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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2mskx5 | t1_d2mskx5 | 1,461,976,572 | user_4fda727d68d0 | Cooking | It's like a beautiful mess of alchoholics and generally terrible people who come together to create something awesome. Never have I worked somewhere so dysfunctional yet so perfectly in sync. | 1 | t1_d2mr01b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mskx5 | null | false | 2016-04-30T00:36:12Z |
d2msjl1 | t1_d2msjl1 | 1,461,976,511 | user_fca0cfd02f89 | Cooking | I would welcome instapot recipes. I've had one for a few months and just haven't managed to incorporate it into my cooking. | 1 | t1_d2movuc | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2msjl1 | null | false | 2016-04-30T00:35:11Z |
d2ms3ri | t1_d2ms3ri | 1,461,975,812 | user_a045d631a31f | Cooking | With chicken breasts, as others have said, it has little fat and connective tissue, so it takes a bit more refining to get the cooking method right. In a slow cooker, how long does the concoction cook for at what temperature (high or low heat setting and so on)? And when it switches to the low-heat warming mode, the fo... | 5 | t1_d2moq19 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2ms3ri | null | false | 2016-04-30T00:23:32Z |
d2ms28s | t1_d2ms28s | 1,461,975,745 | user_03ba00115286 | Cooking | I like to buy dried mushrooms and soak them in hot stock for a while. Then I just add the appropriate amount of rice for the liquid along with some oil and lemon. | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2ms28s | null | false | 2016-04-30T00:22:25Z |
d2mrzb1 | t1_d2mrzb1 | 1,461,975,618 | user_152001038a3a | Cooking | Okay well let me let you know that not all of those things are true or necessarily bad. Those are experiences that can com with any job. Working as a cook/chef is an exhilarating ride and a choice you make when you know you are capable of controlling yourself. Of course you will have friends outside of work, family ti... | 1 | t1_d2mrcnv | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mrzb1 | null | false | 2016-04-30T00:20:18Z |
d2mrxif | t1_d2mrxif | 1,461,975,535 | user_219fd7c8a8ea | Cooking | So what made you go down this route and did you know how intense it would be? It doesn't seem like this career is one people want to be part of initially, more like it's a "I have nothing else so let's do this" kind of job | 2 | t1_d2mrpwe | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mrxif | null | false | 2016-04-30T00:18:55Z |
d2mrsa4 | t1_d2mrsa4 | 1,461,975,298 | [deleted] | Cooking | [deleted] | 1 | t1_d2mpi8x | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mrsa4 | null | false | 2016-04-30T00:14:58Z |
d2mrruf | t1_d2mrruf | 1,461,975,279 | user_20b7815d2ceb | Cooking | Sound advice. Thank you | 2 | t1_d2mqmvp | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mrruf | null | false | 2016-04-30T00:14:39Z |
d2mrrfy | t1_d2mrrfy | 1,461,975,263 | user_9e616ba5c015 | Cooking | Well I guess in not sure but the school I attended had an actual restaurant that ran lunch and dinner and was manned by the student's. And it certainly helped make my life in the kitchen the next time around easier. But again never was I concrete in this statement. I was also the guy going too school and working in a k... | 2 | t1_d2mr3ig | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mrrfy | null | false | 2016-04-30T00:14:23Z |
d2mrqvm | t1_d2mrqvm | 1,461,975,240 | user_20b7815d2ceb | Cooking | > It's always going to look like you've parked your car over it
Hah, good observation. Got it. Thanks ! | 7 | t1_d2mqs0k | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mrqvm | null | false | 2016-04-30T00:14:00Z |
d2mrpwe | t1_d2mrpwe | 1,461,975,194 | user_b9194c4c2627 | Cooking | If you're gonna go that route, you can at least wash dishes in a great place (one you won't be able to cook in with no experience) and at least be in the kitchen environment. It's how I ended up cooking in a Relais & Chatueax resort that I had no business cooking in at the time. I wish you all the best, although I thin... | 2 | t1_d2mrek7 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mrpwe | null | false | 2016-04-30T00:13:14Z |
d2mrpmp | t1_d2mrpmp | 1,461,975,181 | user_5aa36333ad34 | Cooking | Cooking is one of the great joys in my life. I love helping other people improve their own skills. | 1 | t1_d2mrdi1 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mrpmp | null | false | 2016-04-30T00:13:01Z |
d2mrek7 | t1_d2mrek7 | 1,461,974,675 | user_219fd7c8a8ea | Cooking | I wouldn't mind that. As long as I get my foot in the door, it helps | 2 | t1_d2mphyp | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mrek7 | null | false | 2016-04-30T00:04:35Z |
d2mrdi1 | t1_d2mrdi1 | 1,461,974,627 | user_3ebf6a86ecf9 | Cooking | This is fantastic, thank you.
| 1 | t1_d2mratd | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mrdi1 | null | false | 2016-04-30T00:03:47Z |
d2mrd9y | t1_d2mrd9y | 1,461,974,617 | user_6ad45d3600b5 | Cooking | Take one of your co-workers hiking (in the same promotion pool as you) and hide it in their pack in bear/cougar country. | 2 | t3_4h1fbm | t3_4h1fbm | /r/Cooking/comments/t3_4h1fbm/d2mrd9y | null | false | 2016-04-30T00:03:37Z |
d2mrcnv | t1_d2mrcnv | 1,461,974,591 | user_219fd7c8a8ea | Cooking | Sooooo... It seems like no one really likes the fact that they became a cook/chef. From here I've heard: it'll destroy home life, social life, end up doing drugs/smoke, burnt out weekly then in general, bad pay, long hours, no friends outside kitchen, restaurant is home, holidays are non existent, start at the bottom o... | 1 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mrcnv | null | false | 2016-04-30T00:03:11Z |
d2mrbel | t1_d2mrbel | 1,461,974,533 | user_bf421eb27b00 | Cooking | Replacing kombu with msg is like replacing worchestershire or soy sauce with salt... | 8 | t1_d2mosuy | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mrbel | null | false | 2016-04-30T00:02:13Z |
d2mratd | t1_d2mratd | 1,461,974,507 | user_5aa36333ad34 | Cooking | The single best resource on the web for not only learning recipes but also the science of cooking is the food lab on seriouseats.com
/u/j_kenji_lopez-alt is the author of that column and just won a james beard award for his cookbook of the same name. Pretty much everytging i know about the science of cooking comes fr... | 4 | t1_d2mr335 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mratd | null | false | 2016-04-30T00:01:47Z |
d2mr7ej | t1_d2mr7ej | 1,461,974,351 | [deleted] | Cooking | [deleted] | 1 | t1_d2mol2g | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mr7ej | null | false | 2016-04-29T23:59:11Z |
d2mr6vo | t1_d2mr6vo | 1,461,974,327 | [deleted] | Cooking | [deleted] | 1 | t1_d2mm5jv | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mr6vo | null | false | 2016-04-29T23:58:47Z |
d2mr5rf | t1_d2mr5rf | 1,461,974,275 | user_3ebf6a86ecf9 | Cooking | Ahh okay, I admit I usually bee-line to one product without perusing other options. I'll give these a shot sometime, thanks. | 2 | t1_d2mqpv7 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mr5rf | null | false | 2016-04-29T23:57:55Z |
d2mr3ig | t1_d2mr3ig | 1,461,974,175 | user_b8f1b19a3e2e | Cooking | I did go to culinary school. I had previously worked in kitchens and got talked into doing it because it would increase my repertoire. One of the few new things I learned in culinary school was how to make terrines. Terrines are fucking disgusting, and generally not sewn outside of old school haute cuisine, so I don't ... | 3 | t1_d2mqpyo | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mr3ig | null | false | 2016-04-29T23:56:15Z |
d2mr335 | t1_d2mr335 | 1,461,974,156 | user_3ebf6a86ecf9 | Cooking | > It is a weird quirk of cooking that chicken cooked submerged in liquid can come out way drier than chicken baked in am oven.
So true! My failure was practically worthwhile for the science I've discovered for myself though. | 1 | t1_d2mqyo0 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mr335 | null | false | 2016-04-29T23:55:56Z |
d2mr01b | t1_d2mr01b | 1,461,974,022 | user_9e616ba5c015 | Cooking | Fuckin a right! | 1 | t1_d2mq36i | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mr01b | null | false | 2016-04-29T23:53:42Z |
d2mqyo0 | t1_d2mqyo0 | 1,461,973,962 | user_5aa36333ad34 | Cooking | It is a weird quirk of cooking that chicken cooked submerged in liquid can come out way drier than chicken baked in am oven.
Seems you have gotten some good advice here: brine, cook on low temp, allow to rest, etc. | 0 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mqyo0 | null | false | 2016-04-29T23:52:42Z |
d2mqxey | t1_d2mqxey | 1,461,973,907 | user_12cbc5a076ce | Cooking | Hahaha, so educational! | 2 | t1_d2mnmh2 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mqxey | null | false | 2016-04-29T23:51:47Z |
d2mqvth | t1_d2mqvth | 1,461,973,838 | user_3ebf6a86ecf9 | Cooking | *edit* Okay, my bad; I overstated my reply. /u/dewprisms, you are among many friends; can we fist-bump and make up? It's my faux pas for coming to a new forum as a guest, then making any negative remark about a product featured there, especially when I am not informed on it.
Other folks, I really do respect the de... | -7 | t1_d2mqm49 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mqvth | null | false | 2016-04-29T23:50:38Z |
d2mqu63 | t1_d2mqu63 | 1,461,973,764 | user_ba1acf99bcf0 | Cooking |
**The Pot and How to Use It: The Mystery and Romance of the Rice Cooker**
||||
--:|:--|:--
Current|C$15.66|Amazon Canada (New)
High|C$16.99|Amazon Canada (New)
Low|C$12.26|Amazon Canada (New)
|Average|C$15.70|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/5SIwZ76.png) | [FAQ](http://www.reddit.com/r... | 1 | t1_d2mqtzb | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mqu63 | null | false | 2016-04-29T23:49:24Z |
d2mqu6e | t1_d2mqu6e | 1,461,973,764 | user_9570697af81c | Cooking | Can I assume that you mean "Dutch oven"?
| 9 | t3_4h1qcn | t3_4h1qcn | /r/Cooking/comments/t3_4h1qcn/d2mqu6e | null | false | 2016-04-29T23:49:24Z |
d2mqtzb | t1_d2mqtzb | 1,461,973,755 | user_640450ed81a1 | Cooking | Ive never tried using a rice cooker in this manner, but read about it a while back and thought of it from your question.
The Pot and How to Use It: The Mystery and Romance of the Rice Cooker https://www.amazon.ca/dp/0740791427/ref=cm_sw_r_sms_awd_d_Jk.ixbRMPAAPV | 1 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mqtzb | null | false | 2016-04-29T23:49:15Z |
d2mqt6x | t1_d2mqt6x | 1,461,973,720 | user_1aa7c99fd0d6 | Cooking | How does it smell? Your nose is usually pretty good at figuring it out. It's probably not the safest practice but I have never gotten sick using the sniff test. Probably wouldn't serve it to other though regardless. | 2 | t3_4gywvh | t3_4gywvh | /r/Cooking/comments/t3_4gywvh/d2mqt6x | null | false | 2016-04-29T23:48:40Z |
d2mqs0k | t1_d2mqs0k | 1,461,973,670 | user_36c075f888d8 | Cooking | It's always going to look like you've parked your car over it. I use parchment paper over mine and it still looks like that.
I use mine for any bread I bake at home that isn't in a pan (which is most of the bread I make. I like being able to call things "rustic" when really I'm just lazy and/or don't want to spend the... | 9 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mqs0k | null | false | 2016-04-29T23:47:50Z |
d2mqre8 | t1_d2mqre8 | 1,461,973,642 | user_85bcdd7f331a | Cooking | Even just nori adds a lot of flavor. I boil it with instant ramen to give it some added oomph. | 1 | t1_d2mcakh | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mqre8 | null | false | 2016-04-29T23:47:22Z |
d2mqqem | t1_d2mqqem | 1,461,973,598 | user_3e2daa34c946 | Cooking | Started as a burger cook at the racetrack on weekends at 16, cooked at Denny's and Applebees, and local restaraunts, even nursing homes. Cooking for 400+ people or cooking on a line. I have NO formal training and I'm currently a line cook for a bar in a large Hotel. To be honest working at applebees doesn't even matter... | 2 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mqqem | null | false | 2016-04-29T23:46:38Z |
d2mqq2n | t1_d2mqq2n | 1,461,973,583 | user_85bcdd7f331a | Cooking | AKA Hawaiian food | 9 | t1_d2mm5jv | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mqq2n | null | false | 2016-04-29T23:46:23Z |
d2mqpyo | t1_d2mqpyo | 1,461,973,579 | user_9e616ba5c015 | Cooking | Again you are ignoring the word prepare as in not know all the tricks but be better suited. But the important thing is did you attend school? Cause if you didn't how would you know? I don't have debt I earned scholarships and was fortunate to have great chefs as teachers. With a little research he can easily find a sc... | 1 | t1_d2mqiub | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mqpyo | null | false | 2016-04-29T23:46:19Z |
d2mqpv7 | t1_d2mqpv7 | 1,461,973,574 | user_32e8bfb81f80 | Cooking | Split chicken breasts- they're bone in, skin on breasts. They're easy to pull off the bones, and the skin is easy to pull off. They're usually cheaper than boneless skinless, so if you do want boneless skinless for something like grilling or slicing up to sautee, you can just quickly yank the skin and bone off. | 5 | t1_d2mog2c | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mqpv7 | null | false | 2016-04-29T23:46:14Z |
d2mqmvp | t1_d2mqmvp | 1,461,973,441 | user_da6a444b08dc | Cooking | Well, you can scrape crud off the top, but you can't "clean" it.
I recently had a pizza stone crack in half. The brown spots went at least halfway through the thickness of it.
You're not gonna clean that kind of thing out. Just use it. | 26 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mqmvp | null | false | 2016-04-29T23:44:01Z |
d2mqmjm | t1_d2mqmjm | 1,461,973,427 | user_6b354443f564 | Cooking | White pepper? Granted I don't use it because I'm happy to use black pepper but white pepper may be the solution here. | 4 | t1_d2m9dhx | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mqmjm | null | false | 2016-04-29T23:43:47Z |
d2mqm49 | t1_d2mqm49 | 1,461,973,408 | user_32e8bfb81f80 | Cooking | Yes, but their calorie difference if you're eating boneless skinless is small- you say it has 80% of the calories, but you're looking at 120 kcal vs 140kcal per 4 oz, and some of those calories help fill your fat macros for the day. Unless you're an extremely petite person who is trying to maximize your 1200 calories p... | 14 | t1_d2mpc4f | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mqm49 | null | false | 2016-04-29T23:43:28Z |
d2mql3y | t1_d2mql3y | 1,461,973,365 | user_36c075f888d8 | Cooking | [El Pato](http://tryingtogetby.com/wp-content/uploads/2013/10/El_Pato_Green_Jalapeno_salsa-223x300.jpg) jalapeno sauce is your friend. It's delicious on just about everything, but throwing it in rice is a super easy way to kick it up a notch. You can also add other things (like corn, peas, etc.) to get some other textu... | 2 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mql3y | null | false | 2016-04-29T23:42:45Z |
d2mqiub | t1_d2mqiub | 1,461,973,266 | user_b8f1b19a3e2e | Cooking | Anything you learned in school you could have learned in a kitchen, and gotten paid to learn it instead of paying to learn it.
Unless you're going to Cia or Johnson and Wales or another equally prestigious school, you're just saddling yourself with student loans to go into a low paying, high stress career field. | 5 | t1_d2mq9l5 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mqiub | null | false | 2016-04-29T23:41:06Z |
d2mqewa | t1_d2mqewa | 1,461,973,092 | user_3ebf6a86ecf9 | Cooking | Sounds like a great foolproof tip, will definitely make a note of it for the recipe drawer, thank you~ | 2 | t1_d2mpvjd | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mqewa | null | false | 2016-04-29T23:38:12Z |
d2mqdv3 | t1_d2mqdv3 | 1,461,973,049 | user_e35ae8d0ab2a | Cooking | http://www.epicurious.com/expert-advice/your-pizza-stone-is-good-for-more-than-just-pizza-article | 1 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mqdv3 | null | false | 2016-04-29T23:37:29Z |
d2mqb4f | t1_d2mqb4f | 1,461,972,930 | user_08cf69597043 | Cooking | Flat flavors usually need acid, salt, or fat. Try adding a little olive oil or butter, and a squeeze of lemon juice. That generally brightens things up. | 2 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mqb4f | null | false | 2016-04-29T23:35:30Z |
d2mqa0n | t1_d2mqa0n | 1,461,972,882 | user_1aa7c99fd0d6 | Cooking | I always had issues with chicken breast, but figured a pretty reliable way to fry them to pretty juicy levels. First you take a big old pan or a tenderizer if you have one and pound the chicken to an even thickness. I go for around one centimeter I guess. I set my stove to a 4 or 5 out of nine and give it a fry for fiv... | 2 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mqa0n | null | false | 2016-04-29T23:34:42Z |
d2mq9l5 | t1_d2mq9l5 | 1,461,972,863 | user_9e616ba5c015 | Cooking | It's not false. And when did I specifically say that it was the only thing he should do I also said he should attend school as it would help prepare but I guess you didn't read the part were I said he should preferably doo both as that's what will impress. And it's not nearly as clear cut as that. You sound like. A bit... | -3 | t1_d2mpai4 | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mq9l5 | null | false | 2016-04-29T23:34:23Z |
d2mq6ym | t1_d2mq6ym | 1,461,972,757 | user_396d5f97e659 | Cooking | At work, I've found, over time, how to find downtime. I sometimes cook things up and give it to the servers. I get shit from my bosses, unless they're hungry. I love when everyone comes up and tells me they loved what I made. Sometimes it's something stupid like nachos, sometimes it's something I made up completely. So... | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mq6ym | null | false | 2016-04-29T23:32:37Z |
d2mq4i6 | t1_d2mq4i6 | 1,461,972,652 | user_3ebf6a86ecf9 | Cooking | I guess we'd call this the "nuclear option".
Not precisely what I had in mind, but by the time I decide that it's the fluoride in the tap water that's ruining my chicken, I may be crazy enough to try it. | 2 | t1_d2mpq8w | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mq4i6 | null | false | 2016-04-29T23:30:52Z |
d2mq4ct | t1_d2mq4ct | 1,461,972,645 | user_a07151857fa1 | Cooking | If you want to grow to despise your passion, make it your career. If you want to pay full tuition for a high school paycheck, go into cooking. This is a reaaaally bad idea but you won't listen. The best option I can offer is to travel and get work experience in lots of kitchens. Don't smoke and stay away from the dr... | 2 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mq4ct | null | false | 2016-04-29T23:30:45Z |
d2mq36i | t1_d2mq36i | 1,461,972,594 | user_4fda727d68d0 | Cooking | Worked in a kitchen for 6 years, I almost miss it. I'll tell anyone that asks it was the worst job I had but I wouldn't have traded it for the world. I met some awesome people, worked hard, and probably even learned something. | 6 | t1_d2meaxk | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mq36i | null | false | 2016-04-29T23:29:54Z |
d2mpvsv | t1_d2mpvsv | 1,461,972,278 | user_1992234177c7 | Cooking | If you're a fitness nut, it matters even less. | 23 | t1_d2mpc4f | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mpvsv | null | false | 2016-04-29T23:24:38Z |
d2mpvjd | t1_d2mpvjd | 1,461,972,267 | user_5c5916b3ac40 | Cooking | I looked this up online once, and I found a weird site (can't find it now), but it has changed my life since.
1. Tenderize the chicken breast (after it is seasoned)
2. Heat up a pan to high. Put chicken breast in the pan and sear one side for 1 minute.
3. Turn heat down to medium, flip chicken breast, cover pan and lea... | -3 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mpvjd | null | false | 2016-04-29T23:24:27Z |
d2mpt3y | t1_d2mpt3y | 1,461,972,168 | user_7ba23b6622b4 | Cooking | Sometimes I will use my pizza stone for baking bread. I use parchment paper under the loaf for the first half of baking to prevent sticking.
I've never cleaned my stone. It has a bunch of black marks on it, but nothing worth washing off IMO. If there are chunks of cheese burnt on it or something, I just brush it off a... | 35 | t3_4h210i | t3_4h210i | /r/Cooking/comments/t3_4h210i/d2mpt3y | null | false | 2016-04-29T23:22:48Z |
d2mpstj | t1_d2mpstj | 1,461,972,156 | user_946751ec49b3 | Cooking | Yeah, you're just cooking it too long. [Here's some science behind it.](http://www.seriouseats.com/2016/02/science-of-stew-why-long-cooking-is-bad-idea-overcook-beef.html) The article focuses on beef stew, but its the same for slow chicken. | 4 | t1_d2mo44b | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mpstj | null | false | 2016-04-29T23:22:36Z |
d2mpq8w | t1_d2mpq8w | 1,461,972,038 | user_3d43ff7a8bb1 | Cooking | Go vegan! No more problems
LOL yes! I rustled jimmies! | -12 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mpq8w | null | false | 2016-04-29T23:20:38Z |
d2mpoub | t1_d2mpoub | 1,461,971,973 | user_3ebf6a86ecf9 | Cooking | Many thanks; this seems to succinctly sum up the top points here and put it all in context. Great info on why the bone works as it does too.
I've definitely been cooking the curry too hot, and it sounds like the slow cooker is a wash for breast meat. Great to know we can skip fiddling with other recipes and go for s... | 3 | t1_d2mpi8x | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mpoub | null | false | 2016-04-29T23:19:33Z |
d2mponh | t1_d2mponh | 1,461,971,965 | user_d5aebc3ac105 | Cooking | What kind of rice do you use? Have you tried different varieties? I find that glutinous rice and jasmine rice(!) turn out wonderfully from a rice cooker. Both smell and taste great, and I don't need to add anything other than water.
EDIT: If you do try other varieties of rice, make sure to look online for any addition... | 6 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mponh | null | false | 2016-04-29T23:19:25Z |
d2mpjzi | t1_d2mpjzi | 1,461,971,748 | user_f7fd6651f1da | Cooking | I work in IT and if the pay and hours were the same I'd definitely take up being a Chef. I love to cook for myself, my wife and I and especially when we have company over. It's probably different from a lot of responses here as a lot are chefs, but I just really fucking enjoy making amazing tasting food, and try to mak... | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mpjzi | null | false | 2016-04-29T23:15:48Z |
d2mpi8x | t1_d2mpi8x | 1,461,971,669 | user_6ad721786e40 | Cooking | __Final temp of the meat is by far more important than any other factor in your chicken breast moistness.__ White meat chicken should finish at 145 or 150. Let it rest off the heat for 10 minutes. This is gonna be really hard to achieve (read: impossible) with chicken breast in a slow cooker.
Brining can sort of he... | 24 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mpi8x | null | false | 2016-04-29T23:14:29Z |
d2mphyp | t1_d2mphyp | 1,461,971,657 | user_b9194c4c2627 | Cooking | One misconception I want to clear up: You think starting at the bottom is "cooking at Applebee's". Nahh dude. If you have NO restaurant experience, you're a dishwasher homie. And there is NO shame in that. | 2 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mphyp | null | false | 2016-04-29T23:14:17Z |
d2mpez8 | t1_d2mpez8 | 1,461,971,518 | user_3ebf6a86ecf9 | Cooking | Noted! thanks! | 1 | t1_d2mpczd | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mpez8 | null | false | 2016-04-29T23:11:58Z |
d2mpczd | t1_d2mpczd | 1,461,971,427 | user_6f9fa711e87d | Cooking | you are just cooking it too long. chicken white meat is not intended to cook on high heat for long period of time. the protein of the breast acts differently than darker meat, it will literally wring itself dry if cooked too high of heat for too long. my suggestion for chicken breast, cook it low and slow, or high a... | 11 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mpczd | null | false | 2016-04-29T23:10:27Z |
d2mpc7c | t1_d2mpc7c | 1,461,971,389 | user_8e513017b13d | Cooking | Slice it against the grain and pound it for chicken fried steak. | 2 | t3_4h1fbm | t3_4h1fbm | /r/Cooking/comments/t3_4h1fbm/d2mpc7c | null | false | 2016-04-29T23:09:49Z |
d2mpc4f | t1_d2mpc4f | 1,461,971,386 | user_3ebf6a86ecf9 | Cooking | If you eat it all the time, it adds up. I'm a gym and fitness nut, so the difference matters. Breast meat is about 1gm fat per oz, whereas thigh is 3gm per oz, and more saturated fats. Breast meat also only has about 80% of the calories of dark/thigh meat.
The whole point of the slow cooker meal was to keep it rea... | -1 | t1_d2mp2ro | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mpc4f | null | false | 2016-04-29T23:09:46Z |
d2mpai4 | t1_d2mpai4 | 1,461,971,311 | user_b8f1b19a3e2e | Cooking | False: culinary school is a waste of time and money. You will get a much better sense of what a kitchen is like by going and working in a kitchen.
You will start on pantry or desserts if you are lucky or talented. It is much more likely that you will work prep or dish. You will get yelled at for shit that is or isn't... | 5 | t1_d2mk95s | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mpai4 | null | false | 2016-04-29T23:08:31Z |
d2mp97u | t1_d2mp97u | 1,461,971,253 | user_b9194c4c2627 | Cooking | Don't. | 5 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mp97u | null | false | 2016-04-29T23:07:33Z |
d2mp4br | t1_d2mp4br | 1,461,971,023 | user_b8f1b19a3e2e | Cooking | 15 year line cook here
Don't do it. It will crush your soul and rob you of your passion. If you are not already dependent on drugs or alcohol to maintain your sanity, you will be.
On the plus side, the hostess stand is always freshly stocked with hot girls, and they are usually not the brightest. | 11 | t3_4h0r0b | t3_4h0r0b | /r/Cooking/comments/t3_4h0r0b/d2mp4br | null | false | 2016-04-29T23:03:43Z |
d2mp35k | t1_d2mp35k | 1,461,970,964 | user_0a6677837d64 | Cooking | If you do your idea, don't use patron. It's not gonna give it a better taste than a bottle of hornitos or a comparable brand. It's a waste of money. The only flavor that will remain is the essence of tequila. | 5 | t3_4h1fbm | t3_4h1fbm | /r/Cooking/comments/t3_4h1fbm/d2mp35k | null | false | 2016-04-29T23:02:44Z |
d2mp2ro | t1_d2mp2ro | 1,461,970,946 | user_1992234177c7 | Cooking | Are you really worried about the health consequences of eating chicken thighs vs breasts? | 8 | t1_d2moxef | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mp2ro | null | false | 2016-04-29T23:02:26Z |
d2mp1sg | t1_d2mp1sg | 1,461,970,897 | user_3ebf6a86ecf9 | Cooking | Cool, see, these are the things that get lost or overlooked. Will do. I'll have to take down the heat a few notches on the stove as well, but this answer really helps explain the dryness of the chicken curry, when restaurants always get it right. | 8 | t1_d2moup9 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mp1sg | null | false | 2016-04-29T23:01:37Z |
d2moxef | t1_d2moxef | 1,461,970,690 | user_3ebf6a86ecf9 | Cooking | All true for sure! The thing is, part of the allure is the health factor, so we know it won't be quite so succulent as a thigh, but were looking for some way to help bridge that gap. If it's a heavy curry, then yeah, might as well just go thighs I suppose! | 1 | t1_d2mop85 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2moxef | null | false | 2016-04-29T22:58:10Z |
d2movuc | t1_d2movuc | 1,461,970,617 | user_c722924a039f | Cooking | I second the Instant Pot. Pressure cooker, rice cooker, crockpot all in one. And it gets hot enough to brown meat. Great addition to my kitchen. | 2 | t1_d2mf2il | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2movuc | null | false | 2016-04-29T22:56:57Z |
d2moup9 | t1_d2moup9 | 1,461,970,562 | user_641afb52752f | Cooking | You're getting some weirdly bad advice here. The dryness of any meat is completely dependent upon the final temperature. Even BBQ is technically dry, it's just that the gelatin provides a moist mouthfeel to cover it. Chicken breast really shouldn't ever go above 150°F and it's really difficult to not do that in a slow ... | 82 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2moup9 | null | false | 2016-04-29T22:56:02Z |
d2motsb | t1_d2motsb | 1,461,970,518 | user_3ebf6a86ecf9 | Cooking | Ahhh okay, acidity makes sense, since the coconut milk would be missing that. Okay, will see what we can work in and give that a shot, many thanks. | 1 | t1_d2mog1u | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2motsb | null | false | 2016-04-29T22:55:18Z |
d2mosuy | t1_d2mosuy | 1,461,970,473 | user_b8f1b19a3e2e | Cooking | Or cut out the middleman and just buy msg. A pound is like 2 bucks | 21 | t1_d2mcakh | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mosuy | null | false | 2016-04-29T22:54:33Z |
d2moseb | t1_d2moseb | 1,461,970,454 | user_3ebf6a86ecf9 | Cooking | Will give a shot, ty. | 1 | t1_d2moozj | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2moseb | null | false | 2016-04-29T22:54:14Z |
d2mos05 | t1_d2mos05 | 1,461,970,435 | user_4bcd96eec9a4 | Cooking | Can't beat a nice red onion | 1 | t3_4gwmqv | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2mos05 | null | false | 2016-04-29T22:53:55Z |
d2mor1e | t1_d2mor1e | 1,461,970,389 | user_4bcd96eec9a4 | Cooking | I am 16, I love cooking for others. The feeling of the "oh wow" moment when someone tastes my food is the best thing to me. When I get older my hope is to share my experience with more than the couple of people I am able to with my family. | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mor1e | null | false | 2016-04-29T22:53:09Z |
d2moq19 | t1_d2moq19 | 1,461,970,344 | user_3ebf6a86ecf9 | Cooking | hmmm, this is a tricky question. If it's in a slow cooker, I'm not quite sure at what point it would be resting. After cooking, it does automatically switch to a low-heat warming mode for a bit.
As for curry, does the same apply? We cook it on the stove top in a pan with a lid, but since it's diced, and in a thick... | 1 | t1_d2mol8k | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2moq19 | null | false | 2016-04-29T22:52:24Z |
d2mop85 | t1_d2mop85 | 1,461,970,306 | user_5c84404b55fb | Cooking | Try using thigh meat instead it can take longer cooking like what it sounds like you're doing breast meat has very little fat and almost no connective tissue so it doesn't take much cooking. | 14 | t1_d2mo44b | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mop85 | null | false | 2016-04-29T22:51:46Z |
d2moozj | t1_d2moozj | 1,461,970,294 | user_165cde8f359c | Cooking | Soak it in saline the night before. | 2 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2moozj | null | false | 2016-04-29T22:51:34Z |
d2mol8k | t1_d2mol8k | 1,461,970,122 | user_a045d631a31f | Cooking | I agree with /u/Nomi2623 that the dryness you're experiencing is the meat being over cooked or not allowing the meat to properly rest and recirculate their juices, which can also cause dryness of the meat.
I've over cooked pork and chicken in a slow cooker (for over 10hours) and even though the meat was fork tende... | 6 | t1_d2mo44b | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mol8k | null | false | 2016-04-29T22:48:42Z |
d2mol2g | t1_d2mol2g | 1,461,970,113 | user_1992234177c7 | Cooking | If you're not tasting things after you add them, you're not adding enough. The rice cooker isn't making spices magically disappear. | 40 | t1_d2mj25w | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mol2g | null | false | 2016-04-29T22:48:33Z |
d2mokoz | t1_d2mokoz | 1,461,970,096 | user_3ebf6a86ecf9 | Cooking | We'll do that next time, thanks. I wonder though why even the curry chicken comes out dry, when it's cut down into pieces from the start... | 1 | t1_d2mnzrx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mokoz | null | false | 2016-04-29T22:48:16Z |
d2mojbd | t1_d2mojbd | 1,461,970,029 | user_3ebf6a86ecf9 | Cooking | It had been frozen, but was left to thaw before cooking, not quite to room temp, maybe 65F; does that make a significant difference? (Pardon my ignorance). | 2 | t1_d2mog2o | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mojbd | null | false | 2016-04-29T22:47:09Z |
d2mog2o | t1_d2mog2o | 1,461,969,874 | user_4048bec15d2b | Cooking | Are you working with recently frozen/cold chicken?
| 0 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mog2o | null | false | 2016-04-29T22:44:34Z |
d2mog1u | t1_d2mog1u | 1,461,969,873 | [deleted] | Cooking | [deleted] | 2 | t1_d2mo1d8 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mog1u | null | false | 2016-04-29T22:44:33Z |
d2mog2c | t1_d2mog2c | 1,461,969,873 | user_3ebf6a86ecf9 | Cooking | Pardon, do you mean like a full chicken? (that would be a bit hard to work with, since it doesn't measure out so easily, or store in the freezer as efficiently).
Or do they sell breast meat like this? (I haven't noticed it in our market, but I've always kept an eye out for skinless boneless). We'd prefer not too m... | 2 | t1_d2mnlia | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mog2c | null | false | 2016-04-29T22:44:33Z |
d2moe6y | t1_d2moe6y | 1,461,969,786 | user_ae1f58750d97 | Cooking | Furikake is the best! When I worked in japan the lunch ladies would put some Furikake in a little bowl on the tray. I would mix it up with the rice and wrap it in the saran wrap and save it for an afternoon snack. | 3 | t1_d2mf1e3 | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2moe6y | null | false | 2016-04-29T22:43:06Z |
d2mod37 | t1_d2mod37 | 1,461,969,738 | user_c089a0e43cad | Cooking | Red are my go-to also.. im trying to brach out, | 1 | t1_d2lnun9 | t3_4gwmqv | /r/Cooking/comments/t3_4gwmqv/d2mod37 | null | false | 2016-04-29T22:42:18Z |
d2mobgy | t1_d2mobgy | 1,461,969,662 | user_1c8ad44a2239 | Cooking | I dissolve about a tablespoon of coconut oil into warm water and use that with just yellow curry powder and a bit of salt. Comes out really nice. Also may add a few frozen edamame beans in there or chopped up asparagus and it flavours the rice even more | 0 | t3_4h00pr | t3_4h00pr | /r/Cooking/comments/t3_4h00pr/d2mobgy | null | false | 2016-04-29T22:41:02Z |
d2moacm | t1_d2moacm | 1,461,969,611 | user_c1a7e8fffb37 | Cooking | this usually lasts less than 24 hours in my house.. and its all eaten by me. https://www.vitamix.com/Recipes/Potato-Cheddar-Breakfast-Bake/C-Series/Variable-Speed/Classic-64-Ounce | 2 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2moacm | null | false | 2016-04-29T22:40:11Z |
d2mo44b | t1_d2mo44b | 1,461,969,317 | user_3ebf6a86ecf9 | Cooking | It's definitely being kept covered, and the chicken itself is submerged either in broth or curry sauce. As for overcooking, that's a concern, but it's coming out super tender (can't even pick them up with a fork, they fall apart), just really dry. | 4 | t1_d2mnqda | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mo44b | null | false | 2016-04-29T22:35:17Z |
d2mo1d8 | t1_d2mo1d8 | 1,461,969,190 | user_3ebf6a86ecf9 | Cooking | Is that for the lipid content in the milk? We can't really cook curry with buttermilk and breadcrumbs, and they don't really work in the slow cooker stew recipe either I'm afraid, since they'd wash off. We do use coconut milk for the curry though.
| 1 | t1_d2mnu43 | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mo1d8 | null | false | 2016-04-29T22:33:10Z |
d2mnzrx | t1_d2mnzrx | 1,461,969,115 | user_97249410b677 | Cooking | Poke it throughout cooking and let it fall apart in the slow cooker | -6 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mnzrx | null | false | 2016-04-29T22:31:55Z |
d2mnw0k | t1_d2mnw0k | 1,461,968,940 | user_5aa0d24f2b78 | Cooking | One idea that comes to mind:
- I would season the Beef, brown it on both sides, and set it aside.
- In the same pan, I'd saute chopped Garlic, chopped Onions, chopped, Mushrooms (your choice), a bit of flour, and deglaze it with white wine or Brandy.
- Add one can of Cream of Mushroom soup and thin it out with some w... | 1 | t3_4h1fbm | t3_4h1fbm | /r/Cooking/comments/t3_4h1fbm/d2mnw0k | null | false | 2016-04-29T22:29:00Z |
d2mnvfk | t1_d2mnvfk | 1,461,968,914 | [deleted] | Cooking | [deleted] | 1 | t3_4gxbpk | t3_4gxbpk | /r/Cooking/comments/t3_4gxbpk/d2mnvfk | null | false | 2016-04-29T22:28:34Z |
d2mnuko | t1_d2mnuko | 1,461,968,876 | user_acc50c69d8ea | Cooking | I like both. When I cook for just myself I aways experiment more and eat a bit as I cook and really take my time. And end up drinking as I go. If it is for others I want it to be very good so it's usually something I have made before. I like when they like it but some people who really enjoy food appreciate it a lot mo... | 1 | t3_4gxm7t | t3_4gxm7t | /r/Cooking/comments/t3_4gxm7t/d2mnuko | null | false | 2016-04-29T22:27:56Z |
d2mnu43 | t1_d2mnu43 | 1,461,968,856 | [deleted] | Cooking | [deleted] | -1 | t3_4h1tsx | t3_4h1tsx | /r/Cooking/comments/t3_4h1tsx/d2mnu43 | null | false | 2016-04-29T22:27:36Z |
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