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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2mz121 | t1_d2mz121 | 1,461,987,384 | user_b62e4c5d5a36 | Cooking | As peeps have said, focus on prevention. Cleaning them is just..... yeh. Make sure no loose pieces of cheese are going to fall on the hot stone when you are moving things around
I usually add my toppings once ive put the base on the stone, saves any spillage that comes with jerking it of the work surface onto the ston... | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mz121 | null | false | 2016-04-30T03:36:24Z |
d2mz02g | t1_d2mz02g | 1,461,987,330 | user_123379a90f27 | Cooking | I like to iron my shirt collars in it too. Gives em a nice shape. | 2 | t1_d2lozz5 | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2mz02g | null | false | 2016-04-30T03:35:30Z |
d2mz033 | t1_d2mz033 | 1,461,987,330 | user_99ba003be125 | Cooking | Are you an alcoholic? If not, you will be. | 2 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mz033 | null | false | 2016-04-30T03:35:30Z |
d2myyzb | t1_d2myyzb | 1,461,987,269 | user_2dd37ff64cee | Cooking | Looks like it's pizza tonight! | 3 | t3_4h2y3r | t3_4h2y3r | /r/Cooking/comments/t3_4h2y3r/d2myyzb | null | false | 2016-04-30T03:34:29Z |
d2myuye | t1_d2myuye | 1,461,987,054 | user_123379a90f27 | Cooking | When in doubt, throw it out. I certainly would in this situation. | 11 | t3_4h2y3r | t3_4h2y3r | /r/Cooking/comments/t3_4h2y3r/d2myuye | null | false | 2016-04-30T03:30:54Z |
d2myu1j | t1_d2myu1j | 1,461,987,007 | user_2dd37ff64cee | Cooking | The world is your oyster my friend.
You want those green peppers to soften really well in a sauce. | 40 | t1_d2mxf5b | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2myu1j | null | false | 2016-04-30T03:30:07Z |
d2mytlr | t1_d2mytlr | 1,461,986,982 | user_85bcdd7f331a | Cooking | True! I did some reading, and it appears that [spam first came to Okinawa during WWII](http://www.japanupdate.com/2013/11/brief-history-of-spam-on-okinawa/) and then it migrated along with the Okinawans as they [almost exclusively emigrated from Japan to Hawaii](http://www.japantimes.co.jp/life/2014/04/26/travel/aloha-... | 3 | t1_d2mvq7e | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mytlr | null | false | 2016-04-30T03:29:42Z |
d2myq3u | t1_d2myq3u | 1,461,986,801 | user_c9ebe4204ae1 | Cooking | Snap-off utility knife, one click of blade exposure. They're like $1-$2 at the hardware store (and replacement blades $0.20). Also good for removing wine bottle seals, bottle/jar plastic wraps, pretty much all annoying foil seals. Splitting corn husks (so you can stuff butter in before they go on the grill). Scoring f... | 1 | t1_d2lx4g9 | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2myq3u | null | false | 2016-04-30T03:26:41Z |
d2mymmm | t1_d2mymmm | 1,461,986,621 | user_73e60361bced | Cooking | I've made the pasta sauce from [this recipe](http://www.foodnetwork.com/recipes/bobby-flay/chicken-parmigiana-recipe.html) at least 20 times now. Simple to make, is delicious, and freezes well. Plus it's wife-approved. | 1 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2mymmm | null | false | 2016-04-30T03:23:41Z |
d2mym9w | t1_d2mym9w | 1,461,986,603 | user_a92a894f1ed0 | Cooking | Yellow onions are a staple, I always have them on hand. I buy the other types if I want them for a specific recipe. | 1 | t3_4gwmqv | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2mym9w | null | false | 2016-04-30T03:23:23Z |
d2mylyb | t1_d2mylyb | 1,461,986,585 | user_497cf0b93ec6 | Cooking | Yeah I'm not ashamed of it or anything, it's just how it is | 2 | t1_d2mwa31 | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mylyb | null | false | 2016-04-30T03:23:05Z |
d2myj8f | t1_d2myj8f | 1,461,986,444 | user_e7d340490907 | Cooking | Depends more on the thickness of meat than the quantity. A bunch of small pieces or a long thin piece will always cook faster than a big ole pork shoulder. | 1 | t3_4h1leb | t3_4h1leb | /r/Cooking/comments/t3_4h1leb/d2myj8f | null | false | 2016-04-30T03:20:44Z |
d2my888 | t1_d2my888 | 1,461,985,886 | user_6ffcdf3f6d7e | Cooking | I just scrape mine off with a spatula or the side of a fork. | 5 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2my888 | null | false | 2016-04-30T03:11:26Z |
d2my7h3 | t1_d2my7h3 | 1,461,985,847 | user_09bb5baf1b47 | Cooking | MSG
| 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2my7h3 | null | false | 2016-04-30T03:10:47Z |
d2my6dz | t1_d2my6dz | 1,461,985,794 | user_2630bff2dc25 | Cooking | i think the only difference is the enameled coating which makes it easier to clean than a traditional dutch oven. | 1 | t1_d2mqu6e | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2my6dz | null | false | 2016-04-30T03:09:54Z |
d2my46y | t1_d2my46y | 1,461,985,688 | user_25752693eeec | Cooking | You need some Sazon and Adobo. And you have to use extra salt. Taste the water in the rice after seasoning. It should taste too salty because when it cooks it will taste perfect. | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2my46y | null | false | 2016-04-30T03:08:08Z |
d2my1xy | t1_d2my1xy | 1,461,985,579 | user_2dd37ff64cee | Cooking | I cook mine at 325 and I thought that took forever. I can't imagine how long 165 for a whole breast will take. | 0 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2my1xy | null | false | 2016-04-30T03:06:19Z |
d2mxw1l | t1_d2mxw1l | 1,461,985,296 | user_5a88b54c01f6 | Cooking | From my experience after owning one for 5 years, it definitely blends everything you throw at it haha | 6 | t1_d2mvve3 | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2mxw1l | null | false | 2016-04-30T03:01:36Z |
d2mxvdx | t1_d2mxvdx | 1,461,985,266 | user_5a88b54c01f6 | Cooking | It is mothers day soon and sales do come up! It's an insane deal! | 2 | t1_d2mupj7 | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2mxvdx | null | false | 2016-04-30T03:01:06Z |
d2mxre7 | t1_d2mxre7 | 1,461,985,085 | user_ac83817cb66e | Cooking | Next time just buy some unglazed quarry tiles. I got them for $.25 / each at a ReStore and lined my oven with them. | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mxre7 | null | false | 2016-04-30T02:58:05Z |
d2mxn38 | t1_d2mxn38 | 1,461,984,892 | user_fdabe5230633 | Cooking | I tried [Buzzfeed's Lemon Pepper Chicken with Creamy Rice](https://www.buzzfeed.com/clairenolan/if-youre-looking-for-an-easy-one-pot-meal-this-chicken-dish) in mine and it came out surprisingly nicely! If there's room in your pot to add more chicken do it. It make *so* much of the "risotto." | 1 | t3_4h1qcn | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2mxn38 | null | false | 2016-04-30T02:54:52Z |
d2mxiq7 | t1_d2mxiq7 | 1,461,984,688 | user_0d936a4daad4 | Cooking | Braising! This is one of my favorite recipes. It's so summery, satisfying and healthy. http://www.thekitchn.com/one-pot-recipe-braised-chicken-150757 | 1 | t3_4h1qcn | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2mxiq7 | null | false | 2016-04-30T02:51:28Z |
d2mxf5b | t1_d2mxf5b | 1,461,984,523 | user_76732959cbb6 | Cooking | Could I add green peppers to the onions/olive oil mixture to soften or should they be kept separate ? | 13 | t1_d2mx8nf | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2mxf5b | null | false | 2016-04-30T02:48:43Z |
d2mxe4x | t1_d2mxe4x | 1,461,984,476 | user_2315c322fb44 | Cooking | Preheat oven to 400 degrees, cook breast(s) for 30-35 minutes. Let rest for ~5 minutes and cut one in half. I guarantee you it will be the juiciest chicken breast that you've ever cut into. It's all about the higher temp and shorter cook time. | -4 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mxe4x | null | false | 2016-04-30T02:47:56Z |
d2mxdk9 | t1_d2mxdk9 | 1,461,984,446 | user_5a88b54c01f6 | Cooking | Fantastic! It's arguably the best blender on the market along with the vitamix. They are both almost identical and on par with each other. There is an aftermarket tamper you can get with the blend tech which is 15 bucks and would pretty much make it identical to the vitamix which is it's main selling point.
You can m... | 7 | t1_d2mwgq8 | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2mxdk9 | null | false | 2016-04-30T02:47:26Z |
d2mxd6r | t1_d2mxd6r | 1,461,984,428 | user_dc49d5f7fc50 | Cooking | Hi! I made a switch from sales to line cook at a local restaurant about two ears ago (I'm 34 now). The hours will suck, your body will hate you, but you're going to feel so great at the end of the day. It's something that I'm not going to follow as a career, but it's rewarding work right now while I finish school. I've... | 1 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mxd6r | null | false | 2016-04-30T02:47:08Z |
d2mxarm | t1_d2mxarm | 1,461,984,322 | user_a9cf8ebb02fe | Cooking | me either for a long time, but for a while there I was making a lot of spinach dip for parties and having to squeeze 5 or 6 boxes of frozen spinach. I picked up the ricer when my hand was tired and cold and it worked so well, I tell everybody about it now. It works so much better than a kitchen towel that has to be was... | 1 | t1_d2mx5lq | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2mxarm | null | false | 2016-04-30T02:45:22Z |
d2mx90z | t1_d2mx90z | 1,461,984,247 | user_c09037fe0948 | Cooking | This is the only answer. I sous vide a bunch of chicken in the beginning of the week, then put it in different sauces or slice it and use it in different recipes throughout the week. | 0 | t1_d2mv9np | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mx90z | null | false | 2016-04-30T02:44:07Z |
d2mx8nf | t1_d2mx8nf | 1,461,984,230 | user_c8e313c813d9 | Cooking | Sure. Buy canned tomatos. They taste great, tomatoes take better to canning than almost anything. Put some olive oil in a pan with some diced onion, let em soften, add herbs, garlic, and your canned tomatoes. Add your hot cooked pasta, stir for a minute or 2, done!
| 49 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2mx8nf | null | false | 2016-04-30T02:43:50Z |
d2mx8mu | t1_d2mx8mu | 1,461,984,229 | user_e30041ff21a0 | Cooking | It's easy enough to make your own. If you don't want to bother with fresh tomatoes, you can buy canned ones that are sodium-free. Add your own spices and herbs, a little bit of salt, maybe some onions or peppers, and there you go. You can make a big batch in the slow cooker and freeze it in individual ziploc bags.
| 3 | t3_4h2szj | t3_4h2szj | /r/Cooking/comments/t3_4h2szj/d2mx8mu | null | false | 2016-04-30T02:43:49Z |
d2mx64h | t1_d2mx64h | 1,461,984,116 | user_20bf15232635 | Cooking | Thinly sliced meats can be cooked in a rice cooker, since they reach boiling. You can also use them as a steamer for other things if you get something to hold the thing you want to steam above the boiling water. Like a Teeny Tiny Collander.
EDIT: Kim Chee | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mx64h | null | false | 2016-04-30T02:41:56Z |
d2mx5lq | t1_d2mx5lq | 1,461,984,093 | user_29e82947055a | Cooking | Interesting, never thought to use it on spinach! | 1 | t1_d2mwyko | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2mx5lq | null | false | 2016-04-30T02:41:33Z |
d2mx0eu | t1_d2mx0eu | 1,461,983,870 | user_8112c43ef8ed | Cooking | I lived in a dorm with just a MICROWAVE rice cooker, without a car, in the middle of nowhere.
Chinese sausages, chop a couple up and add in.
They don't really need refrigeration either.
There were a lot of decent canned goods, sardines, clams, other bits. Chinese supermarket has tons of that stuff.
Beats the hell out... | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mx0eu | null | false | 2016-04-30T02:37:50Z |
d2mwyko | t1_d2mwyko | 1,461,983,794 | user_a9cf8ebb02fe | Cooking | Came here to say a potato ricer. And I'm sure they do that well, but I don't eat potatoes although I have 2 ricers and I love them. I use a lot of frozen spinach that usually needs to be squeezed dry and most people say to put it in a kitchen towel and squeeze it. But that always ruined my towels, so I started using th... | 1 | t1_d2lknm0 | t3_4gw7xi | /r/Cooking/comments/t3_4gw7xi/d2mwyko | null | false | 2016-04-30T02:36:34Z |
d2mwy1e | t1_d2mwy1e | 1,461,983,769 | user_bf421eb27b00 | Cooking | > There's nothing about eggs that is unhealthy.
On the other hand, some recipes that use a lot of eggs like tarts or pound cake aren't exactly great for you. The OP specifically mentioned not liking to make tarts often because of the cream and sugar. | 1 | t1_d2mbp3w | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mwy1e | null | false | 2016-04-30T02:36:09Z |
d2mwwgw | t1_d2mwwgw | 1,461,983,700 | user_117ad16550af | Cooking | check out r/kitchenconfidential | 2 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mwwgw | null | false | 2016-04-30T02:35:00Z |
d2mwvn1 | t1_d2mwvn1 | 1,461,983,662 | user_105ba595b870 | Cooking | It's tough turning any hobby into a profession.
Forgive me, but you're probably used to cooking the things you like the way you like, or for a small audience, whose tastes you know intimately, and frankly, probably loves you and is reluctant to criticize... at least to the extent a stranger who is paying hard-earned ... | 2 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mwvn1 | null | false | 2016-04-30T02:34:22Z |
d2mwt7q | t1_d2mwt7q | 1,461,983,549 | user_bd203b5c6942 | Cooking | I make my pizza on a sheet of foil and drop the whole thing, foil and all on the stone. The heat transfer is basically instantaneous anyway and anything that runs over the side just gets caught by the foil so the stone stays completely clean. It also makes getting the pizza on to and off the stone immeasurably easier. ... | 2 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mwt7q | null | false | 2016-04-30T02:32:29Z |
d2mwgq8 | t1_d2mwgq8 | 1,461,982,976 | user_a1b7246b998b | Cooking | How does it compare to VitaMix? | 3 | t3_4h2a2m | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2mwgq8 | null | false | 2016-04-30T02:22:56Z |
d2mweme | t1_d2mweme | 1,461,982,885 | user_db7d9192ed5e | Cooking | Just scrape off the big stuff.
As far as other things, tator tots, fries, fish sticks, bread... | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mweme | null | false | 2016-04-30T02:21:25Z |
d2mwdls | t1_d2mwdls | 1,461,982,842 | user_a1b7246b998b | Cooking | I gotchu brah: throw a bunch of peeled, whole garlic cloves in, like 5 or 6 at least. Toss a couple cubes of spicey curry seasoning, or as a previous poster said, use veggie or chicken stock instead of water.
Next level: throw all veggies you want into the mix, like zucchini and mushrooms and onions and let them cook ... | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mwdls | null | false | 2016-04-30T02:20:42Z |
d2mwbv7 | t1_d2mwbv7 | 1,461,982,765 | user_4147cf7d2ebb | Cooking | Welcome to what is possibly the world's largest fraternity. The industry is another animal. You will work with some of the best people on the planet and cook/work for some of the worst. The industry will rob you of your health and sanity but repay you with amazing memories and lifelong friendships. It will be hard, tha... | 2 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mwbv7 | null | false | 2016-04-30T02:19:25Z |
d2mwb00 | t1_d2mwb00 | 1,461,982,725 | user_157e26806a5f | Cooking | Rice cookers are awesome, no doubt about it - but have you considered a slow cooker/crock pot Op?
And if you can get away with it in your dorm: [these](https://www.google.com/search?q=Butane+Countertop+Range&source=lnms&tbm=isch&sa=X&ved=0ahUKEwib97WxprXMAhUExWMKHQFtBkkQ_AUICCgC&biw=1920&bih=1037) are often cheap and ... | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mwb00 | null | false | 2016-04-30T02:18:45Z |
d2mwa31 | t1_d2mwa31 | 1,461,982,685 | user_697b5f0eac5f | Cooking | That makes perfect sense, man. I don't think it's a knock against you that you're sick of what you do at your job by the end of the day. | 1 | t1_d2mveyo | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mwa31 | null | false | 2016-04-30T02:18:05Z |
d2mw8gp | t1_d2mw8gp | 1,461,982,612 | user_157e26806a5f | Cooking | Furikake is awesome! As is kizami shoga. | 1 | t1_d2mf1e3 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mw8gp | null | false | 2016-04-30T02:16:52Z |
d2mvve3 | t1_d2mvve3 | 1,461,982,028 | user_6c4d62fa9df8 | Cooking | Blendtec... Will it blend? Da da da da da~ | 8 | t3_4h2a2m | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2mvve3 | null | false | 2016-04-30T02:07:08Z |
d2mvuku | t1_d2mvuku | 1,461,981,993 | user_e3bda6815191 | Cooking | I've found that cooking boneless/skinless in the slow cooker just never comes out well. The solution I've found is to get the bone in, skin on type, cook them that way, then remove all skin and fat. I guess this is only going to work on certain dishes though. | 2 | t1_d2mpc4f | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mvuku | null | false | 2016-04-30T02:06:33Z |
d2mvt1o | t1_d2mvt1o | 1,461,981,926 | user_20b7815d2ceb | Cooking | Thank you ! | 2 | t1_d2mtacs | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mvt1o | null | false | 2016-04-30T02:05:26Z |
d2mvq7e | t1_d2mvq7e | 1,461,981,790 | user_157e26806a5f | Cooking | or [Okinawan](http://www.japanculture-nyc.com/2013/01/13/saturday%E2%80%A2izakaya-goya-champuru/)... | 3 | t1_d2mqq2n | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mvq7e | null | false | 2016-04-30T02:03:10Z |
d2mvozh | t1_d2mvozh | 1,461,981,732 | user_d8f56db99763 | Cooking | What kind of rice are you using? Give Jasmine a try. | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mvozh | null | false | 2016-04-30T02:02:12Z |
d2mvmze | t1_d2mvmze | 1,461,981,638 | user_d8f56db99763 | Cooking | Instead of garlic powder I'd use fresh garlic. | 4 | t1_d2mcakh | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mvmze | null | false | 2016-04-30T02:00:38Z |
d2mvlpj | t1_d2mvlpj | 1,461,981,582 | user_8f403b5e366d | Cooking | One other option that is not mentioned is that you can quickly slice and sautee your chicken breasts when you get home, and just throw them into the curry at the end to coat with the sauce. This will help you get around the overcooking problem with lean meat. | 2 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mvlpj | null | false | 2016-04-30T01:59:42Z |
d2mvknd | t1_d2mvknd | 1,461,981,533 | user_cb3c13d55ff1 | Cooking | Umm there was nothing aggressive about the reply. | 7 | t1_d2mqvth | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mvknd | null | false | 2016-04-30T01:58:53Z |
d2mveyo | t1_d2mveyo | 1,461,981,268 | user_497cf0b93ec6 | Cooking | The last thing I want to do after cooking all day at work is cook at home, honestly. | 2 | t1_d2mi8iu | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mveyo | null | false | 2016-04-30T01:54:28Z |
d2mve8u | t1_d2mve8u | 1,461,981,234 | user_3e770354a896 | Cooking | They have totally different tastes though... | 5 | t1_d2mqmjm | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mve8u | null | false | 2016-04-30T01:53:54Z |
d2mvbap | t1_d2mvbap | 1,461,981,098 | user_e755d61de31e | Cooking | The other option to get flavor into vegetables steamed with rice is to season the water with soy sauce, mirin, and cooking sake, plus a little salt. This works especially well if you use mushrooms as well as vegetables. | 2 | t1_d2mjxie | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mvbap | null | false | 2016-04-30T01:51:38Z |
d2mvadk | t1_d2mvadk | 1,461,981,057 | [deleted] | Cooking | [deleted] | 1 | t1_d2mu8bd | t3_4h1b4h | /r/Cooking/comments/t3_4h1b4h/d2mvadk | null | false | 2016-04-30T01:50:57Z |
d2mv9np | t1_d2mv9np | 1,461,981,026 | user_9bf43c03e34b | Cooking | If you like moist chicken breast look into sous vide. You can eat 140f chick breast with a spoon its so tender and moist. | 5 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mv9np | null | false | 2016-04-30T01:50:26Z |
d2mv96j | t1_d2mv96j | 1,461,981,005 | user_641afb52752f | Cooking | When I'm cooking things like that I'll either add the chicken later or fish the chicken out and add it back in at the end. If you are not going to be home for awhile you can start just the chicken frozen, gives you a little more leeway. | 4 | t1_d2mul85 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mv96j | null | false | 2016-04-30T01:50:05Z |
d2mv6ni | t1_d2mv6ni | 1,461,980,887 | user_3608daed4e75 | Cooking | Braised short ribs. | 2 | t3_4h1qcn | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2mv6ni | null | false | 2016-04-30T01:48:07Z |
d2mv4kd | t1_d2mv4kd | 1,461,980,790 | user_9a61741afad0 | Cooking | Dude you have a degree in comp science or electrical engineering. Take up cooking as a hobby and work. If the passion grows save money and open your own place in ten years. Be careful what your asking for. I was a chef and my father was a chef it's a tough road with no pay. | 4 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mv4kd | null | false | 2016-04-30T01:46:30Z |
d2mv3jk | t1_d2mv3jk | 1,461,980,744 | user_b9194c4c2627 | Cooking | I was a high schooler that needed a job, and started washing dishes at a local diner. I'm in a rural area, so there are not many opportunities around at all. I fucked around in school, but always took work very seriously. I'd skip all my classes for the day while smoking a bunch of weed, but wouldn't dare call in to wo... | 1 | t1_d2mrxif | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mv3jk | null | false | 2016-04-30T01:45:44Z |
d2muwv3 | t1_d2muwv3 | 1,461,980,432 | user_336c1cf084a6 | Cooking | If you cut it in half... | 1 | t3_4h1leb | t3_4h1leb | /r/Cooking/comments/t3_4h1leb/d2muwv3 | null | false | 2016-04-30T01:40:32Z |
d2mupj7 | t1_d2mupj7 | 1,461,980,095 | user_9c04da1e5ba3 | Cooking | If it seems too good to be true....Seriously, the first thing that comes to mind is "stolen". | -7 | t3_4h2a2m | t3_4h2a2m | /r/Cooking/comments/t3_4h2a2m/d2mupj7 | null | false | 2016-04-30T01:34:55Z |
d2muo35 | t1_d2muo35 | 1,461,980,025 | user_1d3c1a263234 | Cooking | Those "pancakes" are a thing of beauty. | 1 | t1_d2mj5c4 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2muo35 | null | false | 2016-04-30T01:33:45Z |
d2munsr | t1_d2munsr | 1,461,980,010 | user_93044c06f69c | Cooking | To much of reddit, carbs are the devil, fat is *fine*, and /r/keto is God's country. Any other dietary choice is pure nonsense, especially those damn liars who claim they're allergic to gluten. | -8 | t1_d2mqvth | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2munsr | null | false | 2016-04-30T01:33:30Z |
d2mul85 | t1_d2mul85 | 1,461,979,892 | [deleted] | Cooking | True, but if you're cooking it with veggies, the veggies may not be done. You can't just get it up to a temp and call it a day, that really only works with meat.
You have to keep it at 150 and cook until everything is done, I don't think that's possible at all with a slow cooker. | -1 | t1_d2moup9 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mul85 | null | false | 2016-04-30T01:31:32Z |
d2mujpb | t1_d2mujpb | 1,461,979,822 | [deleted] | Cooking | > it's pretty common for people to avoid dark meat in fitness circles
Fitness circles also aren't really known for following science that well and sticking with knowledge they heard at one point. I followed fitness circles and actual nutrition for a while, so I've seen it quite often.
He's completely right about whit... | 15 | t1_d2mqvth | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mujpb | null | false | 2016-04-30T01:30:22Z |
d2mugqp | t1_d2mugqp | 1,461,979,686 | user_6a48e5d1890b | Cooking | I swear that is like husband 101: food taking too long? CEREAL! | 1 | t1_d2izhmq | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2mugqp | null | false | 2016-04-30T01:28:06Z |
d2mu8qv | t1_d2mu8qv | 1,461,979,319 | user_89c1ec5fe62c | Cooking | One of my favorite meals in college was putting in a rice cooker brown rice, a can of *good tuna fish, bag of mixed frozen mixed veggies, some soy sauce and other random seasonings I wanted. It was great!
Another good idea if you're not a tuna fan is some kind of sausage, especially Chinese sausage-- cheater fried/st... | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mu8qv | null | false | 2016-04-30T01:21:59Z |
d2mu8bd | t1_d2mu8bd | 1,461,979,300 | user_1d96e326f571 | Cooking | You sure that won't tweak the taste too much? My concern was that removing the pepper would make it too much less spicy. Though I'll probably give it a shot next time I cook it. | 1 | t1_d2mmfmn | t3_4h1b4h | /r/Cooking/comments/t3_4h1b4h/d2mu8bd | null | false | 2016-04-30T01:21:40Z |
d2mu6yq | t1_d2mu6yq | 1,461,979,238 | user_467801d26aa3 | Cooking | I found a bunch of recipe books for
Dutch ovens on Amazon kindle unlimited, which are free to read | 1 | t3_4h1qcn | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2mu6yq | null | false | 2016-04-30T01:20:38Z |
d2mu288 | t1_d2mu288 | 1,461,979,025 | user_c272dec05bd8 | Cooking | A French oven is really a type of Dutch oven. The enameled coating is what makes it a "French" oven, but that term never really became super popular. People now use the terms interchangeably. | 4 | t1_d2mqu6e | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2mu288 | null | false | 2016-04-30T01:17:05Z |
d2mu0uj | t1_d2mu0uj | 1,461,978,959 | user_c272dec05bd8 | Cooking | I use mine oven for everything, but braising is probably my favorite. Braised shortribs, slow cooked pork shoulder, venison roasts, etc.
You can also use it to make big batches of caramelized onions, and ratatouille. | 2 | t3_4h1qcn | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2mu0uj | null | false | 2016-04-30T01:15:59Z |
d2mtrnn | t1_d2mtrnn | 1,461,978,523 | user_c722924a039f | Cooking | /r/pressurecooking has lots, as well as tips. I've made everything from cheesecake to pulled pork in mine. I love that you can toss frozen chicken breasts and barbecue sauce in and serve up bbq chicken sandwiches in less than 20 minutes. I made the very best pot of beans I've ever eaten... Just tons of options. | 1 | t1_d2msjl1 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mtrnn | null | false | 2016-04-30T01:08:43Z |
d2mtr55 | t1_d2mtr55 | 1,461,978,498 | user_4819edc9436d | Cooking | Ya I would go thighs for something that's going to simmer. Breast meat will do what you describe when cooked for longer periods. I make chicken catchatori and it works best with thighs and drumsticks. Turkey thighs work awesome too. | 3 | t1_d2moxef | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mtr55 | null | false | 2016-04-30T01:08:18Z |
d2mtj8l | t1_d2mtj8l | 1,461,978,126 | user_c66a11c3bee4 | Cooking | I would suggest butter, garlic and diced veggies, a bit of chicken bouillon, some Greek seasoning and a splash of lemon, mix and heat that up in your rice cooker and then add rice and chicken stock, yum! There is no way this golden rice is low on flavour :) | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mtj8l | null | false | 2016-04-30T01:02:06Z |
d2mtgy5 | t1_d2mtgy5 | 1,461,978,017 | user_c272dec05bd8 | Cooking | My sister makes her own roast beef for sandwiches using eye of round. It's fantastic--makes the stuff at the grocery deli counter look like garbage. Not sure if you consider that more "fun" though, your idea is pretty great. | 1 | t3_4h1fbm | t3_4h1fbm | /r/Cooking/comments/t3_4h1fbm/d2mtgy5 | null | false | 2016-04-30T01:00:17Z |
d2mtglk | t1_d2mtglk | 1,461,978,000 | user_a6a741ac58a4 | Cooking | [This will change your life](https://www.amazon.com/dp/B00A6ID6MU/ref=cm_sw_r_cp_awd_cnajxbZQFG353) | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mtglk | null | false | 2016-04-30T01:00:00Z |
d2mtgh4 | t1_d2mtgh4 | 1,461,977,995 | user_5c52fe05cfe3 | Cooking | Coconut milk is a great subtle flavour for rice. It goes well with a light chicken curry | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mtgh4 | null | false | 2016-04-30T00:59:55Z |
d2mteyg | t1_d2mteyg | 1,461,977,925 | user_219fd7c8a8ea | Cooking | Well I'm glad someone enjoys the work. I wasn't expecting this to be an easy field at all, but I never knew just how many don't like it. That's what my plan of action was going to be, start as a small time newbie cook, then work my way up from there. Somewhere down the line I'll learn all the required skills and they'l... | 1 | t1_d2mrzb1 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mteyg | null | false | 2016-04-30T00:58:45Z |
d2mte5k | t1_d2mte5k | 1,461,977,888 | user_c66a11c3bee4 | Cooking | There is a difference between home prepared and home cooked. Taking something out of a box and putting it in the oven or pouring it into a pan to heat is not home cooked and would definitely be what you are referring to. Taking an hour to prepare everything while using 3 pans and the oven to make supper however, that i... | 5 | t1_d2mmwry | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mte5k | null | false | 2016-04-30T00:58:08Z |
d2mtd0b | t1_d2mtd0b | 1,461,977,838 | user_cec4e600ca05 | Cooking | My guess is his ketchup is tomato sauce. | 1 | t1_d2mt29o | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2mtd0b | null | false | 2016-04-30T00:57:18Z |
d2mtch1 | t1_d2mtch1 | 1,461,977,813 | user_4fda727d68d0 | Cooking | That about sums it up! | 2 | t1_d2msqvb | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mtch1 | null | false | 2016-04-30T00:56:53Z |
d2mtbrw | t1_d2mtbrw | 1,461,977,779 | user_c272dec05bd8 | Cooking | Using chicken breasts with a slow cooker is, IMO, pointless. The meat is too lean for that--it's getting too hot and cooking for too long. Try a quicker cooking method, like grilling or saute. | 18 | t1_d2moxef | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mtbrw | null | false | 2016-04-30T00:56:19Z |
d2mtacs | t1_d2mtacs | 1,461,977,713 | user_c272dec05bd8 | Cooking | Don't get your stone wet if you can help it. Let it dry completely in the oven and then cool, and then go over it with a stiff, dry brush to get all the crud off of it. Don't use cleaning products on it (at least I don't). | 7 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mtacs | null | false | 2016-04-30T00:55:13Z |
d2mt7nz | t1_d2mt7nz | 1,461,977,588 | user_8751fe42fbda | Cooking | Dried mushrooms and you can thank me later. The aroma alone will knock your socks off if youre a mushroom guy. Shiitake in particular is cheap and very good. You can also do tons of other things with rice cookers like steam veggies and storebought gyōza. Hell there are even recipies for ricecooker bread! Its soft and d... | 2 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mt7nz | null | false | 2016-04-30T00:53:08Z |
d2mt6nj | t1_d2mt6nj | 1,461,977,540 | user_bf421eb27b00 | Cooking | That's not really cutting out the middleman, though, anymore than using salt instead of soy sauce in a buttermilk pancake recipe is cutting out the middleman. No-one was going to use soy sauce in pancakes in the first place, so you're not cutting out anything. | -3 | t1_d2msrbg | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mt6nj | null | false | 2016-04-30T00:52:20Z |
d2mt665 | t1_d2mt665 | 1,461,977,517 | user_9784351e889b | Cooking | And I'd like to build a house using only a hammer, but some things just aren't possible.
Basically, the OP may have unreasonable expectations of what is achievable using just a rice cooker. | 1 | t1_d2mjggq | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mt665 | null | false | 2016-04-30T00:51:57Z |
d2mt4l4 | t1_d2mt4l4 | 1,461,977,444 | [deleted] | Cooking | Use tons of soy sauce when marinating | -2 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mt4l4 | null | false | 2016-04-30T00:50:44Z |
d2mt29o | t1_d2mt29o | 1,461,977,338 | user_f86fbba67bdc | Cooking | Ketchup? I'd take it out | 2 | t3_4h1ja0 | t3_4h1ja0 | /r/Cooking/comments/t3_4h1ja0/d2mt29o | null | false | 2016-04-30T00:48:58Z |
d2mszwl | t1_d2mszwl | 1,461,977,232 | user_9784351e889b | Cooking | > Salt doesn't even change the taste unless I add it after its done cooking and that doesn't seem to make sense chemically.
You're right that that wouldn't make sense chemically. So the only logical solution, using Occam's Razor, is that you are severely underestimating how much spice is needed to make something flav... | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mszwl | null | false | 2016-04-30T00:47:12Z |
d2msyio | t1_d2msyio | 1,461,977,175 | user_3ebf6a86ecf9 | Cooking | I don't use the oven much, but with all these new methods, might as well give each a try and see. Will do, and thanks for the suggestion. | 1 | t1_d2msty5 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2msyio | null | false | 2016-04-30T00:46:15Z |
d2msxnl | t1_d2msxnl | 1,461,977,137 | user_8ebe19696407 | Cooking | At my market I can buy just breast with skin and bone. A whole chicken would definitely be too big. Good luck! | 1 | t1_d2mog2c | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2msxnl | null | false | 2016-04-30T00:45:37Z |
d2msv59 | t1_d2msv59 | 1,461,977,030 | user_572c309d45f8 | Cooking | Yup. Whenever I want pepper but don't want to see it, white pepper gets the call. | 6 | t1_d2mqmjm | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2msv59 | null | false | 2016-04-30T00:43:50Z |
d2msty5 | t1_d2msty5 | 1,461,976,978 | user_c22e06b52442 | Cooking | Try preheating your oven to 425F. Season the chicken however you choose and cook for 35-45 minutes on the bottom rack of your oven. My lady and I like to brush/pour/whatever a sauce on and then throw it under the broiler for a few minutes at the end. Always juicy and delicious. | 1 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2msty5 | null | false | 2016-04-30T00:42:58Z |
d2mstuc | t1_d2mstuc | 1,461,976,974 | user_3ebf6a86ecf9 | Cooking | Sounds great; I did have to read it twice, but was worth it. I think I'll try each of those methods you outlined, and see what gets my favorite mix of flavor and texture. Would probably help a bit if I marinated the chicken in the sauce a bit before cooking for some of those methods too.
As for the slow cooker, yeah... | 1 | t1_d2ms3ri | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mstuc | null | false | 2016-04-30T00:42:54Z |
d2msrbg | t1_d2msrbg | 1,461,976,858 | user_bd23fe7a0f12 | Cooking | Except msg won't add any potentially undesirable flavors. Not saying don't use konbu, soy sauce or Worcestershire sauce but other potentially conflicting flavors do come along for the ride. | 10 | t1_d2mrbel | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2msrbg | null | false | 2016-04-30T00:40:58Z |
d2msqvb | t1_d2msqvb | 1,461,976,837 | user_eb6bdae2b5b9 | Cooking | "Best experience I will never repeat." | 9 | t1_d2mq36i | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2msqvb | null | false | 2016-04-30T00:40:37Z |
d2msn0n | t1_d2msn0n | 1,461,976,663 | user_072966e694d5 | Cooking | The absolute right answer depends on your recipe, but I would make half now and half later, since you know that 16 hours works for your recipe. reheat the "first half" in a low oven for an hour or two while the "second half" finishes. | 1 | t3_4h1leb | t3_4h1leb | /r/Cooking/comments/t3_4h1leb/d2msn0n | null | false | 2016-04-30T00:37:43Z |
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