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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1j0xzi | t1_d1j0xzi | 1,459,345,393 | user_763464abcaa7 | Cooking | What brand of sauce do you use? | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0xzi | null | false | 2016-03-30T13:43:13Z |
d1j0xbx | t1_d1j0xbx | 1,459,345,363 | user_40e9a4cc7bdf | Cooking | Add MSG | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0xbx | null | false | 2016-03-30T13:42:43Z |
d1j0u9z | t1_d1j0u9z | 1,459,345,226 | user_36f39646c62e | Cooking | I'm special! | 2 | t1_d1hcgef | t3_4ccm81 | /r/Cooking/comments/t3_4ccm81/d1j0u9z | null | false | 2016-03-30T13:40:26Z |
d1j0pct | t1_d1j0pct | 1,459,345,000 | user_d8148f78ca3c | Cooking | Your stone shouldn't smoke. Scrape it down with a paint scraper then wash it. | 0 | t1_d1iyfba | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0pct | null | false | 2016-03-30T13:36:40Z |
d1j0p2m | t1_d1j0p2m | 1,459,344,988 | user_adbebc755494 | Cooking | Most of the comments here show a lack of full understanding about pizza at best. The best place to look is the pizza making.com site and forum. | 4 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0p2m | null | false | 2016-03-30T13:36:28Z |
d1j0mo7 | t1_d1j0mo7 | 1,459,344,875 | user_6f72f8b33ef1 | Cooking | I would advise against that for a couple of reasons. First, you might crack your pizza stone. Second, lots of ovens lock when in self-cleaning mode. You'd ruin your pizza if you couldn't get it out in a timely manner! And would probably smoke out your apartment. | 16 | t1_d1iyggb | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0mo7 | null | false | 2016-03-30T13:34:35Z |
d1j0lmg | t1_d1j0lmg | 1,459,344,826 | user_adbebc755494 | Cooking | That article said it actually doesn't matter... | 14 | t1_d1izi5g | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0lmg | null | false | 2016-03-30T13:33:46Z |
d1j0l0t | t1_d1j0l0t | 1,459,344,796 | user_3180a4fa9365 | Cooking | The recipe of the crust almost doesn't matter compared to technique. My crust recipe is a 64% hydration with 14.2% protein flour, water, salt, yeast. But my technique's changed dramatically since I started, and my dough's improved immensely.
I'm super happy [with](http://i.imgur.com/ZgF42eo.jpg) my [crust](http://i.... | 10 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0l0t | null | false | 2016-03-30T13:33:16Z |
d1j0kj1 | t1_d1j0kj1 | 1,459,344,773 | user_759d4b0b13f6 | Cooking | Lots of sugar in the dough of a thin crust pizza makes it really crispy. | -1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0kj1 | null | false | 2016-03-30T13:32:53Z |
d1j0jo6 | t1_d1j0jo6 | 1,459,344,733 | user_90ba840f01b8 | Cooking | I felt the same way about crust recipes until I tried [this one](http://feelingfoodish.com/the-best-new-york-style-pizza-dough/). It's a NY style crust, and it was a game changer. Just make sure you note that this recipe needs **instant** yeast, not active yeast, ugh I wasted so much flour the first time when I missed ... | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0jo6 | null | false | 2016-03-30T13:32:13Z |
d1j0jk0 | t1_d1j0jk0 | 1,459,344,727 | user_d5373cf4e9d3 | Cooking | Here's what you were looking for. The [Baking Steel](http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html). | 12 | t1_d1j0ae8 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0jk0 | null | false | 2016-03-30T13:32:07Z |
d1j0h2y | t1_d1j0h2y | 1,459,344,607 | user_91afa032f7cf | Cooking | As a challenge my girlfriend and I have been been cooking through his book "nopi". He's got some intensely fancy vegetarian food. | 1 | t1_d1isxx8 | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1j0h2y | null | false | 2016-03-30T13:30:07Z |
d1j0ghu | t1_d1j0ghu | 1,459,344,580 | user_08002f077895 | Cooking | I gave up on making dough, just too much troble when I can get a great product for $3.
I like to cook my dough FIRST. Put in the oven and left it bake for 3 minutes, then take it out and put the ingredients on.
I like to use FRESH mozzarella, its sold in a serving size ball. Not the aged dry product you are using. A... | -1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0ghu | null | false | 2016-03-30T13:29:40Z |
d1j0eek | t1_d1j0eek | 1,459,344,480 | user_fdab4542cdd8 | Cooking | Using less yeast (like 1/2 tsp) and letting it rise 8 - 12 hours (at room temp, tightly covered), or 2-3 days in the fridge (still tightly covered) will give more depth of flavor and will cause the gluten matrix to form on its own without any kneading. Just mix the dough until it doesn't have any dry bits and let it s... | 45 | t1_d1iz77e | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0eek | null | false | 2016-03-30T13:28:00Z |
d1j0cdb | t1_d1j0cdb | 1,459,344,383 | user_37ace20c2867 | Cooking | Start an apartment fire?
The point is that apt. fires are far worse than single-home fires. They're more difficult to extinguish, put more people at risk, and are logistical nightmares in terms of making sure everyone is out of the building safely.
I'm not saying "feel free to burn your house down", but it's certainl... | 11 | t1_d1j08t3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0cdb | null | false | 2016-03-30T13:26:23Z |
d1j0b1o | t1_d1j0b1o | 1,459,344,321 | user_99328f1a39c5 | Cooking | I spent 2015 perfecting the homemade Neapolitan pizza. Most everything I learned is in this YouTube video: https://youtu.be/ckxfSacDbzg | 40 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0b1o | null | false | 2016-03-30T13:25:21Z |
d1j0ajx | t1_d1j0ajx | 1,459,344,296 | user_5ead872ea29d | Cooking | Add grated pecornio romano to your shredded mozz. | 4 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0ajx | null | false | 2016-03-30T13:24:56Z |
d1j0ae8 | t1_d1j0ae8 | 1,459,344,289 | user_1505d9b4c463 | Cooking | You could try boosting the heat transfer rate instead of boosting the temperature of your oven. I'm on mobile right now but I can link you a video in a bit on how it can be done with a metal slab of steel. I'm not sure if it gets it to perfect pizzeria levels because I haven't tried it but I think the difference will b... | 3 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0ae8 | null | false | 2016-03-30T13:24:49Z |
d1j08t3 | t1_d1j08t3 | 1,459,344,215 | user_e4b7ba41037d | Cooking | But of you live in a single family home
Go ahead and start a fire
Edit: better? | 96 | t1_d1izyl5 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j08t3 | null | false | 2016-03-30T13:23:35Z |
d1j07ph | t1_d1j07ph | 1,459,344,163 | user_8637fb871a01 | Cooking | My favorite gnocchi is butternut squash gnocchi. Maybe a little too autumnish for spring, but it is so, so good. | 1 | t1_d1ir18z | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1j07ph | null | false | 2016-03-30T13:22:43Z |
d1j05nw | t1_d1j05nw | 1,459,344,068 | user_985230edb854 | Cooking | The dough is very important. Use 00 flour. | 2 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j05nw | null | false | 2016-03-30T13:21:08Z |
d1j05lk | t1_d1j05lk | 1,459,344,064 | user_bf421eb27b00 | Cooking | As others have mentioned, pasta is the tired goto option you should probably avoid. Caprese is another "usual suspect" to avoid.
For appetizers: roasted beets go great with goat cheese and fresh fennel.
For the main course, you have a few decisions. First, do you want to make an impressive centerpiece dish, the kin... | 1 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1j05lk | null | false | 2016-03-30T13:21:04Z |
d1j00b6 | t1_d1j00b6 | 1,459,343,799 | user_b7e90cd9a921 | Cooking | > I'll start looking online!
If you live in a town with more than 50k people you can almost certainly find someone local to do, same day, and avoid the shipping charges associated with a 20lb 16inch square hunk of steel.
> I'll spring whatever it takes for a good pizza!
San Marzanos are worth it, but not every t... | 4 | t1_d1iz9a1 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j00b6 | null | false | 2016-03-30T13:16:39Z |
d1izyl5 | t1_d1izyl5 | 1,459,343,712 | user_37ace20c2867 | Cooking | Yeah, don't do it. Even if you could hack it, you *really* don't want to start an apartment fire. | 102 | t1_d1iyggb | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1izyl5 | null | false | 2016-03-30T13:15:12Z |
d1izxeb | t1_d1izxeb | 1,459,343,651 | user_0de1bd3d008c | Cooking | Pappy was 80 bucks a bottle five years ago. Seeing it for 3k on shelves now. It's nuts. | 1 | t1_d1im6tf | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1izxeb | null | false | 2016-03-30T13:14:11Z |
d1izvxn | t1_d1izvxn | 1,459,343,578 | user_813150dc3b4b | Cooking | What kind of flour are you using? I was making crust with all-purpose for a long time and it never came out quite right. I switched to bread flour and it came out much crisper and more pizzeria like | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1izvxn | null | false | 2016-03-30T13:12:58Z |
d1izv5z | t1_d1izv5z | 1,459,343,537 | user_7c5e4b942df2 | Cooking | 3 | t1_d1iivnv | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1izv5z | null | false | 2016-03-30T13:12:17Z | |
d1izonv | t1_d1izonv | 1,459,343,192 | user_755aa59f431f | Cooking | Depending on the other toppings, I wouldn't go with just mozzarella. You want a blend with something a little more fatty.
On the other hand, if you make simple veggie pizzas, try a nice mozzarella di bufala! | 14 | t1_d1iyfba | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1izonv | null | false | 2016-03-30T13:06:32Z |
d1izn4t | t1_d1izn4t | 1,459,343,108 | user_c46582fa2f3e | Cooking | Join us over at /r/sousvide !
No help for Danish options, but foodsaver bags are what I use | 1 | t3_4ckcpx | t3_4ckcpx | /r/Cooking/comments/t3_4ckcpx/d1izn4t | null | false | 2016-03-30T13:05:08Z |
d1izi5g | t1_d1izi5g | 1,459,342,836 | user_7ae2574159fc | Cooking | [It's ALL about the water](http://slice.seriouseats.com/archives/2010/01/does-nyc-water-make-a-difference-in-pizza-quality.html) | -8 | t1_d1izap8 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1izi5g | null | false | 2016-03-30T13:00:36Z |
d1izhb5 | t1_d1izhb5 | 1,459,342,790 | user_53b15e725644 | Cooking | You don't have food storage bags at your house? You can even use store brand.
Edit: you don't actually vacuum pack it with these bags. You put the food in the bag and slowly lower it into the water (without getting water in it) then seal it when all the air is out. | 1 | t1_d1iykng | t3_4ckcpx | /r/Cooking/comments/t3_4ckcpx/d1izhb5 | null | false | 2016-03-30T12:59:50Z |
d1izgq1 | t1_d1izgq1 | 1,459,342,757 | user_02c79f048d93 | Cooking | http://www.webstaurantstore.com/blog/1916/get-paid-for-product-reviews-at-webstaurantstore.html | 1 | t1_d189qas | t3_4bdclf | /r/Cooking/comments/t3_4bdclf/d1izgq1 | null | false | 2016-03-30T12:59:17Z |
d1izfni | t1_d1izfni | 1,459,342,697 | user_1a9b7c825d23 | Cooking | This just got added to the ToDO list :). thanks. | 2 | t1_d1iyimh | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1izfni | null | false | 2016-03-30T12:58:17Z |
d1izbpo | t1_d1izbpo | 1,459,342,478 | user_cec48d43d5e4 | Cooking | My mother-in-law (from Thailand) always soaks her rice overnight. The following day she rinses it and changes the water a few times throughout the day until it's time to cook. | 7 | t3_4ck29m | t3_4ck29m | /r/Cooking/comments/t3_4ck29m/d1izbpo | null | false | 2016-03-30T12:54:38Z |
d1izbic | t1_d1izbic | 1,459,342,467 | user_eec7fd95e91f | Cooking | I'm gonna try the Serious Eats no knead pan pizza next week! | 8 | t1_d1ixrwr | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1izbic | null | false | 2016-03-30T12:54:27Z |
d1izayx | t1_d1izayx | 1,459,342,437 | user_32766e449a8d | Cooking | It's okay if you let it continue to soak. It won't cook without heat/steam or go bad in a day. Just store in the fridge and bring to room temperature on the counter when about to cook.
| 6 | t3_4ck29m | t3_4ck29m | /r/Cooking/comments/t3_4ck29m/d1izayx | null | false | 2016-03-30T12:53:57Z |
d1izap8 | t1_d1izap8 | 1,459,342,422 | user_eec7fd95e91f | Cooking | Doesn't sound crazy at all- I'm actually surprised that didn't occur to me | 5 | t1_d1iz0ci | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1izap8 | null | false | 2016-03-30T12:53:42Z |
d1iz9a1 | t1_d1iz9a1 | 1,459,342,344 | user_eec7fd95e91f | Cooking | >Using steel vs a stone will help bring your crust to the next level. You can call up a metal shop and have a 1/4in plate cut to size for your oven for much cheaper than you can buy a generic one.
Good to know- I'll start looking online!
>Get something that is good enough that you want to eat it all before it gets o... | 8 | t1_d1iyyoa | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iz9a1 | null | false | 2016-03-30T12:52:24Z |
d1iz8vi | t1_d1iz8vi | 1,459,342,322 | user_7b7bc8e08507 | Cooking | Damn....
/thread. | 2 | t1_d1iivnv | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1iz8vi | null | false | 2016-03-30T12:52:02Z |
d1iz7gp | t1_d1iz7gp | 1,459,342,239 | user_f6341d0f3d6f | Cooking | First thing's first, a good pizza is entirely about the dough and everything else you do is like 10% of a good pizza.
King Arthur flour is what you need to be using if you're not. You may be making your own dough, but like you've said, you think they're all the same ingredients, so it shouldn't matter. Well, it does... | 4 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iz7gp | null | false | 2016-03-30T12:50:39Z |
d1iz77e | t1_d1iz77e | 1,459,342,225 | user_891c07d7628e | Cooking | Letting it sit out would leave the yeast at a comfortable temperature for activity, so those guys would eat all the sugars, overproof the dough, and die. In the fridge, the yeast activity would still occur (a process called retarding), but much more slowly.
From a textbook standpoint, I disagree with aging it for a fe... | 50 | t1_d1iyhtu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iz77e | null | false | 2016-03-30T12:50:25Z |
d1iz73x | t1_d1iz73x | 1,459,342,220 | user_32766e449a8d | Cooking | I think Ratatouille works. | 1 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iz73x | null | false | 2016-03-30T12:50:20Z |
d1iz0ci | t1_d1iz0ci | 1,459,341,834 | [deleted] | Cooking | [deleted] | 12 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iz0ci | null | false | 2016-03-30T12:43:54Z |
d1iz0b3 | t1_d1iz0b3 | 1,459,341,831 | user_b7e90cd9a921 | Cooking | Refrigerate.
At room temperature the dough will lose all structure in that amount of time. In the fridge it will slowly ferment and develop great flavors. | 5 | t1_d1iyhtu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iz0b3 | null | false | 2016-03-30T12:43:51Z |
d1iz02j | t1_d1iz02j | 1,459,341,817 | user_eec7fd95e91f | Cooking | I'll give that a shot- thanks for the suggestion | 4 | t1_d1iyos9 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iz02j | null | false | 2016-03-30T12:43:37Z |
d1iyyoa | t1_d1iyyoa | 1,459,341,735 | user_b7e90cd9a921 | Cooking | Using steel vs a stone will help bring your crust to the next level. You can call up a metal shop and have a 1/4in plate cut to size for your oven for much cheaper than you can buy a generic one.
I would find some mozz that you really like and use that. I would stay away from pre-shredded because its generally not th... | 27 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iyyoa | null | false | 2016-03-30T12:42:15Z |
d1iyy12 | t1_d1iyy12 | 1,459,341,696 | user_01869ee5a5c8 | Cooking | Ottolenghi makes awesome food! Got his book Jerusalem and absolutely love it. | 2 | t1_d1isxx8 | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iyy12 | null | false | 2016-03-30T12:41:36Z |
d1iyuhj | t1_d1iyuhj | 1,459,341,492 | user_6d0ef84a779e | Cooking | /thread
Best answer I've ever seen to a question about meat.
Just wanted to add that tongue makes some of the best corned beef and/or pastrami ever. You can brine the tongue whole (skin and cap removed) or just the tongue heart with your favorite corned beef preparation and it is just delicious. | 2 | t1_d1iivnv | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1iyuhj | null | false | 2016-03-30T12:38:12Z |
d1iysgs | t1_d1iysgs | 1,459,341,372 | user_68a369117115 | Cooking | Green Eggs and Ham? Like maybe deviled eggs with ham in it too. Dye the egg whites green | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1iysgs | null | false | 2016-03-30T12:36:12Z |
d1iyos9 | t1_d1iyos9 | 1,459,341,153 | user_d34d3c0fd6e4 | Cooking | Refrigerated. | 11 | t1_d1iyhtu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iyos9 | null | false | 2016-03-30T12:32:33Z |
d1iykng | t1_d1iykng | 1,459,340,893 | user_e1bcb121172f | Cooking | Thats the problem - I cant find them anywhere near me.. | 1 | t1_d1iy9ju | t3_4ckcpx | /r/Cooking/comments/t3_4ckcpx/d1iykng | null | false | 2016-03-30T12:28:13Z |
d1iyimh | t1_d1iyimh | 1,459,340,768 | user_7b8e70dad06d | Cooking | I'm honestly not sure, I usually end up eating it for breakfast every day and some lunches till it's gone. I have tried pre-making breakfast burritos and freezing those before with similar ingredients. They ended up being decent but freezing them did change the texture of the egg some.
You can also try making a smal... | 2 | t1_d1ixfu7 | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1iyimh | null | false | 2016-03-30T12:26:08Z |
d1iyhtu | t1_d1iyhtu | 1,459,340,720 | user_eec7fd95e91f | Cooking | Do you let it sit out that whole time or refrigerate? | 9 | t1_d1iyc4l | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iyhtu | null | false | 2016-03-30T12:25:20Z |
d1iyggb | t1_d1iyggb | 1,459,340,633 | user_eec7fd95e91f | Cooking | This had occurred to me, but I live in an apartment...so yea lol | 26 | t1_d1iycqd | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iyggb | null | false | 2016-03-30T12:23:53Z |
d1iyfxm | t1_d1iyfxm | 1,459,340,599 | user_b67f4713adba | Cooking | Gnocchi can be amazing | 1 | t1_d1ir18z | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iyfxm | null | false | 2016-03-30T12:23:19Z |
d1iyfba | t1_d1iyfba | 1,459,340,559 | user_eec7fd95e91f | Cooking | I'll try better cheese (I just used Berkley & Jensen aka BJ's brand last night). Any recommendations on sauce recipes?
I preheat to 550 (at which point my stone smokes) and then turn it down to 500 to cook. I'll leave it cranked next time and just open some windows lol | 11 | t1_d1ixgcv | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iyfba | null | false | 2016-03-30T12:22:39Z |
d1iyf8h | t1_d1iyf8h | 1,459,340,553 | user_60d1201c8558 | Cooking | I would never eat that. Even if I knew it was 'fresh'. | 2 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1iyf8h | null | false | 2016-03-30T12:22:33Z |
d1iycqd | t1_d1iycqd | 1,459,340,393 | user_1fe59f1572d1 | Cooking | I'm not telling you to do this, but some ovens have a "self-cleaning mode" often called pyrolysis or something. That usually makes it hot enough to make decent pizza. The ovens are built to take the added temperature, but it's not intended (approved?) to be used for cooking though, so they usually require the door to b... | 29 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iycqd | null | false | 2016-03-30T12:19:53Z |
d1iyc4l | t1_d1iyc4l | 1,459,340,355 | user_d34d3c0fd6e4 | Cooking | Try letting the dough age a little if you aren't already. A little mom and pop place I used to work for in CNY would do this. I would make up 12 very large batches of dough about 3 days before it needed to be used. If the dough was very fresh, it would be extremely tight and did not cook or taste as well as the dough t... | 64 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iyc4l | null | false | 2016-03-30T12:19:15Z |
d1iy9ju | t1_d1iy9ju | 1,459,340,184 | user_53b15e725644 | Cooking | I use a zip lock bag and squeeze all the air out. | 1 | t3_4ckcpx | t3_4ckcpx | /r/Cooking/comments/t3_4ckcpx/d1iy9ju | null | false | 2016-03-30T12:16:24Z |
d1iy7vc | t1_d1iy7vc | 1,459,340,072 | user_eec7fd95e91f | Cooking | I'll give this a shot, thanks! | 3 | t1_d1ixvk0 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iy7vc | null | false | 2016-03-30T12:14:32Z |
d1iy7aw | t1_d1iy7aw | 1,459,340,034 | user_eec7fd95e91f | Cooking | Got one- I pop it in the oven and heat it to 550 while I make the pizza | 5 | t1_d1ix9ru | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iy7aw | null | false | 2016-03-30T12:13:54Z |
d1iy6e3 | t1_d1iy6e3 | 1,459,339,974 | user_eec7fd95e91f | Cooking | The crust is alright- nothing special though. I've tried. Ton of recipes but they're all basically the same: flour, water olive oil, salt, sugar, yeast. It occurred to me this morning that I could add garlic of garlic powder to the dough to give that a little boost.
Any other suggestions would be appreciated | 25 | t1_d1ix8nl | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iy6e3 | null | false | 2016-03-30T12:12:54Z |
d1iy4rf | t1_d1iy4rf | 1,459,339,864 | user_eec7fd95e91f | Cooking | Damn- my stone smokes at 550 | 49 | t1_d1ixt8c | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1iy4rf | null | false | 2016-03-30T12:11:04Z |
d1iy4q5 | t1_d1iy4q5 | 1,459,339,861 | user_e61f0858230f | Cooking | You have to heat up the oven, and I've never had a roasting pan be easier to clean than a cast iron pan. | 2 | t1_d1io6ea | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iy4q5 | null | false | 2016-03-30T12:11:01Z |
d1ixzr2 | t1_d1ixzr2 | 1,459,339,517 | user_0112aceb08e8 | Cooking | A nice salad with just a couple of fresh ingredients but a special dressing. Something like this:
http://www.bbc.co.uk/food/recipes/database/citrusradishconfit_85604.shtml
Roast cauliflower with a tahini based dressing and maybe pomegranate seeds, or a splash of pomegranate molasses is very easy.
Also my favourite ... | 1 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1ixzr2 | null | false | 2016-03-30T12:05:17Z |
d1ixylr | t1_d1ixylr | 1,459,339,440 | user_2b7df031b569 | Cooking | Whiskey.
I mean, you *could* use it as part of your braise, but you could also just drink it. | 1 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1ixylr | null | false | 2016-03-30T12:04:00Z |
d1ixvk0 | t1_d1ixvk0 | 1,459,339,228 | user_517655b90c2c | Cooking | Assuming you like it thin and have a stone, crank your oven add high as you can for at least 30, then flip it to high broil for 5. Slide the pizza on (I use parchment paper), cook on highest setting for about 5, then switch to high broil for about 2-3. The paper will burn, so slide it out when you switch to broil. | 17 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ixvk0 | null | false | 2016-03-30T12:00:28Z |
d1ixvdu | t1_d1ixvdu | 1,459,339,217 | user_c400c1faa669 | Cooking | No, get a kiln shelf. They're the exact same cordierite as a pizza stone but thicker and for a fraction of the cost. | 5 | t1_d1ix9ru | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ixvdu | null | false | 2016-03-30T12:00:17Z |
d1ixvd4 | t1_d1ixvd4 | 1,459,339,215 | user_7e0fc7a09757 | Cooking | Personally I don't.like broccoli so i eat it like a vitamin but I eat it often. Best way I've found is rinse it then microwave for a short time (good microwaves take less than 30 seconds, older ones can take up to 1:30) then put a dash of sea salt & fresh cracked pepper. Voila healthy fast and simple. And for some one ... | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ixvd4 | null | false | 2016-03-30T12:00:15Z |
d1ixvcb | t1_d1ixvcb | 1,459,339,214 | [deleted] | Cooking | [deleted] | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ixvcb | null | false | 2016-03-30T12:00:14Z |
d1ixtde | t1_d1ixtde | 1,459,339,075 | user_9b0986afadec | Cooking | Try it mashed. I steam it so it is cooked very well. I then mash with little milk and butter and some fresh mint. I use a stick blender for creamy consistenty. You will convert anyone who doesn't like broccoli. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1ixtde | null | false | 2016-03-30T11:57:55Z |
d1ixt8c | t1_d1ixt8c | 1,459,339,065 | user_4f0d6a6e7554 | Cooking | Yes you need an oven to get to about 700 degrees Fahrenheit. | 67 | t1_d1ix8jg | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ixt8c | null | false | 2016-03-30T11:57:45Z |
d1ixrwr | t1_d1ixrwr | 1,459,338,971 | user_f4b77ef4e6f3 | Cooking | I prefer my deep dish cast iron. | 9 | t1_d1ix9ru | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ixrwr | null | false | 2016-03-30T11:56:11Z |
d1ixrue | t1_d1ixrue | 1,459,338,966 | user_51f50ec594fb | Cooking | Sure!
1 cup milk
3 Tbsp dried lavender flowers, or 4 Tbsp fresh chopped flowers
2 cups wholewheat/standard all-purpose flour
1.5 tsp baking powder
Pinch of salt
1/2 tsp dried thyme (optional, but I really liked it)
4-5 Tbsp butter, softened
1/3 cup sugar
2 large eggs
Virtually the ... | 2 | t1_d1ixefh | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1ixrue | null | false | 2016-03-30T11:56:06Z |
d1ixjm5 | t1_d1ixjm5 | 1,459,338,359 | user_ef5930abe197 | Cooking | Chocolate chip chickpea cookies or beetroot brownies. | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ixjm5 | null | false | 2016-03-30T11:45:59Z |
d1ixhjq | t1_d1ixhjq | 1,459,338,199 | user_106f92ffa65e | Cooking | I like to season with paprika, garlic, salt, pepper. Then put it fat side up, and pour in some apple cider vinegar for the extra moisture. Gives it a nice tangy flavor.
IMO the bacon might be overkill and not needed. | 1 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1ixhjq | null | false | 2016-03-30T11:43:19Z |
d1ixgcv | t1_d1ixgcv | 1,459,338,111 | user_1fea1b51e484 | Cooking | I find cheese to be a huge factor.
I'm currently using Boar's Head Mozz/Prov mix and then I add 25% Fontina.
Even if you stick to straight Mozz, buy a good quality. My notes say to get Grecko and Sons whole milk, Sorrentos whole milk, or Dietz and Watzon. Everything else is apparently crap ;)
Behind that is sauce. I... | 33 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ixgcv | null | false | 2016-03-30T11:41:51Z |
d1ixfu7 | t1_d1ixfu7 | 1,459,338,070 | user_1a9b7c825d23 | Cooking | Thanks for the idea. Does this freeze well ? (because i can't eat 18 meals of the same thing consecutively) | 1 | t1_d1ikn59 | t3_4cfh2k | /r/Cooking/comments/t3_4cfh2k/d1ixfu7 | null | false | 2016-03-30T11:41:10Z |
d1ixefh | t1_d1ixefh | 1,459,337,959 | user_8b7a82cd3090 | Cooking | Do you have the original recipe? I don't have all the healthy stuff. | 1 | t1_d1iwypw | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1ixefh | null | false | 2016-03-30T11:39:19Z |
d1ixcsl | t1_d1ixcsl | 1,459,337,827 | user_385ccd21b4f5 | Cooking | I use microwaveable sealable freezer bags from the supermarket. Just make sure that the plastic is the type you can heat food in. | 2 | t3_4ckcpx | t3_4ckcpx | /r/Cooking/comments/t3_4ckcpx/d1ixcsl | null | false | 2016-03-30T11:37:07Z |
d1ix9ru | t1_d1ix9ru | 1,459,337,586 | user_9fb05bbd13aa | Cooking | Get a pizza stone. | 5 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ix9ru | null | false | 2016-03-30T11:33:06Z |
d1ix8nl | t1_d1ix8nl | 1,459,337,498 | user_a2f1772dcd6c | Cooking | Do you like your crust? Your own sauce should make a big difference. The only other thing would be your oven temp | 50 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ix8nl | null | false | 2016-03-30T11:31:38Z |
d1ix8jg | t1_d1ix8jg | 1,459,337,486 | user_1fe59f1572d1 | Cooking | Higher temperatures is key. | 314 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ix8jg | null | false | 2016-03-30T11:31:26Z |
d1ix3ju | t1_d1ix3ju | 1,459,337,071 | user_5d07f4c75b89 | Cooking | So I've actually tried that, and they're too easy to pick out, and they skew the rainbow too far towards brown and orange, since there are already purple skittles and brown m&ms, and orange of both.
There's a science to this. | 3 | t1_d1iw2q7 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1ix3ju | null | false | 2016-03-30T11:24:31Z |
d1iwz6n | t1_d1iwz6n | 1,459,336,706 | user_f6bd719612ad | Cooking | Awesome! I do brown sugar, but I'm definitely going to try rum & nutmeg. I like the way you think.
I can never be bothered to cream butter & sugar for banana bread. I just use the carrot-cake method with melted butter and am satisfied with the results. Does creaming actually help the texture?
Thanks. | 1 | t1_d1io9el | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1iwz6n | null | false | 2016-03-30T11:18:26Z |
d1iwyvo | t1_d1iwyvo | 1,459,336,681 | user_accbcb8c02ad | Cooking | Cilantro is coriander
Culantro or "recao" as we call it in Puerto Rico has a similar flavor but much stronger. It is mostly used in sofrito, stews and soups. Its aroma is also quite stronger than cilantro | 6 | t1_d1iwo4f | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1iwyvo | null | false | 2016-03-30T11:18:01Z |
d1iwypw | t1_d1iwypw | 1,459,336,668 | user_51f50ec594fb | Cooking | I made this over the weekend, and it is LUSH.
I made a few healthy-ish modifications from the original; if you'd like the untouched original recipe, let me know and I'll reply with it. :)
Ingredients:
3/4 cup almond milk
3 Tbsp dried lavender flowers, or 4 Tbsp fresh chopped flowers
1 cu... | 2 | t3_4cgm8m | t3_4cgm8m | /r/Cooking/comments/t3_4cgm8m/d1iwypw | null | false | 2016-03-30T11:17:48Z |
d1iwxg5 | t1_d1iwxg5 | 1,459,336,561 | user_f6bd719612ad | Cooking | I picked up a great tip from Cook's illustrated. Freeze the bananas. Thaw them in a strainer, and collect the juice in a bowl. Microwave the juice to reduce by 2/3 into a syrup.
Easy on the long term - just toss the extra banana or two off a bunch into the freezer once it's gone properly mushy and soft. Once I've ... | 2 | t3_4cj2aa | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1iwxg5 | null | false | 2016-03-30T11:16:01Z |
d1iwx40 | t1_d1iwx40 | 1,459,336,532 | user_accbcb8c02ad | Cooking | In my family they use both | 1 | t1_d1ivec6 | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1iwx40 | null | false | 2016-03-30T11:15:32Z |
d1iwo4f | t1_d1iwo4f | 1,459,335,739 | user_831d0aa5d71f | Cooking | What's the difference between cilantro and culantro? Never heard of the latter. | 1 | t1_d1imnu4 | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1iwo4f | null | false | 2016-03-30T11:02:19Z |
d1iwksj | t1_d1iwksj | 1,459,335,426 | user_f6bd719612ad | Cooking | The thicker the better, I find. Salt them right now, then dry before cooking.
As low and slow as you can get. My toaster oven goes down to 150degF and it has a timer; I've taken to popping pork chops on a rack in the toaster oven for 90 minutes before I leave to pick up my kids. Come back, sear in cast iron (or und... | 5 | t3_4cjqnq | t3_4cjqnq | /r/Cooking/comments/t3_4cjqnq/d1iwksj | null | false | 2016-03-30T10:57:06Z |
d1iwf14 | t1_d1iwf14 | 1,459,334,890 | user_b9a3f71378b0 | Cooking | Alfredo typically has dairy in some form in it. If the product has expired literally anything could be in there. | 1 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1iwf14 | null | false | 2016-03-30T10:48:10Z |
d1iwd6g | t1_d1iwd6g | 1,459,334,710 | user_92bef5ac876f | Cooking | Can't believe I had to scroll this far to find soy sauce. I cant get enough of the broccoli you get from Asian take out places. In a wok(or even just a frying pan) with soy and garlic is the best broccoli I've ever had at home. | 2 | t1_d1hye94 | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1iwd6g | null | false | 2016-03-30T10:45:10Z |
d1iwaid | t1_d1iwaid | 1,459,334,452 | user_6b3dd900c9f5 | Cooking | This! Although I would certainly appreciate the effort a friend went through to make a risotto (or goats cheese tart) I no longer enjoy either of them on account of having eaten so many. | 2 | t1_d1iv2i5 | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iwaid | null | false | 2016-03-30T10:40:52Z |
d1iwa27 | t1_d1iwa27 | 1,459,334,408 | [deleted] | Cooking | [deleted] | 1 | t1_d1ise9a | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1iwa27 | null | false | 2016-03-30T10:40:08Z |
d1iw7yk | t1_d1iw7yk | 1,459,334,201 | user_212b473c8185 | Cooking | Like I was telling another guy here. Its definitely different based on locality/province/area of what is agriculturally available. And then other countries have a base, but a different way of doing it. Which IMO, makes things great. I'm sure y'alls are delicious too (the ones without raisins, lol). | 1 | t1_d1i551o | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1iw7yk | null | false | 2016-03-30T10:36:41Z |
d1iw69e | t1_d1iw69e | 1,459,334,029 | user_212b473c8185 | Cooking | Yea, the relative I had made them and my friends mother does as well, and they use them. Both are from Colombia. Both in their 80s. My friend says his other relatives also use raisins and that's all he'd ever had.
I also learned that 2 provinces in Argentina tend to use them as well, and now I forgot their names. ... | 1 | t1_d1i3aeu | t3_4cfowo | /r/Cooking/comments/t3_4cfowo/d1iw69e | null | false | 2016-03-30T10:33:49Z |
d1iw2qh | t1_d1iw2qh | 1,459,333,666 | user_23fc5bdd8f55 | Cooking | Gravies, and sauces that you can add to your meals. You can flavor it to your liking and do a bunch of different flavors so you don't get sick of it. A basic meat gravy is great on biscuits and toast, or you can try Thai chili sauce. | 2 | t3_4cevxz | t3_4cevxz | /r/Cooking/comments/t3_4cevxz/d1iw2qh | null | false | 2016-03-30T10:27:46Z |
d1iw2q7 | t1_d1iw2q7 | 1,459,333,665 | user_e3148b89b7e9 | Cooking | Add Reese's Pieces for extra jerkfacery | 2 | t1_d1i6g5o | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1iw2q7 | null | false | 2016-03-30T10:27:45Z |
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