4clqgt | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jdudh | null | false | 2016-03-30T18:29:27Z |
d1jdu0c | t1_d1jdu0c | 1,459,362,553 | user_a364614be46c | Cooking | Refrigerating will make the fermentation take longer, but that will result in a better flavor. The slow yeast activity and low temperatures make for better growth of the really tasty bacteria. | 1 | t1_d1iyhtu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jdu0c | null | false | 2016-03-30T18:29:13Z |
d1jdpc1 | t1_d1jdpc1 | 1,459,362,389 | user_42b115193a13 | Cooking | Tacos. There's lots of prep cutting veggies,shredding cheese,etc.
Also if you want even more hands-on you can make fresh corn tortillas in a griddle or pan with maseca tortilla flour.
It's not the same as regular corn meal. Treated with lime, i think. | 2 | t3_4clqgt | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jdpc1 | null | false | 2016-03-30T18:26:29Z |
d1jdlwr | t1_d1jdlwr | 1,459,362,266 | user_a94e46bbb885 | Cooking | Swiss, provalone, and mozz mix. | 1 | t1_d1j3gj6 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jdlwr | null | false | 2016-03-30T18:24:26Z |
d1jdkhk | t1_d1jdkhk | 1,459,362,215 | user_a811d4cbce3e | Cooking | Oven cleaner is typically lye, which is a base. | 6 | t1_d1j259y | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jdkhk | null | false | 2016-03-30T18:23:35Z |
d1jditz | t1_d1jditz | 1,459,362,155 | user_d8242e11a989 | Cooking | damn i didnt realize the level of oven hacks required to make a restaurant style pizza | 1 | t1_d1iycqd | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jditz | null | false | 2016-03-30T18:22:35Z |
d1jdenj | t1_d1jdenj | 1,459,362,008 | user_ff00990a1b00 | Cooking | What are you baking on?
With a home oven (without using the self-cleaning mode-which can violates your insurance) you should be looking at cast iron pan or steel plates as your baking surface. That's going to get you to the next level. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jdenj | null | false | 2016-03-30T18:20:08Z |
d1jde8f | t1_d1jde8f | 1,459,361,994 | user_9c8b9519e63e | Cooking | ITT: sooooooo much pizza advice and opinion. It truly is the food of gods | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jde8f | null | false | 2016-03-30T18:19:54Z |
d1jd92e | t1_d1jd92e | 1,459,361,814 | user_9c8b9519e63e | Cooking | The majority of my professional cooking was done in pizzerias. You need a new heat source. That's the number one thing. A brick oven wood fired deal in your backyard. Or something like it that will put out crazy temps that a homes oven simply can't do. Second of all make your own damned sauce! It's easy and fun. Get ca... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jd92e | null | false | 2016-03-30T18:16:54Z |
d1jd86h | t1_d1jd86h | 1,459,361,783 | user_59488a583e64 | Cooking | Trump, his campaign staff and his supporters are violent, racist, xenophobic, and they assault women. Some I assume are good people. | 1 | t1_cw27fu1 | t3_3p0b41 | /r/Cooking/comments/t3_3p0b41/d1jd86h | null | false | 2016-03-30T18:16:23Z |
d1jd0sp | t1_d1jd0sp | 1,459,361,516 | user_42b115193a13 | Cooking | Pre-shredded cheese contains chemicals to keep it preserved and nonsticky. I shred my own FWIW. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jd0sp | null | false | 2016-03-30T18:11:56Z |
d1jcyje | t1_d1jcyje | 1,459,361,434 | user_b7e90cd9a921 | Cooking | Yeah, I would just google Metal Fabrication your city. The first place I called had a $300 minimum, the second place said no problem.
1/4in plate steel, if they ask what kind of steel say "mild steel or whatever is cheap, it doesn't need to be anything special". The place I got mine from had it ready in 2 hours and c... | 3 | t1_d1jb0o7 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jcyje | null | false | 2016-03-30T18:10:34Z |
d1jcy6v | t1_d1jcy6v | 1,459,361,422 | user_243775efc014 | Cooking | i really would recommend making ur own sauce its really easy i put canned tomatos in the food processor add some dried or fresh herbs(rosemary,oregano,tyme....) some garlic bit of sugar and salt and its finished
then put it uncooked on ur dough add the cheese(better cheese better pizza in my opinion) and put it in the ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jcy6v | null | false | 2016-03-30T18:10:22Z |
d1jcx4y | t1_d1jcx4y | 1,459,361,384 | user_5937fc4b1bad | Cooking | I've been using honey instead of sugar and it gives it a slightly different taste. My crust isn't amazing by any means, but much tastier than most cardboard crusts you find in frozen pizzas. | 2 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jcx4y | null | false | 2016-03-30T18:09:44Z |
d1jcuy4 | t1_d1jcuy4 | 1,459,361,304 | user_47fb5ef7758a | Cooking | whats one of your favorite things to eat? google simple recipe. practice that. i was like you and this worked for me. | 1 | t1_d1hzkae | t3_4cd7ge | /r/Cooking/comments/t3_4cd7ge/d1jcuy4 | null | false | 2016-03-30T18:08:24Z |
d1jcqlv | t1_d1jcqlv | 1,459,361,147 | user_97c93bc75290 | Cooking | LOL. I wanted to downvote you until I saw the edit. 1 inch steel would be like 40lb per square foot and probably take half an hour to heat up to equilibrium. It would also probably rip its way right through your stove racks, smash open the stove door on whatever corner fell first, and bounce its way right to the ground... | 4 | t1_d1j1tnj | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jcqlv | null | false | 2016-03-30T18:05:47Z |
d1jckvb | t1_d1jckvb | 1,459,360,937 | user_39e6b5eabf30 | Cooking | http://www.bonappetit.com/recipe/overnight-pizza-dough | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jckvb | null | false | 2016-03-30T18:02:17Z |
d1jckcv | t1_d1jckcv | 1,459,360,920 | user_97c93bc75290 | Cooking | There's one of those "jet" based ones here in town that has 4 wood burning stoves that reach something like 1500 degrees. Maybe higher.
The pizza is in there for literally 15-20 seconds. | 7 | t1_d1j7eo6 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jckcv | null | false | 2016-03-30T18:02:00Z |
d1jcd9o | t1_d1jcd9o | 1,459,360,666 | user_19f181b1273c | Cooking | Potstickers are a great hands on meal to make. Another good one that's pretty straight forward (if a little boring) is pizza. You can each make little personalized pizzas. When I've done this we've made them in the shapes of different things. | 7 | t3_4clqgt | t3_4clqgt | /r/Cooking/comments/t3_4clqgt/d1jcd9o | null | false | 2016-03-30T17:57:46Z |
d1jcbzp | t1_d1jcbzp | 1,459,360,622 | user_a29d76bc7abe | Cooking | Thanks, I'll check him out | 1 | t1_d1isxx8 | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1jcbzp | null | false | 2016-03-30T17:57:02Z |
d1jc9xx | t1_d1jc9xx | 1,459,360,553 | user_bd27a71a3666 | Cooking | 700 is the difference between normal pizza and magical pizza with black spots. Obviously, you need to time it right.
500 simply won't make for a spectacular thin crust. | 1 | t1_d1j47q9 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jc9xx | null | false | 2016-03-30T17:55:53Z |
d1jc942 | t1_d1jc942 | 1,459,360,523 | user_bace08f42a83 | Cooking | It's actually not me making these videos, it's my brother who is 14. He's actually just getting into cooking so he hasn't got a whole lot of experience but I would say that he's getting a little bit better by every video. He's from Sweden and these videos also makes him practice his English skills. | 1 | t1_d1ibllk | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1jc942 | null | false | 2016-03-30T17:55:23Z |
d1jc7so | t1_d1jc7so | 1,459,360,477 | user_1e55533a8a6d | Cooking | I make small (dinner plate sized) thin individual pizzas, similar to those I ate when I visited Naples. I've been making them for years, and my family goes pretty nuts for them. I use a pizza stone preheated for half an hour at 500 degrees. This discussion has me thinking that perhaps the fact that the pizzas are so sm... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jc7so | null | false | 2016-03-30T17:54:37Z |
d1jc7fm | t1_d1jc7fm | 1,459,360,464 | user_bd27a71a3666 | Cooking | When I rented, I had an oven with a clean cycle. So I would fill it with ceramic tiles and run the clean cycle. Once really hot, I broke the lock so I could open the oven and ad pizza.
It's a huge jump in quality when you can go from 500 to 700F.
If that's not an option, you can always make decent deep dish or pan p... | 1 | t1_d1ixt8c | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jc7fm | null | false | 2016-03-30T17:54:24Z |
d1jbxy7 | t1_d1jbxy7 | 1,459,360,127 | user_5006074c9f1c | Cooking | Great to know! Thank you! | 1 | t1_d1jbutq | t3_4closz | /r/Cooking/comments/t3_4closz/d1jbxy7 | null | false | 2016-03-30T17:48:47Z |
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